Pumpkin Chocolate Chip Bundt Cake
Pumpkin chocolate chip bundt cake is moist, tender and loaded with fall spices and melty chocolate chips.
Servings: 16 Servings
Calories: 377kcal
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon pumpkin pie spice*
- 2 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup butter soften
- 2 cups granulated sugar
- 3 large eggs
- 1 can 16 ounce pumpkin
- 1 ½ cups chocolate chips
Instructions
- Preheat the oven to 350°F. Grease and flour 2 half size or 1 full size Bundt pan. (I like to use the non-stick spray with flour.)
- In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder.
- In the bowl of a stand mixer, cream the butter and the sugar until fluffy, about two minutes. Add the eggs one at a time, mixing well after each addition. Add the pumpkin and mix until combined.
- Add the dry ingredients to the stand mixing bowl, mixing just until combined. Stir in the chocolate chips.
- Pour the mixture into the prepared pan(s). Bake the half Bundt pans for 35-40 minutes; bake the full size Bundt for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pans for 5 minutes on a wire rack. After 5 minutes, invert the cake(s) onto the wire rack. Cool completely before serving.
Notes
*Pumpkin Pie Spice Substitute: ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
Nutrition
Serving: 1g | Calories: 377kcal | Carbohydrates: 54g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 267mg | Fiber: 2g | Sugar: 34g