The warm flavors of chocolate, pumpkin and cinnamon combine in a bundt cake that's perfect for fall. Stir HERSHEY'S SPECIAL DARK Chocolate Chips into a pumpkin pie spice cake batter and coat the finished creation with a glaze made from HERSHEY'S Cinnamon Chips. Serve alongside a warm drink for maximum coziness.
Heat convection oven to 300°F (standard oven: 350°F). Generously spray 12-cup bundt pan with vegetable cooking spray.
Blend together flour, baking soda, baking powder, pumpkin pie spice and salt in large. bowl. Set aside. Mix together pumpkin, sugar, oil and eggs in 20 qt, bowl of mixer fitted with paddle attachment until fully incorporated. Gradually add dry ingredients, mixing until well blended. Stir in HERSHEY'S SPECIAL DARK Chocolate Chips. Pour into prepared pan. Gently shake pan until cake batter is level.
Bake 50 to 60 minutes or until wooden pick inserted in center is clean. Remove to wire rack. Cool 15 minutes in pan; remove from pan. Cool completely.
Prepare CINNAMON CHIP GLAZE: Combine HERSHEY'S Cinnamon Chips, butter and milk in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating until chips are melted and mixture is smooth. Pour desired amount glaze evenly over cake, reserving any leftover glaze.