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!
- 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
- 1 pkg. (8 oz) cream cheese, room temp
- 1/4 cup butter
- 1 teaspoon vanilla
- 4 cups powdered sugar
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.
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.
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.
I linked up at Buns in My Oven