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READY IN 50 mins

Chocolate Pumpkin Cake

Read Reviews (56)

"An extremely moist chocolate cake with pumpkin and cream cheese frosting." — ALETA1314

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All about Eggs

Types of Cooking Oil

All about Cream

Original recipe makes 1 - 9x13 inch cake Change Servings

1 (18.25 ounce) package chocolate cake mix
1 (15 ounce) can pumpkin
2 eggs

2 tablespoons vegetable oil
1 (16 ounce) container cream cheese frosting

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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.

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PREP 10 mins
COOK 40 mins
READY IN 50 mins

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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....

—JEN78RN

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Most Helpful Critical Review

Jun 05, 2011

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, which I'm sure made a difference. Frosting makes everything better right?!

—TAURUSGIRL

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62 Ratings

Nov 05, 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.

—amanda

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Nov 04, 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.

—LoW

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Jun 06, 2008

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 pretty guilt free snack for my chocolate craving!

—bellydancer

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Nov 07, 2007

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 called for 1/3 cup, and I believe in a fat cake!). I also added pumpkin pie spice and vanilla to the mix. I only baked the cake for 30 minutes. Finally, I don't do cream cheese frosting, so I mixed some chocolate frosting with a little more pumpkin and some cinnamon for a perfect topping.

—HIPPO25TH

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Jun 25, 2012

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. It was yes to all. While I was tempted to tinker with the eggs and/or oil I didn't, as I wanted to see this for myself as written. These didn't taste like pumpkin at all, which was fine by me - I didn't want them to. In fact, I wanted a bold chocolate flavor, so I added a teaspoon each of chocolate and vanilla extracts as well as a cup of miniature chocolate chips. I chose this PUMPKIN chocolate cake recipe because it doesn't hurt to infuse your cake with a little good stuff and...because I still have an abundant hoard of canned pumpkin thanks to the Great Pumpkin Shortage of a year or two or three ago. I baked this as cupcakes/muffins, 350 degrees about 18 minutes.

—naples34102

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Oct 17, 2008

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 little richer.

—melanie simington

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Nutrition

Calories
265 kcal
13%

Carbohydrates
38 g
12%

Cholesterol
24 mg
8%

Fat
12.6 g
19%

Fiber
1.4 g
6%

Protein
2.7 g
5%

Sodium
362 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Pumpkin Cake

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 265
Calories from Fat: 114

% Daily Value *
Total Fat 12.6g 19 %
Saturated Fat 3.6g 18 %
Cholesterol 24mg 8 %
Sodium 362mg 14 %
Potassium 159mg 4 %
Total Carbohydrates 38g 12 %
Dietary Fiber 1.4g 6 %
Protein 2.7g 5 %
Sugars 25.4g
Vitamin A 74 %
Vitamin C 2 %
Calcium 7 %
Iron 17 %
** Thiamin 6 %
** Niacin 9 %
** Vitamin B6 2 %
** Magnesium 7 %
** Folate 13 %

* 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.