KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Cool Whip
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

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.
time
prep:
20 min
total:
1 hr 30 min
servings
total:
16 servings
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
posted:
10/18/2006
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.
posted:
10/18/2006
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.
posted:
10/17/2006
Friend didn't think Cocolate and pumpkin would go together but she admitted she was all wrong. It was dilicious.
posted:
10/16/2006
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!
posted:
10/16/2006
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!!
posted:
10/16/2006
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...
posted:
10/16/2006
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.
posted:
10/10/2006
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!
posted:
10/9/2006
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. >>>
posted:
10/8/2006
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!
K:51653v0:94484
All ratings for
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email