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+ servings
chocolate chip pumpkin cake

Chocolate Chip Pumpkin Bundt Cake

Patricia Valbrun
Chocolate Chip Pumpkin Bundt Cake is moist, delicious and incredibly easy to make! This will become your favorite go-to fall dessert. 
4.50 from 2 votes
Servings 8 people
Calories

Ingredients
  

  • 2 cups all-purpose flour
  • 1 pack vanilla instant pudding powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 teaspoon salt

Wet Batter

  • 3 large eggs
  • 1/2 cup pumpkin puree homemade or store-bought
  • 1 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup pumpkin pure
  • 1 cup mini chocolate chips

Browned Butter Frosting

  • 3 cups powder sugar
  • 1/3 cup brown sugar
  • 3 tbsp browned butter
  • 2/4 cups Oat milk
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350˚F. Using cooking spray or oil, grease a bundt non-stick baking pan (like this one) .
  • In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, cinnamon, nutmeg, pumpkin pie spice, instant vanilla pudding and salt.
  • In a second medium bowl, whisk together wet ingredients: large eggs, cup oil, pumpkin, sugar, brown sugar, until well combined.
  • Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 350˚F for 35-40 mins or until a toothpick poked in the center comes out clean. Remove from the pan and let cake cool completely . Once cooled drizzle frosting on top .

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