Our Chocolate Pumpkin Cake is so incredible. An easy, one-bowl fall recipe using a chocolate cake mix and pumpkin that everyone loves!
Hey guys hey! It’s Mandy from Mandy’s Recipe Box here. How’s your fall so far? Are you having an actual fall? We usually go from summer to about a week or two of fall and then BOOM. Winter. The temperature feels that way anyway. It’s time for all the cozy comfy food, like Pumpkin Swirl Brownies, Pumpkin Dump Cake or this Chocolate Pumpkin Cake.
Chocolate Pumpkin Cake
The minute I get home it’s warm and cozy pajamas on. I love fall and all the smells and food that go with it. From here until December only gets better that way. I live for holiday food you guys. It’s my purpose in life.
Pumpkin Chocolate Cake
- Chocolate Cake Mix
- Pumpkin Purée
- Olive Oil
- Pumpkin Spice
- Cream Cheese Frosting
Add all ingredients to a large mixing bowl and beat for 2 minutes with a hand mixer.
Pour into a baking dish and spread evenly.
Bake at 350 degrees F for 30-35 until a toothpick comes out clean.
Cool and frost with cream cheese frosting.
Sprinkle extra pumpkin pie spice for a little extra something.
Make sure you give this cake a try. I used canned cream cheese frosting because that’s how I roll most days. You can be fancy and make your own frosting if you must. I’m not the boss of you. Just make this and faceplant into it okay? Thanks.
For more to-die-for dessert recipes, check out our our dessert page, or browse all of our pumpkin recipes here!
If you like this Pumpkin Dump Cake recipe we would love if you took the time to leave a comment and positive review! Happy pumpkin season everyone!
Chocolate Pumpkin Cake
- 1 box chocolate cake mix 15 or 18 oz
- 15 oz canned pumpkin
- 2 whole eggs
- 2 tbsp olive oil
- 16 oz cream cheese frosting canned or homemade
- 2 tsp pumpkin spice
- Preheat oven to 350 degrees F. Grease a 9x13 baking dish and set aside.
- In a large mixing bowl, beat the cake mix, pumpkin spice, pumpkin, eggs and oil for 2 minutes. Pour into baking dish and spread evenly.
- Bake for 30- 35 minutes until done. Cool and frost with canned or homemade cream cheese frosting. Garnish with a sprinkling of extra pumpkin spice if desired.
If you have a chocolate cake mix and pumpkin you are ready to GO on this beauty! Happy fall friends.
Recipe by Mandy from Mandy’s Recipe Box
This turned out great! After the holidays I had a can of pumpkin that didn’t get used and a box of cake mix languishing in my cupboard. It was so light, I was so surprised! I skipped frosting, because I am trying to use up holiday baking items and just topped this with some whipped cream. Thank you so much for this recipe. I think I’ll make it on purpose in the future! My household really loved it.
So glad you loved it! Whipped cream sounds like a delish topping.
Ladies this recipe is terrible,complete fail.
With all fresh ingredients it did not rise. It was like a heavy thick sponge that I had to throw out. Can you please check what doesn’t work in your recipe.
Susan, that is really weird. I have made this recipe dozens of times and literally never had an issue. Was the cake mix you used expired? Does your oven typically cook slower and perhaps you needed to adjust baking time? I am so sorry it didn’t turn out how it should have.
Two of my favorite things in one recipe! This can’t be beat!
Thank you so much!