Ingredients
Scale
- 1 box (15.25 oz) Chocolate Cake Mix (Devil’s Food or Dark Chocolate works best)
- 1 can (15 oz) 100% Pure Pumpkin Puree (not pumpkin pie filling)
- 1/2 cup Semi-sweet Chocolate Chips (optional, for extra richness)
- Optional: 1 teaspoon Ground Cinnamon or Pumpkin Pie Spice for a seasonal kick
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or a muffin tin with non-stick cooking spray or a light coating of butter. Ensure your pumpkin puree is at room temperature for the smoothest mixing process.
- In a large mixing bowl, combine the dry chocolate cake mix and the entire can of pumpkin puree. Use a sturdy spatula or an electric hand mixer on low speed to stir them together. The batter will be very thick and heavy—this is normal! If you are using chocolate chips or spices, fold them in gently at this stage until they are evenly distributed.
- Spread the batter evenly into your prepared pan. Because the batter is thick, you may need to use the back of a spoon to smooth out the top. Place the pan in the center rack of the oven. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cake cool completely in the pan before slicing to allow the structure to set.
- Cook Time: 40 minutes