Cake Mix Chocolate Pumpkin Cake Recipes

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CHOCOLATE PUMPKIN BUNDT® CAKE



Chocolate Pumpkin Bundt® Cake image

It's so simple to make and oh so good the longer it sits the better it gets. This cake is amazing with nothing at all on it or you can use a glaze.

Provided by Dianna Jacobs-Fresh

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 16

Number Of Ingredients 8

1 (15.25 ounce) package chocolate cake mix
4 eggs
1 cup pumpkin puree
¾ cup white sugar
½ cup oil
¼ cup water
½ teaspoon ground cinnamon
½ teaspoon nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 236 calories, Carbohydrate 30.5 g, Cholesterol 46.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 2.4 g, Sodium 241.2 mg, Sugar 20.4 g

CHOCOLATE PUMPKIN CAKE



Chocolate Pumpkin Cake image

An extremely moist chocolate cake with pumpkin and cream cheese frosting.

Provided by ALETA1314

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 18

Number Of Ingredients 5

1 (18.25 ounce) package chocolate cake mix
1 (15 ounce) can pumpkin
2 eggs
2 tablespoons vegetable oil
1 (16 ounce) container cream cheese frosting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
  • Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.

Nutrition Facts : Calories 265.4 calories, Carbohydrate 38 g, Cholesterol 20.7 mg, Fat 12.6 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 362.1 mg, Sugar 25.4 g

PUMPKIN CAKE WITH CAKE MIX



Pumpkin Cake with Cake Mix image

A different and delicious way to prepare pumpkin that just might replace pumpkin pie at your holiday table.

Provided by Susanne

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 18

Number Of Ingredients 11

2 ½ cups pumpkin
1 cup evaporated milk
2 eggs
½ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
1 (18.25 ounce) package yellow cake mix
½ cup butter, melted
1 cup pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a medium bowl, mix together the pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, cloves and ginger. Transfer to the baking dish. Sprinkle the cake mix over the pumpkin mixture. Drizzle with melted butter. Top with pecans.
  • Bake 50 minutes in the preheated oven.

Nutrition Facts : Calories 276.1 calories, Carbohydrate 33.2 g, Cholesterol 38.9 mg, Fat 15 g, Fiber 2.5 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 249.3 mg, Sugar 20.9 g

PUMPKIN CAKE MIX COOKIES WITH CHOCOLATE CHIPS



Pumpkin Cake Mix Cookies with Chocolate Chips image

Very easy cookie made from cake mix when in a hurry. I love these better than other pumpkin cookies.

Provided by FELKY

Time 25m

Yield 40

Number Of Ingredients 4

1 (15.25 ounce) package spice cake mix
1 (15 ounce) can pumpkin puree
1 tablespoon milk, or as needed
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Mix cake mix and pumpkin puree in a bowl until combined. Add milk if consistency is too thick, although you want it to be somewhat thick. Mix in chocolate chips.
  • Drop medium scoops of dough 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Nutrition Facts : Calories 90.2 calories, Carbohydrate 14.1 g, Fat 3.9 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 99.4 mg, Sugar 9.8 g

CAKE MIX CHOCOLATE PUMPKIN CAKE



Cake Mix Chocolate Pumpkin Cake image

I googled this for the cake, using chocolate fudge cake mix (b/c that's what I had on hand). It's from "Chocolate from the Cake Mix Doctor" written by Anne Byrn. It's moist, and is probably better than the regular cake mix cake since you add pumpkin rather than oil or butter. I didn't add any cinnamon chips or pecans or make any frosting but I'm sure that would be even better.

Provided by jwconnect

Categories     Dessert

Time 50m

Yield 20 serving(s)

