Give me all the pumpkin desserts! If that’s how you feel, you’re going to love this Pumpkin Chocolate Chip Bundt Cake!
The chocolate cream cheese icing is absolutely divine and the perfect complement to the delicious pumpkin cake!
Every fall, I make my Pumpkin Chocolate Chip Bread at least a half a dozen times! The other day I was thinking how wonderful it would be to make that dessert bread in a bundt cake and add an incredibly smooth chocolate icing to it.
I gave the recipe a face lift, basically starting from scratch, because I wasn’t sure how to account for the large amount of batter that the pumpkin bread recipe yields and how it would transfer to the bundt pan.
This dessert tastes just like your favorite pumpkin chocolate chip bread. It’s studded with mini chocolate chips instead of full size. And the icing takes it over the top!
Because pumpkin and chocolate just belong together, don’t you agree?!
Many people are intimidated by the bundt cake because of the pan removal process. Never fear! It’s not as difficult as you may think. You’ll be a pro in no time at all!
Here’s a few tips to help your bundt cake come beautifully out of the pan:
- Grease and flour the bundt pan well.
- Ensure the cake is fully baked before removing it from the oven. Test with a toothpick.
- Let the cake cool for 10 minutes before trying to remove it from the pan.
- Gently and carefully run a butter knife between the cake and the pan, all the way around, to ensure it will release.
I can’t wait for you to try this scrumptious fall dessert! Enjoy!
For all other pumpkin desserts go HERE.