Pumpkin Chocolate Chip Bundt Cake

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!

Pumpkin Cocolate Chip Bundt Cake

This semi-homemade pumpkin cake is perfect for entertaining or snacking

5 minPrep Time

45 minCook Time

50 minTotal Time

Yields 10-12

Author:

Rachel

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Ingredients

Cake
• 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
Glaze
• 2 C powdered sugar
• 3 Tbsp evaporated milk
• 1/4 tsp pumpkin pie spice

Instructions

Cake
1. Preheat oven to 350*
2. Spray Bundt pan with Baker's Joy or Pam with flour
3. Combine the first five ingredients; batter will be thick
4. Fold in chocolate chips and pour into prepared pan
5. Bake for 45 min
6. Check by inserting toothpick into center of cake. If batter sticks to cake, bake additional 3-5 min until toothpick comes out clean
7. Cool cake on baking rack for 10 min
8. Remove cake from pan and let cool completely
Glaze
9. Combine all ingredients, mixing well. Drizzle over cake.

Nutrition

Nutrition Facts

Amount Per Serving
• Calories 2875
% Daily Value*


• Total Fat: 168 g 258.46%
• Saturated Fat: 53 g 265%
• Cholesterol: 180 mg 60%
• Sodium: 454 mg 18.92%
• Potassium: 446 mg 12.74%
• Total Carbohydrate: 353 g %
• Sugar: 302 g
• Protein: 15 g
• Vitamin A: 38.36%
• Calcium: 693 mg 69.3%
• Iron: 6 mg 33.33%
* Percent Daily Values are based on a 2000 calorie diet.




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