Try this Pumpkin Chocolate Chip Bundt Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350°. Grease and flour 2 half size or a full size Bundt pan. (I like to use the non-stick spray with flour.)
In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and mix until combine.
Add the dry ingredients mixing just until combined. Stir in chocolate chips.
Pour the mixture into the prepared pan(s). Bake half size Bundt for 35 - 40 minutes; full size Bundt for 50-60 minutes or until a toothpick comes out clean.
Cool in pans 5 minutes on a wire rack. After 5 minutes invert onto wire rack. Let cool completely before serving.
Notes
Pumpkin Pie Spice Substitute: 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2227g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 7035 | ||
Calories from Fat: 4917 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 546.4g | 728 % | |
Saturated Fat 328g | 1640 % | |
Monounsaturated Fat 150g | ||
Polyunsanturated Fat 24.8g | ||
Cholesterol 2426.1mg | 747 % | |
Sodium 8149.6mg | 281 % | |
Potassium 4014.5mg | 106 % | |
Total Carbohydrate 486.1g | 143 % | |
Dietary Fiber 30.2g | 121 % | |
Sugars, other 455.9g | ||
Protein 102.6g | 147 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7035
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