Spicy Pumpkin Cake with Chocolate Chunks

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prep time

20 min

total time

1 hr 30 min

makes

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kraft

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What You Need

1 pkg. (2-layer size) spice cake mix

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened, divided

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground ginger

6 oz. Baker's Semi-Sweet Chocolate, coarsely chopped

1/2 cup thawed Cool Whip Whipped Topping

2 Tbsp. sugar

Make It

HEAT 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 centre 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.

kraft kitchens tips

Substitute

Substitute yellow cake mix for the spice mix for a less spicy version.

Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

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rating

Everyone loved this. It is definitely rich though so you won't want to eat a lot at one time.
posted by rolanaj | on 11/5/2012

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Delicious and super easy to make. I used choc chips instead of chunks (what I had on hand).
posted by a cook | on 10/17/2011

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This recipe is awsome. I used just a little more pumpkin then the recipe called for and it made the cake super moist. Everyone loved it and I will definitly make this cake again. The frosting is outstanding! So easy yet so tasty.
posted by lovetocook11 | on 10/14/2010

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So good! Quick, easy, my personal favorite.
posted by jnn02 | on 10/8/2009

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This was so good! I had to use carrot cake mix instead and drizzled melted chocolate on top instead of the frosting but followed the recipe exact otherwise. I made it for Thanksgiving and everyone loved it. I will make this again and I can't wait!
posted by miss_atypical | on 11/26/2008

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I made this for Thanksgiving. It turned out AWESOME! I added pumpkin pie spice instead of ginger and added more cinnamon. Didn't use the chocolate or the frosting. It's a super moist cake! and EVERYONE LOVED it. Definately making again!
posted by niomie | on 10/15/2008

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Fabulous. Tasty and moist. Will make it often.
posted by krstuiver | on 10/14/2008

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This recipe is one of my favourites. I am making it this year for Thanksgiving. It is such a moist cake and has such a nice flavour. I would definitely recommend to anyone!
posted by a cook | on 10/11/2008

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I have made this recipe often and it is a hit each time I make it!
posted by medicationrn | on 10/8/2008

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FANTASTIC recipe. Did not have any chocolate chunks so added a few chocolate chips and some crushed nuts to recipe. Made it lastnight for a party and was a huge hit! Instead of the cream cheese topping I made a topping with 1cup of whipping cream and 1tsp of pumpkin spice... blended together on high til stiff peaks form and with each serving of cake place a dollup of topping.
posted by a cook | on 10/5/2008