Pumpkin Bundt Cake with Chocolate Chips and Spiced Maple Icing Recipe
Introduction
This Pumpkin Bundt Cake is a moist and flavorful autumn treat, bursting with warm spices and rich pumpkin. It’s perfect for cozy gatherings or a festive dessert. With optional mix-ins and toppings, you can customize it to your taste.
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
- 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-in: 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans
- Optional topping: salted caramel, maple icing, or other preferred icings
- Optional garnish: sprinkle of pumpkin pie spice
Instructions
- Step 1: Preheat the oven to 350°F (177°C) and grease a 10–12-cup Bundt pan.
- Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Set aside.
- Step 3: In another bowl, whisk the vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until combined.
- Step 4: Pour the wet ingredients into the dry ingredients and mix with a mixer or whisk until fully combined. Fold in chocolate chips or nuts if using. The batter will be thick and measure about 5 cups.
- Step 5: Spoon or pour the batter evenly into the prepared Bundt pan. Bake for 55–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Because it’s a large, dense cake, baking time may vary.
- Step 6: Remove the cake from the oven and let it cool in the pan on a wire rack for 2 hours. Then invert it onto a wire rack or serving plate.
- Step 7: Allow the cake to cool completely before adding your desired topping or icing. Consider a drizzle of maple icing or salted caramel and sprinkle with pumpkin pie spice for an extra touch.
Tips & Variations
- For a nutty texture, fold in chopped walnuts or pecans instead of chocolate chips.
- Use fresh pumpkin puree for a lighter flavor or canned for convenience; avoid pumpkin pie filling as it’s sweetened and spiced already.
- Ensure your flour is spooned and leveled for accurate measurement to keep the cake moist and tender.
- If your oven runs hot, start checking the cake at 55 minutes to avoid overbaking.
Storage
Store leftover cake covered tightly at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving, and reheat slices gently if desired for a warm treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree because pumpkin pie filling contains added sugar and spices, which can affect the cake’s texture and flavor.
How do I know when the Bundt cake is done baking?
Insert a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs attached. Because this is a dense cake, some slight moisture on the toothpick is normal.
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Pumpkin Bundt Cake with Chocolate Chips and Spiced Maple Icing Recipe
- Total Time: 2 hours 30 minutes (including cooling time)
- Yield: 12–16 servings 1x
Description
This moist and flavorful Pumpkin Bundt Cake is a perfect fall dessert featuring warm spices and rich pumpkin puree. The cake is moist and dense, enhanced with aromatic spices like cinnamon, ginger, cloves, nutmeg, and allspice. Optional additions include semi-sweet chocolate chips or nuts for extra texture and taste. It’s baked in a Bundt pan and pairs beautifully with toppings such as maple icing, salted caramel, or a sprinkle of pumpkin pie spice.
Ingredients
Scale
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 and Toppings
- 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans (optional)
- Salted caramel, maple icing, or any preferred topping (optional)
- Sprinkle of pumpkin pie spice for garnish (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 10–12-cup Bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice until well combined. Set this mixture aside.
- Combine Wet Ingredients: In another large bowl, whisk the vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until fully combined, forming a smooth mixture.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Use a mixer or whisk to blend thoroughly until the batter is uniform and thick. If desired, fold in the semi-sweet chocolate chips or chopped nuts gently to distribute evenly.
- Fill and Bake: Spoon or pour the batter into the prepared Bundt pan, spreading evenly. Bake in the preheated oven for 55 to 70 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs. The cake is dense and heavy, so don’t be surprised if baking takes a bit longer.
- Cool Cake in Pan: Remove the cake from the oven and allow it to cool for 2 hours in the pan on a wire rack. This helps it set and makes it easier to remove.
- Invert and Fully Cool: Once slightly cooled, invert the cake onto a wire rack or serving plate/cake stand. Allow the cake to cool completely before adding any toppings or icing.
- Add Toppings and Serve: Drizzle your choice of topping such as maple icing or salted caramel over the cooled cake. Optionally, sprinkle with homemade pumpkin pie spice for added aroma and visual appeal.
- Storage: Cover leftover cake tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain freshness.
Notes
- The vegetable oil provides moisture and richness; you can substitute with a neutral oil like canola if preferred.
- Ensure to use pure pumpkin puree, not pumpkin pie filling, for best texture and flavor.
- The optional chocolate chips or nuts add texture and complementary flavors but can be omitted for a classic pumpkin spice cake.
- Use a Bundt pan with 10 to 12 cups capacity to allow proper rising and cooking.
- The cake takes longer to bake than some due to its dense texture; patience is key to ensure it’s cooked through.
- If desired, prepare maple icing or salted caramel ahead of time to drizzle over the cooled cake.
- Storing the cake properly ensures it remains moist and flavorful for several days.
- Prep Time: 15 minutes
- Cook Time: 55-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin bundt cake, pumpkin spice cake, fall dessert, moist pumpkin cake, spiced pumpkin cake, bundt cake recipe
