Chocolate Chunk Pumpkin Cake Recipes

CHOCOLATE CHUNK PUMPKIN CAKE

Chocolate Chunk Pumpkin Cake image

Doctor up your boxed mix to make Chocolate Chunk Pumpkin Cake-to scrumptious result. Add this Chocolate Chunk Pumpkin Cake to your next autumnal menu, and everyone will ask what the secret is! Don't worry, we won't tell.

Provided by My Food and Family

Categories Thanksgiving Desserts

Time 2h

Yield 16 servings

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 32 g, Fiber 0.8925 g, Sugar 19 g, Protein 4 g

CHOCOLATE CHIP PUMPKIN CAKE

Chocolate Chip Pumpkin Cake image

It's surprising how perfectly chocolate and pumpkin combine in this two-toned firm cake. This flavorful mixture of ingredients really does take the cake! -Laurene Hunsicker, Canton, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 can (15 ounces) solid-pack pumpkin
1 cup semisweet chocolate chips
2 ounces unsweetened chocolate, melted and cooled
3/4 cup finely chopped pecans, divided

Steps:

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips. , Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans., Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 494 calories, Fat 25g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 239mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 5g fiber), Protein 6g protein.

PUMPKIN CHOCOLATE CHIP BUNDT CAKE

Pumpkin Chocolate Chip Bundt Cake image

This is a wonderful Fall cake, the taste is so yummy, super to serve for a Thanksgiving dinner, it's a never-fail cake, always turns out high, and mighty and very moist, if desired, you could replace the chocolate chips with walnuts or pecans or make it with both the chocolate chips and nuts together, anyway you choose to make it...it is a super cake recipe.

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h25m

Yield 1 Bundt cake

Number Of Ingredients 11

Ingredients

2 1/2 cups sugar
1 cup oil
3 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon clove
1 (15 ounce) can solid-pack pumpkin
1 cup mini chocolate chip

Steps:

Set oven to 350 degrees rack set at second lowest position Grease and flour a Bundt pan In mixing bowl, blend sugar and oil; add eggs, beating well after each addition Combine all dry ingredients; add to egg mixture, alternately with pumpkin Add in chocolate chips Transfer to a Bundt pan; bake for 60-65 mins, or until done.

PUMPKIN CHOCOLATE CHIP CAKE

Pumpkin Chocolate Chip Cake image

I have been baking this cake for friends and neighbors for years. It's an easy to make-and-take treat. -Kellie Moore, Fort Collins, Colorado

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 22

Ingredients

1-1/4 cups canned pumpkin
1 cup sugar
1/2 cup canola oil
2 large eggs
1 cup all-purpose flour
1 cup whole wheat flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup semisweet chocolate chips
FROSTING:
6 tablespoons butter, softened
3 tablespoons 2% milk
1-1/2 teaspoons vanilla extract
Dash ground cloves, optional
1/3 cup baking cocoa
2-1/2 to 3 cups confectioners' sugar
Additional semisweet chocolate chips, optional

Steps:

Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat pumpkin, sugar, oil and eggs until well blended. In another bowl, whisk flours, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in chocolate chips., Spread into prepared baking pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Meanwhile, in a large bowl, beat butter until creamy. Beat in milk, vanilla and, if desired, cloves. Gradually beat in cocoa and enough confectioners' sugar to reach a spreading consistency. Spread over top of cake. If desired, sprinkle with additional chocolate chips.

Nutrition Facts : Calories 374 calories, Fat 17g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 219mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 3g fiber), Protein 4g protein.

PUMPKIN CHOCOLATE CHIP CAKE

Pumpkin Chocolate Chip Cake image

Seasonal favorite great for dessert OR even breakfast! Use canned pumpkin or better yet, bake a halved pumpkin, scoop out the meat and mash well. Mmmmm!

Provided by Debber

Categories Dessert

Time 1h25m

Yield 1 13x9 pan, 16 serving(s)

Number Of Ingredients 10

Ingredients

1 cup oil
4 eggs
2 cups canned pumpkin
3 cups flour
2 cups sugar
3 tablespoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups mini chocolate chips

Steps:

Preheat oven to 350. Grease and dust a Bundt pan or 13x9 cake pan or put paper in 30 cupcake spots.
Mix wet ingredients in large mixing bowl.
In a separate bowl, combine dry ingredients then add to wet ingredients, mixing well. Add mini-chips last.
Pour batter into prepared pan.
Bake cake for 1 hour, 20 minutes; cupcakes for about 20-25 minutes.

Nutrition Facts : Calories 438.5, Fat 21.7, SaturatedFat 6.1, Cholesterol 52.9, Sodium 442.5, Carbohydrate 60.3, Fiber 3.5, Sugar 38, Protein 5.3

PUMPKIN-SPICE CAKE WITH CHOCOLATE CHIPS

Pumpkin-Spice Cake with Chocolate Chips image

This pumpkin cake recipe from pastry chef Katherine Thompson satisfies both seasonal and cocoa cravings, thanks to a combination of ground cinnamon, cloves, ginger, and nutmeg, plus canned pumpkin purée.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 16

Ingredients

Nonstick cooking spray with flour
3 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons coarse salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
2 cups canned pumpkin puree
2 1/2 cups sugar
4 large eggs
1 cup vegetable oil
1 1/4 cups chocolate chips
3 tablespoons creme fraiche
3/4 to 1 cup confectioners' sugar, sifted

Steps:

Make the cake: Preheat oven to 350 degrees. Spray an 8-to 10-cup Bundt pan with cooking spray; set aside.
Sift flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together into a medium bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together pumpkin, sugar, and eggs on medium speed. With the mixer running, slowly add oil. Add flour mixture and chocolate chips; mix on low speed until just combined.
Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center comes out clean, 70 to 80 minutes. Transfer to a wire rack and let cool for 20 minutes before inverting cake onto rack or serving plate.
Make the creme fraiche glaze: Meanwhile, in a small bowl, mix together creme fraiche and 3/4 cup confectioners' sugar until smooth. Add more confectioners' sugar as necessary to reach desired thickness. Drizzle glaze over cake and serve.

CHOCOLATE CHIP-PUMPKIN SPICE CAKE

Chocolate Chip-Pumpkin Spice Cake image

A yummy cake for fall or any time of year.

Provided by Ariel A

Time 1h10m

Yield 12

Number Of Ingredients 13

Ingredients

2 cups white sugar
2 cups pumpkin puree
¾ cup vegetable oil
4 large eggs
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground cloves
¼ teaspoon ground ginger
1 ½ cups bran flakes cereal
1 cup chocolate chips
1 cup chopped walnuts

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix sugar, pumpkin, oil, and eggs together in a bowl. Add flour, baking powder, cinnamon, baking soda, cloves, and ginger and mix well. Add bran flakes, chocolate chips, and walnuts; gently mix. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts : Calories 510 calories, Carbohydrate 66.2 g, Cholesterol 62 mg, Fat 26.6 g, Fiber 4.7 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 240.2 mg, Sugar 43.5 g

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