One of the easiest seasonal cake you’ll ever make. This Pumpkin Chocolate Chip Coffee Cake is so incredibly moist. Its perfect to make for the family or take to a friend or pot luck.
This bundt cake is made with a yellow cake mix and a box of vanilla or chocolate instant pudding mix. Whichever you’re in the mood for.
But the other dynamic part…it has strong coffee mixed into the batter. Obviously the coffee part can be omitted and just replace with water, but the coffee is the magical ingredient that pulls the chocolate & pumpkin flavors out even more, if you ask me.
Ingredients
- 1 box of yellow cake mix
- 1 box of vanilla or chocolate instant pudding mix (1oz)
- 4 eggs
- 1 cup of pure pumpkin
- 3/4 cup of oil
- 1/4 of strong coffee (or replace with water)
- 1/2 cup of water
- 1 1/2 teaspoon of pumpkin pie spice
- 1 teaspoon of vanilla extract
- 1 cup of chocolate chips for the actual cake batter
- 1 cup of chocolate chips (melted) for topping
- dusting of powder sugar* if desired
Instructions
- Preheat over to 350*
- Grease & Flour your favorite bundt pan and set aside.
- In large mixing bowl, add everything but the chocolate chips! Yes, just dump all the ingredients, cake mix, pudding mix, pumpkin, spice, vanilla, eggs, oil, coffee & water in a bowl and mix well.
- Fold in 1 cup of chocolate chips.
- Pour mixture into greased bundt pan and bake for about 50 minutes. Oven temperatures vary, so once your cake is firm on top, pull out of the oven.
- Allow bundt pan to cool for about 15-20 minutes.
- Flip bundt pan over on cake plate or stand and let it sit there for a few minutes before you try to remove your cake from the pan. It should slide right out after a few minutes.
- Allow cake to cool completely.
- In a microwave safe bowl melt 1 cup of chocolate chips until smooth.
- Drizzle melted chocolate over your cake.
- Dust with powder sugar if desired.
- Serve with ice cold milk or coffee!
Y’all could *almost* call this a dump cake, because the assembly is so easy. You mix everything together in a large mixing bowl other than the chocolate chips. Once your batter is mixed and smooth, you gently fold your chocolate chips into the batter, and then pour it into your bundt cake pan.
Bake at 350* for about 50 minutes.
So incredibly moist!
When melting your chocolate chips for the topping, I just place them in a microwave safe measuring cup, and stir them a few times within the minute. They always turn out perfect. I use an ice tea spoon to drizzle the melted chocolate. It always works for me with the longer handle on the spoon.
Serve with milk or coffee.
I always love a recipe that makes your house smell amazing + is easy to make. I love baking and cooking for my family, but I am also not scared to take a short cut every now & then and use a cake mix! Not only are you saving yourself some time, but you’re also giving more time to your family while baking them a dessert they’ll never forget.