Pumpkin Chocolate-Chip Bundt Cake

Pumpkin Chocolate-Chip Bundt Cake

When I was a kid, every year my aunt would make a wonderful pumpkin pecan cake for the Thanksgiving holiday. I’m not a fan of pumpkin pie, but remember loving the cake. I asked her to share the recipe with me so I could carry on the tradition.

This recipe is very simple to make because it starts with a cake mix.  I slightly modified the recipe to include mini chocolate-chips instead of pecans. The cinnamon, pumpkin and chocolate combination is amazing. The cake is so moist it literally melts in your mouth.

A few years back, I had the opportunity to make the cake for my aunt at Thanksgiving before she passed. She told me the cake was delicious – better than she made. That is the highest compliment I could have received!

Pumpkin Chocolate-Chip Bundt Cake

Pumpkin Chocolate-Chip Bundt Cake

Pumpkin Chocolate-Chip Bundt Cake Recipe

1 pkg spice cake mix (18 oz size)

1 cup canned pumpkin

½ cup canola oil

3 large eggs

1 pkg vanilla instant pudding mix (sugar free is okay to use)

1 tsp cinnamon

½ cup water

½ cup mini chocolate chips

Dash of flour to dust the chocolate chips

 

Preheat the oven to 350 degrees.

Grease the bundt pan liberally, first with butter or Crisco and then sprinkle flour and tap the pan to ensure it’s coated all around, including the center tube.

Mix all the ingredients together, except the chocolate chips, at medium speed for 4 minutes. Dust the mini chocolate chips with a small amount of flour. This will ensure they stay mingled throughout the cake and don’t fall to the bottom. Fold the chocolate chips into the cake batter.

Pour the batter into the prepared cake pan, ensuring it’s evenly spread around the pan.

Pour the batter into the prepared cake pan.

Pour the batter into the prepared cake pan.

Bake 40-55 minutes. The cake is cooked when it springs back when touched lightly and when a wooden toothpick inserted comes out clean.

The cake is cooked when it springs back when touched lightly and the  toothpick comes out clean.

The cake is cooked when it springs back when touched lightly and the toothpick comes out clean.

Let the cake cool in the bundt pan for 10-15 minutes on a wire rack.

Invert the cake onto a cake plate. The cake can be served warm or at room temperature. Serve it with whipped cream, no frosting needed.

 

This dessert is perfect for a crowd as the bundt shape cuts easily into 24 pieces. If there are any leftovers, do not worry. The cake will stay moist for several days if kept in an airtight container.

This dessert is perfect for a crowd as the bundt shape cuts easily into 24 pieces.

This dessert is perfect for a crowd as the bundt shape cuts easily into 24 pieces.

With the fall holidays coming up fast, try this recipe on your family and friends as a change from the traditional pumpkin pie dessert. “Let them eat cake… instead of pie.”

 

What’s your favorite dessert for the fall/ winter holidays?

What’s your favorite pumpkin-flavored baking recipe?

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