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.
Pumpkin Chocolate Chip Bundt Cake
Ingredients
- 1 1/2 c. sugar
- 3/4 c. canola oil
- 2 large eggs
- 1 1/4 c. canned pumpkin pumpkin puree, NOT pumpkin pie filling
- 1 tsp. vanilla extract
- 2 1/2 c. all-purpose flour
- 2 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 3/4 tsp. nutmeg
- 1/4 tsp. cloves
- 3/4 tsp. salt
- 1/2 c. mini chocolate chips
- Frosting:
- 4 oz. cream cheese softened
- 1/2 c. butter softened
- 1 c. powdered sugar
- 1/2 c. semi-sweet chocolate chips melted
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease and flour a 10" bundt cake pan.
- In the bowl of an electric mixer, cream together sugar, canola oil, eggs, canned pumpkin puree and vanilla.
- In a separate bowl, stir together flour, baking soda, cinnamon, nutmeg, cloves, salt and mini chocolate chips.
- Add the dry mixture to the wet mixture and mix just until incorporated, scraping down the sides. Don't over mix.
- Pour and spread batter evenly into prepared bundt cake pan.
- Bake for approximately 40 minutes, or just until a toothpick inserted comes out mostly clean. Moist crumbs are good.
- Let the cake sit in the bundt cake pan for ten minutes, then use a butter knife to carefully go around the sides of the pan, making sure the cake is not clinging anywhere. Carefully turn the pan upside down onto a cooling rack, remove the pan, and let the cake cool completely.
- Make the frosting by creaming together softened cream cheese, softened butter and powdered sugar until creamy. Add melted chocolate chips and mix until fully incorporated. Transfer frosting into a sandwich-sized zip top bag, seal the bag, snip a corner of the bag and squeeze the frosting onto the cake in an up and downward motion. Place the cake in the fridge so the frosting can set and it can cool through. Enjoy!
I can’t wait for you to try this scrumptious fall dessert! Enjoy!
For all other pumpkin desserts go HERE.
Comments