Autumn pumpkin cake surprise, w/ pumpking frosting

sherry monfils


I have many recipes for pumpkin cakes, but I wanted to make something just a tad different. So I added the dark chocolate and the cranberries. This cake has a subtle spiciness to it. The chocolate and cranberries together are a nice surprise to bite into. And the frosting, with the hint of maple and pumpkin, with the creaminess of the cream cheese frosting is a delight. My husband couldn't stop eating it, lol.

pinch tips: How to Cream Butter & Sugar






30 Min


40 Min




lg can pumpkin, about 26 oz, like pumpjin puree
3/4 c
oil, i used a oil blend of vegetable and canola
2/3 c
packed light brown sugar
1 c
3 large
2 tsp
1/4 tsp
crushed cloves
1/4 tsp
ground ginger
1 tsp
baking soda
1 tsp
baking powder
1-3/4 c
sifted flour
1-1/2 c
hershey's dark chocolate chips
1 c
fozen whole cranberries
1 large
can, whipped cream cheese frosting, or homemade
1/4 c
pureed canned pumpkin
1 tsp
maple extract
1/3 c
or to taste, autumn leaf candy sprinkles

Directions Step-By-Step

Set oven to 350. Lightly spray a 9" x 13" baking pan w/ cooking spray. In lg mixing bowl, using mixer, blend first 10 ingredients until smooth.
With lg spoon, blend in flour until fully blended. Stir in dark chocolate chips and cranberries. Pour into pan, even out with the back of a spoon. Bake 30-40 mins depending on your oven. It took my oven 43 mins. So test around 30 mins with a toothpick inserted in center. If it comes out clean, it's done. Don't over bake. It'll be dry if you do.
Let cake completely cool. In medium sized bowl, blend frosting, pumpkin and maple flavoring until smooth. Frost cake. Sprinkle with the sprinkles, cut into whatever size bars you want. and enjoy with a hot cup of coffee, maybe pumpkin spice? YUM!

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids