Healthy Chocolate Cake with Caramel-Marshmallow Cream

This incredible cake is one of our favorites!! And you'll soon see why. It's a moist, chocolatey, fudgy cake drizzled with a warm blend of caramel and marshmallow cream. Just imagine how that experience would be in one bite. And get this - it's HEALTHY too!

This cake is supposed to serve 24 (a typically 9x13-inch cake makes 24 squares that are 4x6 each), but in my house, this actually serves like 3 to 4. And that's OK because canned pumpkin replaces most of the fat while adding a hefty dose of nutrients at the same time. And, since pumpkin puree is inherently sweet, you can cut back on the amount of sugar you need in the batter. Yes, I realize I cut back on sugar in the cake and then drizzle it with a mixture of caramel and marshmallow cream....

And check this out - you need just 2 bowls! One for the cake batter and one for the caramel-marshmallow cream. No electric mixer needed - just a handy whisk gets the job done.

And since this cake bakes up in just 15 minutes, you can whip this up at the last minute and enjoy it in less than 30!

Healthy Chocolate Cake with Caramel-Marshmallow Cream

Cooking spray
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup canned pumpkin (not pie filling)
1/2 cup milk
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
For the Caramel-Marshmallow Cream:
1/3 cup caramel topping
1/4 cup marshmallow creme

Preheat the oven to 350 degrees. Coat an 9x13-inch square baking pan with cooking spray.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk in the pumpkin, milk, eggs, oil, and vanilla. Pour the mixture into the prepared pan and smooth the surface.
Bake for 15 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Cool the cake on a wire rack.
To make the caramel-marshmallow cream, heat the caramel topping in a small saucepan over low heat, or in the microwave for 30 seconds (you just want it hot, not boiling). Remove the caramel from the heat (or microwave) and whisk in the marshmallow creme. Whisk until smooth. Drizzle the mixture over the cooled cake.
Cut into 24 squares and serve.
Store leftovers in an airtight container.

Serves 24 (or 3 in my house)