Pumpkin Chocolate Chip Bundt Cake
Yields: 24 servings
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt (optional)
  • 2½ cups granulated sugar
  • 1 cup canola oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces) pumpkin
  • 2 cups semi-sweet chocolate chips
  • powdered sugar, for dusting
  1. Preheat oven to 350 degrees. Spray 10-inch bundt pan with baking spray and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, spices and salt.
  3. In a large bowl, beat sugar and oil until combined. Add eggs, one at a time, beating well after each addition, and add vanilla with the last egg.
  4. To the egg mixture, alternate adding flour mixture and pumpkin, beating well on medium-low after each addition. Fold in chocolate chips.
  5. Pour batter into prepared Bundt pan.
  6. Bake for 60 to 65 minutes, or until a tootpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Let cool completely and then dust with powdered sugar before serving.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2015/11/22/pumpkin-chocolate-chip-bundt-cake-recipe/