Dad’s Healthy Pumpkin Chocolate Cake Recipe

ByJake Silas
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Introduction

This healthy chocolate cake uses pumpkin purée for added moisture and nutrition, making it a guilt-free indulgence. It’s easy to prepare and perfect for satisfying your chocolate cravings with a wholesome twist.

A slice of dark brown chocolate cake with a thick layer of smooth white frosting on top, showing a moist and soft texture. The cake slice sits on a white plate, placed on a white marbled surface, and in the background, a larger cake with the same frosting is slightly out of focus. The scene is simple and clean, highlighting the rich contrast between the dark cake and the bright, smooth frosting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 box Chocolate Cake Mix
  • 1 can 100% Pumpkin Purée
  • 3/4 cup Non-Fat Milk
  • 1 package Instant Vanilla Pudding
  • 1/4 cup Powdered Confectioners Sugar
  • 1/2 teaspoon Vanilla Extract
  • 1 cup Whipped Topping

Instructions

  1. Step 1: Grease and flour your cake pan. To flour, sprinkle a dash of cake mix inside the pan and tip it around to coat evenly.
  2. Step 2: In a bowl, beat the chocolate cake mix, pumpkin purée, and water together for about 2 minutes. Pour the batter into the prepared pan.
  3. Step 3: Bake the cake according to the instructions on the cake mix box.
  4. Step 4: In a medium bowl, whisk non-fat milk and instant vanilla pudding until the mixture thickens.
  5. Step 5: Stir in powdered confectioners sugar and vanilla extract, then gently fold in the whipped topping. Chill in the refrigerator for about 15 minutes to set.
  6. Step 6: Spread the pudding topping evenly over the cooled cake. Serve and enjoy!

Tips & Variations

  • For extra flavor, add a teaspoon of cinnamon or espresso powder to the cake batter.
  • Use Greek yogurt instead of whipped topping for a tangier, protein-packed frosting.
  • Try using gluten-free chocolate cake mix to make this recipe allergy-friendly.

Storage

Store the cake covered in the refrigerator for up to 3 days. Allow the cake to come to room temperature briefly before serving for the best texture. Leftovers can also be frozen without the topping; add fresh topping after thawing.

How to Serve

A single slice of dark brown chocolate cake with a rough, moist texture sits on a white plate, topped with one smooth layer of thick white frosting spread evenly on top. In the blurred background, a whole cake with the same dark chocolate base and white frosting is visible on another white plate. The surface underneath is a white marbled texture with a bright pink cloth nearby. The overall look is simple with a strong contrast between the dark cake and white frosting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

It’s best to use 100% pumpkin purée because pie filling contains added spices and sweeteners that can alter the taste and texture of the cake.

Is this cake suitable for diabetics or those watching sugar intake?

This cake is healthier than traditional recipes due to pumpkin and non-fat milk, but it still contains sugar from the cake mix and pudding. Consider using sugar-free mixes and toppings if managing sugar intake.

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Dad’s Healthy Pumpkin Chocolate Cake Recipe

★★★★★

4.7 from 271 reviews
  • Author: Jake
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Low Fat
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Description

A moist and healthy twist on classic chocolate cake using 100% pumpkin purée for added nutrition and natural sweetness. This cake is complemented by a light and creamy vanilla pudding whipped topping, making it a perfect guilt-free dessert for any occasion.

Ingredients

Scale

Cake Ingredients

  • 1 box Chocolate Cake Mix
  • 1 can (15 oz) 100% Pumpkin Purée
  • 3/4 cup Water

Topping Ingredients

  • 3/4 cup Non-Fat Milk
  • 1 package Instant Vanilla Pudding Mix (1 oz)
  • 1/4 cup Powdered Confectioners Sugar
  • 1/2 teaspoon Vanilla Extract
  • 1 cup Whipped Topping

Instructions

  1. Prepare the Pan: Grease and flour your cake pan. To flour, sprinkle a small amount of cake mix inside and tilt the pan to coat evenly.
  2. Mix Cake Batter: In a large bowl, beat together the chocolate cake mix, pumpkin purée, and water for about 2 minutes until well combined and smooth.
  3. Bake the Cake: Pour the batter into the prepared pan and bake according to the instructions on the cake mix box, typically around 25-35 minutes, until a toothpick inserted comes out clean.
  4. Make the Pudding Topping: In a medium bowl, whisk the non-fat milk and instant vanilla pudding mix until thickened, about 2 minutes.
  5. Combine Topping Ingredients: Add powdered sugar and vanilla extract to the pudding mixture and fold in the whipped topping gently until smooth and fluffy. Refrigerate for about 15 minutes to set.
  6. Top the Cake: Once the cake has cooled completely, spread the whipped pudding topping evenly over the surface. Serve and enjoy!

Notes

  • Ensure cake is fully cooled before applying the pudding topping to prevent melting.
  • Pumpkin purée adds moisture and nutrition, making the cake healthier.
  • You can substitute whipped topping with fresh whipped cream for a fresher taste.
  • For a gluten-free version, use a gluten-free chocolate cake mix.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: healthy chocolate cake, pumpkin cake, low fat dessert, easy chocolate cake, whipped pudding topping

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