Pumpkin Chocolate Chip Bundt Cake takes 15 minutes to whip together and then bakes into a delicious pumpkin spice Bundt cake studded with chocolate chips. Beautiful yet simple…perfect for the busy holiday season (or any time!)
For Sunday Supper this week, we are partnering with Gallo Family Vineyards to celebrate the spirit of the season giving thanks. While Thanksgiving and holiday time can be a hustle and bustle, it is important to find ways to sit back and take it all in…and the Sunday Supper tastemakers are here to help by sharing recipes and wine pairings for our favorite holiday comfort foods.
This time of year, we are crazy for pumpkin. Pumpkin Pie, Pumpkin Baked French Toast, Pumpkin Muffins and on and on and on. Another of our favorites is an easy Pumpkin Bundt Cake recipe that takes minutes to prepare and bakes into pumpkin cake perfection.
For this holiday season, I wanted to dress our favorite pumpkin cake recipe up a notch, resulting in Pumpkin Chocolate Chip Bundt Cake! Such a simple addition of chocolate chips was not only delicious with the pumpkin/chocolate flavors, but the chocolate chips studded throughout looked so pretty.
With all of the hectic preparations surrounding the holiday season, I am always thankful for how easy this Pumpkin Chocolate Chip Bundt Cake recipe is to make! It is great for parties, as it serves plenty. Not only is this Pumpkin Chocolate Chip Bundt Cake an excellent dessert, but it also can be enjoyed for a holiday breakfast or brunch.
- 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
- Preheat oven to 350 degrees. Spray 10-inch bundt pan with baking spray and set aside.
- In a medium bowl, whisk together the flour, baking soda, spices and salt.
- 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.
- To the egg mixture, alternate adding flour mixture and pumpkin, beating well on medium-low after each addition. Fold in chocolate chips.
- Pour batter into prepared Bundt pan.
- 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.
In the spirit of giving thanks, the Sunday Supper tastemakers are sharing favorite holiday recipes paired with two of my favorite wines from Gallo Family Vineyards – Pinot Noir and Pinot Grigio. Each of these wines are classic pairings for traditional holiday fare. You can never go wrong with serving a Pinot Noir. It is universally pleasing and pairs well with a variety of foods, from hearty to elegant. Pinot Grigio is light and refreshing and a delightful choice as well.
Every Cork Counts
Gallo Family Vineyards is committed to helping Meals on Wheels America to improve the health and quality of life for the seniors they serve, and you can help too! For the sixth year in a row, Gallo Family Vineyards invites Americans to help end senior hunger and isolation with their annual Every Cork Counts™ program. For every cork submitted through their website or snail mail, Gallo Family will donate $1! All you have to do is picture, or send in your corks! Visit here for more details.
Be sure to visit the recipes below by the Sunday Supper tastemakers and enjoy!
Appetizers and Bread:
- Antipasto by Cindy’s Recipes and Writings
- Blue Cheese, Fig, and Caramelized Onion Palmiers by A Kitchen Hoor’s Adventures
- Crusty Artisan Style Bread by Life Tastes Good
- Grandma’s Oyster Stew by Bobbi’s Kozy Kitchen
- Turkey Croquets with Mushroom Sauce by Basic N Delicious
Salads and Sides:
- Autumn Crunch Salad by Magnolia Days
- Harvest Chopped Salad by Hezzi-D’s Books and Cooks
- Cranberry Pecan Turkey Salad by Family Foodie
- Kicked Up Oven Roasted Red Potatoes by Recipe for Perfection
- Roasted Squash and Wild Rice Salad by Ruffles and Truffles
- Rustic Herbed Stuffing with Greens by Shockingly Delicious
- Fig Basted Roast Butternut Squash Stuffed with Quinoa, Apple and Fig Stuffing by The Wimpy Vegetarian
- Paella by That Skinny Chick Can Bake
- Slow Cooker Cranberry Balsamic Beef by Cupcakes & Kale Chips
Desserts and Sweets:
- Chocolate Gingerbread Blondies by Food Done Light
- Cinnamon Spice Coffee Cake by Cosmopolitan Cornbread
- Cranberry Orange Coffeecake With Brown Sugar Crumb by Serena Bakes Simply From Scratch
- Dark Chocolate Caramel Bark by Take a Bite Out of Boca
- Pumpkin Angel Pie by Desserts Required
- Pumpkin Chocolate Chip Bundt Cake by Alida’s Kitchen
Plus 10 Ways to Give Thanks by Sunday Supper Movement
For more inspiration for giving thanks this season, visit the Gallo Family Vineyard blog.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Use this Where To Buy Tool to find where to buy Gallo Family Vineyards near you!
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.