Marbled Pumpkin Cake
"Very easy, Very moist, yummy Autumn dessert cake. Recipe came from a local booklet of recipe favorites."
photo by Chef Dee
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1 cup pumpkin
- 2 teaspoons cinnamon
- 1 (18 1/4 ounce) package yellow cake mix
- 4 eggs
- 3⁄4 cup sour cream
- 1⁄4 cup granulated sugar
- 1⁄2 cup vegetable oil
- 1⁄4 cup water
- powdered sugar
directions
- Combine pumpkin and cinnamon in a bowl.
- Combine cake mix, eggs, sour cream, sugar, oil and water in a large bowl.
- Beat for 2 minutes.
- Stir 2 1/2 cups batter into pumpkin mixture.
- Alternate plain and pumpkin batters into a 10 cup bundt or tube pan.
- Once done swirl mixture.
- Bake 375 degrees for 40- 45 minutes.
- When cool sprinkle with powdered sugar.
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Reviews
-
This is getting 5 stars because it was fantastic even though I had problems. I thought it had fallen and decided to make a second dessert ... meanwhile this disappeared before the company arrived! -
I can't believe I forgot to review this scrumptious cake! The only thing I did differently was to lightly spray the pan with nonstick spray as my pan was not nonstick, I then sprinkled cinnamon sugar over that to give a nice crunch and color to the crust. My cake did not raise very high, and I suspect the nonstick spray may have been the culprit there. But flavor...OH MY!!! This is one glorious cake. It is moist and flavorful with a wonderful natural taste to it. I was requested to keep this recipe handy to make it again soon. -
The BEST bundt cake...No need for icing...cool whip or just a very light sprinkle of powdered sugar (just for appearance) is all that is needed...PERFECT taste for Fall, Thanksgiving or Christmas...Everyone will love it....Thank you so much for the recipe to make and to surely share... -
This is by far one of "the best" tasting bundt cakes I've had in a long time. Made it for myself for Thanksgiving, cuz I wanted a different kind of dessert this yr. This is a very moist cake, so it doesn't need to be frosted. One thing that was not mentioned here, before adding cake batter to the pan...one should grease and flour the bundt pan first. The recipe states to stir 2-1/2 cups of batter into pumpkin mixture, but I only added 2 cups. When I added the batter to the pan, I first added a layer of the yellow cake batter all around inside the pan, then I added dollops of both batters (the yellow cake batter & the pumpkin cake batter) alternately here and there to the pan, so no need to swirl the mixture at the end as suggested. I baked my cake in a 350 degree oven for exactly 47 minutes. I think if I would of baked it at 375 degrees, it would of gotten to dark and perhaps been burnt. I enjoyed eating this cake with dollops of French Vanilla Cool Whip. I'll be having this yummy cake for tomorrows breakfast w/a cup of coffee, cuz it's sooo delish!! Thank you Rosalita for the deliciously wonderful tasting cake recipe. -
I loved this cake. It's an addition at Thanksgiving dinner for those who don't want pie. It's simple to put together and looks great!
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