Chocolate Pumpkin Cake With Cinnamon Chocolate Glaz

Name: Chocolate Pumpkin Cake With Cinnamon Chocolate Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Glaze; 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

Servings: persons

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
Glaze
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

1
Preheat oven to 350 degrees F.
2
Grease and flour a 12-cup bundt pan.
3
In an electric mixer, combine cake mix, spices, baking soda, pumpkin, water and eggs.
4
Mix on low for 1 minute.
5
Scrape down sides of bowl.
6
Increase speed to medium and mix for 2 more minutes or until thoroughly combined and batter is smooth.
7
Fold in chocolate chips and nuts.
8
Spoon batter into prepared bundt pan and smooth out top with a spatula.
9
Bake for 40 minutes or until top springs back when lightly pressed.
10
Cool in pan on a wire rack for 20 minutes then turn out onto rack to cool for 20 minutes more.
11
To prepare glaze: combine sugar, butter and milk in a medium saucepan and stir until butter melts and mixture comes to a boil.
12
Boil for 1 minute while stirring constantly.
13
Remove from heat.
14
Mix in cinnamon chips, cocoa powder and vanilla and stir until smooth.
15
Let sit a few minutes to thicken.
16
Pour over cooled cake.
17
Dust with powdered sugar if desired.

855

kcal

Calories

Fat

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.

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 17 ingredients. The key ingredients include: 1 (18 1/4 ounce) box yellow cake mix, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, and more.

Yes, Chocolate Pumpkin Cake With Cinnamon Chocolate Glaze 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!

Chocolate Pumpkin Cake With Cinnamon Chocolate Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions