Pumpkin Chocolate Chip Sour Cream Cake

Greetings, my food loving friends! (I assume you are a food lover or else I don’t think you would be here…)

Pumpkin Sour Cream Chocolate Chip Cake | Sempre Dolce I am now officially in fall approaching winter bake mode. I don’t know what it is about this time of year that turns me into a kitchen monster who wants to make every recipe I see, but there it is.

This cake is just a repeat (with a variation) of the same cake I posted in May of last year. I’m posting it again because I don’t think the photos or I were convincing enough to make you want to get in the kitchen and make it ASAP. That’s the kind of cake it is – and it’s one of the only seriously yummy things to come from a box mix (I’m no snob; if box mixes are your thing, fine – I just don’t care for them personally :). Is it decadent? No, not like flourless chocolate cake. Gourmet? No… BUT is it super moist, addicting, delicious, and comforting? Yes, yes, yes, and a resounding Y.E.S. 

Every time the original version has been served at parties, it has always received compliments as well as requests for the recipe – I have yet to serve this one at a party but I should think the effect would be the same!

Cottura felice!

Pumpkin Chocolate Chip Sour Cream Cake | Sempre DolcePumpkin Chocolate Chip Sour Cream Cake | Sempre Dolce

Pumpkin Chocolate Chip Sour Cream Cake | Sempre DolcePumpkin Chocolate Chip Sour Cream Cake | Sempre DolceThe lowdown: This cake recipe is one of my all time favorites. It’s super moist, addicting, and truly a form of comfort food. To add a fall/Halloween twist, I added pumpkin and a little bit of spice. The original recipe has always been a hit at parties – maybe this one will follow suit!

Please see note in recipe on glaze!


Pumpkin Chocolate Chip Sour Cream Cake
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  • 1 Duncan Hines Butter Golden Cake Mix
  • 1 (3.5 oz) vanilla instant pudding mix
  • 1/2 C. vegetable oil
  • 4 eggs
  • 1 tsp. vanilla
  • 1 C. sour cream (come on, use full fat! ;P )
  • 1 C. pure pumpkin puree
  • 1 tsp. ground cinnamon
  • 1 pinch nutmeg, optional
  • 5 oz. chocolate syrup
  • 12 oz bag (2 C.) semisweet chocolate chips


  1. Preheat oven to 350° F. Grease and flour a 10 inch tube or regular bundt pan. (Note: make sure the pan is well greased or you are not going to have a whole cake!)
  2. Mix dry cake mix, pudding mix, and oil.
  3. Add eggs one at a time, beating well after each addition.
  4. Add vanilla, sour cream, pumpkin puree, cinnamon, and optional nutmeg. Stir until well combined.
  5. Pour half of batter into a medium sized mixing bowl; set aside. To remaining batter, add chocolate syrup and chocolate chips. Mix well.
  6. Pour half of plain batter into prepared pan. Next, top with half of chocolate batter, then add remaining plain batter; then chocolate batter. Cut through batter with knife to marbleize.
  7. Bake for 1 hour or until moist crumbs stick to a toothpick or cake tester when inserted. Note: You don't want to over bake this cake, so I recommend checking for doneness around the 45 minute mark.
  8. Cool on wire rack COMPLETELY before inverting cake onto serving plate.
  9. To invert cake, run knife around edges of the cake. Then, place serving plate on top of pan and flip over.


If you want, you could make a glaze or ganache (a chocolate glaze would be good... yum!) for topping, but this cake is quite good without it. I only made - okay, ATTEMPTED to make - a white chocolate ganache for appearances' sake. :)
 Pumpkin Sour Cream Chocolate Chip Cake | Sempre Dolce



  1. Reply

    Beeta @ Mon Petit Four

    October 25, 2015
    Oh Lexi, this looks so perfect! That shot of the glaze just running down....and then the slice showing the swirled chocolate and tender pumpkin crumb....I'd like a slice right now please!! I'm sure this will be as big of a hit with your friends as the classic version. Lovely!
    • Reply


      October 26, 2015
      Thanks so much, Beeta! Sending you a virtual slice right now... ;^P


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