This semi-homemade pumpkin chocolate chip bundt cake is perfect for entertaining or snacking
Every {OK, most } weekday mornings around 6:45am, you’ll find me in my kitchen making lunches for our three school-aged children.
And none of them are picky, so I just whip up three identical lunches in a jiffy. Ya, right!
Actually, Carolyn, my high school senior, isn’t very picky at all. She just has a big appetite. So as long as I have enough sandwiches {usually two}, a fruit cup, chips, a granola bar, a sweet treat and a drink, she’s good to go.
Mark Jr. {5th grade and proud of it!} doesn’t eat quite as much, but he still gets a regular lunch + five pizza rolls for a snack. {I know, frozen isn’t the best way to go, but it keeps the hunger monster away}.
And of course there’s Corrie. She’s my high school sophomore and quite possibly the pickiest eater. Ever. No fruit cup. No granola bar. No sandwich {Eeww, as IF!} chips, a sweet treat, a drink and some pizza rolls. That’s it. Oh, and not just any pizza rolls. Only Totino’s. I bought Tony’s last week and, well, let’s just say that the dogs ate more of them than she did.
My daughter, a pizza roll snob. Who knew?
Whenever I go grocery shopping I swear I spend more on ‘lunch stuff’ than I do on ‘dinner stuff’! Especially cookies. $3.99 for a bag of cookies that are going to last 2-3 days. Really? I figure it would be much cheaper to have them buy the school lunch every day. But to tell the truth, I like knowing what’s in their lunches and I like making their lunch. {Crazy, I know!}
There has to be a better way. Or at least a somewhat less expensive way.
So here’s what I came up with {at least for this week}.
It’s October and everyone has got Fall and pumpkins on their mind. Including me. {Although I have no idea why, since it’s still in the high 90’s here in Southern Arizona!}.
I made this cake last year, but it never occurred to me to put it in the kids’ lunches.
Pumpkin Chocolate Chip Bundt Cake. Yuummm!
This semi-homemade pumpkin cake is perfect for entertaining or snacking
5 minPrep Time
45 minCook Time
50 minTotal Time
Yields 10-12
Ingredients
- box yellow cake mix
- 1 3.4oz box Jello Pumpkin Spice flavored instant pudding
- 4 lg eggs
- 1/2 C oil
- 1 C sour cream
- 1 12oz pkg chocolate chips
- 2 C powdered sugar
- 3 Tbsp evaporated milk
- 1/4 tsp pumpkin pie spice
Instructions
- Preheat oven to 350*
- Spray Bundt pan with Baker's Joy or Pam with flour
- Combine the first five ingredients; batter will be thick
- Fold in chocolate chips and pour into prepared pan
- Bake for 45 min
- Check by inserting toothpick into center of cake. If batter sticks to cake, bake additional 3-5 min until toothpick comes out clean
- Cool cake on baking rack for 10 min
- Remove cake from pan and let cool completely
- Combine all ingredients, mixing well. Drizzle over cake.
See here for nutritional information
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