Preheat oven to 350F. Spray a 12-cup Bundt pan very well with floured cooking spray or grease and flour the pan; set aside.

To a large bowl, add the mix, pumpkin, eggs, oil, and mix with a handheld electric mixer on high speed for about 1 minute, or until combined.

Add the chocolate chips and stir in by hand.

Turn batter out into prepared pan and bake for about 36 to 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow cake to cool in pan on a wire rack for about 30 minutes before inverting onto a cake stand or serving platter.

To a medium, microwave-safe bowl or glass measuring cup, add the chocolate chips, cream, and heat until cream just begins to show signs of boiling, about 30 to 45 seconds. Stir until smooth and velvety.

Evenly drizzle the ganache over the cake. Ganache will set up a bit with time, but remains viscous and soft.

Cake will keep airtight at room temp for up to 5 days.