Chocolate Swirl Pumpkin Bundt Cake Recipes
PUMPKIN CHOCOLATE BUNDT® CAKE
Steps:
- Heat oven to 350°F. Spray 12-cup Bundt pan with no-stick cooking spray; set aside.
- Combine sugar, butter and vanilla in bowl; beat at medium speed until creamy. Add 1 egg at a time, beating well after each addition. Place 1 cup batter into another bowl; set aside.
- Add pumpkin to remaining batter in bowl; beat at medium speed until well mixed. Add 1 3/4 cups flour, 1 teaspoon baking powder, salt, cinnamon, nutmeg and cloves. Beat at low speed until well mixed. Spoon half of pumpkin batter into prepared pan.
- Add melted chocolate to reserved 1 cup batter; beat at medium speed until smooth. Add remaining 1/2 cup flour and 1/2 teaspoon baking powder; continue beating until well mixed. Add half & half; beat until well mixed.
- Drop chocolate batter by tablespoonfuls over pumpkin batter in pan. Top with remaining pumpkin batter; spread to edges of pan. Swirl chocolate batter into pumpkin batter with a table knife.
- Bake 50-60 minutes or until a few moist crumbs cling to toothpick inserted into center. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
- Pour whipping cream in 2-cup glass measuring cup; microwave 45-50 seconds or until mixture comes to a boil; add chocolate chips. Let stand 1 minute; stir until smooth. Spread glaze over top of cake.
Nutrition Facts : Calories 420 calories, Fat 21 grams, SaturatedFat grams, Transfat grams, Cholesterol 90 milligrams, Sodium 270 milligrams, Carbohydrate 53 grams, Fiber 2 grams, Sugar grams, Protein 5 grams
MARBLE BUNDT CAKE
Easy homemade marble bundt cake recipe.
Provided by Kate @ I Heart Eating
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F. Grease and flour a 12-cup Bundt pan. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or with an electric mixer), beat together butter and sugar until well-combined.
- Add eggs one at time, mixing well after each addition.
- Stir in 1 tablespoon vanilla until combined.
- Mix in buttermilk until well-combined.
- Add cake flour, baking powder, and salt.
- Stir in on low just until incorporated.
- Scoop out 2 ½ cups of the batter, and place it into a separate bowl.
- Stir cocoa powder and milk into the 2 ½ cups of batter until well-combined.
- Add remaining 1 teaspoon of vanilla extract to original batter.
- Using a 1/4-cup measuring cup, drop one scoop of plain batter into prepared bundt pan.
- Using a separate scoop, drop 1/4 cup of chocolate batter on top of plain batter.
- Continue to alternate between plain and chocolate batters until both batters are gone.
- Give the pan a couple of taps to level out the batter, if necessary. Do not stir.
- Bake for 50-70 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool cake in the pan on a wire rack for 15 minutes.
- Invert the cake onto wire rack, and cool completely.
Nutrition Facts : ServingSize 1 serving, Calories 343 kcal, Carbohydrate 52 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 72 mg, Sodium 211 mg, Fiber 2 g, Sugar 33 g
ONE-BOWL PUMPKIN-CHOCOLATE SWIRL CAKE WITH CHOCOLATE GANACHE
The surprise inside this pumpkin cake is a swirl of chocolate. Use your measuring cup to mix the chocolate into the batter so you don't have to wash another bowl.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
- In large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs and pumpkin pie spice with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes.
- Pour 1 cup of the batter into the glass measuring cup you used for measuring the water and oil. Stir in the 1/3 cup semisweet chocolate and the baking cocoa until well combined. Pour half of the pumpkin batter into pan. Spoon chocolate batter over batter in pan. Top with remaining pumpkin batter.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
- In microwavable bowl, microwave cream uncovered on High 45 seconds to 1 minute or until cream just begins to simmer. Add the 1/2 cup semisweet chocolate to the cream, and stir until smooth. Cool 5 minutes. Drizzle over cake.
Nutrition Facts : Calories 190, Carbohydrate 10 g, Cholesterol 70 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 3 g, TransFat 0 g
CHOCOLATE PUMPKIN BUNDT® CAKE
It's so simple to make and oh so good the longer it sits the better it gets. This cake is amazing with nothing at all on it or you can use a glaze.
Provided by Dianna Jacobs-Fresh
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 236 calories, Carbohydrate 30.5 g, Cholesterol 46.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 2.4 g, Sodium 241.2 mg, Sugar 20.4 g
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- Position a rack in the center of the oven and heat the oven to 350°F. Grease and flour a large bundt pan.
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