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    You are in: Home / Recipes / Pumpkin Chocolate Chip Bundt Cake Recipe
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    Pumpkin Chocolate Chip Bundt Cake

    Pumpkin Chocolate Chip Bundt Cake. Photo by Riverside Len

    1/6 Photos of Pumpkin Chocolate Chip Bundt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    Kittencalskitchen's Note:

    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.

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    Ingredients:

    Yield:

    Bundt c ...

    Units: US | Metric

    Directions:

    1. 1
      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.

    Ratings & Reviews:

    • on October 05, 2012

      55

      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! ;)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2009

      55

      Great recipe! This turned out a very moist cake. Everyone loved it! The only advice I would add is that it took almost an hour and a half to bake....could be just my oven, but thought I'd mention it.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2013

      45

      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.

      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.

      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).

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Pumpkin Chocolate Chip Bundt Cake

    Serving Size: 1 (1863 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 6404.0
     
    Calories from Fat 2603
    40%
    Total Fat 289.2 g
    445%
    Saturated Fat 65.0 g
    325%
    Cholesterol 558.0 mg
    186%
    Sodium 3930.6 mg
    163%
    Total Carbohydrate 929.1 g
    309%
    Dietary Fiber 24.5 g
    98%
    Sugars 601.4 g
    2405%
    Protein 69.4 g
    138%

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