Chocolate Pumpkin Cake

Chocolate Pumpkin Cake

59
ALETA1314 1

"An extremely moist chocolate cake with pumpkin and cream cheese frosting."

Ingredients 50 m {{adjustedServings}} servings 265 cals

Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
  3. Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.
Tips & Tricks
German Sweet Chocolate Cake

A classic sweet chocolate cake topped with a creamy coconut and pecan frosting.

Pumpkin Cake III

This delicious, moist pumpkin spice cake is baked in a sheet pan.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 59

  1. 65 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
JEN78RN
7/5/2007

Recipe was tasty as written, but I have some helpful tips for people who are health conscious: try this WITHOUT using the eggs, oil, or cream cheese. Add 1 tsp of cinnamon to the pumpkin and cake mix, and even though it sounds odd, it's SO moist, delicious, and HEALTHY!!! Trust me, try this....

amanda
11/5/2006

This recipe was great. I added 2tsp of pumpkin pie spice to the dry ingredients, and it made it more of a pumpkin pie chocolate cake. Also, after I iced the cake, I sprinkled cinnamon over the top, which made it look great, and added a bit more spice to it. My family has really enjoyed this cake; it's great for all of our fall birthdays! So easy too! Thanks for the great recipe.

LoW
11/4/2007

This cake was moist and tastey, but I didn't really taste the pumpkin, and I was hoping to. I may try again and add some pumpkin spices or use the canned pumpkin that already has the spices. I used the Whipped Cream Cream Cheese frosting recipe I found on this site and it was GREAT with the cake. Again, was good, worth making, but not so sure how the pumpkin comes into play, other than it may of helped the cake be all the more moist.