Cakes, Dessert

Pumpkin Chocolate Chip Bundt Cake

This is one of my favorite cakes!  Well, to be honest, I have about twenty favorite cakes, don’t you?  This is so easy to mix up and pop in the oven and out comes a moist delicious cake.  Sprinkle with powdered sugar for a quick topping or drizzle chocolate ganache for a more formal presentation.

Pumpkin Chocolate Chip Bundt Cake

2½ cups sugar
1 cup oil
3 eggs
3 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 tsp cloves
1 (15 oz) can pumpkin
1- 1½ cups mini chocolate chips

Preheat oven to 350°.  Spray with non-stick spray and flour a Bundt pan.  In large bowl with electric mixer, blend sugar and oil.   Add eggs one at a time, beating well after each addition.  In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, salt, and cloves.  Add dry ingredients to sugar/egg mixture alternately with pumpkin.  Stir in chocolate chips.  Pour into Bundt pan and bake for 60-65 minutes.  Cool in pan for 10 minutes, invert onto wire rack and cool completely.  When cool, sprinkle with powdered sugar or drizzle with chocolate ganache.

Chocolate Ganache:
1 cup chocolate chips (milk, semi-sweet, or bitter sweet)
1/2 cup heavy cream

Put chocolate chips in heat resistant bowl.  Bring cream in saucepan to boil.  Pour over chocolate chips, let sit for a minute.  Whisk gently as chocolate melts and mixes into cream.  Pour over cake.

If you are interested in Demarle bakeware and kitchen tools please visit or simply click on the Demarle at Home logo below.


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