Pumpkin & Chocolate Marble Cake

So its fall, so that means its time for pumpkin! I love baking with pumpkin! My sister-in-law and I made pumpkin chocolate chip cookies last week. I still had this huge can of pumpkin sitting in my fridge. I didn't want to throw it out, so I started searching Pinterest for some new ways to use up this pumpkin. I came across a few pumpkin cake recipes, so I adapted them into my own recipe (as usual, I can't follow a recipe!). So here it is!

Pumpkin & Chocolate Marble Cake
with Cream Cheese Frosting!

1 1/2 C. Room Temp Butter
1 C. Sugar
1 C. (Dark) Brown Sugar
5 Eggs
2 t. Vanilla

Pumpkin Half

1 1/4 C. Pumpkin Puree (Canned)
1 3/4 C. Cake Flour
3 t. Pumpkin Pie Spice
1/2 t. Baking Soda
1/4 t. Baking Powder
1/2 t. Salt
1/3 C. Milk (Curtled with a splash of vinegar, let sit for a couple minutes).

Chocolate Half

1 C. Cake Flour
3/4 C. Cocoa

1/2 t. Baking Soda
1/4 t. Baking Powder
1/2 t. Salt
1 C. Milk (Curtled with a splash of vinegar, let sit for a couple minutes).

1/2 C. Icing Sugar
1/2 C. Cream Cheese (Half a block).
1/2 t. Vanilla
2-3 T. Milk (To your thickness desires, I didn't add any!)


◆ Preheat your oven to 350 ℉.
◆ Grease a bundt pan with pam, butter, etc. Whatever you prefer.
◆ Sprinkle with flour.
◆ Use 2 sheets of paper towel and the pumpkin puree onto it. Cover with 2 more sheets. Pat down.

Soaking up some pumpkin juice.

◆ Cream butter with mixer. Add both sugars to it. Mix well.
◆ Add eggs. Mix well.
◆ Add vanilla.
◆ Divide your batter, and put half aside in a bowl for later.
◆ Take the paper towel off of your pumpkin. Don't worry it doesn't stick. At this point, you could use another paper towel to pat it down again. Add it to the batter that remains in your mixer.
◆ Add remaining ingredients for the pumpkin half of the cake. Mixing well between each addition.
◆ Transfer the pumpkin cake mix to another bowl. Set aside for later. Wash your mixer bowl and beater.
◆ Add the other half of your cake batter to the mixer.
◆ Add the ingredients for the chocolate half of the cake. Mix well between each addition.
◆ Add about half of the pumpkin mix to your bundt pan.
◆ Dollop a few spoonfulls of the chocolate mixture into the pan.
◆ Add remaining pumpkin. Cover with remaining chocolate.
◆ Use a butter knife to 'marble' your cake. Run it through the cake several times.
◆ Bake for 40-55 minutes. A toothpick should come out clean all the way around the cake!
◆ Let stand in the pan for 5-10 minutes.
◆ Transfer to a wire rack for 10-20 minutes.


◆ Mix ingredients for frosting.
◆ Move cake to your serving platter (whatever you're using).
◆ Apply frosting while the cake is still warm.
◆ Cool the cake, and serve! Enjoy!

Finished product!