Chocolate Chip Pumpkin Cake

Total Time
1hr 35mins
Prep 30 mins
Cook 1 hr 5 mins

Found this in Taste of Home magazine, submitted by Laurene Hunsicker of Canton, Pennsylvania. Thank you Laurene! For some reason it will not let me enter 3/4 cups for amount of pecans needed.

Ingredients Nutrition


  1. In a large mixing bowl cream butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin. Fold in chocolate chips.
  2. Divide batter in half. Stir melted to chocolate inot one portion. In a well greased 10" fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining 1/4 cup pecans.
  3. Bake at 325 for 65-70 minutes or until a toothpick inserted into the center comes out clean. Cool for 15 minutes before removing from pan to wire rack.
Most Helpful

4 5

Very nice pumpkin cake recipe. We loved the addition of the chocolate chips. I'm not quite sure what you mean in step two as the ingredients do not include melted I just put all the batter with the chocolate chips into the bundt pan and baked it. I did use almonds in place of the pecans as a family taste preference too. Mine was finished in a little over an hour. Nice a tasty treat that I expect to make again near the holidays. Made for Fall PAC 2008.