This super moist and perfectly spiced pumpkin bundt cake is loaded with chocolate chips. It is easy to make and only requires 15 minutes of active prep time. By the way, if you love pumpkin cakes, I've compiled a list of different cakes with pumpkin to add to your fall baking list.
Step-by-step video tutorial
Expert tips for success
- Don't overmix the cake batter otherwise the texture will be dense and chewy instead of light and fluffy. Overmixing incorporates too much air which causes the cake rise too much and then collapse. For best results only mix the batter until it's just combined.
- It's best to use a nonstick bundt pan. Additionally, you can lightly grease and flour the bundt pan so that the cake comes out easily. Oil or shortening work best.
- Remove the cake from the oven as soon as a toothpick inserted into the center comes out clean with a few moist crumbs attached. Depending on the shape of your bundt pan, the baking time may vary.
- Let it cool for 1 hour before removing it from the pan. If you remove it too early, the cake could break.
Pure canned pumpkin puree is my favorite for this cake. However, if you have pumpkins on hand, you can make homemade pumpkin puree and use this instead. If you choose to use homemade puree instead of canned pumpkin, be sure to choose a pumpkin that isn't too watery. One of the best pumpkins for cakes is butternut squash.
Yes absolutely. Simply substitute 1 tablespoon Pumpkin Pie Spice for the cinnamon, ginger, nutmeg and allspice.
Store in an airtight container at room temperature for up to 3 days.
Make ahead and freezing instructions
- Whole cake: After cooling, tightly wrap in plastic wrap twice. Then wrap in two layers of aluminum foil or place in a freezer container. It freezes well for up to 3 months. Unwrap the cake and thaw on the kitchen counter for 2 hours.
- Single slices: Tightly wrap in plastic wrap, place in freezer bags or containers, and freeze for up to 2 months. To thaw, unwrap, and place on the kitchen counter for 1 hour.
More cake recipes to try
Pumpkin Bundt Cake with Chocolate Chips
- 2 ¾ cups all-purpose flour, spoon and leveled
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 cup vegetable oil
- 4 large eggs
- 2 cups granulated white sugar
- 15 oz canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips
OPTIONAL: chocolate maple topping
- 1 cup powdered sugar
- 3 tablespoon unsweetened cocoa powder
- 2 tablespoon maple syrup
- Preheat oven to 350°F / 175°C. Lightly grease a 10 inches (25cm) bundt pan with an oiled brush. Set aside.
- In a medium bowl, combine flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment whisk oil, eggs, sugar, pumpkin puree, and vanilla on medium speed to combine. Add dry ingredients and stir just until combined. Do not overmix at any step. The batter will be thick.
- Bake for 55-65 minutes or until a toothpick inserted in the middle comes out clean. Depending on the shape and material of your bundt pan, the baking time may vary. Remove from oven and let cool for 1 hour. After cooling, invert the cake onto a wire rack to cool completely.
- OPTIONAL: Place powdered sugar and cocoa in a bowl and stir in 1 teaspoon maple syrup and water at the time until it is a thick glaze. It should drip down slowly. Try it on the side of your bowl. When it is too thin, it will run down the cake. Drizzle over cooled cake just before serving. Store leftovers in an airtight container at room temperature up to 3 days.
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Super easy to make and truly delicious! Moist and full of flavor without being dominated by pumpkin.
Topping adds fine finish and complements the cake itself.