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We’re on a pumpkin chocolate roll and let’s keep it going! Anyone else agree that pumpkin and chocolate are so good together?! While everyone is crazy about the PSL, I think Starbuck’s should offer a pumpkin mocha! I bet it’s on their secret menu.
While I love sharing over the top recipes (like this confetti cake) I realize not everyone (me included!) always has the time to make a 3 layer cake covered in buttercream. Sometimes it’s much easier and more practical to make a 9×13 inch cake, plus this cake pretty much does all the work itself!
It’s a magic cake because the layers magically know what to do while baking in the oven. I like to think of this cake recipe as an equivalent to a crock pot dinner recipe. Something is doing the work and it’s not you and it’s totally magical.
This easy chocolate pumpkin magic cake has one really fun ingredient! If you are a pumpkin lover or a big fan of pumpkin spice, you’ll understand my excitement over Rodelle’s new Pumpkin Spice Extract!! Now I really can add a little bit of pumpkin spice flavor to EVERYTHING!
I’m also excited to share that I’ll be partnering with Rodelle as a brand ambassador! I’ll be using their products in some of my recipes, and I hope you try out their products because you’ll love them!
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Chocolate Pumpkin Magic Cake
Ingredients
- 15 oz pumpkin puree
- 3 large eggs
- 1 cup evaporated milk
- 1 tsp Rodelle Pumpkin Spice Extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¾ cup brown sugar
- Chocolate cake mix plus the ingredients on the box to make it, typically 3 eggs, 1/3 cup oil, 1 cup water
Instructions
- Preheat the oven 350º F. Lightly grease a 9×13 inch pan.
- Prepare the chocolate cake mix according to the instructions. Most likely the recipe will call for 3 eggs, 1/3 cup oil, and 1 cup water. Pour the cake mix into the pan.
- In a separate bowl mix together the pumpkin puree, eggs, evaporated milk, pumpkin spice extract, cinnamon, nutmeg, cloves, and brown sugar until smooth.
- Evenly pour the pumpkin mixture over the chocolate cake mixture.
- Bake the cake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool to room temperature before serving. You can also refrigerator the cake over night and serve it cold. Cut and serve the cake, top each piece with a dollop of cool whip before serving. Dust with cocoa powder, optional.
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
This looks absolutely sinful. I will be making this one. I cannot wait to start making my Christmas cookies. It makes everything seem like the holidays when there are homemade cookies o=piled on our dining room table.
Awww! I want cookies on my table!
I like baking pies in the winter!!
Warm and delicious!!
cant wait to make Chocolate pie corn pudding and coconut pie
Whoa! That sounds good!
Man Oh Man….that cake looks super delicious. Thank you for the recipe. I will definitely be trying this. I had no idea that pumpkin extract existed.
It’s new and so great!
I’m looking forward to baking traditional pumpkin pies for my 92 year old Dad..that’s his favorite!
That is awesome Janet!
Sounds delicious!!! Love pumpkin AND chocolate!
Best combo right?!
I love, love love pumpkin and I need the flavoring for all my baking. Pumpkin bread, muffins and cookies, sounds so yummy!
You’d love this then!!
That cake looks delicious!! I have never seen a pumpkin Spice Extract. That is really different!! Thanks for the wonderful baking giveaway!
Good luck!
I am a new subscriber to this page, I am looking forward to trying different recipes but especially the pumpkin bread which is my husband’s favorite.
Thanks for reading Elisa!!
I’m with Meg! I haven’t seen pumpkin spice extract either and it NEEDS to be in my cabinet. That cake looks so moist and chocolate-y. Looks like we’ll baking even more items this season than were originally expected…. Major Yum!
Haha, that always happens doesn’t it?!