Cake Mix Chocolate Pumpkin Cake Recipe

Name: Cake Mix Chocolate Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Cinnamon-Chocolate Cream Cheese Frosting; 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

Servings: persons

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
Cinnamon-Chocolate Cream Cheese Frosting
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

1
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.
2
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.
3
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.
4
Meanwhile, prepare the Cinnamon-Chocolate Cream Cheese Frosting.
5
Spread the frosting over the cake in the pan with smooth, clean strokes. Sprinkle the pecans over the top.
6
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.
7
Cinnamon-Chocolate Cream Cheese Frosting.
8
(Makes 3 1/2 cups, enough to frost a 2- or 3-layer cake.).
9
Place the cream cheese and the butter in a large mixing bowl.
10
Blend with an electric mixer on low speed until well combined, 30 seconds.
11
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.
12
Add more sugar if the frosting seems too thin.
13
Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.

1506

kcal

Calories

Fat

252

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Cake Mix Chocolate Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cake Mix Chocolate Pumpkin Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions