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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 194.2
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 402.1 mg
  • Total Carbs: 39.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.5 g

View full nutritional breakdown of Chocolate Cake with Pumpkin calories by ingredient
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Chocolate Cake with Pumpkin

Submitted by: JENNYSTRONG
Chocolate Cake with Pumpkin

Introduction

This simple, rich recipe has only two ingredients! This simple, rich recipe has only two ingredients!
Number of Servings: 12

Ingredients

    1 box chocolate cake mix
    1 can pumpkin puree

Tips

Garnish with clementine segments.


Directions

Prepare cake per box instructions, replacing oil, eggs and water with a can of pumpkin.






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Member Ratings For This Recipe


  • Incredible!
    9 of 9 people found this review helpful
    I make this all the time, but I add 3 egg whites and a little water to make it "cakier". No one can tell there's pumpkin in it. Reduced Sugar cake mix lowers calories even more. Yellow cake mix w/pumpkin pie spice added is delish as well! - 1/25/09

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  • 7 of 7 people found this review helpful
    I've made chocolate cake with pumpkin before. My version call for 3/4's cup water with 1 cake mix and one 16 oz can of 100% pure pumpkin. Try it, you'll see the difference in density and moistness. - 1/30/10

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  • Incredible!
    6 of 6 people found this review helpful
    Oh yum Made this as muffins and as brownies.
    I calculated the cal to be 640 for the whole cake.
    64 calories per muffin.
    (300 cal = 28 fl oz can of pumpkin.
    340 cal = Betty Crocker Super Moist Chocolate Fudge cake mix.

    - 5/9/07

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  • 4 of 4 people found this review helpful
    DELICIOUS!!!! So moist and full of flavor.
    Works best with spice cake. So good I requested it for my birthday cake. My kids and co-workers love it too.
    Best part is that it is so simple. - 3/10/08

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  • Incredible!
    3 of 3 people found this review helpful
    These are old faves of mine! I do add a little water (about 1/2 cup or so) to combat the lumpiness...but I use cupcakes and freeze them for a chocolate snack when the cravings hit. Simply nuke to defrost and add some FF whip cream -- YUMMY! - 1/5/10

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  • Incredible!
    3 of 3 people found this review helpful
    I used a spice cake mix and added some ginger and a little bit of egg substitute to make the batter a bit thinner. It was AWESOME! Thank you so much! - 1/24/09

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  • Incredible!
    3 of 3 people found this review helpful
    I liked this recipe, I thought the cake tasted great. I would point out that it changes the texture and doesn't rise as much so it's a little like brownies. You can't taste the pumpkin, though, and my dad had no idea his birthday cake was healthy! - 11/15/07

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  • Very Good
    3 of 3 people found this review helpful
    This is great, and it is do much more filling than normal cake, and it has a veggie in it too! My kids and hubby loved it. Only draw back was it molds faster than regular, and we had to throw half of it away. I recommend making it in the two round pans and freeze one for later! - 9/18/07

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  • Incredible!
    2 of 2 people found this review helpful
    I absolutly love this recipie!! I add a half to a full cup of water to the cake mix and can of pumpkin to make them more brownie like... the less water you use the more cake-"ie" they are.. Great recipie!!! - 6/3/10

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  • Very Good
    2 of 2 people found this review helpful
    This was very good. I added egg whites to my batter and the cake turned out perfect. One of my son's was home from college this weekend. He and his girlfriend loved it. They couldn't tell it had pumpkin in the recipe.

    wonderful cake!!!! I will make again. - 5/4/09

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  • Good
    2 of 2 people found this review helpful
    I think I would have liked the recipe a lot more if I had not expected cake. As a cake, it is flat, very dense, and too moist, so my guests who expected it to taste like a cake were not ready for what they got. If I had presented it as a kind of pudding, I think it would have gone over better. - 2/3/08

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  • Very Good
    2 of 2 people found this review helpful
    I made cupcakes. Great recipe idea! - 2/1/08

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  • Very Good
    2 of 2 people found this review helpful
    This is really yummy! I made mine as a cake, and it's dense, fudgy and moist. - 7/30/07

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  • Incredible!
    2 of 2 people found this review helpful
    Not sure where LITE99 got her calories per muffin from but mine came to 193 per muffin if I only made 12. - 6/30/07

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  • Incredible!
    1 of 1 people found this review helpful
    Loved this recipe! My 15 y/o who likes nothing, LOVED this cake, YAY!! I will be making this again for sure. - 7/31/10

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  • Incredible!
    1 of 1 people found this review helpful
    I love it. Next time I'll add a couple T water to thin the batter slightly. Has anyone tried this with a spice cake mix? - 6/18/10

