Pumpkin Chocolate Chip Cake Recipe

 

Pumpkin Chocolate Chip Cake Recipe

Pumpkin cake recipes don't get much easier or tastier than this one. It starts with a yellow cake mix, so it's easy enough for the kids to make all by themselves. Apple butter is the secret ingredient that makes this pumpkin chocolate chip cake so moist and flavorful. It also makes this recipe lower in fat. Most pumpkin cake recipes use up to 1 cup of oil. This one has just 1/4 cup. Feel free to use whatever chocolate chips you like best. I prefer dark, but semisweet chips work well, too.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients:

• 1 yellow cake mix
• 15 oz. can pumpkin puree (not pumpkin pie mix)
• 1/2 cup apple butter
• 1/4 cup canola oil
• 2 large eggs
• 1 tsp. pumpkin pie spice
• 1 tsp. ground cinnamon
• 1 tsp. pure vanilla extract
• 1 cup dark chocolate chips
• powdered sugar for dusting

Preparation:

1. Preheat oven to 350 degrees F. Spray a bundt pan with nonstick cooking spray.
2. Combine the first eight ingredients (through vanilla extract) in a large bowl or the work bowl of an electric mixer. Using a handheld electric mixer or stand mixer, beat on medium until ingredients are well-combined.
3. Stir in chocolate chips.
4. Pour batter into prepared pan. Bake 35-45 minutes or until a knife inserted in the center of the cake comes out clean. Let cool 15 minutes. Dust with powdered sugar.