It’s incredibly easy to make and gets even better the longer it sits. You may either leave the cake unglazed or use a glaze, and both options are fantastic.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 1 9-inch cake |
Ingredients
- 1 (15.25 ounce) package chocolate cake mix
- 4 eggs
- 1 cup pumpkin puree
- ¾ cup white sugar
- ½ cup oil
- ¼ cup water
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
- Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.
- Can use a yellow cake mix as well. Yellow cake mix cooks quicker than the chocolate, so adjust time based on which mix you use.
- Can cut the sugar down to 1/2 cup and it does not change the texture or taste of the cake.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 241 mg |
| Sugars | 20 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I was looking for recipes that I could use my fresh pumpkin purée. This was easy and turned out with a great texture and taste. I did reduce sugar to 1/2 cup as others suggested.
Light and tasty. I cut down the sugar to 1/2 cup. Would definitely make again. Prep time spot on. Baked only 40 minutes.
Such a delicious cake, and so easy to make. I took everyone’s advice and only half a cup of sugar, and it was plenty. My 16 year old nephew, even told me he loved it. It sort of reminds me of ginger bread. I will be making this often.
Cake mixes already have lots of sugar, so I didn’t add any extra sugar. Cake came out just fine and tasted great without it.
Great cake. Cutting back on the sugar didn’t affect it at all. And it was very moist. Definitely a great dessert, and very quick to make if you’re short on time.
This just might be the best cake i have ever made!
Delicious, moist, and oh so easy to make! I left out the nutmeg, double the cinnamon and Yummy!
Super quick and easy! Not too many ingredients to over complicate. Took it to the office and it was a big hit! Will keep this one in my back pocket for sure.
I baked 50 minutes, used 1/2 cup of sugar, covered it before it was completely cooled. It is super moist, not too sweet, super good. I could use a little more of the pumpkin taste.
IT WAS GREAT!
Easy and delicious! Definitely cut sugar back to 1/2 cup, and give cake several hours to cool before cutting. Texture is fairly dense and quite moist. Flavor is amazing! The perfect addition would be a scoop of vanilla or coffee ice cream!