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Fudgy Chocolate Dessert

With a cake-like brownie bottom and layers of chocolate and hot fudge, this scrumptious treat is a chocolate lover’s dream. “It’s my most requested recipe,” Bonnie Bowen confirms from Adrian, Michigan.
  • Total Time
    Prep: 25 min. Bake: 20 min. + chilling
  • Makes
    20 servings


  • 1 package chocolate cake mix (regular size)
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 cups cold fat-free milk
  • 2 packages (1.4 ounces each) sugar-free instant chocolate pudding mix
  • 1 package (8 ounces) fat-free cream cheese
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1/4 cup fat-free hot fudge ice cream topping
  • 1/4 cup fat-free caramel ice cream topping
  • 1/4 cup sliced almonds, toasted


  • In a large bowl, combine cake mix and pumpkin (mixture will be thick). Spread evenly into a 13x9-in. baking dish coated with cooking spray.
  • Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  • In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
  • In a small bowl, beat cream cheese until smooth. Add pudding; beat until well blended. Spread over cake. Cover and refrigerate for at least 2 hours.
  • Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings; sprinkle with almonds. Refrigerate leftovers.
Nutrition Facts
1 piece: 200 calories, 5g fat (2g saturated fat), 2mg cholesterol, 376mg sodium, 35g carbohydrate (19g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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Average Rating:
  • aepusateri
    Aug 7, 2013

    This is a family favorite. They all ask for it to be their Birthday Cake!! We don't add the almonds.

  • elissah
    Apr 8, 2013

    No comment left

  • nicki80601
    Dec 10, 2012

    No comment left

  • Tigger64
    Aug 7, 2012

    Very moist, but not heavy

    Jun 22, 2012

    No comment left

  • terhardt13
    May 11, 2012

    I decided to make cupcakes with this recipe, and used my own icing (fat-free). It turned out wonderful! Next time I 'load' the cupcake papers though, I will try to flatten the batter before baking. I thought it would spread out to make a smooth top but putting icing on them covered up the bumpy tops! I love the fact there is no fat, no eggs; just start with a basic cake mix. Thank you for allowing us to have this delicious "diabetic friendly" dessert!

  • ilka896
    Apr 12, 2012

    It was awesome to make this cake with pumpkin so simple and easy and you can add any toppings you want. I added some strawberries and it gave it a fresh kick.

  • Christy0621
    Apr 11, 2012

    Made this for a family gathering where I knew one person in attendance was diabetic. She loved it and asked for the recipe, as did everyone else who tried it. No one could believe it had reduced sugar and no eggs or oil! I did make a couple changes to my recipe: I used a devil's food cake mix (which actually was more like 16 oz), a reduced fat cream cheese (instead of fat free), and regular whipped topping. Would definitely make this again! Also, toasting the almonds before you sprinkle them on top really brings out the almond flavor, and only takes about 2 minutes in the oven at a high temp, so it's totally worth the effort.

  • carrottops
    Mar 25, 2012

    So moist and chewy delicious!!!I served it to friends and bible study and all loved it. Today I tried switching it up by adding the pumpkin to a spice cake mix, adding shredded carrots and minced pineapple. Then I switched the chocolated pudding to vanilla. Sprinkled with almonds only, no whip topping needed.

  • sstetzel
    Mar 25, 2012

    Combine the dry cake mix with the pumpkin, it will come together nicely to form the batter for the base.