Are you a fan of chocolate cake but looking for a way to spice it up? Look no further than adding pumpkin to your chocolate cake mix. This unexpected twist adds a depth of flavor and moistness that will have everyone asking for the recipe. Plus, it’s an easy way to sneak in some extra veggies to your dessert.
- 1 box of chocolate cake mix
- 1 can of pureed pumpkin (not pumpkin pie filling)
- 3 eggs
- 1/2 cup of vegetable oil
- 1 cup of water
- Preheat your oven to 350°F (180°C) and prepare a 9×13 inch baking pan with non-stick spray.
- In a large mixing bowl, combine the chocolate cake mix, pureed pumpkin, eggs, vegetable oil, and water. Mix until well combined and smooth.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before serving.
One serving (1/12 of the cake) contains approximately:
- Calories: 290
- Protein: 3g
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 1g
- Sugar: 23g
This recipe takes approximately 35-40 minutes to prepare and bake.
- 9×13 inch baking pan
- Large mixing bowl
- Mixing spoon or electric mixer
This cake is delicious on its own, but you can also top it with whipped cream, chocolate chips, or even a cream cheese frosting. Serve it with a cup of hot cocoa or coffee for the ultimate cozy treat.
Want to switch things up? Try adding some cinnamon or pumpkin pie spice to the batter for an extra kick of flavor. You can also add in some chocolate chips or chopped nuts for some texture.
If you don’t have pureed pumpkin on hand, you can substitute it with unsweetened applesauce for a similar texture. You can also use a different type of cake mix, like vanilla or spice, for a different flavor profile.
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the cake for up to 3 months by wrapping it tightly in plastic wrap and then in foil.
- Make sure to use pureed pumpkin and not pumpkin pie filling, which contains added sugar and spices.
- Don’t overmix the batter, as this can cause the cake to become tough.
- Let the cake cool completely before cutting into it to prevent crumbling.
This recipe is a great way to use up any leftover pumpkin you may have from other recipes, like pumpkin pie or pumpkin soup.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
While you can use fresh pumpkin, it will require more preparation time to roast and puree the pumpkin. Canned pumpkin is a convenient and easy option.
Can I use a different type of oil?
Yes, you can use any type of cooking oil, like canola or coconut oil, in place of vegetable oil.
Can I make this recipe vegan?
Yes, you can use a vegan chocolate cake mix and replace the eggs with a flax egg or applesauce. Make sure to check the ingredients in the cake mix to ensure it’s vegan-friendly.
As a lover of both chocolate and pumpkin, this recipe was a match made in dessert heaven. The pumpkin adds a subtle flavor that complements the chocolate perfectly, and the cake is incredibly moist and decadent. Plus, it’s so easy to make that it’s become a go-to recipe for potlucks and dinner parties. Give it a try and see for yourself!