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!
– 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.