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+ servings
Slices of pumpkin bundt cake on three dessert plates
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5 from 8 votes

Pumpkin Bundt Cake with Chocolate Chips

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. 
Prep Time15 minutes
Cook Time55 minutes
Cool1 hour
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 261kcal

Ingredients

OPTIONAL: chocolate maple topping

Instructions

  • 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.

Video

Nutrition

Calories: 261kcal | Carbohydrates: 46g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 48mg | Sodium: 304mg | Potassium: 190mg | Fiber: 3g | Sugar: 41g | Vitamin A: 4213IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg