Irresistible Pumpkin Spice Bundt Cake Recipe with Chocolate Chips

It’s pumpkin spice season, and I love me some in all sorts of treats and drinks. So I whipped this delightful pumpkin spice Bundt cake recipe when I have to have my fix. It’s the perfect indulgence for an autumn treat. This is a moist and flavorful cake that uses up some common ingredients in the pantry. Canned pumpkin makes it a snap to make, and the addition of chocolate chips adds a touch of decadence. I’m having some, served warm, with a cup of joe. How about you? #PSL #PumpkinSpiceLatte

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Yield: 1 cake

Contents

• 1 Pumpkin Spice Bundt Cake Recipe with Chocolate Chips
  • 1.1 Ingredients
  • 1.2 Instructions
  • 1.3 Notes
    • 1.3.1 Nutrition Information
    • 1.3.2 Yield
    • 1.3.3 Serving Size
• 2 Serving Suggestions and Variations
  • 2.1 Making the Cream Cheese Glaze for the Cake
• 3 The Final: Pumpkin Spice Bundt Cake Recipe with Chocolate Chips

Pumpkin Spice Bundt Cake Recipe with Chocolate Chips

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This Bundt Cake perfectly captures the flavors of fall with its warm spices, sweet pumpkin, and rich chocolate chips. Oh so delicious. Perfect with a cup of coffee or tea.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 1 hour

Total Time 2 hours

Ingredients

• 3 medium eggs
• 1 cup granulated sugar
• 1 cup unsweetened apple sauce
• 1 tablespoon vanilla extract
• 1 (15-ounce) can pumpkin puree
• 2 cups all purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice blend
• 1 ¼ cups semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F.  
2. In a large bowl beat the eggs. Add the granulated sugar to the beaten eggs and mix until combined. Add the unsweetened apple sauce and vanilla to the mixture and beat until incorporated.
3. Add the pumpkin puree to the mixture and beat for a minute or two until well combined.
4. Add the all-purpose flour, baking soda, baking powder, and cinnamon to the mixture and mix until all ingredients are fully incorporated.
5. Using a baking spatula, fold the semisweet chocolate chips into the mixture. Set the batter aside.
6. Coat a 10 inch bunt pan with nonstick cooking spray.  Using a large spoon, transfer the batter to the prepared Bundt pan.
7. Bake for 40 to 45 minutes or until the batter no longer jiggles. Remove from the oven and allow to cool for an hour before unmolding.

Notes

• After unmolding, sprinkle with a light dusting of powder sugar for presentation.
• Batter will the thick, that is necessary to suspend the chocolate chips throughout the cake.
• If desired, unsweetened apple sauce can be substituted with 1 cup of vegetable oil.
• If not using a Bundt pan, use a standard 13 x 9 inch baking dish.
  This is a very moist cake, for a firmer textured cake bake for 50-55 minutes.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 394Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 61mgSodium 466mgCarbohydrates 73gFiber 4gSugar 44gProtein 7g

Nutritional values automatically generated.

Serving Suggestions and Variations

This pumpkin spice Bundt cake is delicious on its own, but it can also be dressed up with a variety of accompaniments. Try serving it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. If you’re feeling adventurous, you could even add a handful of chopped pecans or walnuts to the batter for a bit of crunch. Or, try our cream cheese frosting if you want something more traditional.

Making the Cream Cheese Glaze for the Cake

Cheese Cream glaze is a tangy, sweet topping is the perfect complement to the warm spices and rich chocolate in the cake. To make the glaze, you’ll need cream cheese, powdered sugar, vanilla extract, and milk or cream. The key to a smooth, pourable glaze is to ensure that your cream cheese is at room temperature before you begin.

To make the glaze, mix a 8 ounces of cream cheese (a rectangle of Philadelphia cream cheese), 2 cups of powdered sugar, and 2 teaspoons pure vanilla extract.

Slowly add milk while mixing to achieve the desired consistency.

This actually makes enough for two Bundt cakes, so cut in half if you want only one.