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Chocolate Pumpkin Cake


"An extremely moist chocolate cake with pumpkin and cream cheese frosting."
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50 m servings 265 cals
Serving size has been adjusted!
Original recipe yields 18 servings (1 - 9x13 inch cake)


  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

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.

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  • 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.

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Read all reviews 61
  1. 67 Ratings

Most helpful positive review

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 cak...

Most helpful critical review

Made exactly as written, but used organic cake mix. Anyway, these were okay, but after day 1 they were REALLY dry and after day 2 I couldn't eat them, they were not good. I didn't frost them, wh...

Most helpful
Most positive
Least positive

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 cak...

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...

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 u...

I made this recipe into mini muffins, only using 2 egg whites, and 2 T. of water, cake mix and one can of pumpkin. I did not frost them, they are a sweet treat without it! Delicious, and a pre...

I'm impressed, actually. Had I not tried this for myself I wouldn't have believed it. Wouldn't have believed that they'd be moist, tender and, most important, that the texture would be right. I...

This cake is amazing. I used to have another recipe for a chocolate pumpkin cake and, must to my dismay, I lost it. This covered the loss! I have to admit, I used more oil (my old recipe call...

I made this recipe as cupcakes for a last minute entry in a Pumpkin Recipe contest. I won first prize! It's sweeter than most pumpkin recipes, and I used Devil's Food Cake Mix so it was a litt...

This cake was extra light tasting and good and only had a mild pumpkin taste. I made it as 2 round cakes instead of 1 13 x 9. Be sure to smooth the batter out COMPLETELY in the pan as the thick...

wow, good recipe, easy too. i usually don't like cake but this turned out so moist, so tasty. i added pumpkin pie spice as suggested, great touch. i used a cream cheese frosting from this si...