Ridiculously Good Fudgy Dark Chocolate Pumpkin Cake #PumpkinWeek
This Dark Chocolate Pumpkin Cake is quick and easy to make with just three ingredients. You'll love the dense, rich flavor. It's a great party cake, and pairs well with red wine!
Ingredients
- 1 dark chocolate fudge boxed cake mix* - I used Duncan Hines brand
- 1, 15 ounce can pumpkin puree - I used Libby’s brand
- ½ cup semi sweet mini chocolate chips - I used Nestles Toll House
- Powdered sugar for garnish - optional
Instructions
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Preheat oven to 350 degrees F.
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Prepare a 10 cup bundt pan with baking spray or butter and flour
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Add cake mix, pumpkin puree, and mini chocolate chips to a bowl, and stir with a spatula until completely combined.
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Pour batter into prepared bundt pan and smooth to level.
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Bake for 20 – 30 minutes*, or until a toothpick inserted into the cake comes out fairly clean.
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Cool in the pan for 15 minutes, then invert cake onto serving plate and allow to cool completely.
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Sprinkle with powdered sugar to serve (optional).
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Refrigerate any leftovers in an air-tight container for 3 - 5 days.
Recipe Notes
*Use just the cake mix. Omit any other ingredients (such as water, oil, or eggs) called for on the box.
*If you’re using a dark or coated cake pan, you may need to bake it for a few extra minutes. Test the cake several times prior to the end of the suggested baking times to avoid over-baking.
*I check my cake after 20 minutes, and again at 25, etc., until it’s ready.
*Please note that the testing toothpick will not be completely clean when you test because of the chocolate chips. Just bake until the batter no longer sticks to the toothpick.