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Pumpkin Chocolate Marble Cake

Presented by:
Land O' Lakes
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Pumpkin and chocolate come together to "wow" in this easy to make bundt cake.

Recipe Prep Time
Prep Time
45 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
3 hrs 10 min
Recipe Servings



2 cups sugar

1 cup Land O Lakes® Butter, softened

4 teaspoons vanilla

4 Land O Lakes® Eggs

1 cup mashed cooked pumpkin*

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

3 (1-ounce) squares bittersweet baking chocolate, melted

1/3 cup buttermilk**


1/3 cup Land O Lakes® Heavy Whipping Cream

1 cup mini semi-sweet chocolate chips


Heat oven to 350°F. Spray 12-cup Bundt® pan with no-stick cooking spray; set aside. 

Combine sugar, 1 cup 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 buttermilk; 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.

Optional Substitutions 

*Substitute canned pumpkin. 

**Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/3 cup; let stand 5 minutes.


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