Pumpkin Chocolate Chip Bundt Cake

Sorry if I scared any of you with my mention of the pumpkin shortage. I went grocery shopping this weekend and it looks like pumpkin is back in full force. So stock up and try this pumpkin chocolate chip bundt cake.

I like bundt cakes. They are pretty and usually don’t require frosting. I am not a frosting fan, I usually scrape it off:) If you are a frosting fan, don’t worry, you won’t miss it with this cake.

I chopped up E. Guittard milk chocolate bars and stirred them into the pumpkin spice cake. The chocolate chunks were the perfect addition. I just love pumpkin and chocolate together.

I dusted the cake with powdered sugar and served it to our friends that came over to visit. They really enjoyed it. If you want, you could finish the cake with a glaze or chocolate ganache, but it is superb on it’s own.

Pumpkin Chocolate Chip Bundt Cake

2 sticks unsalted butter, at room temperature

2 1/4 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons cinnamon

3/4 teaspoon ground allspice

Pinch of fresh nutmeg

1/2 teaspoon salt

1 1/4 cups canned solid-pack pumpkin (I used Libby’s, not pumpkin pie filling)

3/4 cup well-shaken buttermilk

1 1/2 teaspoons vanilla

1 1/4 cups granulated sugar

3 large eggs

Chocolate chunks or chocolate chips ( I used E. Guittard milk chocolate bars and chopped them)

Preheat oven to 350°F. Spray a 10 inch bundt pan, then dust with flour, knocking out excess.

Whisk together flour, baking powder, baking soda, cinnamon, allspice, fresh nutmeg, and salt in a bowl. Whisk together pumpkin,buttermilk, and vanilla in a separate bowl.

Beat butter and sugar in a large bowl with an electric mixer at medium speed until creamy. Add in eggs one at a time, while mixing on low.On low,
add flour and pumpkin mixtures in batches, beginning and ending with flour mixture. Mix just until combined, don’t overmix. By hand, stir in the chocolate chunks.

Spoon cake batter into pan, smoothing top. Pound the pan on the counter to settle the batter. Bake until a toothpick comes out clean in the center of cake, about 45- 50 minutes. Cool the cake in the pan, on a rack, for 15 minutes. Invert rack over cake and reinvert cake onto rack. Cool completely before serving. Dust with powdered sugar, if desired.

If you like this pumpkin cake, you might also like:

Pumpkin Cake Pops from Recipe Girl
Pumpkin Butterscotch Cake from Peabody
Apple Pumpkin Cake from Zoe Bakes
Pumpkin Cake Roll from Two Peas and Their Pod

Categories: Cake Thanksgiving