A Chocolate Chip Pumpkin Spice Layer Cake I Think You’ll Love!

In this world of gourmet chefs, creating mind-blowing flavors to tempt your tastebuds and wonderfully-captured images so perfect, you feel you can reach out and taste them, there’s still me– in no way breaking records or pioneering new food frontiers… Just trying a new idea when it strikes me and saying–Hey, guys, you should taste this!

And there are times when I manage to make a new recipe, and take a few pics without getting sticky fingerprints on my camera lens, and everything is as smooth as butter– but this was not one of those times.

However, because I’m just an everyday kind of girl in a less-than-perfect kind of world over here, I decided this is the perfect recipe for sharing!

Say hello to a yummy fall treat your pumpkin-loving friends and family will love:  a semi-homemade chocolate chip pumpkin spice cake!

 

I adapted this from a Betty Crocker recipe because I don’t see the necessity in totally re-inventing the wheel, but rather just dressing it up a little to suit my taste!  So, here’s all you need:

 

(This post contains affiliate links which help to support this blog)

 

• One boxed yellow cake mix
• one cup canned pumpkin
• 1/2 cup water
• 1/3 cup vegetable oil
• 1 tablespoon pumpkin pie spice
• 4 eggs
• 1 1/2 cups semi-sweet chocolate chips (plus extra for chocolate leaves)
• 2 cans cream cheese frosting

 

To begin, preheat oven to 325° and grease and flour (2) 8-in baking pans (I use this type of pans and I love them!)

Next, mix together cake mix, pumpkin, water, oil, spice, and eggs with an electric mixer until moistened.

 

Then, mix on medium speed for 2 minutes.

 

 

Lastly, fold in the chocolate chips and divide the batter evenly into the cake pans.

 

 

 

Bake for 30 to 35 minutes and allow to cool in pan for a few minutes.  Then, gently remove from pans and allow to cool completely on baking racks.

 

 

 

 

Once they’re cooled, you can ice in between the layers for a two-layer cake, or you can be a little more adventurous and slice the layers for more layers!  This part can be tricky because this is a moist cake, and the thin layers will be easy to break.  Hence, the reason this ended up as a 3-layer cake rather than a 4-layer! But don’t let it get you down if your layers don’t look perfect!  This style of cake is very forgiving!

 

 

However many layers you end up with, simply stack the layers and spread the icing in between.

 

 

 

Just like with my naked cake tutorial here, it doesn’t have to be perfect!  And you can spread the icing lightly around the sides or just leave them in their natural beauty like this!

 

 

For a fun fall addition, I topped mine with my favorite, easy-to-make chocolate leaves!  Find the how-to for those here.

 

 

 

(This post contains affiliate links which help to support this blog)

 

I get asked a lot about this blue cake stand , which I’ve had for years now, and I wish I could find you the source for the exact one, but the only one I can find is one in a smaller size here.

 

This cake is perfect for a party, or just for a weeknight with the family!

 

 

My family loved this one!  And I hope yours will, too!  Thanks for sharing this with friends who may like this as well!

 

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