Choco-Dot Pumpkin Cake
A moist and flavorful pumpkin cake dotted with semi-sweet chocolate morsels and nuts, perfect for autumn gatherings or special occasions. Its warm spices and rich chocolate make it a delightful treat for those who enjoy comforting desserts with a seasonal twist.
Ingredients
- 1 cup flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1 teaspoon ground ginger ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 2 eggs ⓘ
- 1 cup pumpkin ⓘ
- 1/2 cup vegetable oil ⓘ
- 1 cup sugar ⓘ
- 1 cup Kellogg's All-Bran cereal
- 1 cup semi-sweet chocolate morsels ⓘ
- 1 cup nuts ⓘ
Instructions
- Sift together flour, baking powder, baking soda, salt, ginger, cinnamon, ground cloves, and sugar. Set aside.
- In a large mixing bowl, beat eggs until foamy.
- Add pumpkin, vegetable oil, and Kellogg's All-Bran cereal; mix well.
- Add the sifted dry ingredients, mixing only until combined.
- Stir in chocolate morsels and nuts.
- Spread evenly in an ungreased 10 x 4-inch tube pan.
- Bake in a moderate oven at 350°F (175°C) for about 1 hour and 10 minutes or until a wooden pick comes out clean.
- Cool completely before removing from the pan.
- Place on a cake plate.
- Can be eaten plain or with a confectioners' sugar glaze.
Tips & Substitutions
For a gluten-free version, substitute the flour with a gluten-free blend. You can also use applesauce instead of vegetable oil for a lighter option. If you prefer less sweetness, reduce the sugar by a third. Make sure to mix the batter gently to maintain a light texture. For an extra flavor kick, consider adding a teaspoon of vanilla extract.
Serving Suggestions
Serve the Choco-Dot Pumpkin Cake plain for a delightful treat, or drizzle with a confectioners' sugar glaze for added sweetness. It pairs beautifully with a dollop of whipped cream frosting or a scoop of vanilla ice cream. Consider enjoying it alongside a cup of coffee or tea for a cozy afternoon snack.
Storage & Reheating
Store any leftover Choco-Dot Pumpkin Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze it for up to three months. To reheat, thaw in the refrigerator overnight and warm in the microwave for a few seconds or in a preheated oven at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Choco-Dot Pumpkin Cake contains roughly 261 calories, with 4g protein, 30g carbohydrates, and 15g fat. It is an excellent source of vitamin A (36% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1047mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can certainly use fresh pumpkin. To do this, roast or steam the pumpkin until soft, then puree it. Make sure to drain any excess moisture for the best results. This will add a fresh flavor to your cake, making it even more delightful.
How can I make this cake more chocolatey?
To amp up the chocolate flavor, you can increase the amount of semi-sweet chocolate morsels to 1 1/2 cups. Additionally, consider adding a tablespoon of cocoa powder to the dry ingredients for a deeper chocolate taste. This will create a richer dessert that chocolate lovers will adore.
Can I substitute the nuts for something else?
Absolutely! If you have nut allergies, you can omit the nuts entirely or replace them with seeds like sunflower or pumpkin seeds for a similar crunch. Alternatively, you could use dried fruits such as raisins or cranberries for added sweetness and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).