“An extremely moist chocolate cake with pumpkin and cream cheese frosting.” - by ALETA1314
Ingredients
Adjust Servings
Original recipe yields 1 - 9x13 inch cake
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- 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.
- 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.
Nutrition
Amount Per Serving (18 total)
- Calories
- 265 cal
- 13%
- Fat
- 12.6 g
- 19%
- Carbs
- 38 g
- 12%
Based on a 2,000 calorie diet
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Reviews (56)
Rate This Recipe
"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,..." See more and even though it sounds odd, it's SO moist, delicious, and HEALTHY!!! Trust me, try this...."
amanda
"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, ..." See morewhich 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
"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 th..." See moree 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."
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