Skip to Content

Pumpkin Cake

Pumpkin Cake from Cupcakes and Crinoline


1 1/2 cups all-purpose flour

1/2 cup cake flour

1 1/2 tsp. baking powder

1/8 tsp. baking soda

1/2 tsp. salt

1/2 cup of each – semi-sweet mini baking chips, 60% Cacao bittersweet chips and white chocolate chips (or 1 1/2 cups of your favorite baking chips) 

11 tablespoons unsalted butter, softened 

1 1/2 cups granulated sugar

4 large eggs

1 1/2 tsp. vanilla extract

10 ounces plain solid-pack 100% pumpkin in a can (2/3 of a standard-sized can)


Preheat oven to 350°.  

Grease and flour or use a baking spray to coat a 10-cup Bundt cake pan.  I pulled out my vintage pan – it’s not decorative but it’s my style.  

Sift the all-purpose flour, cake flour, baking powder, baking soda and salt into a bowl and put aside.

Baking Tip: Gently coating baking chips with the flour mixture keeps them from sinking to the bottom of the batter.   

Place your chips in another bowl and gently toss with 1 1/2 tablespoons of the sifted mixture to coat. 

Cream the butter with a mixer in a large mixing bowl for approximately 3 minutes until it’s fluffy.  Add the granulated sugar 1/2 cup at a time beating thoroughly after each addition.  Add eggs one a time beating for 30 seconds after each addition.  Add the vanilla extract and beat just until incorporated.

On low speed add the pumpkin and blend until combined.  The mixture will look like it’s curdled at this point but it will smooth out in the next step.  

Again on low speed add the sifted mixture in 3 additions beating just until incorporated.  

Gently stir in the chocolate chips.  

Spoon the batter into the prepared Bundt cake pan and smooth the top with a rubber spatula.

Bake for 1 hour testing with a wooden pick or a cake stick for doneness. Add additional time in 5  minute increments if necessary until baked through.

Once the cake is done baking remove from the oven and cool on a wire rack for 10 minutes and then flip onto another cooling rack and remove the pan.  Allow to cool completely before serving and enjoy! 

Project Inspire{d} Link Party #136 - Cupcakes and Crinoline

Monday 14th of September 2015

[…] I also shared a Pumpkin Cake with a Trio of Delicious Chocolate Chips  […]

Yvonne @ StoneGable

Thursday 10th of September 2015

Mary Beth, I love your recipes! Oh my goodness all of your pumpkin recipes look amazing! Gotta make your pumpkin cake! xo

Mary Beth

Thursday 10th of September 2015

Thank you so much, Yvonne! I would love to have you over and bake you up something special. *hugs*


Wednesday 9th of September 2015

I would love a fat slice of that and some ice cold milk! Help a girl out would ya ;)

Mary Beth

Thursday 10th of September 2015 are a girl after my heart! I love ice cold milk and cake (and cookies, and cupcakes...the list goes on an on) ;)

Jamie | anderson + grant

Wednesday 9th of September 2015

I love all the pumpkin recipes that start appearing in the fall. I like that there isn't any out of the ordinary ingredients....except cake flour. I'll need to pick up some of that. Isn't there something you can add to regular flour to make cake flour? Must go google that now :)

Mary Beth

Sunday 13th of September 2015

I do, too, Jamie! Pumpkin desserts are my favorite. There is a 'recipe' for cake flour - I think I saw one on pinterest just last week. Let me know if you find one! :) hugs, mb