Doctor up your boxed mix to make Chocolate Chunk Pumpkin Cake—to scrumptious result. Add this Chocolate Chunk Pumpkin Cake to your next autumnal menu, and everyone will ask what the secret is! Don't worry, we won't tell.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) spice cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened and divided
Prepare cake batter as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half the cream cheese, pumpkin and spices; beat until blended. Stir in chocolate. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
Bake 40 to 45 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Mix remaining cream cheese with COOL WHIP and sugar until blended; spread onto cake.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Prepare using a yellow cake mix.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 0.8925g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.