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

Pumpkin Chocolate Chip Bundt Cake With Walnuts

Amber Bondar
This moist pumpkin chocolate chip Bundt cake is made with pumpkin purée, cinnamon, milk and semi-sweet chocolate chips, and crunchy walnuts. Bake the large cake at 350°F, cool completely, then finish it with a simple cream cheese drizzle.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American, Canadian
Servings 10 Servings
Calories 673 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, scraping the bottom and sides of the bowl, just until no dry flour remains.
  • Fold in the milk chocolate chips, semi-sweet chocolate chips, and walnut pieces just until evenly distributed through the 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 preheated 350°F oven for about 60 minutes. Test the thickest part of the cake and the area close to the center tube; the tester should come out without wet batter. Bake a few minutes longer if needed.
  • Cool the cake in the pan for 5–10 minutes, then carefully invert it onto a wire rack or cake plate. Cool completely before adding the cream cheese drizzle.

Making The Drizzle

  • Place softened cream cheese in a small mixing bowl and beat until smooth.
    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: 673kcalCarbohydrates: 92gProtein: 3gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 0.004gCholesterol: 0.4mgSodium: 543mgPotassium: 176mgFiber: 3gSugar: 59gVitamin A: 7633IUVitamin C: 4mgCalcium: 133mgIron: 3mg
Keyword chocolate chip pumpkin bundt cake, pumpkin bundt cake recipe, pumpkin cake with chocolate chips, pumpkin chocolate chip bundt cake, pumpkin chocolate chip cake, pumpkin walnut bundt cake, pumpkin walnut cake
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