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  • Spicy Pumpkin Cake with Chocolate Chunks

Spicy Pumpkin Cake with Chocolate Chunks

Spicy Pumpkin Cake with Chocolate Chunks is rated 4.4186046511627906 out of 5 by 86.
Prep Time
20
min.
Total Time
2
hr.
Servings

16 servings

A boxed spice cake mix gets doctored up with canned pumpkin, cream cheese and chocolate—and the result is absolutely scrumptious.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Prepare cake batter as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half the cream cheese, pumpkin and spices; beat until blended. Stir in chocolate. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
  • Bake 40 to 45 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
  • Mix remaining cream cheese with COOL WHIP and sugar until blended; spread onto cake.

Size Wise

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

Substitute

Prepare using a yellow cake mix.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 280
Total fat 16g
Saturated fat 7g
Cholesterol 55mg
Sodium 240mg
Carbohydrate 33g
Dietary fiber 1g
Sugars 21g
Protein 4g
% Daily Value
Vitamin A 50 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This is great! 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).
Date published: 2008-11-23
Rated 5 out of 5 by from I made this cake back at Thanksgiving time and it was WONDERFUL! I made this cake back at Thanksgiving time and it was WONDERFUL! This was the first bundt cake I ever made and everyone just loved it. I used mini-chocolate chips instead of the chopped chocolate chunks and I didn't use any frosting with the first one as the cake is so moist, you really don't need one. The second time I made it, I drizzled melted chocolate over the top and it was just as delicious. I have now made this over a dozen times for everyone it seems, and I'm still getting requests for it.
Date published: 2007-02-18
Rated 5 out of 5 by from I made this cake 3 times already. I made this cake 3 times already. Everyone raved about it . Passed on the recipe to others and also my current food and family magazine so they could subscribe to it, and emailed it to my sister Carol in Colorado. I used the spice cake. Instead of the ginger I used pumpkin pie spice. In place of the bars of chocolate I used 1 cup of dark chocolate chips. I sprinkled powdered sugar all over the top and sides of cake. Enjoyed with vanilla ice cream and pumpkin ice cream on top. Excellent!
Date published: 2006-10-27
Rated 5 out of 5 by from This recipe was easy to follow and it came out very light in texture. 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. >>>
Date published: 2006-10-04
Rated 3 out of 5 by from The cake turned out nicely, but the flavor combination is just odd. The cake turned out nicely, but the flavor combination is just odd. The spicy pumpkin flavor was very good and I could see adding raisins or pineapple to it, but the chocolate just seemed off. Everyone who tasted it was underwhelmed. I'd not serve it to company again since it's not a flavor combo everyone will enjoy. Also, I think it would be easier to use semi-sweet chocolate chips than to spend time chopping up those chocolate blocks.
Date published: 2006-09-19
Rated 4 out of 5 by from This is a repeat comment because I forgot to say that I used 9x13 pan instead of using tube or... This is a repeat comment because I forgot to say that I used 9x13 pan instead of using tube or bundt pan. It is very good! I used 1 cup of chocolate chips and used 1-2 tsp. of Pumpkin Pie Spice instead of ground cinnamon and ground ginger. I did not put frosting on since it is so moist. Next time I will use the tub of Cream Cheese Frosting or Vanilla Frosting and mix it with 1/2 tsp of Cinnamon. I sure will make it again!
Date published: 2007-10-20
Rated 5 out of 5 by from This is one of my family's favorite desserts! 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.
Date published: 2008-11-13
Rated 5 out of 5 by from Excellent recipe! 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.
Date published: 2006-10-16
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