A decadent cake for your Thanksgiving celebration.

Chocolate Truffle Pumpkin Pound Cake

Course Dessert
Prep Time 25 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings 16 servings
Author Ellen Folkman


  • 2/3 cup sweetened condensed milk (not evaporated)
  • 1 cup milk chocolate chips
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 4 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 1/2 cups butter, softened I used Cabot Creamery Co-operative Butter
  • 1 cup sugar, I used Dixie Crystals
  • 1/2 cup packed brown sugar, I used Dixie Crystals
  • 6 large eggs, I used Eggland's Best Eggs
  • 1 cup canned pumpkin puree
  • Confectioners' Sugar for dusting, I used Dixie Crystals


  1. Heat oven to 350°F. Grease 12-cup fluted tube (Bundt) cake pan with baking spray with flour.

    In a small saucepan, heat condensed milk and chocolate chips over medium-low heat, stirring occasionally, until chocolate is melted. Remove from heat. Set aside to cool slightly.

    In a medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended and set aside.

    In a large bowl, beat butter, sugar and brown sugar with electric mixer on medium speed about 2 minutes or until well blended. Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture in 3 additions alternating with pumpkin until well blended (batter will be thick).

    Spoon 2/3 of batter into pan, bringing batter up about 1 inch on pan. Stir chocolate mixture; spoon into center of batter, being careful not to touch sides of pan. Spoon remaining cake batter over filling and smooth the top.

    Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean and center of crack is dry to touch. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.

    Dust with confectioners' sugar to serve.