Double Chocolate Pumpkin Cake

This turned out to be DELICIOUS and I’m making it again for our Thanksgiving Lunch at work in November. SO GOOD!


1 box devils food cake mix

1 small box instant chocolate pudding

1/2 cup canola or vegetable oil

1/2 cup buttermilk or milk

4 large eggs

1/2 cup sour cream

15 ounce can pumpkin (reserving 2 Tablespoons for buttercream)

2 cups semi-sweet chocolate chips

Pumpkin Spice Buttercream

2 sticks unsalted butter, softened

2 tablespoons reserved pumpkin

1/4 teaspoon ground cinnamon

4 to 5 cups powdered sugar

2 to 4 tablespoons milk

1. Preheat oven to 350 degrees F. and spray two 9×5 inch bread pans with non-stick cooking spray.

2. In a stand or electric mixer, place cake mix, pudding mix, oil, buttermilk, eggs, sour cream and can of pumpkin, and chocolate chips–mix all ingredients until well combined, about 1 to 2 minutes. Divide cake batter evenly into prepared bread pans. Bake for 55-60 minutes or until cooked through.

3. While cakes are baking prepare the buttercream. Place butter, reserved 2 tablespoons pumpkin and cinnamon into stand or electric mixer. Mix on high until well combined. Slowly add the powdered sugar until thick and creamy. Slowly add the milk until buttercream is a nice consistency. Frost over cooled cakes, slice and serve.


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