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  • 16servings
  • 90minutes
  • 310calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B2, B3, B9, B12
MineralsZinc, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pkg. (2-layer size) spice cake mix

  2. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , cubed, softened and divided

  3. 1 cup canned pumpkin

  4. 1 tsp. ground cinnamon

  5. 1/2 tsp. ground ginger

  6. 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), coarsely chopped

  7. 1/2 cup thawed COOL WHIP Whipped Topping

  8. 2 Tbsp. sugar

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. SPRAY 12-cup fluted tube pan or 10-inch tube pan with cooking spray; dust with flour. Prepare cake batter as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half the cream cheese, pumpkin, cinnamon and ginger; beat until blended. Stir in chocolate. Pour into prepared pan.

  3. BAKE 40 to 45 min. or until toothpick inserted near center comes out clean. Cool 10 min. Remove from pan; cool completely on wire rack.

  4. MIX remaining cream cheese, COOL WHIP and sugar until blended; spread onto cake.

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