Number Of Ingredients 14

vegetable oil, spray for misting the pan
1 (18 1/4 ounce) package plain German chocolate cake mix
1 (15 ounce) can pumpkin
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cinnamon baking chips
1/2 cup chopped toasted pecans
1 (8 ounce) package cream cheese, at room temperature
8 tablespoons butter, at room temperature
1/2 cup dutch-process unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.
  • Place the cake mix, pumpkin, eggs, cinnamon, and nutmeg in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter will be thick and should look well combined. Fold in the cinnamon chips until well distributed. Pour the batter into the prepared pan, moothing it out with the rubber spatula. Place the pan in the oven.
  • Bake the cake until it springs back when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
  • Meanwhile, prepare the Cinnamon-Chocolate Cream Cheese Frosting.
  • Spread the frosting over the cake in the pan with smooth, clean strokes. Sprinkle the pecans over the top.
  • To make slicing easier, store this cake, lightly covered with waxed paper, in the refrigerator until the frosting sets, 1 hour. Then wrap it in aluminum foil and store in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
  • Cinnamon-Chocolate Cream Cheese Frosting.
  • (Makes 3 1/2 cups, enough to frost a 2- or 3-layer cake.).
  • Place the cream cheese and the butter in a large mixing bowl.
  • Blend with an electric mixer on low speed until well combined, 30 seconds.
  • Add the cocoa powder, cinnamon, vanilla, and 3 3/4 cups of the confectioners' sugar. Blend with the mixer on low speed until the ingredients are moistened, 30 seconds.
  • Add more sugar if the frosting seems too thin.
  • Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.

PUMPKIN WHITE CHOCOLATE CAKE



Pumpkin White Chocolate Cake image

I got this recipe from a resident's grand-daughter. She made it as a birthday cake and everyone inhaled it. I was thrilled when I found out it started out with a cake mix.

Provided by mandabears

Categories     Dessert

Time 50m

Yield 1 cake

Number Of Ingredients 9

18 1/4 ounces spice cake mix
3 large eggs
1 cup canned pumpkin, not pumpkin pie mix
2/3 cup evaporated milk
1/3 cup vegetable oil
1 cup white chocolate chips
3 tablespoons evaporated milk
6 ounces white chocolate chips
1/2 teaspoon ground cinnamon

Steps:

  • Cake: Preheat oven to 350 degrees Grease and flour 12 cup Bundt pan, I use Bakers Joy spray.
  • In a large bowl; combine cake mix, eggs, pumpkin, evaporated milk and oil.
  • Beat on low speed until moistened.
  • Beat on medium speed for 2 minutes.
  • Stir in chips.
  • Pour into prepared pan.
  • Bake for 45 minutes or until wooden toothpick inserted in cake comes out clean.
  • Cool in pan for 25 minutes Then invert on wire rack to cool completely.
  • Place on serving plate.
  • Glaze when completely cool Glaze: Heat evaporated milk in small saucepan over medium heat until it just starts to come to a boil.
  • Remove from heat.
  • Stir in white chocolate chips and stir until smooth.
  • Add cinnamon and stir in well.

Nutrition Facts : Calories 5331.2, Fat 285.1, SaturatedFat 108.2, Cholesterol 744.6, Sodium 4734.4, Carbohydrate 631, Fiber 16.5, Sugar 451.4, Protein 79

CHOCOLATE PUMPKIN CAKE WITH CINNAMON CHOCOLATE GLAZE



Chocolate Pumpkin Cake With Cinnamon Chocolate Glaze image

I made this cake for a co-workers birthday and it was a huge success! Many recipe requests. :) Cooking time includes cooling time.

Provided by flower7

Categories     Dessert

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 16

1 (18 1/4 ounce) box yellow cake mix
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons baking soda
1 (15 ounce) can pumpkin puree
1/4 cup water
2 eggs
1 cup chocolate chips
1 cup finely chopped pecans
1/2 cup sugar
5 tablespoons lightly-salted butter
1/4 cup milk
2/3 cup cinnamon baking chips
3 tablespoons cocoa powder
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour a 12-cup bundt pan.
  • In an electric mixer, combine cake mix, spices, baking soda, pumpkin, water and eggs.
  • Mix on low for 1 minute.
  • Scrape down sides of bowl.
  • Increase speed to medium and mix for 2 more minutes or until thoroughly combined and batter is smooth.
  • Fold in chocolate chips and nuts.
  • Spoon batter into prepared bundt pan and smooth out top with a spatula.
  • Bake for 40 minutes or until top springs back when lightly pressed.
  • Cool in pan on a wire rack for 20 minutes then turn out onto rack to cool for 20 minutes more.
  • To prepare glaze: combine sugar, butter and milk in a medium saucepan and stir until butter melts and mixture comes to a boil.
  • Boil for 1 minute while stirring constantly.
  • Remove from heat.
  • Mix in cinnamon chips, cocoa powder and vanilla and stir until smooth.
  • Let sit a few minutes to thicken.
  • Pour over cooled cake.
  • Dust with powdered sugar if desired.

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