Cake Mix Chocolate Pumpkin Cake Recipes

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CHOCOLATE PUMPKIN BUNDT® CAKE



Chocolate Pumpkin Bundt® Cake image

It's so simple to make and oh so good the longer it sits the better it gets. This cake is amazing with nothing at all on it or you can use a glaze.

Provided by Dianna Jacobs-Fresh

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 16

Number Of Ingredients 8

1 (15.25 ounce) package chocolate cake mix
4 eggs
1 cup pumpkin puree
¾ cup white sugar
½ cup oil
¼ cup water
½ teaspoon ground cinnamon
½ teaspoon nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 236 calories, Carbohydrate 30.5 g, Cholesterol 46.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 2.4 g, Sodium 241.2 mg, Sugar 20.4 g

CAKE MIX CHOCOLATE PUMPKIN CAKE



Cake Mix Chocolate Pumpkin Cake image

I googled this for the cake, using chocolate fudge cake mix (b/c that's what I had on hand). It's from "Chocolate from the Cake Mix Doctor" written by Anne Byrn. It's moist, and is probably better than the regular cake mix cake since you add pumpkin rather than oil or butter. I didn't add any cinnamon chips or pecans or make any frosting but I'm sure that would be even better.

Provided by jwconnect

Categories     Dessert

Time 50m

Yield 20 serving(s)

Number Of Ingredients 14

vegetable oil, spray for misting the pan
1 (18 1/4 ounce) package plain German chocolate cake mix
1 (15 ounce) can pumpkin
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cinnamon baking chips
1/2 cup chopped toasted pecans
1 (8 ounce) package cream cheese, at room temperature
8 tablespoons butter, at room temperature
1/2 cup dutch-process unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.
  • Place the cake mix, pumpkin, eggs, cinnamon, and nutmeg in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter will be thick and should look well combined. Fold in the cinnamon chips until well distributed. Pour the batter into the prepared pan, moothing it out with the rubber spatula. Place the pan in the oven.
  • Bake the cake until it springs back when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
  • Meanwhile, prepare the Cinnamon-Chocolate Cream Cheese Frosting.
  • Spread the frosting over the cake in the pan with smooth, clean strokes. Sprinkle the pecans over the top.
  • To make slicing easier, store this cake, lightly covered with waxed paper, in the refrigerator until the frosting sets, 1 hour. Then wrap it in aluminum foil and store in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
  • Cinnamon-Chocolate Cream Cheese Frosting.
  • (Makes 3 1/2 cups, enough to frost a 2- or 3-layer cake.).
  • Place the cream cheese and the butter in a large mixing bowl.
  • Blend with an electric mixer on low speed until well combined, 30 seconds.
  • Add the cocoa powder, cinnamon, vanilla, and 3 3/4 cups of the confectioners' sugar. Blend with the mixer on low speed until the ingredients are moistened, 30 seconds.
  • Add more sugar if the frosting seems too thin.
  • Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.

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