Deliciously soft, pumpkin laced cake swirled with chocolate and tangy cream cheese. Pumpkin bundt cake that's already stuffed with tasty things only gets better with a simple chocolate bourbon glaze.
Cream butter until fluffy. Mix in brown sugar and vanilla until light in color. Add eggs one at a time until smooth, then mix in pumpkin puree and add the dry ingredients.
Microwave the cream cheese until very soft. Pour half the batter in the bundt pan. Sprinkle with chopped chocolate and coat with cream cheese. Top with chocolate pieces followed by remaining batter.
Bake for 35-40 minutes at 400°F. Let the cake cool slightly, then gently flip over. Let cool for about 15 minutes before adding the glaze.
In a bowl, whisk confectioner's sugar and cocoa powder. Stir in the bourbon, then heavy cream. Whisk until smooth and pour over the top of the cake.