"This is a rich and tender Bundt cake that uses a whole can of pumpkin purée. A big bowl of pumpkin batter is split in two, one half flavored with a heavy shower of cocoa powder, the rest left bright orange and spiked with a bit of cinnamon. The end result is a cake so beautiful and lofty, it's hard to imagine it was made entirely by hand, no mixer needed."
"Marble cakes are an eternal surprise, each slice yielding a new pattern, and the dramatic tiger stripes on this one are a sight to behold. This is just the thing to make for a crowd, or a lazy weekend when you know you'll be stuck indoors. The cake keeps well at room temperature for a few days under a cake dome or inverted salad bowl."
A rich, tender Bundt cake uses a whole can of pumpkin purée to produce a moist, substantial batter. The batter is split: one half is heavily showered with cocoa powder while the other remains bright orange and is spiked with a bit of cinnamon. The cake bakes up lofty and beautiful, achieved entirely by hand without a mixer. Marbleing yields unique patterns so each slice differs, with dramatic tiger stripes. The cake suits a crowd or a lazy weekend indoors and keeps well at room temperature for a few days under a cake dome or inverted salad bowl.
Read at Epicurious
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