Pumpkin Chocolate Chip Bundt Cake
photo by Riverside Len
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Yields:
-
1 Bundt cake
ingredients
- 2 1⁄2 cups sugar
- 1 cup oil
- 3 eggs
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon clove
- 1 (15 ounce) can solid-pack pumpkin
- 1 cup mini chocolate chip
directions
- 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.
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Reviews
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I like this. It's a little heavy, I suppose from the pumpkin. It has some pumpkin taste but it's not as pronounced as it is in pie. <br/><br/>I increased the cinnamon to 2 teaspoons, but I have a high tolerance for cinnamon ;) Also added 2 teaspoons of vanilla extract. Like one of the other reviewers I cut the oil in half and made up the difference with buttermilk. I also subbed one cup of the AP flour with whole wheat pastry flour. I used one whole egg and 2 egg whites and used flax seed meal mixed with water to make up for the missing egg yolks. I cut the sugar by one cup (used a cup and a half) and it suits my taste very well (if I make this for other people I will use the recommended amount). Finally, I used only 1/2 cup of chocolate chips and added 1/2 cup of chopped walnuts. I'm thinking that pecans will go into it next time. One hour of baking and it was done perfectly.<br/><br/>This cake took my substitutions very well. I will make it again. The only thing that keeps me from giving it 5 stars is that it is somewhat heavy, which is probably due to the pumpkin. But I can't fault that too much because this cake is a very good pumpkin delivery system that doesn't involve turning it into a pie (pumpkin is a great food).
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This turned out fantastic! Nice and moist (with a slightly crusty outer - which I was hoping for). I halved the oil and replaced it with lowfat buttermilk in hopes of making it "healthier". Could not have been tastier and feel better about the fat content now. Maybe I should not have had a 2nd slice, though....probably cancelled out my lowfat idea! ;)
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I was looking for a Thanksgiving holiday dessert to wow and this wasn't it. Presentation is a 5, tastes is a 2. Too sweet even though I cut the sugar and only used 2 cups but flavorless. Too heavy and rustic for a wow dessert. I topped with a Maple-creme cheese icing and that helped give it flavor. Maybe with some tweeking this would be good and I will try again, but by the time I am adjusting, I could not call it the same recipe.
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I made this with brown rice flour in order to make it gluten free. It turned out great! I also "powdered" the pan with cocoa instead of flour. Topped it with cinnamon cream cheese frosting. Delish :) Making it again for Thanksgiving and topping it with ganache this time. Very moist, great pumpkin flavor.
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Tweaks
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I like this. It's a little heavy, I suppose from the pumpkin. It has some pumpkin taste but it's not as pronounced as it is in pie. <br/><br/>I increased the cinnamon to 2 teaspoons, but I have a high tolerance for cinnamon ;) Also added 2 teaspoons of vanilla extract. Like one of the other reviewers I cut the oil in half and made up the difference with buttermilk. I also subbed one cup of the AP flour with whole wheat pastry flour. I used one whole egg and 2 egg whites and used flax seed meal mixed with water to make up for the missing egg yolks. I cut the sugar by one cup (used a cup and a half) and it suits my taste very well (if I make this for other people I will use the recommended amount). Finally, I used only 1/2 cup of chocolate chips and added 1/2 cup of chopped walnuts. I'm thinking that pecans will go into it next time. One hour of baking and it was done perfectly.<br/><br/>This cake took my substitutions very well. I will make it again. The only thing that keeps me from giving it 5 stars is that it is somewhat heavy, which is probably due to the pumpkin. But I can't fault that too much because this cake is a very good pumpkin delivery system that doesn't involve turning it into a pie (pumpkin is a great food).
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I made this with brown rice flour in order to make it gluten free. It turned out great! I also "powdered" the pan with cocoa instead of flour. Topped it with cinnamon cream cheese frosting. Delish :) Making it again for Thanksgiving and topping it with ganache this time. Very moist, great pumpkin flavor.
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It really is moist, and is dense and fluffy at the same time. We couldn't stop eating it! I was out of oil and replaced it with 1 cup + 3 tablespoons of melted butter. Instead of dusting the pan with flour I used cocoa powder. The pumpkin gives it a delicious flavor and a heartiness that is definitely welcome in the cool Fall weather.