Chocolate Pumpkin Cakes with Cocoa Cinnamon Cream Cheese Frosting

AS SEEN ON WMUR’S COOKS CORNER
It’s fall and time for everything pumpkin. But let’s be honest, it’s not the pumpkin we love, but the cinnamon, nutmeg and other spices that give us that warm and cozy feeling. With these sweet treats, you can have your cake and spices too!
The moist and rich chocolate cake is kissed with all your favorite fall spices, and we use our one of a kind Chocolate Cinnamon Dessert Mix to warm up a classic cream cheese frosting.
No tricks this Halloween, all treats…!
- 1 package of Chocolate Cake Mix (or Gluten Free chocolate cake mix)
- 2 eggs
- 2 Tablespoons vegetable oil
- 1 15oz can pumpkin puree
- 1 TBSP cinnamon
- 2 tsp nutmeg
- 2 tsp allspice
- 2 8oz packages cream cheese (softened)
- ¼ cup butter (softened)
- 3 ½ cups confectioners' sugar
- 1 package Cucina Aurora Chocolate Cinnamon Dessert mix
- 1 TBSP vanilla extract
- Heat oven to 350 degrees.
- In a large mixing bowl, mix cake mix, pumpkin, eggs, oil and spices together until well combined. Divide into cupcake cups, or one 8” round cake pan.
- Bake until cake bounces back when lightly pressed, and toothpick inserted comes out clean.
- Set on wire rack to cool. Cool completely before frosting.