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  • Very Good
    1 of 1 people found this review helpful
    This did make a more dense cake, but I made it as a pound cake. I also added 3 tablespoons of cocoa powder to the recipe and used the water called for on the box of mix. I used Betty Crocker chocolate fudge cake mix. It was very good and was just fine as a pound cake garnished with powdered sugar - 5/29/10

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  • Incredible!
    1 of 1 people found this review helpful
    I didnt tell my sons that I had changed the recipe or what was in it. When they were eating the cupcakes, they were so happy with them, they said they were "so frikken awesome" and could not stop saying how good they were. I still havent told them what the secret ingredient was. They were so moist! - 10/29/09

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  • 1 of 1 people found this review helpful
    I'm going to try this the next time my granddaughter is here. She is a super picky eater and vegetables are impossible to get in her. Healthy Brownies might be the answer. - 5/13/09

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  • 1 of 1 people found this review helpful
    very good and moist! - 3/5/09

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  • Incredible!
    1 of 1 people found this review helpful
    Delicious!! I can't tell their is pumpkin in this! My husband and son also tried a piece and they couldn't tell either! This would be good to go to if you run out of eggs! Wonderful recipe!! - 1/7/09

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  • O.K.
    1 of 1 people found this review helpful
    I would try this again with spice cake maybe. I didn't like the pumpkin flavor with the chocolate at all. The moist, dense texture was nice, though. - 12/6/08

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  • Very Good
    1 of 1 people found this review helpful
    I love this. It took a minute for the family to get over the pumpkin but it's a good way to get that chocolate fix without going over board!! - 11/2/08

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  • O.K.
    1 of 1 people found this review helpful
    I made this yesterday using mini-muffin tin. I got 44 mini-muffins which came out to 7 calories each and only .1 grams of fat. I prefer to mix the pumpkin w/ spice cake mix. The chocolate still had too much of a pumpkin taste for me. - 8/9/08

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  • O.K.
    1 of 1 people found this review helpful
    very heavy and hard. did not come out like I thought - not cake like. - 2/6/08

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  • Incredible!
    1 of 1 people found this review helpful
    So easy! And with that bit of veggie... a treat for the family. - 10/11/07

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  • Incredible!
    1 of 1 people found this review helpful
    This we really yummy, I think I might try a different flavor cake this next time =) - 10/1/07

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  • 1 of 1 people found this review helpful
    This is great! Super moist and easy. You can't tell that there is pumpkin in it when baked. Good for those that don't like pumpkin - they will never know the that its in the cake! - 9/20/07

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  • Incredible!
    1 of 1 people found this review helpful
    i made this with spice cake and pumpkin with alittle applce sauce. my gosh it was fabulous!!! add a little fat free coolwhip!! YUMM - 8/31/07

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  • Incredible!
    1 of 1 people found this review helpful
    WHAT A GREAT RECEIPE - 4/16/07

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  • This cake did not live up to all the hype,it was moist and looked great until served, what a failure. Tasted flat, not one hint of choolate. The only thing that saved it was ice cream. - 7/1/14

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  • What size of canned pumpkin do you use for this recipe? - 11/6/13

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  • I used my own cooked pumpkin (pureed) with a triple chocolate cake mix. I added a little cacao powder because we are chocolate junkies here. I undercooked it a little (because I was afraid it would get too dry) and it tastes fantastic. topped with a few chocolate chips and marshmallows for fun. - 1/26/13

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  • I used Dunkin Hines Carrot Cake, 2 c pumpkin(I've made my own out of sugar pumpkins) and 1 1/4 C water..Wow...amazing. It yields 65 mini cupcakes..Try this. A+ - 12/7/12

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  • Very good...you can also make whoopie pies using this recipe with fat-free Cool-Whip. - 11/23/12

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  • Used a 29oz can of pure pumpkin and 1 box of devil's food cake mix from Aldi's... The only word to describe this is... WOW! :D - 9/1/12

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  • I just used this recipe, but this time with orange cake mix and it was delicious as always. I did put a little white frosting on top. - 7/30/12

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  • I used red velvet because that was all I had. I added cinnamon and 8 could not taste the red food die like I normaly do. - 1/20/12

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  • VERY good. We made muffins and my son's girlfriend text me for the directions becasue she wanted to make it for my son so he was reminded of my cooking :D Everyone that tried it loved it! - 10/26/11

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  • Made this today with Devil's Food Cake mix, 1 1/3 cup of water and 16 oz can of pumpkin. Made 2 dozen very moist cupcakes which I freeze individually, micro for a few seconds when I need a chocolate fix and add a tablespoon of frozen Whipped Cream Free. It's like having cake a la mode@ - 7/17/11

