OMG PUMPKIN-CHOCOLATE CHIP BUNDT® CAKE
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
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
PUMPKIN CHOCOLATE CHIP BUNDT CAKE
This is a wonderful Fall cake, the taste is so yummy, super to serve for a Thanksgiving dinner, it's a never-fail cake, always turns out high, and mighty and very moist, if desired, you could replace the chocolate chips with walnuts or pecans or make it with both the chocolate chips and nuts together, anyway you choose to make it...it is a super cake recipe.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 1 Bundt cake
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees rack set at second lowest position Grease and flour a Bundt pan In mixing bowl, blend sugar and oil; add eggs, beating well after each addition Combine all dry ingredients; add to egg mixture, alternately with pumpkin Add in chocolate chips Transfer to a Bundt pan; bake for 60-65 mins, or until done.
CHOCOLATE CHIP PUMPKIN CAKE
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
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 CAKE
Seasonal favorite great for dessert OR even breakfast! Use canned pumpkin or better yet, bake a halved pumpkin, scoop out the meat and mash well. Mmmmm!
Provided by Debber
Categories Dessert
Time 1h25m
Yield 1 13x9 pan, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Grease and dust a Bundt pan or 13x9 cake pan or put paper in 30 cupcake spots.
- Mix wet ingredients in large mixing bowl.
- In a separate bowl, combine dry ingredients then add to wet ingredients, mixing well. Add mini-chips last.
- Pour batter into prepared pan.
- Bake cake for 1 hour, 20 minutes; cupcakes for about 20-25 minutes.
Nutrition Facts : Calories 438.5, Fat 21.7, SaturatedFat 6.1, Cholesterol 52.9, Sodium 442.5, Carbohydrate 60.3, Fiber 3.5, Sugar 38, Protein 5.3
CHOCOLATE CHUNK PUMPKIN CAKE
Doctor up your boxed mix to make Chocolate Chunk Pumpkin Cake-to scrumptious result. Add this Chocolate Chunk Pumpkin Cake to your next autumnal menu, and everyone will ask what the secret is! Don't worry, we won't tell.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 2h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half the cream cheese, pumpkin and spices; beat until blended. Stir in chocolate. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 40 to 45 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
- Mix remaining cream cheese with COOL WHIP and sugar until blended; spread onto cake.
Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 32 g, Fiber 0.8925 g, Sugar 19 g, Protein 4 g
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