Pumpkin Chocolate Swirl Cake
I adore this Double Pumpkin Chocolate Cheesecake, and thought a cake version was in order.
Servings - 16 slices
Ingredients
- 1 box spice cake mix with eggs, oil, water
- 1 cup cheesecake no-bake filling
- 1 14 oz. can pumpkin puree
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 350 F. Lightly grease a 9x13-inch glass baking dish with non-stick cooking spray.
- In a mixing bowl, make the spice mix cake batter as directed on the box. Stir in the canned pumpkin and then add about 1 cup of chocolate chips to the batter.
- Pour the batter into the prepared baking dish. Add a few dollops of the no-bake cheesecake filling into the batter and use a knife to swirl it into the batter - in whatever pattern you prefer. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 25 to 28 minutes, or until a toothpick comes out clean in the center. Let cool slightly before slicing and serving.
- Serve Pumpkin Chocolate Swirl Cake, as is, chilled, with a dollop of whipped cream or a small scoop of ice cream. Enjoy!