Moist and sweet , this pumpkin fall dessert is spiced with cinnamon, nutmeg and cardamom, is drizzled with maple syrup icing or sprinkled with icing sugar.
The moist and sweet flavour of this Pumpkin Chocolate Cake is enhanced with cinnamon, nutmeg, and cardamom. Not only is it a comforting fall dessert, it also makes the perfect snacking cake.
How to Choose and Store Pumpkins
If using fresh pumpkin for this recipe, choose a blemish free, small size pumpkin for a more sweet and tender flavour. Pumpkins can be stored at room temperature for one month or up to 3 months in the refrigerator.
Pumpkin Chocolate Chip Bundt Cake Recipe
10-12 servings
Ingredients:
- 1 cup vegetable oil
- 2 cups pumpkin purée * (do not use pumpkin pie filling)
- 1 ½ cups brown sugar
- 3 eggs
- 3 cups all purpose flour
- 1 tsp. baking soda
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- ½ tsp cardamom
- 1 cup semi-sweet chocolate chips
- Few tablespoons of icing sugar for dusting top of cake
- Maple Syrup Icing** (optional)
How to Prepare the Pumpkin Chocolate Chip Bundt Cake
Preheat the oven to 350°F.
Grease and flour a 10-inch Bundt or tube pan.
- Mix the vegetable oil and brown sugar together in the bowl of stand up mixer.
- Using the paddle attachment, mix until the vegetable oil and brown sugar are well combined.
- Add eggs one at a time, beating well after each addition.
- Add pumpkin purée and mix until well combined.
- Combine flour, baking soda, baking powder, cinnamon, salt, cardamom and nutmeg in separate bowl.
- Add flour mixture to pumpkin purée mixture.
- Mix until batter is well blended.
- Fold in the one cup of chocolate chips.
- Pour batter into the prepared Bundt pan or tube cake pan.
- Place pan on middle rack in oven and bake for 60 minutes or until a cake tester comes out clean.
- Cool the Pumpkin Chocolate Chip Bundt cake for 20 minutes.
- Place large plate upside down on top of Bundt pan and invert cake onto the plate.
- Dust cake with icing sugar or drizzle with Maple Syrup Icing.*
How to make Pumpkin Purée *
- Cut a 4-5 pound pumpkin into chunks and remove fibre and seeds.
- Add one to two inches of water in large sauce pan.
- Place steamer basket in large sauce pan.
- Cover saucepan and bring to a boil.
- Add pumpkin chunks, cover and cook for about 15-20 minutes until soft.
- Remove pumpkin pulp from the skin.
- Purée in food processor until smooth.
- Use in any recipe that requires pumpkin purée.
- Makes 4-5 cups of pumpkin purée.
Maple Syrup Icing Recipe**
Ingredients:
- 4 cups icing sugar.
- 1/4 cup maple syrup
How to Prepare Maple Syrup Icing:
- In medium size bowl, combine the 4 cups of icing sugar, maple syrup.
- Mix until well combined. The icing should have a thin consistency.
- If the icing is too thick, gradually add 1 teaspoon of maple syrup until the icing is thin enough to drizzle over cake.
Additional Pumpkin Desserts
Steamed Pumpkin Pudding with Brandy Sauce
The copyright of the article Pumpkin Chocolate Chip Bundt Cake Recipe in Fall Recipes is owned by Liliana Tommasini. Permission to republish Pumpkin Chocolate Chip Bundt Cake Recipe in print or online must be granted by the author in writing.
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