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–+ servings
the top of the baked pumpkin chocolate chip bundt cake

Easy Fall Pumpkin Spiced Bundt Cake With Chocolate Chips and Walnut Pieces

Amber Bondar
This super easy pumpkin spiced bundt cake has a dense, moist crumb with sweet fall flavors in every mouthful. Packed with a mix of milk chocolate chip and semi-sweet chocolate in each cake slice the cake won't last long. In fact you may find yourself fighting over the last piece!
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Prep Time 10 minutes
Cook Time 1 hour
Course Dessert
Cuisine American, Canadian
Servings 10
Calories 674 kcal

Equipment

  • 2 Mixing Bowls Large, Small
  • bowl Smaller
  • Mixer Or Mixing Tool
  • Tablespoon
  • Teaspoon
  • measuring cup

Ingredients
  

The Pumpkin Chocolate Chip Cake Batter

  • 3 Cups Flour
  • 2 Tsp Baking Soda
  • 2 Tsp Baking Powder
  • 3 Tsp Cinnamon Optional replace with chai spice
  • 1 Tsp Salt
  • 4 Large Eggs Beaten
  • 2 Cups White Sugar
  • 1¼ Cups Neutral Oil
  • 2 Cups Pumpkin Puree NOT Pumpkin Pie Filling
  • ¼ Cup Milk Chocolate Chips
  • ¼ Cup Semi-sweet Chocolate Chips
  • ½ Cup Walnut Pieces

The Cream Cheese Frosting/Drizzle

  • ½ Brick Cream Cheese Softened
  • 1 Cup Confectioners Sugar
  • 3 Tbsp Cream Or Milk

Instructions
 

Making The Pumpkin Cake

  • In a very large mixing bowl measure and blend well the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
    3 Cups Flour, 2 Tsp Baking Soda, 2 Tsp Baking Powder, 3 Tsp Cinnamon, 1 Tsp Salt
  • In a smaller mixing bowl add eggs and white sugar. Mix until a pale yellow.
    4 Large Eggs, 2 Cups White Sugar
  • Add into the egg mixture the vegetable oil. Blend until combined.
    1¼ Cups Neutral Oil
  • Add in the pumpkin puree and blend until a smooth blended mix.
    2 Cups Pumpkin Puree
  • Fold the wet ingredients into the dry ingredients and mix thoroughly. Be sure to scrape the sides of the bowl often.
  • Fold in the chocolate chips and walnuts. Blend until evenly distributed through the cake batter.
    ¼ Cup Milk Chocolate Chips, ¼ Cup Semi-sweet Chocolate Chips, ½ Cup Walnut Pieces
  • Pour the cake batter into a prepared bundt cake pan.
  • Bake in a 350℉ preheated oven for 60 minutes or until cake tests for done.
  • Remove from oven and let cool for five to ten minutes before turning out onto cake plate.

Making The Drizzle

  • Softened the cream cheese in the microwave for one minute in small bowl.
    ½ Brick Cream Cheese
  • Add in the confectioners sugar and blend.
    1 Cup Confectioners Sugar
  • Add the cream/milk to the cream cheese mixture one spoonful at a time. Mix until blended.
    3 Tbsp Cream Or Milk

Notes

Be certain the cake is done by testing done the center of the tube in the center as well as the center of the cake itself. If it isn't fully baked after sixty minutes leave in a few minutes longer.
If you would like your cake to sit level on the cake plate use a cake knife to flatten the bottom of the cake. That is the part that rose out of the pan. 

Nutrition

Calories: 674kcalCarbohydrates: 92gProtein: 3gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 0.004gCholesterol: 1mgSodium: 345mgPotassium: 184mgFiber: 3gSugar: 59gVitamin A: 7633IUVitamin C: 4mgCalcium: 134mgIron: 3mg
Keyword cake, fall desserts, pumpkin, pumpkin spice
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