Pumpkin purée adds sweetness and tenderness to this marbled Bundt cake. Don’t worry if you don’t have a cast-iron Bundt pan in your collection. We also tested these recipes in standard cast-aluminum Bundt pans, and the cook times and temperatures are the exact same.
Pumpkin-Chocolate Swirl Bundt Cake
2017-06-20 14:55:03
Makes about 12 servings
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 cup plus 2 tablespoons unsalted butter, softened and divided
- 3¼ cups all-purpose flour, divided
- 1½ cups firmly packed dark brown sugar
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 1½ teaspoons pumpkin pie spice
- ⅓ cup half-and-half
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons confectioners’ sugar
Instructions
- Preheat oven to 300°. Lightly coat a 10- to 15-cup cast-iron Bundt pan with 2 tablespoons butter. Sprinkle with ¼ cup flour, rotating to coat bottom and sides of pan. Using a pastry brush, remove excess flour.
- In a large bowl, beat brown sugar and remaining 1 cup butter with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together baking powder, baking soda, salt, and remaining 3 cups flour. Gradually add flour mixture to butter mixture. Beat in sour cream and vanilla. Spoon 1 cup vanilla batter into a medium bowl. Set aside.
- Add pumpkin and pumpkin pie spice to remaining vanilla batter; beat until combined. Add half-and-half and cocoa to reserved 1 cup vanilla batter, whisking until combined. (Batters will be thick.)
- Spoon one-third of pumpkin batter into prepared pan, spreading evenly. Spoon half of chocolate batter by heaping teaspoonfuls over pumpkin batter. Repeat once, spooning remaining pumpkin batter on top. Gently swirl batters together with a knife, smoothing top with a spatula. Tap pan twice on counter to release any air bubbles.
- Bake until a wooden pick inserted near center comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Southern Cast Iron https://southerncastiron.com/
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Any substitution ideas for the eggs? This sounds delish, but I’ve got a little guy with an egg allergy.
Hi Tahna, our sister publication, Bake From Scratch, has a guide to egg substitutes in baking at https://www.bakefromscratch.com/egg-replacements/. We have not tested this recipe with any of these alternatives, so we cannot give you any specific guidance. Good luck!