I found this recipe on Kraft Foods a few years ago. It sounded interesting and like a good fall dessert. When I made it, I forgot to get all the stuff for the icing so I served it without the icing. Fantastic! Now that I’ve had it a BUNCH of times without the icing, I don’t think I’d ever want it on there. When served as-is, it doubles as a delicious breakfast to have with your morning coffee. Perfect way to start the day.
I most recently made it as my birthday cake – it’s that good. Give it a try, you’ll love it too! This is my adapted version of it:
Pumpkin Spice Cake with Chocolate Chips
1 package spice cake mix (along with water, oil and eggs as it calls for)
1 3 ounce package cream cheese
1 cup canned pure pumpkin (not pie filling)
1 tsp. ground cinnamon
1/2 tsp. ground ginger
semi-sweet chocolate chips
Preheat oven to 350.
Mix cake as directed on the package, only reducing water to 1/2 cup and increasing oil to 1/2 cup. Add the pumpkin, cream cheese and spices. Beat until well blended. Add enough chocolate chips to suit your tastes and stir in well. Don’t beat because the chocolate chips will break up. Pour into a greased bundt pan and bake 40-45 minutes. Cool. (though I do like to cut off a slice while it’s still warm!!)
The Verdict: Make it. Now.