Pumpkin Chocolate Chip Pudding Cake Recipe — Moist Fall Dessert

You won’t be able to resist a slice of this fabulous fall dessert. This Pumpkin Chocolate Chip Pudding Cake has been a family favorite for years.

This recipe started out as a quick bread, and for years I baked it in two loaf pans because that’s how the original recipe was written. Over time I switched to a bundt pan and the cake became even more of a centerpiece for family gatherings. The change gives it a nicer presentation and makes it easier to slice for sharing.

Despite its rich flavor, this cake keeps the fat content lower than many similar pumpkin desserts. It uses fat-free vanilla pudding, egg whites, and a modest amount of vegetable oil, which yields a moist texture without making it greasy. Full disclosure: it still calls for two cups of sugar, so it’s an indulgence—just a slightly lighter one.

My family devours this cake every time. The original recipe breaks it into many small servings, but I prefer larger slices—especially when pumpkin and chocolate are involved. What the recipe lists as 32 small servings usually becomes 10–16 generous slices in my house, and that’s perfectly fine by me.

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Pumpkin Chocolate Chip Pudding Cake

Course
Dessert

Cuisine
American

Prep Time
15 minutes

Cook Time
1 hour

Total Time
1 hour 15 minutes

Servings
16

Ingredients

• 2 cups sugar
• 2 cups canned pumpkin not pumpkin pie filling
• 1/2 cup vegetable oil
• 4 large egg whites beaten
• 1/2 cup fat-free vanilla pudding 1 container of a 4-pack
• 3 cups all-purpose flour
• 1 1/4 tsp ground cinnamon
• 1 1/4 tsp salt
• 1 tsp baking soda
• 1 1/2 cups bittersweet chocolate chips

Instructions

• Preheat oven to 350° F.
• In a large bowl, whisk together the sugar, canned pumpkin, vegetable oil, beaten egg whites, and fat-free vanilla pudding until well combined.
• In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda.
• Add the dry ingredients to the pumpkin mixture and stir just until moistened. Fold in the bittersweet chocolate chips.
• Pour the batter into a bundt pan coated with cooking spray and smooth the top with a spatula.
• Bake at 350° F for about 1 hour, or until a wooden pick inserted into the center comes out clean.
• Cool the cake in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely before slicing and serving.