Desserts

Spicy Pumpkin Cake with Chocolate Chunks

Spicy Pumpkin Cake with Chocolate Chunks recipe

photo by:

kraft

Start with a simple boxed cake mix, and add a few simple ingredients to take it to a whole new level. The combination of pumpkin and chocolate is absolutely scrumptious. ...read more

time

prep:

20 min

total:

1 hr 30 min

servings

total:

16 servings, one slice each

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What You Need

pkg. (2-layer size) spice cake mix

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided

cup canned pumpkin

tsp. ground cinnamon

1/2

tsp. ground ginger

squares BAKER'S Semi-Sweet Chocolate, coarsely chopped

1/2

cup thawed COOL WHIP Whipped Topping

Tbsp. sugar

Make It

PREHEAT oven to 350°F. Prepare cake mix as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half of the cream cheese, the pumpkin, cinnamon and ginger. Beat on medium speed until well blended. Stir in chopped chocolate. Pour into greased 12-cup fluted tube pan or 10-inch tube pan.

BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan; cool completely on wire rack.

MIX remaining cream cheese, whipped topping and sugar until well blended. Spread on top of cooled cake. Cut into 16 slices to serve

Kraft Kitchens Tips

Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Substitute

Substitute yellow cake mix for the spice mix for a less spicy version.

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a cook

posted:12/28/2009

LOVE IT!! Have gotten rave reviews everytime I've made it & shared the recipe with several others. I use chocolate chips & last time added some cinnamon chips as well.

jmjansett

posted:11/8/2009

It was great - even my son loved it, even with the pumpkin.

610pam

posted:8/22/2009

I have made this several times and taken it to functions. It's a HIT!!!!

mmmcake

posted:7/7/2009

Yummmmm!

a cook

posted:1/8/2009

I love this cake!I added about 1/3 cup of dried cranberries and 3 tablespoons of chopped walnuts I came out great.

spitjoy

posted:11/27/2008

I was not happy with the frosting. It needed more cool whip and did not seem to make anywhere close to the amount shown. I used the mini chips since so many of the reviews recommended it and they were great. The ginger seemed a bit strong. Overall an easy and good tasting cake. I would make it again.

fortheloveofcheese

posted:11/23/2008

This is great! I use canned pumpkin pie filling instead of canned pumpkin, this way I don't have to add spices. Also it is very moist! I do not like the bunt so I use regular round pans and use cream cheese flavored frosting. I love how the chocolate adds depth to the pumpkin spice! It is perfect for fall. I am making it again this year for thanksgiving dessert.We are serving holiday flavored hot tea and coffee with pecan creamer to accompany. It will be delicous and so easy because it comes from boxed cake mix! All I have to do is add canned mixture and blend well and bake! Buying store brand icing saves time as well as it is better than cool whip ( I am not a fan of cool whip).

kris_wsu

posted:11/13/2008

This is one of my family's favorite desserts! I've made it with and without the chocolate. I have to say that I prefer mini chocolate chips to the chunks as they're a little more mellow. I've also made this into cupcakes and have added golden raisins and walnuts instead of the chocolate. This is a moist cake, good as is, but also has lots of possibilities for variations.

Knappy526

posted:11/10/2008

I made this and I would recommend using alittle less chocolate. With 6 squares, all you taste is the chocolate and not the pumpkin or the spice cake.

icspots1

posted:10/24/2008

Wonderful flavors! I was surprised at how light the cake is. I didn't make the frosting. I bought a big tub of Cool Whip to serve with it.