Serves: 12
Total Calories: 370
Yield: 12
Pour pudding mix into a bowl. Cut 12 of the rolls in half and dip in dry pudding mix. Place in sprayed bundt pan. Sprinkle half of the chocolate chips over rolls. In a saucepan, melt butter and sugar together to form a syrup. Remove from stove top and stir in pumpkin pie mix. Pour half of this mixture over rolls in bundt pan. Repeat the above process with remaining 12 rolls. Sprinkle any remaining pudding mix over the top. Cover with plastic wrap and let rise to one inch below the top of the pan. Remove wrap and bake at 350°F 40-45 minutes. Cover with foil last 10 minutes of baking, if necessary, to prevent over browning. Remove from oven and invert onto serving platter.
This Pumpkin Chocolate Chip Bundt recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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