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Desserts

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
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What You Need

1
pkg.  (2-layer size) spice cake mix
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened and divided
1
cup  canned pumpkin
1
tsp.  ground cinnamon
1/2
tsp.  ground ginger
1-1/2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), coarsely chopped
1/2
cup  thawed COOL WHIP Whipped Topping
2
Tbsp.  sugar

Make It

HEAT oven to 350°F.

SPRAY 12-cup fluted tube pan or 10-inch tube pan with cooking spray; dust with flour. 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, cinnamon and ginger; beat until blended. Stir in chocolate. Pour into prepared pan.

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

MIX remaining cream cheese, COOL WHIP and sugar until blended; spread onto cake.

Kraft Kitchens Tips

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Substitute
Prepare using a yellow cake mix.
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