The pumpkin puree makes this chocolate cake extra-moist. It's absolutely delicious! The cream cheese frosting is literally the icing on the cake - it complements the cake well.
Recipe was tasty as written, but I have some helpful tips for people who are health conscious: try this WITHOUT using the eggs, oil, or cream cheese. Add 1 tsp of cinnamon to the pumpkin and cake mix, and even though it sounds odd, it's SO moist, delicious, and HEALTHY!!! Trust me, try this.... - 05 Jul 2007 (Review from Allrecipes US | Canada)
This recipe was great. I added 2tsp of pumpkin pie spice to the dry ingredients, and it made it more of a pumpkin pie chocolate cake. Also, after I iced the cake, I sprinkled cinnamon over the top, which made it look great, and added a bit more spice to it. My family has really enjoyed this cake; it's great for all of our fall birthdays! So easy too! Thanks for the great recipe. - 05 Nov 2006 (Review from Allrecipes US | Canada)
This cake was moist and tastey, but I didn't really taste the pumpkin, and I was hoping to. I may try again and add some pumpkin spices or use the canned pumpkin that already has the spices. I used the Whipped Cream Cream Cheese frosting recipe I found on this site and it was GREAT with the cake. Again, was good, worth making, but not so sure how the pumpkin comes into play, other than it may of helped the cake be all the more moist. - 14 Dec 2005 (Review from Allrecipes US | Canada)