Marbled Pumpkin-Chocolate Bundt Cake

Cooking Instructions

Heat oven to 350°F. Coat a 10-in.-diameter (12-cup) bundt pan with nonstick spray.

Mix flour, baking powder, baking soda and salt in a medium bowl. Beat butter and sugar in a large bowl with mixer on high speed 3 minutes or until pale and fluffy. On medium speed, beat in eggs, 1 at a time. On low speed, beat in pumpkin (mixture will look curdled), then flour mixture until just blended.

Pour 1⁄2 the batter into another bowl. Stir melted chocolate, then vanilla into 1 bowl, pie spice into the other. Alternating batters, drop large spoonfuls into bundt pan. Run a knife through batters to marbleize. Smooth the top.

Bake 1 hour or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes (cake may settle a bit). Invert cake on rack. Turn cake right side up and cool completely.

To serve: Place on a large cake plate; surround with pumpkins and leaves. Sprinkle with confectioners’ sugar.

Marzipan Pumpkins

Tint 2⁄3 of a 7-oz roll or 8-oz can marzipan with orange food color. Drop 3 Tbsp-size mounds onto work surface; drop 3⁄4- to 11⁄2-tsp-size mounds from rest. Roll each mound into a ball. Mark ridges around sides of pumpkins with side of a toothpick or a paring knife. For stems, insert whole cloves in top. Store pumpkins at room temperature.

Marzipan Leaves

Tint remaining marzipan with green food color. Place between sheets of wax paper. Roll out with a rolling pin to 1⁄8 in. thick. Remove top sheet. Using 11⁄4- to 11⁄2-in. leaf-shape cutters cut out leaves, rerolling and cutting scraps. Score veins with back of a small knife. Store at room temperature.

Planning Tip: The cake can be frozen up to 1 month. The Marzipan Pumpkins & Leaves can be made up to 2 weeks ahead. Store airtight in wax paper–lined container at room temperature. Thaw cake day before serving.