Ingredients for Chocolate Chunk Pumpkin Cake
- Nonstick Cooking Spray
- All Purpose Flour
- 1 3/4 cups granulated sugar
- 1/3 cup packed brown sugar (for glaze)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Bittersweet Chocolate Pieces
- 1 (15 ounce) can pumpkin puree
- 1/4 cup butter (for glaze)
- 3 large eggs
- Dark Corn Syrup
- 2-3 teaspoons molasses (for whipped cream)
- 1 cup whipping cream (for whipped cream)
- 1 tablespoon powdered sugar (for whipped cream)
- Apple Pie Spice
- Ground Cinnamon
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How to Make Chocolate Chunk Pumpkin Cake
- Preheat oven to 350°F (175°C).
- Generously grease and flour a 10-inch bundt pan (tube pan without a removable bottom or a 10-inch fluted tube pan).
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup packed brown sugar, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- In a small bowl, combine 1/2 cup all-purpose flour and 1 cup chocolate chunks. Toss to coat.
- In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1/2 cup (1 stick) melted unsalted butter, and 3 large eggs.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the chocolate chunk mixture.
- Pour batter into the prepared bundt pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the molasses glaze and whipped cream (see recipes below).
- Once the cake is completely cool, brush it with the molasses glaze.
- Serve with a dollop of molasses whipped cream and a sprinkle of pumpkin pie spice.
- Makes 12-16 servings.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
279g
Fat
86g
Carbs
34g
