Want to spice up a regular pumpkin cake? This wonderful recipe for Spicy Pumpkin Cake with Chocolate Chunks will reboot your old pumpkin cake and add a kick of chocolaty sweetness to it. If you’re not a fan of spice, feel free to substitute with yellow cake mix.
Prep Time: 20 min
Total Time: 1 hr 30 min
Makes: 16 servings
Nutritional Information
Ingredients
1 pkg. (2-layer size) spice cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
6 squares BAKER’S Semi-Sweet Chocolate, coarsely chopped
1/2 cup thawed COOL WHIP Whipped Topping
2 Tbsp. sugar
Instructions
PREHEAT oven to 350°F. Prepare cake mix as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half of the cream cheese, the pumpkin, cinnamon and ginger. Beat on medium speed until well blended. Stir in chopped chocolate. Pour into greased 12-cup fluted tube pan or 10-inch tube pan.
BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan; cool completely on wire rack.
MIX remaining cream cheese, whipped topping and sugar until well blended. Spread on top of cooled cake. Cut into 16 slices to serve
by pumpkin cheesecake, on December 26 2009 @ 3:57 am
How many ounces would one cup of pumpkin be ?
by Nastassia, on December 28 2009 @ 2:01 pm
Hello, thanks for your comment. One cup of pumpkin should be about 8 ounces. Let us know how it turns out for you