Pumpkin Bundt Cake


It’s fall and to officially kick things off I’m baking a pumpkin bunt cake. I reduced the fat to this one by swapping out 3/4 c oil with applesauce – if your are not watching your weight go ahead and skip the applesauce swap.

For the cake:
3 1/4 cups all-purpose flour, plus more as needed
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 c granulated sugar
1 c vegetable oil
3/4 c apple sauce
4 large eggs
1 (15-ounce) can pumpkin purée
1/2 bag chocolate chips

Heat the oven to 350°F and arrange a rack in the middle. Coat a 12-cup Bundt pan spray with Pam.

Combine flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl and whisk then set aside.

Combine sugar, oil and apple sauce in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the sugar is incorporated; add the eggs 1 at a time, beating well after each addition. Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds. Add flour mixture and combine. Stir in chocolate chips.

Pour the batter into the prepared pan and bake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 1 hour to 70 minutes.

Remove the pan to a wire rack and let cool for 15 minutes. Turn the cake out to cool completely.

Serves 12 – 16.