Total Time
Prep 0 mins
Cook 0 mins

Chocolate Pumpkin Spice Cake This very moist, smooth cake combines the typ ical flavor of pumpkin pie with the sensual charms of chocolate.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Grease and flour a 10-inch bundt pan or tube pan.
  3. In a large heavy saucepan over medium heat, melt the butter.
  4. Remove from heat and mix in the sugar, pumpkin puree, vanilla, and eggs.
  5. Add the baking powder and baking soda in pinches, breaking up any lumps with your fingers.
  6. Stir in thoroughly.
  7. Stir in the salt, cinnamon, ginger, cloves, nutmeg, and cocoa.
  8. Stir in the flour, just until blended, then the nuts and raisins.
  9. Pour and scrape the batter into the pan.
  10. Smooth the top.
  11. Bake for 45 minutes.
  12. Cool in the pan on a rack for 10 minutes.
  13. Remove from the pan and cool on the rack for about 15 minutes more. When cool, dust top with confectioners' sugar, if desired.


Most Helpful

Not great, unfortunately. A bit dry and easy to overcook. Would recommend instead making pumpkin spice bread (#71732) and adding chocolate chips if chocolate flavor is preferred. The bread is moist and flavorful and can be made quite healthily, if tips from reviewers are followed.

KatieGT December 13, 2008

SO delicious!! a huge it with my whole family.

urbanhippiemama November 01, 2008

Great Cake and a big hit at work. I used only three eggs and it still was quite moist (maybe I will add a bit of milk as a substitute for the egg next time to keep the moisture in a bit better). I loved the golden raisins and will add more than a cup next time. Also, I had extra batter left over and made some muffins which only took 30 min. to bake instead of 45. Turned out great as well.

PeachyBaker February 21, 2008

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