Best 4 Pumpkin Chocolate Chip Bundt Cake Recipes

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Indulge in the delightful symphony of flavors with our Pumpkin Chocolate Chip Bundt Cake, a culinary masterpiece that tantalizes taste buds with its moist and tender crumb, infused with the warmth of pumpkin and the irresistible allure of chocolate chips. This delectable cake is not just a dessert; it's an experience that transports you to a cozy autumn afternoon, surrounded by loved ones and the sweet aroma of pumpkin spice filling the air. Alongside the star of the show, discover a treasure trove of equally enticing recipes, including the classic Vanilla Bundt Cake, a timeless treat that never fails to impress with its simplicity and elegance. For those seeking a decadent indulgence, the Chocolate Bundt Cake offers a rich and fudgy experience that will satisfy any chocolate craving. And for a taste of tropical paradise, the Pineapple Bundt Cake bursts with vibrant flavors, bringing a ray of sunshine to your table.

Here are our top 4 tried and tested recipes!

CHOCOLATE CHIP PUMPKIN CAKE



Chocolate Chip Pumpkin Cake image

It's surprising how perfectly chocolate and pumpkin combine in this two-toned firm cake. This flavorful mixture of ingredients really does take the cake! -Laurene Hunsicker, Canton, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 13

3/4 cup butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 can (15 ounces) solid-pack pumpkin
1 cup semisweet chocolate chips
2 ounces unsweetened chocolate, melted and cooled
3/4 cup finely chopped pecans, divided

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips. , Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans., Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 494 calories, Fat 25g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 239mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 5g fiber), Protein 6g protein.

PUMPKIN CHOCOLATE CHIP BUNDT CAKE



Pumpkin Chocolate Chip Bundt Cake image

This Pumpkin Chocolate Chip Bundt Cake is super moist and delicious. I love eating a slice of this heavenly bundt cake with a glass of apple cider in the fall. It doesn't get much better than that!

Provided by Lindsay

Categories     Dessert

Time 1h20m

Number Of Ingredients 16

3 cups all purpose flour
1/2 tsp salt
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 cup vegetable oil
1 1/2 cup sugar
2 large eggs
1 1/3 cup canned pumpkin puree
1 1/2 cups chocolate chips
4 oz cream cheese, room temperature
1/4 cup butter, room temperature
2 1/2 cups powdered sugar
1 tsp maple extract
1-2 tbsp water or milk

Steps:

  • Preheat oven to 350 degrees and grease a 10 inch bundt pan.
  • 2. Whisk together flour, salt, baking soda, cinnamon, nutmeg and cloves in a medium sized bowl until combined. Set aside.
  • 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 half of the dry ingredients to the wet ingredients and mix until combined. Add the pumpkin puree and mix until well combined. Add the remaining dry ingredients and mix until well combined, but don't over mix.
  • 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.

Nutrition Facts : ServingSize 1 Slice, Calories 512 calories, Sugar 47.1 g, Sodium 224.5 mg, Fat 26.2 g, SaturatedFat 9.3 g, TransFat 0 g, Carbohydrate 68.2 g, Fiber 2.9 g, Protein 5.4 g, Cholesterol 38 mg

PUMPKIN CHOCOLATE CHIP MINI BUNDT® CAKES



Pumpkin Chocolate Chip Mini Bundt® Cakes image

This family favorite dessert is the perfect conclusion to a holiday meal. Add this dessert to your family dinner anytime of the year or enjoy with a favorite beverage. The combination of pumpkin and chocolate adds a delicate yet tantalizing sweet twist. Top off with ice cream or whipped cream.

Provided by Mrs. T

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 15

Number Of Ingredients 12

cooking spray
2 cups white sugar
1 ½ cups vegetable oil
4 eggs
2 teaspoons vanilla extract
1 (16 ounce) can pumpkin puree
3 cups all-purpose flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ginger powder
1 cup chocolate chips

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini fluted Bundt® pans with cooking spray.
  • Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add pumpkin puree; beat until well blended.
  • Mix flour, salt, baking powder, baking soda, and ginger powder together in another bowl. Mix into pumpkin mixture. Fold chocolate chips into the batter.
  • Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 472.5 calories, Carbohydrate 55.7 g, Cholesterol 49.6 mg, Fat 26.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 5.9 g, Sodium 791.4 mg, Sugar 34 g

OMG PUMPKIN-CHOCOLATE CHIP BUNDT® CAKE



OMG Pumpkin-Chocolate Chip Bundt® Cake image

This tender, moist, and gently spicy pumpkin Bundt® cake is a hit as a dessert or for brunch.

Provided by Rebecca C.

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h50m

Yield 14

Number Of Ingredients 15

3 cups all-purpose flour
⅓ cup candied ginger
2 ½ teaspoons apple pie spice
2 teaspoons baking soda
½ teaspoon salt
2 ¼ cups light brown sugar
⅔ cup vegetable oil
1 (15 ounce) can pumpkin puree
⅓ cup applesauce
3 eggs
½ (12 ounce) package miniature semisweet chocolate chips
1 ½ cups confectioners' sugar
¼ cup maple syrup
1 ½ teaspoons apple pie spice
¼ cup water, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Combine flour, ginger, apple pie spice, baking soda, and salt in a food processor. Pulse until finely ground and set aside.
  • Beat brown sugar and oil together in a mixing bowl using an electric mixer until creamy. Add pumpkin, applesauce, and eggs, one at a time, mixing well after each addition until well combined. Mix in flour mixture, followed by chocolate chips. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes.
  • Remove from the oven and let cool for about 10 minutes before inverting onto a wire rack to cool completely, about 90 minutes.
  • Combine confectioners' sugar, maple syrup, and apple pie spice in a bowl for glaze. Whisk until smooth, adding water 1 teaspoon at a time until desired consistency is reached. Drizzle glaze over cooled cake.

Nutrition Facts : Calories 484 calories, Carbohydrate 85.5 g, Cholesterol 35.1 mg, Fat 15.3 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 4.2 g, Sodium 363.4 mg, Sugar 60.1 g

Tips:

  • Choose the right pumpkin: For the best flavor and texture, use a sugar pumpkin or a pie pumpkin. These pumpkins are smaller and sweeter than other varieties.
  • Use fresh pumpkin puree: Fresh pumpkin puree will give your cake a more intense pumpkin flavor. To make your own pumpkin puree, simply roast a pumpkin until tender and then puree it in a food processor.
  • Don't overmix the batter: Overmixing the batter can make your cake tough. Mix just until the ingredients are combined.
  • Bake the cake at the right temperature: The cake should be baked at 350 degrees Fahrenheit for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely: Before you frost the cake, let it cool completely. This will help to prevent the frosting from melting.

Conclusion:

This pumpkin chocolate chip bundt cake is a delicious and festive treat that is perfect for fall. The cake is moist and flavorful, with a tender crumb and a rich pumpkin flavor. The chocolate chips add a touch of sweetness and richness, and the cream cheese frosting is the perfect finishing touch. This cake is sure to be a hit at your next party or gathering.

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