Pumpkin Cake

Pumpkin Chocolate Chip Walnut Cake


325 for 1+ hours

1 bundt pan

3 to 4 “regular sized bread pans” or 2 larger sized bread pans

Seriously, I know I had you at hello when you saw the words pumpkin AND chocolate chip, right?! This recipe comes from Mrs. Emily O’Malley who lived in upstate, NY the same time I did back in the early 1970s. Not sure whatever happened to Mrs. O’Malley as we moved to NJ when I was 11. But when I make this cake, it’s always in honor of Mrs. O’Malley, and the better part of my young childhood.

4 eggs

2/3 c. water

3 c. sugar

½ tsp. baking powder

2 tsp. baking soda

1 ½ tsp. salt

1 tsp. cloves

1 tsp. cinnamon

1 tsp. nutmeg

3 ½ c. flour

1 c. oil

29oz. can of pumpkin

1 c. chopped walnuts

1 c. semi-sweet chocolate chips (you CAN add more chips!)

Pumpkin Chip Slice

The recipe just says to mix.  I typically mix all the wet ingredients together, all the dry ingredients together, and then mix both together.

Spray pans with cooking spray.

The larger pans take around an hour, the smaller pans just a bit less.  When your knife comes out clean, you know the cake is done.

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