Ingredients for Marbled Pumpkin Cake
- 1 (15 ounce) can pumpkin puree
- 2 teaspoons ground cinnamon
- 1 box (15.25 ounce) yellow cake mix
- 3 large eggs
- 1 cup sour cream
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup water
- powdered sugar, for dusting
- nonstick cooking spray or softened butter, for greasing pan
- all-purpose flour, for dusting pan
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How to Make Marbled Pumpkin Cake
- Preheat oven to 375°F (190°C). Grease and flour a 10-cup bundt or tube pan.
- In a medium bowl, combine 1 (15 ounce) can pumpkin puree and 2 teaspoons ground cinnamon.
- In a large bowl, combine 1 box (15.25 ounces) yellow cake mix, 3 large eggs, 1 cup sour cream, 1 cup granulated sugar, 1/2 cup vegetable oil, and 1 cup water.
- Beat with an electric mixer on medium speed for 2 minutes until well combined.
- Gently stir 2 1/2 cups of the cake batter into the pumpkin mixture until just combined.
- Carefully pour half of the plain cake batter into the prepared pan. Top with half of the pumpkin batter. Repeat layers with remaining batters.
- Using a knife or toothpick, swirl the batters together creating a marbled effect. Do not overmix.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Once completely cool, dust generously with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
92g
Fat
21g
Carbs
13g
