Ingredients
- 1cupbutter, melted and cooled
- 4large eggs
- 15ouncecan pumpkin puree
- 1teaspoonvanilla extract
- 1teaspoonmaple syrup extract
- 1/2cupwhite chocolate chips, melted
- 3cupsall-purpose flour
- 1cupwhite granulated sugar
- 1/2cupbrown sugar
- 4teaspoonsbaking powder
- 1/2teaspoonsalt
- 2teaspoonsground cinnamon
- 1/2teaspoonEACH: ground nutmeg, all-spice
- Chocolate sauce, for topping
Instructions
- Preheat oven to 335F. Spray a 10-cup or larger bundt cake pan with a baking spray. I recommend using one with flour or starch to ensure the cake doesn’t stick to the pan.
- Combine all of the dry ingredients in a large mixing bowl: flour, sugars, baking powder, salt and spices. Whisk until well combined and uniform.
- In a separate bowl, combine all the wet ingredients: melted butter, eggs, pumpkin and extracts. Whisk until smooth. Add in the melted white chocolate and stir until incorporated.
- Combine the wet and dry ingredients and stir just until flour is incorporated; take care to not over mix. Transfer the cake batter into prepared pan and level off the top. Bake in preheated oven for approximately 1 hour 15 minutes, or until a toothpick inserted into the cake comes out clean. If you notice the top of your cake browning too quickly, turn oven temperature down to 325F and bake for longer.
- Remove cake from oven and let cool for about 10 minutes in the pan. Then place a cake stand over the top and invert the cake onto the stand. Allow the cake to cool completely before pouring melted chocolate or chocolate sauce over the top.
