It was 70 degrees today, but that didn’t stop me from making Chocolate Chip Pumpkin Cake. I had two cans of pumpkin puree in my pantry and I was ready to roll.
–> For another pumpkin dessert idea, check out my Pumpkin Chocolate Chip Cookies.
This cake is so easy to make and feeds a small army. Once it cooled off from baking, I cut the cake into four quarters and froze three sections to save for later.
Of course, if you’re bringing this dessert somewhere, you can just bring it on a pretty plate in all its glory.
Honestly, if I didn’t freeze it in sections, we’d probably eat the whole thing over two days.
Freezing it allows me to have something on hand if I get a craving or have company stopping by. Just slice it up and serve!
- 3 cups flour
- 2 cups sugar
- 2 tsp cinnamon
- 2 tsp baking soda
- 2 tsp baking powder
- Dash of nutmeg
- 4 eggs
- 1 can of 100% pumpkin puree
- 1 cup of oil
- 6 oz. of mini chocolate chips (you can use, regular-sized chocolate chips, too. I prefer the minis because I don't feel like they get weighted down in the cake.)
- confectioner's sugar for dusting
- Pre-heat oven to 375 degrees.
- Grease 10-inch tube pan with butter or cooking spray.
- Roll chocolate chips in one tsp of flour in a small bowl. Set aside.
- Mix all dry ingredients together in a large bowl.
- Next, mix eggs, oil and pumpkin puree in a medium-sized bowl.
- Slowly add your wet mixture to your dry ingredients.
- Fold in your chocolate chips.
- Pour cake mixture into your tube pan and bake for 1 hour.
- Let the cake cool for 30 minutes before eating.
- Using a sifter or a mesh strainer, dust some confectioner's sugar on top before serving.
This cake be frozen for up to several months. Make sure you place it in plastic wrap first, then aluminum foil. Wrapping it as tightly as possible will ensure the cake’s freshness.
To thaw it, let it sit out on the counter for a few hours.
What’s your favorite pumpkin recipe? Please share in the comments below. I love to pin new ideas!