This Pumpkin Chocolate Chip Bundt Cake is kind of like a cross between a cake and a pie. It’s dense, moist and loaded with chocolate chips! Definitely a keeper!
Oh I wish you could have smelled my house the other day when this cake was baking. It was heaven! Hopefully you’re not “pumpkined” out yet because I’m most definitely not. I don’t think I ever could be, I looooove pumpkin and this Pumpkin Chocolate Chip Bundt Cake is so good.
Now if you’re wanting a “cakey” cake, you know one that’s light and airy, then this is not the cake for you. This cake is super dense and moist. It’s almost like a cross between pumpkin cake and pumpkin pie. . . . a “cake-pie.” There is definite substance to this cake. I love pumpkin and chocolate chips together, but if you’re not a fan (which would be absurd!) then by all means leave the chocolate chips out.
I took my mom’s recipe for her pumpkin bundt cake and made a few changes just for the heck of it, and this is what I got and my husband and boys agreed that it’s delicious!
Pumpkin Chocolate Chip Bundt Cake
- Total Time: 60 minutes
Description
Dense, so moist and absolutely amazing. This pumpkin chocolate Chip bundt cake is perfect anytime.
Ingredients
Cake:
- 1 cup butter
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 cups pumpkin puree
- 2 eggs
- 2 teaspoons vanilla
- 3 cups flour
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups chocolate chips (semi-sweet or milk) ( cream cheese, room temp)
Frosting:
- 1 pkg. (8 oz) cream cheese, room temp
- 1/4 cup butter
- 1 teaspoon vanilla
- 4 cups powdered sugar
Instructions
Cake:
- Grease and flour a bundt pan. Preheat oven to 350 degrees.
- In bowl of an electric mixer, cream butter and sugars. Add eggs and vanilla and mix well. Add pumpkin puree and mix until well blended.
- Add flour, nutmeg, cloves, allspice, cinnamon, baking soda, salt, baking powder. Stir until just combined. Gently mix in chocolate chips.
- Pour into prepared bundt pan. Place bundt pan on a cookie sheet and then put in oven and bake for 60-65 minutes or until a toothpick inserted comes out clean. Cool in pan for 15 minutes before invenrting onto a plate. Let cake cool completely before spreading or piping cream cheese frosting on.
Frosting:
- In bowl of an electric mixer, beat cream cheese and butter on high speed until smooth. Add vanilla and powdered sugar and beat until smooth. Spread or pipe onto cooled cake.
- Store in refrigerator.
Notes
Make sure the toothpick comes out completely clean, you don’t want to underbake this cake because it is so dense. I like this to be just slightly chilled when I eat it, but it’s great too at room temp. You be the judge.
- Cook Time: 60 minutes
- Category: Cakes & Cupcakes
I linked up at Buns in My Oven
Jodi, do you think you could substitute canola oil for the butter to save on some of the saturated fat. I know I sometimes see oil in pumpkin bread recipes. But because you cream the butter, I wonder if the oil would not work? What do you think? Your pictures are awesome.
Teresa I think it’s worth a try. I would probably add an extra egg to give a litle more “air” to the cake because it’s already such a dense cake and when you cream the butter and sugars you’re incorporating air into the batter. I would add the eggs one at at a time, beating well after each. Let me know if you give it a try. If it works I’ll make a note on the recipe in case others want to make it that way. Thanks for the sweet comment about the pictures, sometimes I struggle with them (ugh!) and wonder if they’re any good. Take care!
What about using apple sauce in place of the butter or oil? If you can use butter the butter makes anything taste so much better…..