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Spicy Pumpkin Cake with Chocolate Chunks

average rating

rate/review

prep time

20 min

total time

1 hr 30 min

makes

photo by:

kraft

recipe by: kraft

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 squares 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.