Fall=Pumpkin Desserts (in my mind). I went to the grocery store in search of canned pumpkin to make my favorite pumpkin-chocolate chip bundt cake. I didn’t see a single can of pumpkin nor chocolate chips! It turns out they don’t sell the canned pumpkin in the grocery stores in Dusseldorf and very few stores carry small bags of chocolate chips. When I say small, I mean small. The bag I was able to locate contained maybe half a cup of chocolate chunks (no chips) in it. I am used to purchasing the Costco sized 72oz bag of chocolate chips to take care of all my pumpkin and Christmas related baking. Thanks to a super easy recipe from The Pioneer Woman on how to make pumpkin puree, I decided to buy a pumpkin to be able to make the cake!
Ingredients: Flour, Sugar, Baking Powder, Baking Soda, Salt, Cinnamon, Oil, Eggs, Pumpkin Puree (canned or fresh), Chocolate Chips
For how to make the pumpkin puree, go here: Homemade Pumpkin Puree.
On to the Cake!
Cool & remove from pan. Dust with confectioners sugar. I can’t show this step, as my bundt pan wasn’t well greased, so half of it stuck to the pan.
PS. I tried to use all parts of the pumpkin. I roasted the pumpkin seeds with cinnamon and sugar, but I am having temperature conversion problems and they burned! I also used the leftover pumpkin to make pumpkin butter and it was pretty good tasting.