Filed Under: Chocolate, chocolate cake, fall dessert, fall food, Pumpkin

Spicy Chocolate Pumpkin Cake

Wowser. Talk about flavour.

August 16th, 2016

From Fix-It and Forget-It Baking with Your Slow Cooker by Phyllis Good.

This cake brings two of my great flavour loves together—chocolate and spice cakes. Go another step and top it with cream cheese frosting if you dare.
10 to 12
Prep Time
15 to 20 minutes
Cook Time
3 1/2 to 4 hours
  • 18 1/4-oz. box spice cake mix
  • ½ cup water
  • ½ cup vegetable oil
  • 3 large eggs
  • Half an 8-oz. pkg. cream cheese, softened
  • 1 cup canned or cooked pumpkin
  • 6 squares semisweet baking chocolate, coarsely chopped
  1. Grease and flour interior of slow cooker crock.

  2. Using an electric mixer, blend together cake mix, water, oil, and eggs.

  3. Blend in cream cheese and pumpkin, beating on medium speed.

  4. Stir in chopped chocolate.

  5. Pour into prepared crock, smoothing it out evenly.

  6. Cover. Bake on High 3½–4 hours, or until tester inserted into center of cake comes out clean.

  7. Uncover, making sure condensation on inside of lid doesn’t drip on finished cake.

  8. Remove crock from cooker and allow cake to cool.

  9. When cake is completely cool, frost with cream cheese frosting if you wish.

Spicy Chocolate Pumpkin Cake
Photography by © Oliver Parini.

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