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  • I'm guessing some people accidentally used pumpkin pie mix instead of just pumpkin. Mine were not dry at all. And I love pumpkin and chocolate so even though I could taste a hint of pumpkin I didn't care. - 4/9/11

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  • Made this with sugar free devils food cake mix. It brought the calories down to 133. I also added some sugar free collwhip on top. - 1/25/11

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  • Yesterday I made my son's birthday cake with this recipe and no one knew. It tasted great! I will tell my sister tomorrow. I feel so sneaky. - 12/24/10

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  • I make this all the time and have tried it with several different flavors of cake mix with great results! Sometimes I need to add a little water, but I've never added egg whites. I usually top ours with fat-free Cool Whip that has thawed. So yummy! (If you do WW, this should have 1 or 2 pts/pc) - 12/17/10

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  • very good and easy. a great sweet treat alternative - 11/29/10

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  • So delicious! My coworker made these and I was hooked - thanks for the recipe so I can easily add this into my nutrition tracker!!! - 11/27/10

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  • Made this with Pillsbury Moist Supreme Sugar Free Devil' Food cake mix, pumpkin and added 1 cup of water to thin out the batter. Made in mini muffin pan. Awesome! I think without the water, they are more brownie-like. Great recipe and idea! Thanks! - 11/23/10

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  • A real winner!! This is a perfect fix for a sweet tooth without blowing my calorie budget. I sometimes add sugar free or fat free cool whip to the top just for a little extra richness. - 11/1/10

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  • This cake is awesome! I have a very health conscious group of friends, and one of my friends makes this cake ALL the time to satisfy her sweet tooth! Add a little water and egg white for some extra protein, a handful of dark choc chips for some antioxidants, and voila, nutritious AND delicious! - 9/24/10

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  • I had heard of a similar recipe online - went looking for it and instead found a Sparkpeople recips. Bonus! as I was already a member. Added about a cup water for consistency and 3/4 chocolate chips. Initial smell strange - end result great. - 9/17/10

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  • does anyone know how big of a can of pumpkin to use? It doesn't specify. Thanks - 9/8/10

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  • My recipe: Devil's food cake mix, 1 can 16 oz. pumpkin (NOT PUMPKIN PIE), 2 egg whites, 3/4 cup water, 3T baking cocoa (unsweetened) and 1/2 cup chocolate chips. 21 cupcakes baked at 350 for 18 minutes. Rose well. Moist, light, and tasty, very mild pumpkin flavor. Try with choc. fudge cake instead - 9/5/10

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  • I do this too, love it! - 7/18/10

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  • Insufficient directions.
    Cooktime? Cook temp?
    Since I cook a lot I am only guessing at both.
    350 degrees F, and maybe 20-25 minutes?
    - 5/15/10

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  • Very good, light chocolate cake. I added some liquid egg whites to make it lighter and it was! Served it with Lite Cool Whip and my husband thought it was pretty good too. - 2/22/10

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  • does anyone know how long you should cook these for and the temp? - 2/11/10

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  • This is AWESOME!! Very moist! Can't even taste the pumpkin. Kids never knew. - 12/11/09

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  • I really dont know what others did to make their cake dense and dry when they made theirs. I just did this for the first time and it was so fluffy and moist could not tell their is pumpkin in it all. I wonder if others used the already pumpkin pie filling and not pure pumpkin?? - 10/28/09

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  • This was really good, even my guys liked it! The pumpkin added a nice taste, although next time I think I'll add a handful of dark chocolate chips. - 5/16/09

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  • We eat these quite often. I have also used this with a carrot cake. My daughter thinks this is better than other muffins and feels like she is having something "bad" for her. - 5/13/09

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  • Good
    0 of 1 people found this review helpful
    sounds yummy - 3/5/09

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  • 0 of 1 people found this review helpful
    I am very curious to try this! Thanks for sharing! :-) - 3/5/09

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  • yummy! - 1/12/09

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  • 0 of 1 people found this review helpful
    confused replace oil, eggs and water. what's left
    just cake mix and pumpkin? - 1/7/09

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  • i made this yesterday and it is SO good!!! - 10/19/08

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  • Yum! I made the cake at work and the pan was empty the same day. I also made Dream whip with skim milk, a little powdered suger, cinnamon, and vanilla to complement. what a great combo! - 4/16/08

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  • 0 of 1 people found this review helpful
    Would other cake flavors mix well with the pumpkin? - 12/4/07

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  • this was deeeeelicious! so moist and fudgey! loved it!!! - 7/16/07

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