Rating: 4 stars
53 Ratings
  • 5 star values: 20
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 3
  • 53 Ratings

Think of this cake as an easier version of pumpkin pie—baked in a 9x13-inch baking dish instead of a pie crust. In fact, we modified our classic pumpkin pie recipe to create the base of the cake, adding plenty of chopped semi-sweet chocolate so every bite is a creamy combination of custardy pumpkin and melted chocolate. Sweetening the deal, the cakey topping tastes intensely like a molten chocolate cake. You have our full permission to enjoy this dream team (pumpkin and chocolate, that is) all year long, not just around the holidays. It’s so simple you can.

Heath Goldman


Credit: Caitlin Bensel

Recipe Summary test

15 mins
1 hr 35 mins
Serves 12 to 15


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or non-stick spray.

  • Make the base. In a large bowl, whisk together pumpkin, sugar, cream, chocolate, eggs, cinnamon, cloves, and salt. Pour into baking dish.

  • Make the cake mix. Combine flour, chocolate, sugar, cocoa powder, baking powder, baking soda, and salt in a medium bowl and sprinkle evenly over the base. Using the largest holes on a box grater, grate the butter evenly over the surface of the cake.

  • Bake until cake is set around the edges but still wobbly in center, 45 to 50 minutes. Cool 30 minutes before serving.