First, preheat the oven to 350°F and measure out all of the ingredients.
Next, pour the flour, granulated sugar, brown sugar, baking soda, pumpkin pie spice, salt, and baking powder into a glass mixing bowl.
Combine the dry ingredients with a blending whisk.
Then, in another separate large glass mixing bowl, combine the pumpkin puree, eggs, vanilla extract, melted butter, and sour cream.
Whisk or beat the pumpkin mixture with a hand mixer on a medium setting, until completely combined.
Then, gradually add the flour mixture into the wet ingredient mixture, ⅓ at a time, mixing well between each addition.
Continue this process until all of the dry and wet ingredients have completely combined to form a thick pumpkin batter.
Then, add the chocolate chips to the cake batter.
Use a spatula to fold the chocolate chips evenly into the cake batter.
Next, grab everything you need for coating the bundt cake pan: some food-friendly disposable gloves, vegetable shortening, flour, and a sifter.
Then, use gloved hands to coat the entire inside of the bundt cake pan with the vegetable shortening. Make sure to get all the sides and corners.
Afterwards, use the sifter to evenly sprinkle a light coating of flour over the shortening, then dump out any excess flour from the pan.
Evenly distribute the chocolate chip pumpkin cake batter into the greased bundt cake pan and spread it evenly with a spatula. Bake the pumpkin bundt cake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
After baking, let the cake cool for 10 minutes before removing it from the cake pan. Use a spatula to help separate the sides of the cake from the pan.
Finally, flip the pan to transfer the cake from the bundt pan onto the wire cooling rack. Cover the cake with a kitchen towel and let it cool completely, about 1-2 hours, before frosting.If you do not let the cake cool properly before frosting, then it will turn out to be doughy and chunky when you cut into it.
After letting the cake completely cool, slide a sheet of parchment paper under the cake and cooling rack before glazing or frosting.
Making the Toffee Glaze:
First, measure out all of the ingredients and preheat a saucepan with a pouring lip over medium-high heat.
Next, combine all of the ingredients in the saucepan and heat while whisking regularly with the blending whisk.
Bring the toffee mixture to a boil.
Then, reduce the heat to low and let the mixture simmer for 15-20 minutes while whisking.
Continue to whisk the mixture while cooking to reach the correct thickness- it will need to be pretty thick.
Finally, pour the toffee glaze into a jar or a measuring glass with a pouring lip. Let the glaze (and the cake) cool completely before pouring the glaze on top of the bundt cake.
Toasting the Pecan Topping:
First, preheat the oven to 350°F and measure out all of the ingredients.
Then, combine the pecans and melted butter together in a glass mixing bowl with a spatula.
Then, evenly space out the coated pecans over a baking sheet lined with a sheet of parchment paper.
Bake the coated pecans for 7-10 minutes. Occasionally shake the pan to brown the pecans evenly without burning them.
After cooking, sprinkle a little salt on top of the toasted pecans, if desired, for a little extra flavor.After drizzling the cooled bundt cake with the cooled toffee glaze, immediately follow up with the toasted pecans while the glaze is still wet.
Video
Notes
How to store a decorated bundt cake:
Store the decorated pumpkin bundt cake in an airtight cake container and keep safely for up to 3 days on the counter at room temp...
Or store the bundt cake in the fridge, either wrapped with plastic food wrap or sealed in an airtight containerfor up to 1 week.
I would suggest this storing method if you are preparing this cake ahead of time for a holiday or party.
Individual slices can be frozen for longer-term storage:
First, wrap the individual slices in cellophane, then wrap again in kitchen foil.
These slices will stay good in the freezer for up to 3 months.
Always use a marker to label the date on the outside of the wrapping to keep up with freshness and quality.