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–+ servings

Pumpkin Swirl Bundt Cake

This Pumpkin Swirl Bundt Cake is soft, moist, and full of fall flavor. Pumpkin spice and chocolate cake batters swirl together for a stunning, tender dessert that’s simple to make but looks bakery-perfect.
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Servings: 12 slices

Ingredients

  • 1 c. Pumpkin puree
  • 1/2 c. Unsalted Butter melted
  • 1/2 c. Canola Oil
  • 1/4 c. Water
  • 3/4 c. Granulated sugar
  • 3/4 c. Light Brown sugar
  • 2 tsp vanilla extract
  • 3 eggs
  • 2 c. All purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp salt
  • 1/3 c. Cocoa powder
  • 1/2 tsp espresso powder optional

Instructions

  • Preheat oven to 350F. Spray a bundt pan very well with BAKING spray.
  • In a large bowl, beat together pumpkin puree, melted butter, oil, water, and sugars for 2 minutes.
  • Add in eggs and vanilla and beat again for another 2 minutes.
  • Add in flour, baking powder, baking soda, pumpkin pie spice, and salt. Beat until combined.
  • Divide batter in half between 2 bowls. The cocoa powder and espresso powder to one of the bowls and mix to combine.
  • Drop batter into bundt pan, alternating between the two mixes (I used an extra large cookie scoop to do this). Once it is all added, gently tap the pan on the counter and use a spatula to even out the top.
  • Bake for 40-45 minutes until a toothpick inserted comes out clean.
  • Cool completely and then invert the pan onto a plate to serve.