Pumpkin Chocolate Chip Bundt Cake {Bundts Made Better}
A decadent pumpkin bundt cake studded with chocolate chips and sprinkled with powdered sugar.
Servings 8 Servings
Ingredients
Ingredients:
- Pam Baking Spray
- 1 1/2 cups granulated sugar
- 1 cup softened butter
- 3 eggs room temperature
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 1/2 cups pumpkin puree
- 10 ounces dark chocolate chips
- powdered sugar for dusting
Instructions
- 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.
Notes
Enjoy!