Best 7 Pumpkin Chocolate Cake Mix Recipes

CHOCOLATE PUMPKIN CAKE

Steps:

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

CHOCOLATE PUMPKIN BUNDT CAKE

Steps:

• Preheat oven to 350º Fahrenheit.
• Grease and flour a bundt cake pan.
• Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl. Beat well.
• Pour the batter into the prepared bundt cake pan.
• Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Cool the cake for 10 minutes in the pan, then turn it out onto a cake plate to cool completely.
• Once the cake is cool, dust it with powdered sugar.
• Store the cake covered at room temperature.

CAKE MIX CHOCOLATE PUMPKIN CAKE

Steps:

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

PUMPKIN-CHOCOLATE POUND CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In medium bowl, mix flour, pumpkin pie spice, baking powder, baking soda and salt; set aside.
• In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until creamy. Add eggs, one at a time, beating on low speed after each addition until blended. Add pumpkin and 2 teaspoons vanilla; beat on medium speed until blended. On low speed, beat in flour mixture alternately with 1/2 cup milk until smooth. Stir in 1 cup of the chocolate chips. Spoon batter into pan.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. In medium bowl, mix all glaze ingredients until smooth and thick. Drizzle glaze over cake. Sprinkle with remaining 1/4 cup chocolate chips.

PUMPKIN WHITE CHOCOLATE CAKE

Steps:

• Cake: Preheat oven to 350 degrees Grease and flour 12 cup Bundt pan, I use Bakers Joy spray.
• In a large bowl; combine cake mix, eggs, pumpkin, evaporated milk and oil.
• Beat on low speed until moistened.
• Beat on medium speed for 2 minutes.
• Stir in chips.
• Pour into prepared pan.
• Bake for 45 minutes or until wooden toothpick inserted in cake comes out clean.
• Cool in pan for 25 minutes Then invert on wire rack to cool completely.
• Place on serving plate.
• Glaze when completely cool Glaze: Heat evaporated milk in small saucepan over medium heat until it just starts to come to a boil.
• Remove from heat.
• Stir in white chocolate chips and stir until smooth.
• Add cinnamon and stir in well.

PUMPKIN CAKE MIX COOKIES WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix cake mix and pumpkin puree in a bowl until combined. Add milk if consistency is too thick, although you want it to be somewhat thick. Mix in chocolate chips.
• Drop medium scoops of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

ONE-BOWL PUMPKIN-CHOCOLATE SWIRL CAKE WITH CHOCOLATE GANACHE

Steps:

• Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
• In large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs and pumpkin pie spice with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes.
• Pour 1 cup of the batter into the glass measuring cup you used for measuring the water and oil. Stir in the 1/3 cup semisweet chocolate and the baking cocoa until well combined. Pour half of the pumpkin batter into pan. Spoon chocolate batter over batter in pan. Top with remaining pumpkin batter.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
• In microwavable bowl, microwave cream uncovered on High 45 seconds to 1 minute or until cream just begins to simmer. Add the 1/2 cup semisweet chocolate to the cream, and stir until smooth. Cool 5 minutes. Drizzle over cake.