We’re still celebrating pumpkin and chocolate — a pairing that never disappoints. While the Pumpkin Spice Latte gets all the attention, imagine a pumpkin mocha offered alongside it. For fans of that warm, spiced pumpkin flavor, this cake is the perfect way to enjoy both pumpkin and chocolate in a simple, satisfying dessert.
If you enjoy baking but don’t always have time for multi-layered, frost-covered cakes, this recipe is a great alternative. Instead of a three-layer cake with buttercream, this magic cake is made in a single 9×13-inch pan and essentially bakes itself into distinct layers. It’s an easy, practical dessert that tastes special without requiring hours of decorating.
This chocolate pumpkin magic cake gets an extra boost from a flavorful ingredient: pumpkin spice extract. If you love pumpkin or pumpkin spice, adding a teaspoon of pumpkin spice extract brings a bright, concentrated autumn flavor to the filling. The extract helps make the pumpkin layer even more aromatic without adding extra bulk.
I’m also excited to be partnering with Rodelle as a brand ambassador. I’ll be using their extracts and baking ingredients in several recipes — including this one — and I hope you enjoy the results as much as I do.
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Chocolate Pumpkin Magic Cake
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Ingredients
- 15 oz pumpkin puree
- 3 large eggs
- 1 cup evaporated milk
- 1 tsp 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
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Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
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Prepare the chocolate cake mix according to the package directions (most mixes call for 3 eggs, 1/3 cup oil, and 1 cup water). Pour the prepared cake batter evenly into the greased pan.
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In a separate bowl, whisk together the pumpkin puree, eggs, evaporated milk, pumpkin spice extract, cinnamon, nutmeg, cloves, and brown sugar until smooth and fully combined.
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Pour the pumpkin mixture evenly over the chocolate cake batter in the pan. It will spread across the top as it bakes.
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Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary slightly by oven.
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Let the cake cool to room temperature before serving. For a firmer texture and cleaner slices, refrigerate overnight and serve chilled. Top slices with a dollop of whipped topping and a light dusting of cocoa powder, if desired.
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Altering ingredients or quantities will change the nutritional estimates.
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