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Spicy Pumpkin Cake with Chocolate Chunks

Spicy Pumpkin Cake with Chocolate Chunks recipe
photo by:kraft
A boxed spice cake mix gets doctored up with canned pumpkin, cream cheese and chocolate—and the result is absolutely scrumptious.
20 min
1 hr 30 min
16 servings
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It was a very moist, tasty cake. I used 1/2 cup pecans instead of the chocolate, and I made a cream cheese drizzle icing instead of the cool whip/cream cheese one listed. Next time I would use nutmeg instead of ginger. The ginger left a strong aftertaste.
This was a hit. I knew it would be good. My daughter-in-law makes a pumpkin chocolate chip cookie that is out of this world.
Friend didn't think Cocolate and pumpkin would go together but she admitted she was all wrong. It was dilicious.
The Spicy Pumpkin Cake was a hit! However I didn't think that using chocolate chucnks would taste very good so I substituted the chocolate for 1 cup of crushed walnuts. Oh my was it yummy.......I'm making it again in one week for a family get together!
OMGosh! Everyone loved this cake. However, I used milk chocolate chips instead. I also added 1 small tub of whip cream to the other half of the cream cheese for the frosting and 4 tbsp of sugar instead of 2, and I frosted it ALL over, not just the top. It was soooo yummy!!
I took this cake to work everyone like it. some took it home with them I'm not much on pumpkin but it was very good...
Excellent recipe! I made this to take to my new in-laws for dinner and everyone loved it. It was very light and moist and the chocolate was just the right addition to the mix. I especially loved the frosting as it wasn't as sweet as traditional cream cheese frosting. Everyone wanted a copy of the recipe. Maybe next time I'll make them as cupcakes.
I made this for our Sunday School class at our church. Everyone loved it! There was none left! It was so simple yet looked like I had spent all day on it! It was a hit!
This recipe was easy to follow and it came out very light in texture. I was surprised at how the cool whip topping mixed with the cream cheese & sugar tasted like cream cheese frosting without all the sugar. I was wondering if I could use light cream cheese to cut back on some calories. My triplet grandbabies loved it. They especially loved the chocolate. <<< Response from Kraft Kitchens Expert, Maggie ~ Light cream cheese is a great sub for the Regular in this recipe. >>>
This cake is fabulous. Just fabulous. And the frosting...divine. Definitely a must! It was relatively easy, and it's so moist. Perfect blend w/the chocolate. Even my husband, who isn't much of a chocolate fan, loves this. What a great compromise for the two of us!
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