Take this Pumpkin Chocolate Chip Bundt Cake to your next holiday gathering and you will have people hunting you down and BEGGING for the recipe. This cake is so moist and the frosting is to die for! I based this recipe off of Our Version of Nothing Bundt Cakes’ Chocolate Chocolate Chip Cake. I have made that cake several times and it always turns out AMAZING. For this cake I subbed in spice cake mix instead of devils food cake and pumpkin spice pudding instead of chocolate pudding. Pumpkin spice pudding is only available during this time of year so I always make sure to stock up on it whenever I see it in the store. Now let’s talk about the frosting for this cake…it is UNREAL. I have to stop myself from eating it all out of the bowl before I get it on the cake! It is my go-to frosting recipe. I use it for our Homemade Oreos, our Coconut Cream Cake, and Our Version of Nothing Bundt Cakes’ White Chocolate Raspberry Cake. It is thick, creamy, and SO delicious. I like to refrigerate this cake overnight because I think it tastes better that way, but if you don’t have time, just make sure the cake cools all the way before you frost it.
In a large bowl, mix cake mix, pudding mix, sour cream, eggs, water and oil. Mix until combined.
Stir in mini chocolate chips.
Pour into a well-greased bundt pan. Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
Let cool for 20 minutes. Remove from pan, cover with plastic wrap and let refrigerate for 1-2 hours, or overnight.
For the frosting
In a large bowl, mix cream cheese and butter until smooth. Mix in vanilla.
Gradually add in powdered sugar while stirring. If it looks too thin (stiff peaks do not form), add more powdered sugar. If it looks too thick add 2 Tbsp of milk.
To frost the cake, cut the corner off of a ziplock bag, fill bag with frosting and pipe from the center of the cake, over the top, and down to the plate. Once you have gone all the way around, fill the middle.