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Chocolate Pumpkin Cake

Rated as 4.47 out of 5 Stars
5

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

50 m servings 265
Original recipe yields 18 servings (1 - 9x13 inch cake)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. 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.
  3. 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


Per Serving: 265 calories; 12.6 38 2.7 21 362 Full nutrition

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Reviews

Read all reviews 62
  1. 68 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Recipe was tasty as written, but I have some helpful tips for people who are health conscious: try this WITHOUT using the eggs, oil, or cream cheese. Add 1 tsp of cinnamon to the pumpkin and cak...

Most helpful critical review

Made exactly as written, but used organic cake mix. Anyway, these were okay, but after day 1 they were REALLY dry and after day 2 I couldn't eat them, they were not good. I didn't frost them, wh...

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Recipe was tasty as written, but I have some helpful tips for people who are health conscious: try this WITHOUT using the eggs, oil, or cream cheese. Add 1 tsp of cinnamon to the pumpkin and cak...

This recipe was great. I added 2tsp of pumpkin pie spice to the dry ingredients, and it made it more of a pumpkin pie chocolate cake. Also, after I iced the cake, I sprinkled cinnamon over the...

This cake was moist and tastey, but I didn't really taste the pumpkin, and I was hoping to. I may try again and add some pumpkin spices or use the canned pumpkin that already has the spices. I u...

I made this recipe into mini muffins, only using 2 egg whites, and 2 T. of water, cake mix and one can of pumpkin. I did not frost them, they are a sweet treat without it! Delicious, and a pre...

I'm impressed, actually. Had I not tried this for myself I wouldn't have believed it. Wouldn't have believed that they'd be moist, tender and, most important, that the texture would be right. I...

This cake is amazing. I used to have another recipe for a chocolate pumpkin cake and, must to my dismay, I lost it. This covered the loss! I have to admit, I used more oil (my old recipe call...

I made this recipe as cupcakes for a last minute entry in a Pumpkin Recipe contest. I won first prize! It's sweeter than most pumpkin recipes, and I used Devil's Food Cake Mix so it was a litt...

This cake was extra light tasting and good and only had a mild pumpkin taste. I made it as 2 round cakes instead of 1 13 x 9. Be sure to smooth the batter out COMPLETELY in the pan as the thick...

wow, good recipe, easy too. i usually don't like cake but this turned out so moist, so tasty. i added pumpkin pie spice as suggested, great touch. i used a cream cheese frosting from this si...