Choco-Dot Pumpkin Cake Recipe

Name: Choco-Dot Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1 can pumpkin (2 c.); 1 c. vegetable oil; 1 c. all-bran or 1 1/2 c. Bran Flakes; 1 c. coarsely chopped nuts; 1 c. chocolate chips; 1 1/2 c. sugar; 2 c. flour; 2 tsp. baking powder; 1 tsp. baking soda; 1 1/2 tsp. cinnamon; 1/2 tsp. ground cloves; 1/4 tsp. allspice; 1/4 tsp. ginger

Servings: persons

4 eggs
1 can pumpkin (2 c.)
1 c. vegetable oil
1 c. all-bran or 1 1/2 c. Bran Flakes
1 c. coarsely chopped nuts
1 c. chocolate chips
1 1/2 c. sugar
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. allspice
1/4 tsp. ginger

1
In a large bowl, beat eggs until foamy.
2
Add pumpkin, oil and bran.
3
Mix well.
4
Add sifted dry ingredients, mixing only until combined.
5
Stir in chocolate chips and nuts.
6
Spread evenly in tube or Bundt pan, ungreased or lightly sprayed with Pam.
7
Bake at 350u00b0 for about 1 hour and 10 minutes or until cake tests done with a toothpick inserted near center.
8
Cool completely before removing from pan.

1793

kcal

Calories

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 eggs, 1 can pumpkin (2 c.), 1 c. vegetable oil, 1 c. all-bran or 1 1/2 c. Bran Flakes, and more.

Yes, Choco-Dot Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Choco-Dot Pumpkin Cake

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