Best 6 Omg Pumpkin Chocolate Chip Bundt Cake Recipes
Indulge in the ultimate fall delight with our curated collection of "OMG Pumpkin Chocolate Chip Bundt Cake" recipes. These decadent cakes combine the warm, cozy flavors of pumpkin and chocolate, resulting in a moist and tender crumb that will transport you to a blissful state of culinary ecstasy. From classic bundt cakes to modern twists with unique ingredients, our selection offers a variety of options to satisfy every palate. Whether you're a seasoned baker or just starting your baking journey, these recipes will guide you step-by-step to create an unforgettable dessert that will wow your family and friends. So, preheat your oven, gather your ingredients, and let's embark on a delightful baking adventure!
Let's cook with our recipes!
PUMPKIN BUNDT CAKE
This Pumpkin Bundt Cake tastes JUST like the seasonal cake from Nothing Bundt Cakes! The cream cheese frosting is to die for!
Provided by Echo Blickenstaff
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix cake mix, pudding mix, sour cream, eggs, water and oil. Mix until combined.
- Stir in mini chocolate chips.
- Pour into a well-greased bundt pan. Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool for 20 minutes. Remove from pan, cover with plastic wrap and let refrigerate for 1-2 hours, or overnight.
Nutrition Facts : Calories 562 kcal, Carbohydrate 27 g, Protein 7 g, Fat 48 g, SaturatedFat 22 g, Cholesterol 145 mg, Sodium 298 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
PUMPKIN CHOCOLATE CHIP BUNDT CAKE
This Pumpkin Chocolate Chip Bundt Cake is super moist and delicious. I love eating a slice of this heavenly bundt cake with a glass of apple cider in the fall. It doesn't get much better than that!
Provided by Lindsay
Categories Dessert
Time 1h20m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees and grease a 10 inch bundt pan.
- 2. Whisk together flour, salt, baking soda, cinnamon, nutmeg and cloves in a medium sized bowl until combined. Set aside.
- 3. Combine oil and sugar in another large mixing bowl and mix until well blended.
- 4. Add eggs one at a time and mix until combined after each addition.
- 5. Add half of the dry ingredients to the wet ingredients and mix until combined. Add the pumpkin puree and mix until well combined. Add the remaining dry ingredients and mix until well combined, but don't over mix.
- 6. Stir in chocolate chips.
- 7. Transfer batter to bundt pan and bake for 60-65 minutes or until a toothpick inserted comes out with a few crumbs.
- 8. Remove from oven and allow to cool in pan for about 10 minutes, then remove onto a wire rack to cool completely.
- 9. When cake is completely cooled, make icing. Beat cream cheese and butter until smooth.
- 10. Add powdered sugar and maple extract and mix until smooth.
- 11. Add 1-2 tbsp of water or milk until you get the right consistency.
- 12. Pipe or spread icing onto cake.
Nutrition Facts : ServingSize 1 Slice, Calories 512 calories, Sugar 47.1 g, Sodium 224.5 mg, Fat 26.2 g, SaturatedFat 9.3 g, TransFat 0 g, Carbohydrate 68.2 g, Fiber 2.9 g, Protein 5.4 g, Cholesterol 38 mg
OMG PUMPKIN-CHOCOLATE CHIP BUNDT® CAKE
This tender, moist, and gently spicy pumpkin Bundt® cake is a hit as a dessert or for brunch.
Provided by Rebecca C.
Categories Fruits and Vegetables Vegetables Squash
Time 2h50m
Yield 14
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Combine flour, ginger, apple pie spice, baking soda, and salt in a food processor. Pulse until finely ground and set aside.
- Beat brown sugar and oil together in a mixing bowl using an electric mixer until creamy. Add pumpkin, applesauce, and eggs, one at a time, mixing well after each addition until well combined. Mix in flour mixture, followed by chocolate chips. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes.
- Remove from the oven and let cool for about 10 minutes before inverting onto a wire rack to cool completely, about 90 minutes.
- Combine confectioners' sugar, maple syrup, and apple pie spice in a bowl for glaze. Whisk until smooth, adding water 1 teaspoon at a time until desired consistency is reached. Drizzle glaze over cooled cake.
Nutrition Facts : Calories 484 calories, Carbohydrate 85.5 g, Cholesterol 35.1 mg, Fat 15.3 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 4.2 g, Sodium 363.4 mg, Sugar 60.1 g
PUMPKIN CHOCOLATE CHIP BUNDT CAKE
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.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 1 Bundt cake
Number Of Ingredients 11
Steps:
- 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.
PUMPKIN BUNDT CAKE WITH CHOCOLATE GLAZE
This is a recipe I used to make before being diagnosed diabetic. I don't think it can be re-vamped with Splenda and still be as good, so I'll make it for really special times, when I have been really good at watching the carbs! UPDATE: I changed the amounts of spices in this. I usually add more than called for and two reviewers thought it needed more. If it sounds TOO spicy for you, cut the amounts in half.
Provided by Outta Here
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Coat a 10-12 cup bundt pan (or a 10" tube pan) with non-stick cooking spray.
- Sift flour, baking powder, soda, salt and spices together; set aside.
- In a large mixing bowl, beat eggs until foamy. Add sugars and beat until thick. Stir in pumpkin and oil, beating until smooth.
- Blend dry ingredients into pumpkin mixture, mixing thoroughly.
- Pour batter into pan and bake 1 hour, or until wooden pick inserted into center comes out clean.
- Cool 10 minutes before removing from pan. Cool completely on wire rack. Drizzle the glaze over cooled cake.
- For the glaze, melt butter and chocolate in a small saucepan over LOW heat; stir in salt and vanilla. Add powdered sugar with enough milk to make glaze a consistency to drizzle over cake.
Nutrition Facts : Calories 515.9, Fat 21.9, SaturatedFat 3.1, Cholesterol 64.9, Sodium 547.8, Carbohydrate 76, Fiber 1.5, Sugar 48.7, Protein 6
PUMPKIN CHOCOLATE CHIP MINI BUNDT® CAKES
This family favorite dessert is the perfect conclusion to a holiday meal. Add this dessert to your family dinner anytime of the year or enjoy with a favorite beverage. The combination of pumpkin and chocolate adds a delicate yet tantalizing sweet twist. Top off with ice cream or whipped cream.
Provided by Mrs. T
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini fluted Bundt® pans with cooking spray.
- Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add pumpkin puree; beat until well blended.
- Mix flour, salt, baking powder, baking soda, and ginger powder together in another bowl. Mix into pumpkin mixture. Fold chocolate chips into the batter.
- Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 472.5 calories, Carbohydrate 55.7 g, Cholesterol 49.6 mg, Fat 26.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 5.9 g, Sodium 791.4 mg, Sugar 34 g
Tips:
- Use fresh pumpkin puree: Making your own pumpkin puree is easy and ensures the best flavor. Simply roast a pumpkin, scoop out the flesh, and puree it in a food processor or blender.
- Don't overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
- Use a bundt pan with a nonstick coating: This will help the cake release easily from the pan.
- Allow the cake to cool completely before glazing: This will help the glaze set properly.
- Store the cake in an airtight container at room temperature: The cake will stay fresh for up to 3 days.
Conclusion:
This pumpkin chocolate chip bundt cake is a delicious and festive fall dessert. It's easy to make and perfect for any occasion. The moist pumpkin cake is studded with chocolate chips and topped with a creamy glaze. This cake is sure to be a hit with everyone who tries it.
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