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Chocolate Pumpkin Cake With Cinnamon

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Ingredients

Adjust Servings:
1 (18 1/4 ounce) box yellow cake mix
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons baking soda
1 (15 ounce) can pumpkin puree
1/4 cup water
2 eggs
1 cup chocolate chips
1 cup finely chopped pecans
1/2 cup sugar
5 tablespoons lightly-salted butter
1/4 cup milk
2/3 cup cinnamon baking chips

Nutritional information

315.6
Calories
147 g
Calories From Fat
16.4 g
Total Fat
5.5 g
Saturated Fat
37.2 mg
Cholesterol
407.8 mg
Sodium
41.8 g
Carbs
2.2 g
Dietary Fiber
26.7 g
Sugars
3.9 g
Protein
103g
Serving Size

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Chocolate Pumpkin Cake With Cinnamon

Features:
    Cuisine:

    I am not sure how to rate this because I made a couple of changes. Instead of nutmeg and allspice, used Chinese 5 Spice Powder. I also mixed a 1/2 cup chocolate chips and a 1/2 cup cinnamon chips. The cinnamon chips melted into the cake, which made it even better. The flavors blended together really well and the cake was mice and moist. Very Tasty!! It was easy to make. I will definitely be making this recipe again and again. I always have cake mixex on hand. Thanks for sharing your recipe Flower7!! It's a keeper

    • 125 min
    • Serves 16
    • Easy

    Ingredients

    Directions

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    Chocolate Pumpkin Cake With Cinnamon Chocolate Glaze, I made this cake for a co-workers birthday and it was a huge success! Many recipe requests 🙂 Cooking time includes cooling time , I am not sure how to rate this because I made a couple of changes Instead of nutmeg and allspice, used Chinese 5 Spice Powder I also mixed a 1/2 cup chocolate chips and a 1/2 cup cinnamon chips The cinnamon chips melted into the cake, which made it even better The flavors blended together really well and the cake was mice and moist Very Tasty!! It was easy to make I will definitely be making this recipe again and again I always have cake mixex on hand Thanks for sharing your recipe Flower7!! It’s a keeper, Oh, NOM I made this for a potluck at work, and it got rave reviews I did make a couple of changes – used a chocolate cake mix instead of yellow, and I left out the nuts (I work in a pretty large department and didn’t know who might have allergy issues) used Hershey’s Special Dark cocoa for the glaze The cake turned out decadent and rich and oh, so good! Thanks for posting!


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees F.

    2
    Done

    Grease and Flour a 12-Cup Bundt Pan.

    3
    Done

    in an Electric Mixer, Combine Cake Mix, Spices, Baking Soda, Pumpkin, Water and Eggs.

    4
    Done

    Mix on Low For 1 Minute.

    5
    Done

    Scrape Down Sides of Bowl.

    6
    Done

    Increase Speed to Medium and Mix For 2 More Minutes or Until Thoroughly Combined and Batter Is Smooth.

    7
    Done

    Fold in Chocolate Chips and Nuts.

    8
    Done

    Spoon Batter Into Prepared Bundt Pan and Smooth Out Top With a Spatula.

    9
    Done

    Bake For 40 Minutes or Until Top Springs Back When Lightly Pressed.

    10
    Done

    Cool in Pan on a Wire Rack For 20 Minutes Then Turn Out Onto Rack to Cool For 20 Minutes More.

    11
    Done

    to Prepare Glaze: Combine Sugar, Butter and Milk in a Medium Saucepan and Stir Until Butter Melts and Mixture Comes to a Boil.

    12
    Done

    Boil For 1 Minute While Stirring Constantly.

    13
    Done

    Remove from Heat.

    14
    Done

    Mix in Cinnamon Chips, Cocoa Powder and Vanilla and Stir Until Smooth.

    15
    Done

    Let Sit a Few Minutes to Thicken.

    Avatar Of Dylan Hamilton

    Dylan Hamilton

    Cocktail creator crafting unique and flavorful drinks that delight the senses.

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