• Prep Time 15 minutes
  • Bake Time 70 minutes
  • Makes 16 servings
  • Freezing Excellent


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  • Cake
  • 2 cups pure pumpkin puree (not filling)
  • 4 eggs
  • 1 cup vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup Carnation® Evaporated Milk, any type
  • 1 3/4 cups brown sugar
  • 3 1/2 cups Robin Hood® Best for Cake and Pastry Flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 3/4 cup cocoa
  • 1 cup semi-sweet chocolate chips
  • Glaze
  • 1 can Eagle Brand® Sweetened Condensed Milk, any type
  • 2 oz unsweetened chocolate, chopped

Serving Size: 16 servings


Serving Size: 16 servings

  • Preheat oven to 350°F (175°C). Grease a 10 cup (2.5L) bundt pan. Line a baking sheet with parchment paper.
  • Cake
  • Beat first 6 ingredients together in large mixing bowl. Beat in flour, baking soda, salt, spices, and cocoa. Mix in chocolate chips. Pour into prepared pan. Place pan on baking sheet. Bake in preheated oven 65 to 70 minutes, or until top is peaked and cracked and toothpick inserted in centre comes out clean. Cool on wire rack and then remove from pan.
  • Glaze
  • Heat condensed milk and chocolate in small saucepan over low heat, stirring, until chocolate is melted, and mixture is smooth. Remove from heat and let cool until desired thickness. Pour over cooled cake.


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