Bundt cakes. Oh Bundt cakes. They are so pretty aren’t they? With there pretty little fluted sides. The hole in the center. The roundness at the top. Yes, bundt cakes are very pretty, if, the whole things come out of the pan. Because when half of the cake stays in the pan they are anything but pretty. And yes, I am speaking from experience.
Here’s the thing. I’ve made maybe three bundt cakes my entire life. Scratch that I’ve attempted to make them three times. I had one turn out successfully but after that I kid you not, I turned them over and I felt the cake come out and looked at the plate only to see half of the cake on the plate while the other half was still in the pan. Not so no-stick after all bundt pan! I even tried using butter and flour. But to no avail. And seriously, it is beyond impossible to get every single crevasse of the bundt pan. So when the nice people over at PAM contacted me about doing a post using their cooking spray I thought I’d give the whole bundt cake thing a whirl again. After all we are approaching the holiday season and bundt cakes just look so pretty on Holiday table. Original, Baking and Butter PAM Cooking Spray has 99% less residue than margarine and bargain brand sprays and adds zero calories. And it does exactly what it is supposed to do, it makes things in the kitchen easier. Especially for all of the holiday baking that happens at this time of year. Seriously, cookies don’t stick to the pan. Brittle doesn’t stick. You can even spray some into a cupcake tin before putting in the cupcake wrapper and the wrapper won’t move making it easier to fill them. It’s a pretty nifty product I must say. I used the PAM Cooking Spray to make this Pumpkin Chocolate Chip Bundt Cake and guys, it worked amazingly well. I mean seriously, I turned the bundt pan over and the cake slid out. Perfectly. Not one crumb left in the pan. In fact the pan was incredibly clean too. Barely any residue. LOVE IT. And I love this cake. Pumpkiny and full of chocolate chips with just a sprinkling of powdered sugar. Oh and since there is no frosting, this cake is totally acceptable to eat this cake for breakfast.
So how would you use PAM this holiday season to make your holiday cooking a little bit easier? Leave a comment below and you’re entered to win a $100 Visa gift card!
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Preheat oven to 350 degrees. Spray a bundt pan evenly with Pam Baking Spray.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, being sure to scrape down the edges after adding each egg. Beat in the vanilla.
In another bowl, combine flour, baking soda, baking powder, salt and pumpkin spice. Slowly beat the dry ingredients into the wet ingredients. Once mixed, turn the mixer off and gently fold in the pumpkin puree and chocolate chips.
Spoon the batter evenly into the prepared bundt pan. Bake in preheated oven for 45 - 50 minutes or until a toothpick inserted comes out clean. Allow to cool for several minutes. Turn over on to a serving platter and lift the pan, the cake with slide onto the serving platter. Sprinkle with powdered sugar, slice and serve.