For a fun game day appetizer, mold your cheese ball into a football using Reynolds KITCHENS® Quick CutTM Plastic Wrap. Use cheese or bell pepper slices to make laces on top to earn an additional point.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 15 |
| Yield: | 15 mini cakes |
Ingredients
- cooking spray
- 2 cups white sugar
- 1 ½ cups vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 1 (16 ounce) can pumpkin puree
- 3 cups all-purpose flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon ginger powder
- 1 cup chocolate chips
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini fluted Bundt® pans with cooking spray.
- Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add pumpkin puree; beat until well blended.
- Mix flour, salt, baking powder, baking soda, and ginger powder together in another bowl. Mix into pumpkin mixture. Fold chocolate chips into the batter.
- Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts
| Calories | 473 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 791 mg |
| Sugars | 34 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Like other reviewers, I felt these bundt cakes could use a little more spices. Maybe some cinnamon, nutmeg, or cloves. I added some ganache on the top to help with the flavor profile and because it looks pretty. I also felt the texture was more muffin like (dense) vs cake like, but that may be my fault for working the batter too much.
I followed this recipe almost to the letter, but I excluded the chocolate chips and baked the batter in mini Bundt cakes, each about the size of a small muffin. I had never made these before, but I was craving pumpkin and decided to try a few things out. I filled a whole pan of 12 cakes, 11 of which I sprinkled with cinnamon and sugar. One of them I left plain. They tasted a bit weird warm, but once cool and with some more of the cinnamon and sugar, 11 Bundt cakes were heavenly. The plain one was, well… plain. In another pan of 12, I tried a few with chocolate chips. They were good, but I HIGHLY recommend lots of cinnamon and sugar instead. Our company loved them, and they were demolished in a few days. I will definitely make these again.
Very moist, and light. I used a 6″ bundt pan so this made 4 cakes. It did not have enough flavor for me. Maybe add more spice but it is a great base!