Pumpkin Chocolate Chip Bundt Cake

This Pumpkin Chocolate Chip Bundt Cake is super moist and a delicious way to eat your pumpkin. I hope you haven’t had too much pumpkin yet, because you’ll definitely want to try this!

Pumpkin Chocolate Chip Bundt Cake
Pumpkin Chocolate Chip Bundt Cake

So you know how I mentioned almost a month ago that my phone broke and I was almost dying without it? Well I finally got my new one working on Tuesday night.

We have phone insurance, but using it was not the most fun process and they sent me the wrong phone the first time. So it’s taken a while, but I’m back in business! I finally have all my contacts again! Woohoo!

Seriously, what did we do before cell phones? I know I was alive then and I remember not having them, but really – what did we do? Nutty.

A co-worker was telling me a while back that his kids actually saw a pay phone recently and had to ask him what it was. They had no idea! Not only crazy, but way to make me feel old!

Check Out My Other Recipes

Anywho, this bundt cake is the jam. If you have around here much, then you know I’ve been into pumpkin and chocolate and a flavor combo.

Pumpkin Chocolate Chip Bundt Cake
Pumpkin Chocolate Chip Bundt Cake

I love them together in this bundt cake. Bundt cakes kind of rock. They are so easy. You throw all the ingredients together, bake it, cool it, and add some glaze or icing. No layering involved or fancy icing. You know I love my fancy desserts, but a girl’s gotta have a few easier recipes to pull out once and a while, you know?

Pumpkin Chocolate Chip Bundt Cake

Yield: 14-16 slices

Ingredients:

Cake

3 cups flour
1/2 tsp salt
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 cup oil
1 1/2 cup sugar
2 eggs
1 1/3 cup pumpkin puree
1 1/2 cups chocolate chips

Frosting

4 oz cream cheese
1/4 cup butter
2 1/2 cups powdered sugar
1 tsp maple extract
1-2 tbsp water or milk

Directions:

1. Preheat oven to 350 degrees and grease a 10 inch bundt pan.
2. Combine flour, salt, baking soda, cinnamon, nutmeg and cloves and whisk until combined.
3. Combine oil and sugar in another large mixing bowl and mix until well blended.
4. Add eggs one at a time and mix until combined after each addition.
5. Add dry ingredients alternatively with the pumpkin, beginning and ending with the dry ingredients. Mix well after each addition.
6. Stir in chocolate chips.
7. Transfer batter to bundt pan and bake for 60-65 minutes or until a toothpick inserted comes out with a few crumbs.
8. Remove from oven and allow to cool in pan for about 10 minutes, then remove onto a wire rack to cool completely.
9. When cake is completely cooled, make icing. Beat cream cheese and butter until smooth.
10. Add powdered sugar and maple extract and mix until smooth.
11. Add 1-2 tbsp of water or milk until you get the right consistency.
12. Pipe or spread icing onto cake.

Enjoy!
signature

Pumpkin Chocolate Chip Bundt Cake

You might also like:

Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting
Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting

Pumpkin Cookies with Cinnamon Glaze
Pumpkin Cookies with Cinnamon Glaze

Chocolate Pumpkin Cheesecake Cake
Pumpkin Chocolate Cheesecake Cake

Pumpkin Chocolate Chip Cookie Sandwiches
Pumpkin Chocolate Chip Cookie Sandwiches

Mini Pumpkin Cheesecake Trifles
Mini Pumpkin Cheesecake Trifles