Easy Pumpkin Bundt Cake with Chocolate Chips
This super moist and perfectly spiced easy pumpkin bundt cake with chocolate chips is a favorite of mine. It is easy to make and only requires 15 minutes of active prep time.
Servings: 16 servings
Calories: 261kcal
Ingredients
- 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
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
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached. Let the cake cool in the pan for 1 hour before turning it out onto a wire rack.Taste & Texture
This Easy Pumpkin Bundt Cake with Chocolate Chips is incredibly moist with a soft, tender crumb and plenty of warm pumpkin spice flavor. The chocolate chips melt into little pockets of chocolate throughout the cake, making every bite rich without overpowering the pumpkin. If you add the chocolate maple glaze, it finishes the cake with an extra layer of chocolatey sweetness.Storage, Freezing & Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Whole Cake: Once completely cooled, wrap tightly in two layers of plastic wrap followed by two layers of foil, or place in a freezer-safe container. Freeze for up to 3 months.
- Individual Slices: Wrap each slice tightly in plastic wrap, place in a freezer bag or airtight container, and freeze for up to 2 months.
- Thawing: Thaw a whole cake on the kitchen counter for about 2 hours. Individual slices usually thaw in about 1 hour.
Serving Recommendations
I love serving this cake slightly warm with a cup of coffee while the chocolate chips are still soft. It's also delicious with whipped cream or a scoop of vanilla ice cream if you're serving it as dessert after Thanksgiving dinner. If I've made the chocolate maple glaze, I usually skip any extra toppings because it's already plenty indulgent.Recipe Variations and Substitutions
- Pumpkin puree: Always use pure pumpkin puree, not pumpkin pie filling. Homemade pumpkin puree also works if it's thick and not watery.
- Chocolate chips: Semi-sweet chocolate chips are my favorite because they balance the sweetness of the cake, but dark chocolate or milk chocolate chips work well too.
- Pumpkin spices: If you don't have all the individual spices, you can substitute about 2¾ teaspoons pumpkin pie spice instead.
- Chocolate maple glaze: You can leave the glaze off completely and simply dust the cooled cake with powdered sugar if you want something a little simpler.
Proper Storage Tips
- Allow the cake to cool completely before storing.
- Keep it in an airtight container to help it stay moist.
- Wrap the cake well before freezing to prevent freezer burn.
- Freeze individual slices for quick desserts whenever you need one.
- Thaw at room temperature for the freshest texture.
Pro Tips
- Grease every little detail of the bundt pan so the cake releases cleanly.
- Stop mixing the batter as soon as the flour disappears to keep the cake light.
- Start checking for doneness around the 55-minute mark since bundt pans can bake differently.
- Let the cake cool in the pan for the full hour before turning it out.
- If you're making the glaze, test the consistency on the side of the bowl before pouring. It should slowly drip, not run straight off the cake.
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