Pumpkin Bundt Cake

Photo by Steve Smede

October is here! At our house that means birthday celebrations. Two of my boys have birthdays in October. My oldest loves pumpkin bread, so I created this recipe for him, for his birthday cake this year. It is soft, moist and studded with chocolate chips. Then topped with a drizzle of caramel sauce.

Cake Ingredients 

2 ½ c. flour

2 tsp. baking soda

½ tsp. salt

1 tbsp. cinnamon

2 tsp. ground ginger

¾ tsp. ground cloves

½ tsp. ground nutmeg

1 ½ c. semisweet chocolate chips

1 c. vegetable or canola oil

4 large eggs

1 c. dark brown sugar

¾ c. granulated sugar

1 (15oz) can pumpkin puree

1 tsp. vanilla extract

Photo by Steve Smede

Topping

Salted Caramel Sauce

Directions

1. Preheat oven to 350 degrees or 325 on a convection oven

2. In a medium bowl, whisk the eggs, oil, sugars, pumpkin and vanilla.

3. In a large bowl combine the flour, baking soda, salt, spices and chocolate chips.

4. Pour the wet ingredients into the dry ingredients. Gently fold the wet and dry together. 

5. Grease and flour a 10-inch bundt pan. 

6. Pour the batter into the pan making sugar its level all the way around. This will prevent uneven cooking. 

7. Bake for 55-75 minutes. At 45 minutes, loosely tent tin foil over the cake. Check the cake by sticking a toothpick into the cake; it should come out clean.

8. Once the cake has finished cooking, remove from the oven and let it cool for 90 minutes on the counter. 

9. After the 90 minutes are up, take a butter knife and loosen the edges of the cake. Flip the cake onto a cooling rack and allow it to finish cooling.

10. Once cooled, drizzle the caramel topping over the cake. 

11. Serve. Leftovers will keep in the fridge for 3-4 days.

Notes

Substitute your favorite homemade caramel topping or icing in place of store-bought caramel.

I prefer semi-sweet chocolate chips but you can use dark or milk depending on your preference

You can use mini bundt pans; just adjust the time down to 20-30 minutes depending on the size.