Hot Chocolate Pumpkin Cake

Total Time:Prep: 20 min. Bake: 55 minutes + cooling

Recipe by Colleen Delawder

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 11, 2022

Hot chocolate is my go-to winter indulgence. To go with it, I like this moist pumpkin cake dusted with cocoa for an extra chocolate boost. —Colleen Delawder, Herndon, Virginia

Greasing Fluted (Bundt) Tube Pans

To remove cakes easily, use solid shortening to grease plain and fluted tube pans. 
TEST KITCHEN APPROVED

Hot Chocolate Pumpkin Cake

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Yield:16 servings
Prep:20 min
Cook:55 min
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Ingredients

  • 1 can (15 ounces) pumpkin
  • 2 cups sugar
  • 3 large eggs, room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1/2 cup canola oil
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground chipotle pepper
  • 1/2 teaspoon salt
  • 1 package (10 ounces) miniature semisweet chocolate chips
  • Baking cocoa or confectioners' sugar, optional
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Directions

  1. 1
    Preheat oven to 350°. Generously grease and flour a 10-in. fluted tube pan.
  2. 2
    Beat first 7 ingredients until well blended. In another bowl, whisk together flour, baking soda, spices and salt; gradually beat into pumpkin mixture. Stir in chocolate chips.
  3. 3
    Add to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Cool in pan 30 minutes before removing to a wire rack; cool completely. If desired, dust with cocoa.

Nutrition Facts

1 slice: 450 calories, 20g fat (8g saturated fat), 50mg cholesterol, 298mg sodium, 66g carbohydrate (45g sugars, 3g fiber), 5g protein.
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