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Easy Pumpkin Cake with Cream Cheese Frosting and Drizzled Chocolate sauce

Easy Pumpkin Cake with Cream Cheese Frosting and Drizzled Chocolate sauce

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  • Easy Pumpkin Cake:
  • 1 box Trader Joe’s Vanilla Cake & Baking Mix
  • 1 can pumpkin
  • 2 eggs
  • 1/2 cup melted butter
  • 1 cup cold milk
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Cream Cheese Frosting:
  • 4 ounce cream cheese at room temperature
  • 4 tablespoons unsalted butter at room temperature
  • 1 teaspoon vanilla
  • 8 ounces of confectioners sugar
  • Chocolate Sauce:
  • 1/4 cup heavy cream
  • 3/4 Trader Joe’s semi sweet chocolate chips (or other favorite chocolate chips)
  • Plastic bag or plastic squeeze bottle


  1. Preheat oven to 350F
  2. Grease a 9×13 cake pan with canola oil or baking spray
  3. In large mixing bowl combine eggs, melted butter, cold milk and pumpkin
  4. Add cake mix, cinnamon, nutmeg and whisk until batter is smooth
  5. Pour into cake pan and bake for 35 minutes
  6. Allow to cool before adding frosting
  7. Cream Cheese Frosting:
  8. Add room temp butter and cream cheese into large bowl or stand mixer and beat until well incorporated
  9. Add vanilla and then powder sugar blending until a smooth consistency
  10. Carefully dollop small amounts at a time onto the top of the cake spreading the cream cheese evenly
  11. Chocolate Sauce:
  12. Add 1/4 cup healvy cream to a small sauce pan and heat over medium heat, turning off just before boiling
  13. Immediately add your chocolate chips to the hot cream and whisk quickly until all the chocolate is melted
  14. Immediately transfer to your plastic bag or squeeze bottle
  15. If using a plastic bag I use a tall glass to hold the bag while I pour in the sauce, then make a small cut on one corner of the bag
  16. Squeeze sauce drizzling from one corner of the cake all the way to the other corner, repeat in opposite direction from corner to corner
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Category: Dessert