Chocolate Pumpkin Bundt Cake Recipe
Base Batter:
  • 1½ c. butter
  • 2 c. sugar
  • 6 eggs
  • 2 t. vanilla
Pumpkin Batter:
  • 1¼ c. canned pumpkin
  • 1¾ c. flour
  • 1 t. baking powder
  • ½ t. salt
  • ½ t.cinnamon
  • ¼ t. nutmeg
Chocolate Batter:
  • 1 c. flour
  • 1 t. baking powder
  • ½ t. salt
  • ¾ c. cocoa powder
  1. Preheat oven to 350. Grease and flour a Bundt pan.
  2. First, make the Base batter. Beat the butter and sugar until light and fluffy.
  3. Add the eggs one at a time and beat well after each.
  4. Add in 2 t. of vanilla.
  5. Separate the base batter into two bowls, with about half the batter in each bowl.
  6. In one bowl add in the Pumpkin Batter ingredients and mix well. You could also add a little orange food coloring to make the color more dramatic.
  7. In the other bowl mix in the chocolate batter ingredients.
  8. Pour half the Pumpkin batter in the Bundt pan. Top with half the Chocolate Batter. Repeat layers.
  9. Take a knife and swirl the batters to mix them.
  10. Bake for 60-70 minutes until a wooden skewer inserted in the center comes out clean. Let it cool for 10 minutes, and then invert the pan.
  11. Top with chocolate glaze (below) after the cake cools.
Recipe by Upstate Ramblings at