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Spicy Pumpkin Cake with Chocolate Chunks

Spicy Pumpkin Cake with Chocolate Chunks
 
Prep Time:
20 min
Total Time:
1 hr 30 min
Makes:
16 servings, one slice each

What You Need

1 pkg. (2-layer size) spice cake mix
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1 cup canned pumpkin
1 tsp.  ground cinnamon
1/2 tsp. ground ginger
6 squares  BAKER'S Semi-Sweet Chocolate, coarsely chopped
1/2 cup thawed COOL WHIP Whipped Topping
2 Tbsp.  sugar

Make It

PREHEAT oven to 350°F. Prepare cake mix as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half of the cream cheese, the pumpkin, cinnamon and ginger. Beat on medium speed until well blended. Stir in chopped chocolate. Pour into greased 12-cup fluted tube pan or 10-inch tube pan.

BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan; cool completely on wire rack.

MIX remaining cream cheese, whipped topping and sugar until well blended. Spread on top of cooled cake. Cut into 16 slices to serve

Kraft Kitchens Tips

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Substitute
Substitute yellow cake mix for the spice mix for a less spicy version.
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Average Rating  (92)
Rated  by jmjansett on 11/8/2009
" It was great - even my son loved it, even with the pumpkin." 
See All Ratings & Comments See All Ratings and Comments
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Nutritional Information

Nutrition Information

Calories
 310
Total fat
 17 g
  Saturated fat
 8 g
Cholesterol
 55 mg
Sodium
 280 mg
Carbohydrate
 37 g
  Dietary fiber
 1 g
  Sugars
 24 g
Protein
 4 g
Vitamin A
 50 %DV
Vitamin C
 0 %DV
Calcium
 8 %DV
Iron
 10 %DV
Healthy Living Information
RecipeDetail