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Pumpkin Bundt Cake with Spice and Optional Chocolate Chips Recipe

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4.2 from 8 reviews

A moist and flavorful Pumpkin Bundt Cake infused with warm autumn spices and a rich pumpkin puree base. Perfectly tender and aromatic, this cake is ideal for fall gatherings or cozy dessert moments, customizable with optional chocolate chips or nuts and delightful toppings like salted caramel or maple icing.

Ingredients

Dry Ingredients

  • 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice

Wet Ingredients

  • 1 cup (240ml) vegetable oil
  • 4 large eggs
  • 1 cup (200g) packed light or dark brown sugar
  • 3/4 cup (150g) granulated sugar
  • 1 15-ounce (425g) can pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract

Optional Add-ins

  • 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans

Optional Toppings and Garnishes

  • Salted caramel
  • Maple icing
  • Homemade pumpkin pie spice blend

Instructions

  1. Preheat the oven and prepare pan: Preheat your oven to 350°F (177°C). Grease a 10–12-cup Bundt pan thoroughly to prevent sticking, ensuring easy removal of the cake later.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ground ginger, cloves, nutmeg, and allspice until evenly combined. Set this mixture aside to use later.
  3. Combine wet ingredients: In another bowl, whisk the vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until fully combined and smooth.
  4. Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Use a mixer or a whisk to combine everything thoroughly until you achieve a thick, consistent batter, about 5 cups total.
  5. Add optional mix-ins: If using, gently fold in semi-sweet chocolate chips or chopped nuts like walnuts or pecans to add texture and flavor.
  6. Transfer batter and bake: Spoon or pour the thick batter evenly into the prepared Bundt pan. Bake in the preheated oven for 55 to 70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
  7. Cool in pan: Remove the cake from the oven and allow it to cool in the pan on a wire rack for about 2 hours to set properly.
  8. Unmold and cool completely: Carefully invert the Bundt pan onto a wire rack or serving plate to release the cake. Allow it to cool completely before adding any toppings or icing.
  9. Add toppings and garnish: Drizzle your choice of topping—such as salted caramel or maple icing—over the cooled cake. Optionally, sprinkle with homemade pumpkin pie spice blend for an added aromatic touch.
  10. Store leftovers: Cover the leftover cake tightly and store at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices in the cake batter.
  • The batter is quite thick, so ensure your Bundt pan is well greased to prevent sticking.
  • Baking time may vary slightly due to the cake’s density; use a toothpick test to confirm doneness.
  • Optional add-ins like chocolate chips or nuts enhance texture but can be omitted for a simpler cake.
  • Leftover cake can be kept at room temperature for a couple of days or refrigerated up to five days to extend freshness.

Find it online: https://bitezly.com/pumpkin-bundt-cake-with-spice-and-optional-chocolate-chips-recipe/