Super Easy Halloween Cake

Super Easy Halloween Cake

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"More nutritious than an ordinary cake and very simple to make. This is an orange and black treat! Decorate spookily! Bittersweet chocolate chips can also be used in this."
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35 m servings 139 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. Beat cake mix, pumpkin puree, and eggs together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Fold chocolate chips into batter; pour into the prepared baking pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.


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This makes a fluffy and moist cake with a yummy pumpkin flavor. I made cupcakes instead of a 13x9 and used cinnamon chips because I realized too late that I had run out of chocolate chips. I m...

I made cupcakes and used bittersweet chocolate chips, wow! super moist and the bittersweet gives it depth!

This is fine. I might make it again when I'm feeling lazy but want something sweet.

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