Pumpkin Chocolate Chip Bundt Cake

Pumpkin Chocolate Chip Bundt Cake created by Riverside Len

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.

Ready In:
1hr 25mins
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

"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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  1. Riverside Len
    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).
    Reply
  2. Riverside Len
    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).
    Reply
  3. Riverside Len
    Pumpkin Chocolate Chip Bundt Cake Created by Riverside Len
    Reply
  4. Riverside Len
    Pumpkin Chocolate Chip Bundt Cake Created by Riverside Len
    Reply
  5. dbraydee
    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.
    Reply
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