Spicy Pumpkin Cake with Chocolate Chunks

Name: Spicy Pumpkin Cake with Chocolate Chunks
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters canned pumpkin; 227 grams pkg. PHILADELPHIA Cream Cheese, cubed, softened and divided; 1 teaspoon ground cinnamon; 1 teaspoons ground ginger; 113 grams 1-1/2 pkg. each) BAKERS Semi-Sweet Chocolate (6 oz.), coarsely chopped; 1 package (2-layer size) spice cake mix; 2 Tbsps sugar; 118 milliliters thawed COOL WHIP Whipped Topping

Spicy Pumpkin Cake with Chocolate Chunks is a gluten free recipe with 16 servings. One serving contains 248 calories, 3g of protein, and 12g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of spice cake mix, philadelphia cream cheese, cool whip whipped topping, and a handful of other ingredients are all it takes to make this recipe so delicious. 96 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Prepare cake batter as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup.

Ingredients you will need

Water

Cooking Oil

Add half the cream cheese, pumpkin and spices; beat until blended. Stir in chocolate.

Ingredients you will need

Cream Cheese

Chocolate

Pumpkin

Spices

Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

Equipment you will use

Frying 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.

Equipment you will use

Toothpicks