Pumpkin Chocolate Chip Bundt Cake with Cream Cheese Frosting

Pumpkin Chocolate Chip CakeIT’S FALL Y’ALL!

And how do I celebrate? Pumpkin everything….

I love pumpkin… carving pumpkins, pumpkin cake, pumpkin decorations, pumpkin spice lattes, pumpkin cake, and pumpkin cake. Did I mention pumpkin cake?

It has been a long time since I made a bundt cake. My mom always made a chocolate bundt cake for our birthdays and I love the way they look! So I decided that I should do a pumpkin spice bundt cake, but why not add chocolate chips.

Let’s welcome fall!

INGREDIENTS:

– 3 ¼ cup of flour

– 2 teaspoon cinnamon

– ½ teaspoon ginger

– ½ teaspoon nutmeg

– ½ teaspoon clove

– 2 teaspoons baking soda

– pinch of salt

– 1 – 15 ounce can of pumpkin puree

– 1 cup canola oil

– 3 cups sugar

– 4 large eggs

– 1 teaspoon vanilla

– ⅔ cup room temperature water

– 1 ½ cup chocolate chips

Preheat your oven to 350 degrees.

Grease a Bundt pan.

In a large bowl, whisk together the flour, spices, baking soda, and salt.

In another large bowl, combine the pumpkin puree, oil, and sugar. Then add the eggs, one at a time. Add the vanilla and water. Fold in the dry ingredients, followed by the chocolate chips.

Pour into the prepared Bundt pan.

Bake for about 1 hour and 20 minutes or until a toothpick comes out clean.

Let rest for an hour before turning out the cake.

I added cream cheese frosting, because you have to have cream cheese frosting on a pumpkin cake…

The recipe is as follows:

Cream Cheese Frosting

– 1 – 8 ounce package of cream cheese (softened)

– 1 stick of butter (softened)

– 2 cups powdered sugar

– 1 tablespoon vanilla extract

Cream the cream cheese and butter together. Add the powdered sugar and vanilla extract until smooth and silky.

Pumpkin Chocolate Chip CakeSmother all over the cake.

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