This Coffee-House inspired favorite boasts of a rich pumpkin cake and a white chocolate drizzle for a yearlong dessert that is sure to please.

When I first started Living the Gourmet, it was simply used as a space to store my family's favorite recipes. I wanted my children to always have these meals with them, so they could go back and make them on their own and for their families someday. Those who grew up in a traditional Italian home can attest that our mothers and grandmothers never followed a recipe. They each had their own way of cooking and knowing exactly how much of this and how much to that...It's a habit that was passed down to me.

Probably one of the most difficult aspects for me was getting into the habit of measuring. However difficult it might have been though, I knew how important it was for me to pass these recipes down to my children, because I wish my mother had done the same.

I have often said the kitchen is more than a place where meals are created; it is where memories are made over meals that are meant to be shared. Cooking has a way of simultaneously evoking memories while creating new ones. It is the greatest form of love we can share.

I guess that brings us to today's recipe. This White Chocolate Pumpkin Bundt reminds me not only of my favorite season but also my favorite local coffee shop.

There is a pumpkin coffee cake that I absolutely love that is served only in the fall at my nearest cafe. Today's recipe is a twist on that cherished cake. First and foremost, unlike its inspiration, I baked mine in a bundt pan. There is nothing more comforting than a bundt cake in my opinion. Secondly, it is topped with a white chocolate drizzle than just a simple icing.

Serve this alongside a hot cup of coffee (or your favorite tea, if you prefer) and enjoy whenever you please. Who says pumpkin desserts are exclusive only to Autumn? This cake is a yearlong treat that will satisfy no matter the season or occasion.

White Chocolate Pumpkin Bundt #BundtBakers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Living the Gourmet
Total Time: 1 hour 15 minutes
Yield: 1 bundt cake 1x

Save Recipe

Print Recipe

Ingredients

Units Scale

3 cups flour
2 cups sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. salt
1 tbs. baking powder
4 large eggs
1/2 cup canola oil
1/2 cup whole mik
15 oz. can pumpkin puree
2 tbs. vanilla extract
1/3 cup white chocolate chips
1/3 cup raisins plus tbs. of vanilla extract
Butter for greasing the pan
1/2 cup of white chocolate chips, for the drizzle

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven 375 degrees F.
Butter a 10-inch round bundt pan.
Place the raisins in a small bowl with a tablespoon of vanilla extract and let them soak while preparing the batter.
In a large bowl, combine the flour, sugar, spices, baking powder and salt.
In a stand mixer, combine the eggs, oil, milk, pumpkin puree and vanilla and mix together on a low speed.
Slowly, in thirds, add the dry ingredients to the wet ingredients, then add in the chocolate chips and soaked raisins.
Pour the batter into the prepared pan.
Bake 45 to 50 minutes or until the toothpick test comes out clean.
Cool in the pan, on a rack, about 12 – 15 minutes before removing from the pan.
While the cake cools, melt down ½ cup of white chocolate chips in a double-boiler. Careful not to scald the chocolate or it will seize. Drizzle the melted chocolate over the cooled cake and serve.

Prep Time: 15 minutes
Cook Time: 1 hour

Nutrition

Serving Size: 8-10

Recipe Card powered by

And that’s our White Chocolate Pumpkin Bundt. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.