Just 3 ingredients and a quick bake in the oven is all it takes to make this super moist and delicious pumpkin chocolate chip snack cake.
I very very rarely use a cake mix, but when I used one last year to quickly make the cake for my Pumpkin Spice Cake Balls with just a cake mix and a can of pumpkin, it turned out so great and was so darn easy that I just had to keep making the cake for a yummy snack that literally takes minutes to stir together.
I’m sure this method of baking a cake with just a cake mix and can of pumpkin is not new to most of you, but you’d be surprised how many people ask for the recipe for this simple snack cake and are absolutely amazed when I tell them that it just takes a cake mix, a can of pure pumpkin and a cup of chocolate chips. It tastes so delicious, it’s hard to believe it’s not made from scratch.
You could certainly leave out the chocolate chips, but why would you?! Pumpkin and chocolate go so great together. One of my favorite combos!
Sometimes I’ll bake this recipe into muffins or cupcakes by filling each cup in a 12-cup muffin pan almost full with batter and baking them for about 20 minutes. But most often, I’ll just bake it into this simple snack cake and we’ll just slice squares off as we want them. It doesn’t last long though. Yummy yum!
Enjoy!
xoxo,
Pumpkin Chocolate Chip Snack Cake {3 Ingredients}
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 18-24 1x
- Category: Dessert
Description
Just 3 ingredients and a quick bake in the oven is all it takes to make this super moist and delicious pumpkin chocolate chip snack cake.
Ingredients
- 1 box spiced or pumpkin spice cake mix
- 1 (15 ounce) can pure pumpkin
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper and spray with non-stick cooking spray.
- In a large bowl, stir together the cake mix and pumpkin until well combined. Fold in the mini chocolate chips until well distributed. Spread into prepared baking dish and bake for 30 minutes or until a toothpick inserted in the center comes out clean, rotating baking dish halfway through baking time. Let cool for about 10 minutes before slicing and serving.
Notes
This recipe can also be baked into muffins. Line a 12-cup muffin pan with liners and fill each cup almost full. Bake for about 20 minutes.
Looking forward to making those chocolate chip pumpkin bars. Yummy They look so moist and delicious. Thank you for sharing.
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Can white chocolate chips be used instead of regular?
Absolutely! Enjoy!
Have you ever don’t this recipe as a Bundt cake?
Hi DMB! I haven’t, but I think it would bake nicely as a bundt cake. Just be prepared for it to bake longer as the cake will be much thicker. Enjoy!
Could I make this in a crockpot? If so, what adjustments would you recommend, if any?
Thank you for a FAB WEBSITE! I’ve just recently joined! 🙂
Hi Dee! I haven’t tested this recipe in a crockpot so I couldn’t say for sure. I actually haven’t ever made a cake in a crockpot so I couldn’t confidently give you any suggestions for success. If you give it a try, I hope it turns out great!
How about cooking in a glass loaf pan?
Hi Conni! It’s certainly worth a try to bake this recipe in a loaf pan. It would just take longer to bake. I’d rotate after 30 minutes and watch carefully thereafter until a cake tester comes out clean. You might need to tint the loaf with foil if the top is browned before the middle is cooked all the way through. Hope this helps and that it bakes up just as great! Enjoy!
Adding walnuts?
Hi Conni! Yes, walnuts would be a great addition! Enjoy!