Ingredients
Scale
- 1 box (15.25 oz) Spice Cake Mix
- 1 can (15 oz) Pure Pumpkin Puree (not pumpkin pie filling)
- 1 cup Semi-Sweet Chocolate Chips (or chopped walnuts for a crunch)
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9×13 inch baking pan with non-stick cooking spray or butter to ensure easy removal. Gather your three ingredients and a large mixing bowl. Ensuring your oven is fully preheated before the batter goes in helps the cake rise evenly.
- In your large bowl, empty the entire bag of spice cake mix. Add the full can of pumpkin puree. Using a sturdy spatula or an electric hand mixer, fold the ingredients together until no dry streaks of flour remain. The batter will be thick and dense—this is normal. Once combined, gently fold in the chocolate chips to distribute them evenly throughout the mixture.
- Transfer the batter into your prepared baking pan. Use a spatula to smooth the top so it bakes evenly. Place the pan on the center rack of the oven and bake for 25 to 30 minutes. You will know it is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep that signature bakery-style moisture.
- Allow the cake to cool in the pan for at least 15 minutes before slicing. For a truly decadent presentation, serve each slice with a dollop of whipped cream or a drizzle of salted caramel sauce. If you prefer a “no-bake” feel, let the cake cool completely and then chill it in the refrigerator for two hours before serving to create a fudgy, dense texture.
- Cook Time: 35 minutes