Cookies, Candy & Desserts |
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Marbled Pumpkin Cake - 1998
Recipe courtesy of Joan Wozny
INGREDIENTS
PREPARATION
COMBINE pumpkin and cinnamon in medium bowl.
COMBINE cake mix, eggs, sour cream, sugar, oil and water in large mixer bowl. Beat on low speed until moistened. Beat on high for 2 minutes.
STIR 2 1/2 cups batter into pumpkin mixture. Alternately spoon plain and pumpkin batters into greased 10-cup bundt or round tube pan.
BAKE in preheated 375degree oven for 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
COOL in pan for 20 minutes, remove to wire rack to cool completely.
OPTIONAL: Dust with powdered sugar before serving.
- 1 cup Pumpkin (canned or fresh)
- 2 teaspoons ground cinnamon
- 1 package yellow cake mix
- 4 eggs
- ¾ cup sour cream
- ¼ cup granulated sugar
- ½ cup vegetable oil
- ¼ cup water
PREPARATION
COMBINE pumpkin and cinnamon in medium bowl.
COMBINE cake mix, eggs, sour cream, sugar, oil and water in large mixer bowl. Beat on low speed until moistened. Beat on high for 2 minutes.
STIR 2 1/2 cups batter into pumpkin mixture. Alternately spoon plain and pumpkin batters into greased 10-cup bundt or round tube pan.
BAKE in preheated 375degree oven for 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
COOL in pan for 20 minutes, remove to wire rack to cool completely.
OPTIONAL: Dust with powdered sugar before serving.