Name: Pumpkin Truffle Bundt Cake with Chocolate Ganache
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking soda; 2 1/2 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 2 cups granulated sugar; 1 cup vegetable or canola oil; 3 large eggs; 1 teaspoon vanilla extract; 1 15 oz can pure pumpkin (not pie filling); 15 LINDOR Pumpkin Spice Truffles roughly chopped; 4 oz Lindt EXCELLENCE 70% chocolate chopped; 1/2 cup heavy cream; 1 teaspoon corn syrup

This pumpkin truffle bundt cake hides a tunnel of creamy pumpkin spice truffles under a glossy chocolate ganache. An easy fall dessert that wows every slice!

Inside this pumpkin bundt cake hides a ring of LINDOR pumpkin spice truffles that melt into a creamy, spiced pocket as the cake bakes. Each slice reveals a tunnel of smooth truffle filling, contrasted against the tender, moist pumpkin cake and the glossy chocolate ganache drizzled on top. It's the kind of fall dessert that makes you slow down and savor every bite.

Why You’ll Love This Pumpkin Truffle Bundt Cake with Chocolate Ganache

Hidden truffle center: Each bite hits a pocket of creamy pumpkin spice that takes the cake from good to extraordinary.
Moist, not dense: The oil-based batter stays tender for days, so leftovers aren't dry.
Easy showstopper: A simple bundt pan and a few tricks make this look like you spent hours, but it comes together quickly.

Key Ingredients for Pumpkin Truffle Bundt Cake

Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling. It adds moisture and a subtle earthiness that balances the sweet truffles.
LINDOR Pumpkin Spice Truffles: These have a soft, creamy center that melts during baking. If you can't find them, any truffle with a similar texture works, though the pumpkin spice flavor is part of the magic.
Lindt EXCELLENCE 70% chocolate: High-quality dark chocolate gives the ganache a deep, not-too-sweet finish. You can use semisweet chips, but the ganache won't be as refined.

Tools You’ll Need for This Bundt Cake

10-inch bundt pan: Standard size; avoid mini pans unless you adjust baking time.
Stand mixer or hand mixer: For creaming sugar and oil and incorporating the wet ingredients. A whisk works too, but takes more elbow grease.
Small saucepan: For heating cream for the ganache. A heavy-bottomed pan prevents scorching.

Tips for the Best Pumpkin Truffle Bundt Cake

Spray your bundt pan generously with nonstick spray, especially if it has intricate ridges, this cake is tender and can stick. Test doneness at 55 minutes: a toothpick inserted near the center (avoiding a truffle pocket) should come out clean or with a few moist crumbs. Let the cake cool in the pan for exactly 15 minutes before inverting; too long and the truffle filling may glue it in place.

How to Keep the Truffle Tunnel Intact

The truffles sink slightly during baking, so don't worry if they aren't perfectly centered. Just make sure every truffle piece is fully covered by the top layer of batter, any exposed chocolate can caramelize and stick to the pan. Chop the truffles into rough ½-inch pieces for even distribution; whole truffles may leave large gaps.

Pumpkin Truffle Bundt Cake Variations to Try

Swap the pumpkin spice truffles for milk chocolate or dark chocolate truffles if you prefer a less spiced filling. For a nutty twist, fold ½ cup toasted pecans into the batter before layering. To make it dairy-free, use dairy-free chocolate and truffles (check labels) and replace heavy cream with full-fat coconut cream for the ganache, it still turns out silky.

How to Serve Pumpkin Truffle Bundt Cake

Drizzle the ganache just before serving so it stays glossy. For extra indulgence, add a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. A dusting of cinnamon on the plate pulls the spices together. This cake also pairs beautifully with a hot cup of chai or a bold coffee.

Storing Leftover Pumpkin Truffle Bundt Cake

Store the cake in an airtight container at room temperature for up to 3 days. The ganache may soften but will re-set as the cake sits. If your kitchen runs warm, refrigerate it; bring slices to room temperature before serving so the cake stays tender.

Can You Freeze Pumpkin Truffle Bundt Cake?

Yes. Freeze the whole cake (without ganache) or individual slices. Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight, then warm slices briefly in the microwave or a 300°F oven for 5 minutes. Add fresh ganache after thawing for the best look and texture.

How to Reheat Pumpkin Truffle Bundt Cake

For a just-baked feel, warm individual slices in the microwave for 10-15 seconds on high. To reheat multiple slices, place them on a baking sheet in a 300°F oven for 5-8 minutes; this softens the truffle center without drying the cake. Avoid reheating the whole cake, it's better at room temperature.