When it comes to easy pumpkin recipes, this Pumpkin Chocolate Chip Bundt Cake is one of my favourites. Packed with 2 cups of pumpkin pureé and 2 cups of chocolate chips, it’s moist and delicious every time and perfect for dessert or as a snacking cake.
Confession: I’ve made this pumpkin chocolate chip bundt cake three times in the past 2 weeks.
I know. That’s a little shameful, but pumpkin-chocolate chip is one of my favourite flavour combinations, and this cake is so delicious and easy to make, I couldn’t help myself.
Plus, pumpkin season only rolls around once a year, so you gotta take full advantage of it when it’s here right?
This pumpkin cake is more moist and dense than my pumpkin chocolate chip loaf. The bundt pan makes it look a little fancier too, so it’s more of a dessert cake whereas the loaf is perfectly suited for breakfast or coffee break.
Oh, who’s kidding who. I eat this cake for breakfast and coffee break as well. This is precisely why we blew through three of them in two weeks. Ha!
Feel free to dress this cake up if you’re having company. You could drizzle a little cream cheese icing over the top or dust it with powdered sugar.
Don’t let its humble appearance fool you though. It’s perfectly divine served as is.
Pumpkin Chocolate Chip Bundt Cake
(Printable Recipe Below)
Ingredients:
- 2 cups flour
- 2 cups pumpkin puree
- 2 cups sugar
- 2 cups chocolate chips
- 4 eggs
- 1 cup oil (vegetable or canola oil
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp nutmeg
- 1/8 tsp cloves
To Make Your Bundt Cake:
- Preheat oven to 350ºF
- In a large bowl, sift together dry ingredient (except chocolate chips) and stir well.
- In another large bowl, whisk pumpkin, eggs and oil until smooth.
- Fold the dry ingredients into the wet ingredients and stir until just moistened.
- Gently stir in the chocolate chips, taking care not to over-beat the batter.
- Pour the batter into a sprayed or greased/floured bundt pan.
- Bake at 350º for 1 hour and 15 minutes.
- Let the cake rest for 10 minutes in the pan before turning it out onto a baking rack.
More Easy and Delicious Cake Recipes:
Wacky Depression Chocolate Cake (no egg, no milk, no butter)
Crazy Banana Cake with Cream Cheese Frosting
Crazy-Good Carrot Cake with Cream Cheese Frosting
Easy Pumpkin Chocolate Chip Bundt Cake
Loaded with 2 cups pumpkin and 2 cups chocolate chips, this pumpkin chocolate chip bundt cake is moist and delicious every single time.
Servings: 16
Calories: 305kcal
Ingredients
- 2 cups flour
- 2 cups pumpkin pureé not pumpkin pie filling
- 2 cups sugar
- 2 cups chocolate chips
- 4 eggs
- 1 cup oil vegetable or canola
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp nutmeg
- 1/8 tsp cloves
Instructions
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In large bowl, sift together dry ingredients (except chocolate chips) and stir until well-mixed.
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In another large bowl, whisk together pumpkin, eggs and oil until smooth.
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Fold dry ingredients into wet and combine until moistened. Stir in chocolate chips taking care not to over-beat batter.
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Pour into sprayed (or floured/greased) bundt pan
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Bake at 350ºF for 1 hour and 15 minutes.
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Remove from oven and let rest for 10 minutes before turning cake out of the pan.
Nutrition
Calories: 305kcal | Carbohydrates: 55g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 145mg | Potassium: 110mg | Fiber: 2g | Sugar: 40g | Vitamin A: 4875IU | Vitamin C: 1.4mg | Calcium: 51mg | Iron: 1.7mg
Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.
