After visiting England, I produced an amazingly exquisite banana-toffee pie. In Britain, layers of banana, gooey caramel, and whipped cream are served atop a graham cracker crust. A little bit goes a long way because it is so sweet. The condensed milk is merely caramelizing on the stove, which may make the cooking process seem to take a while. If desired, sprinkle chocolate curls on top.
| Prep Time: | 10 mins |
| Cook Time: | 34 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 14 mins |
| Servings: | 18 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 (15.25 ounce) package chocolate cake mix
- 1 (15 ounce) can pumpkin
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 (16 ounce) container cream cheese frosting
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- In a large bowl, mix cake mix, pumpkin, eggs, and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
- Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely, 30 to 45 minutes.
- Frost cooled cake with cream cheese frosting.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 362 mg |
| Sugars | 25 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This was simple, easy and yummy plus the pumpkin adds fiber! The best!
I was in a quick chocolate cake mood. This was simple, easy and yummy plus the pumpkin adds fiber! The best!
I used a Betty Crocker chocolate cake mix, I added cocoa powder and an extra egg(to combat the dryness of the 3tbsp of cocoa) Mmmmm. It was sooo darn good. Even the kids liked it. Seriously so good. Super moist with just a hint of pumpkin. The other cake I made was with a Betty Crocker carrot cake, followed the recipe, 2 eggs, and some oil. It was dynamite!
This cake was delicious. Super moist but not super sweet. I added 3 tsp pumpkin pie spice to cake mix. I made buttercream frosting with about 2 tsp of pumpkin pie spice for the rim and to drip down the sides. Milk chocolate icing on the top. After thinning the pumpkin spiced buttercream frosting with a tiny bit of water I drizzled that on the top over the chocolate icing. It actually was a normal amount of icing but looked a bit special.
A little bit dry but great for a healthy recipe. I would add cinnamon next time.
Super easy, super delicious. I tossed in a small bag of mini chocolate chips to ramp up the chocolate flavor. I also used a tub of regular vanilla frosting. This cake was really moist and got rave reviews! Next time I’ll be making this into cupcakes.
Made it tonight for supper and I iced it with a peanut butter icing. Asked the family if they could tell what special flavor was in the cake. Nobody could. It was nice and moist. Couldn’t tell it was made from a mix.
The cake had an extremely vegetal taste. It didn’t taste like a sweet chocolate cake (or like any other pumpkin dessert) at all.
I have been doing a lot of baking the last two months (and my scale is showing it)! I really LOVED this recipe and within it I think I have finally found the perfect chocolate spice cake I have been looking for… here’s what happened. I started out with a spice cake mix that was about 15 oz. To make up for the difference I added about a 1/2 cup of milk chocolate fudge cake mix from a second box. I added 3 eggs instead of two. I baked it in a 13×9 pan. It took 30 minutes or less. I found a cream cheese icing from a cupcake recipe on this site but I ended up changing that: 1/2 cup butter, 8oz. Cream cheese, both softened.Whipped high and fast. Added confectionery sugar, 2 cups and 2 tsp vanilla… as I continued to mix at medium speed I didn’t like the consistency so I opened a carton of heavy cream and slowly poured in about 1/2 cup. Whipped at high speed (kitchen aid) until fluffy! NOT too long… Maybe 45 seconds…to die for!! I kept it in the fridge, three people devoured it in two days! I am very happy I got the results that I did!
I’m impressed, actually. Had I not tried this for myself I wouldn’t have believed it. Wouldn’t have believed that they’d be moist, tender and, most important, that the texture would be right. It was yes to all. While I was tempted to tinker with the eggs and/or oil I didn’t, as I wanted to see this for myself as written. These didn’t taste like pumpkin at all, which was fine by me – I didn’t want them to. In fact, I wanted a bold chocolate flavor, so I added a teaspoon each of chocolate and vanilla extracts as well as a cup of miniature chocolate chips. I chose this PUMPKIN chocolate cake recipe because it doesn’t hurt to infuse your cake with a little good stuff and…because I still have an abundant hoard of canned pumpkin thanks to the Great Pumpkin Shortage of a year or two or three ago. I baked this as cupcakes/muffins, 350 degrees about 18 minutes.
I used this recipe as guide for what I had in mind. I wanted a pumpkin cake that tastes like pumpkin. So I followed this recipe exactly, but I used a white cake mix and added 2t. of pumpkin pie spice to the mix. I topped it with a homemade cream cheese frosting, crossed my fingers, and served it at a party. People raved, wanted to take pieces home, and my husband said, “you better write this one down, it’s amazing!”
I did these as cupcakes and they were amazing. 2/3 full aluminum cups for 17 min. I used a hill country fair brand devils food cake mix.
Yummy cake. I turned them into cupcakes and baked for 25 minutes. Minus one star because I would like more pumpkin taste. Used the Whipped Cream Cheese Frosting.
Can’t taste the pumpkin at all, and so moist! my husband devoured it. I think the frosting actually makes it too sweet. here is how I made it: 1 box devils food cake mix 15 oz can 100% pure pumpkin (NOT pumpkin pie) 2 egg whites 2 T water 1/2 t salt 1 t vanilla 1/2 C chocolate chips (or more if you want) mix everything together and bake as directed on cake mix box.
These are really moist, no pumpkin flavor, but plain as far as taste goes. You can add some pumpkin spice to the mix as others have done or you can have your flavor come more from the frosting (like cinnamon cream cheese frosting). Many nutrition experts say we should all be eating more pumpkin and this is one more easy way to do that.
Made exactly as written, but used organic cake mix. Anyway, these were okay, but after day 1 they were REALLY dry and after day 2 I couldn’t eat them, they were not good. I didn’t frost them, which I’m sure made a difference. Frosting makes everything better right?!
Great moist recipe! Made a bourbon version for Ky Derby party: added 1 cup mini choc chips, 1/2 c bourbon. Topped w/1/2 c toasted pecan pieces. Made glaze w/ approx 3/4 c powdered sugar, 2 TB cocoa, 2 TB butter, & 1 TB bourbon. Recipe = 1 med loaf pan and 3 mini loaf pans. Let sit overnight in fridge. WONDERFUL!
Very good, made with fresh baked pumpkin (pureed)… turned out wonderful!
The pumpkin flavor wasn’t very strong, but it was a very moist cake and my family really enjoyed it.
Adding the 2 Tsp. of pumpkin spice really brought out the flavor in the cake. Thanks for the suggestion!
An absolute favorite!