Pumpkin Chocolate Cake

This three-layer cake is impressive, yet super easy to make!

Serves: 16Prep: 1 hourCook: 50 minutesTotal: 1 hour 50 minutesDifficulty: Easy

Serves: 16


  • 1 box devil’s food cake mix
  • 1 can (15 oz.) Pure Pumpkin
  • 1⁄2 cup evaporated milk
  • 1⁄2 cup heavy cream
  • 3 eggs
  • 1 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 package (3.5 oz.) instant vanilla pudding mix
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 container (8 oz.) whipped topping, thawed
  • 1⁄4 cup gingersnap cookies, crushed


  • Preheat oven to 350°F. Prepare a 9”x13” cake pan with nonstick cooking spray.
  • Prepare the cake mix according to package instructions. Pour into prepared pan and set aside.
  • In a medium bowl, whisk together the pumpkin puree, evaporated milk, cream, eggs, brown sugar and pumpkin pie spice. Slowly pour the pumpkin pie mixture all over the cake mix.
  • Bake for 50-55 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool to room temperature.
  • In a medium bowl, combine the pudding mix, milk and vanilla. Mix until smooth, then gently fold in the whipped topping.
  • Spread the pudding frosting over the cake.
  • Sprinkle with crushed gingersnap cookies. Refrigerate for an hour or overnight before serving.
  • Serve and refrigerate leftovers.