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Spicy Pumpkin Cake with Chocolate Chunks

By: BAKER'S Chocolate  
"Start with a simple boxed cake mix, and add a few simple ingredients to take it to a whole new level. The combination of pumpkin and chocolate is absolutely scrumptious. A sure-fire hit with your family and guests."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 103 people have saved this

Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 1 (18.25 ounce) package spice cake mix
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened, divided
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 6 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
  • 1/2 cup thawed COOL WHIP Whipped Topping
  • 2 tablespoons sugar

Directions

  1. Preheat oven to 350 degrees F. Prepare cake mix as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half of the cream cheese, the pumpkin, cinnamon and ginger. Beat on medium speed until well blended. Stir in chopped chocolate. Pour into greased 12-cup fluted tube pan or 10-inch tube pan.
  2. Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan; cool completely on wire rack.
  3. Mix remaining cream cheese, whipped topping and sugar until well blended. Spread on top of cooled cake. Cut into 16 slices to serve.

Footnotes

  • Size-Wise
  • Sweets can be part of a balanced diet but remember to keep tabs on portions.
  • Substitute
  • Substitute yellow cake mix for the spice mix for a less spicy version.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2009 by Maureen Supporting Member (Click to learn more about Supporting Membership)
This is very good. I did change a few minor things based on preference: I doubled the cinnamon... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2009 by Beverley 
I love this recipe. So easy to make any very tasty. MORE

 
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