Betty's Moist Chocolate Pumpkin Cake

Bettyskitchen's picture

Jun. 10, 2015

Betty demonstrates how to make Moist Chocolate-Pumpkin Cake. This cake is made from only two ingredients and has less fat than a standard chocolate cake.


Chocolate cake mix pacakage 1
Pumpkin puree 15 Ounce



Empty cake mix into a large bowl. 

Add pumpkin puree and mix well with a large spoon. 

Place in a greased bundt cake pan and smooth the top with a spoon. 

Bake at 350 degrees (F) for 25 minutes, or until a cake tester comes out clean in the deepest part of the cake. 

When cake is done, remove from oven and place cake (in pan) on a cooling rack. Cool. 


Decorate with a sprinkling of confectioner's sugar or a glaze, or slice and serve as is.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 145Calories from Fat 10

 % Daily Value*

Total Fat 1 g1.5%

Saturated Fat %

Trans Fat 0 g


Sodium 21 mg0.88%

Total Carbohydrates 34 g11.3%

Dietary Fiber 12 g48%

Sugars 14 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet