Ingredients for Pumpkin Chocolate Chip Bundt Cake
- 1 ½ cups granulated sugar
- ¾ cup vegetable oil
- 4 large eggs
- Flour
- 2 teaspoons baking soda
- Cinnamon
- Nutmeg
- ½ teaspoon salt
- Clove
- Solid Pack Pumpkin
- Mini Chocolate Chip
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How to Make Pumpkin Chocolate Chip Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. Place oven rack in the lower-middle position.
- In a large mixing bowl, cream together 1 ½ cups granulated sugar and ¾ cup vegetable oil until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 (15-ounce) can pumpkin puree, beginning and ending with the dry ingredients. Stir in 2 cups chocolate chips (or nuts, or a combination).
- Gently pour batter into the prepared bundt pan and bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
163 g
Sugar
2405g
Fat
325g
Carbs
309g
