You won’t believe this moist, delicious Chocolate Marbled Pumpkin Pound Cake is made with a vegetable!
Who doesn’t love pound cake, seriously? A POUND of butter?! I just can’t bring myself to stir a pound of butter into my dessert especially when I could stir in a pound of a vegetable instead. I love baking and cooking with pumpkin. It adds moisture to baked goods, thickens up sauces, and adds fiber and vitamin A to any recipe.
Pumpkin Pound Cake
Why is that pumpkin is usually reserved for October and November and forgotten about the rest of the year? Libby’s Pumpkin is sold in cans and available year-round! Sure, pumpkins abound at Halloween, and pumpkin spice recipes are everywhere around Thanksgiving. However, you don’t need cinnamon and ginger to enjoy cooking with this superfood.
Don’t wait for fall to try this pumpkin pound cake, and keep a can on hand to stir it into sauces, mac, and cheese, or smoothies for a vitamin and fiber boost! You can make this pound cake in two loaf pans, but I wanted to put my bundt pan to use. I don’t bake that many cakes, and this pretty pan doesn’t earn its keep in the cabinet. I think that will be changing now that I have this easy and healthier recipe! I’m always worried when it comes time to get the cake out of the bundt pan, thinking it will stick and break in half or something. Fortunately, there was no need to worry. #nailedit
We enjoyed eating this cake on its own, but you could also dress it up with a glaze or icing. If you have vegetable-phobic kids (or spouses) in the house, hide the can, and no one will know there is pumpkin in there. This luscious pound cake is lightly sweet, loaded with chocolate flavor, and a crowd-pleaser for sure! Before I get to the recipe, I wanted to let you know that you can visit the Pumpkin Can site for more great pumpkin recipes AND a chance to win a Vitamix blender! Just think of the pumpkin smoothies you could make! You can follow Libby’s on Pinterest – Libby’s on Facebook – Libby’s on Twitter too!
Chocolate Marbled Pumpkin Pound Cake Recipe
What You Need to Make a Chocolate Marbled Pumpkin Pound Cake:
- 3.5 oz. dark chocolate bar (I used 70% cacao)
- 4 eggs
- 1 c. milk (I used 1%)
- 1/4 c. vegetable oil
- 1 tsp. vanilla
- 15 oz. can of Libby’s pumpkin
- 1 1/2 c. sugar
- 3 c. flour
- 1/4 tsp. salt
- 1 tsp. baking soda
How to Make the Chocolate Marbled Pumpkin Pound Cake: Step-by-Step Instructions
- Preheat the oven to 350 degrees F. Spray a bundt pan with cooking spray and set aside.
- Break the chocolate bar into 1″ pieces, and place in a large microwave-safe bowl. Heat for 30 seconds, remove and stir. Heat another 30 seconds, and stir the chocolate until completely melted, which may take at least 30 seconds of stirring. (You may need to heat an additional 30 seconds because microwaves vary.) Set aside to cool slightly while you prepare the cake batter.
- In a large mixing bowl, whisk together eggs, vanilla, and oil. Then, stir in pumpkin, milk, and sugar.
- Add flour, salt, and baking soda. Stir to combine, then beat on medium speed with an electric mixer for 3 minutes.
- Stir about 2 cups of the pumpkin batter into the melted chocolate. (Chocolate will begin to harden when mixed with the batter, so be ready to move immediately to the next step.)
- Pour about 1/3 of the plain pumpkin batter into the bundt pan, and jiggle the pan to make it level. Scoop about half of the chocolate batter evenly over the pumpkin batter. Repeat these layers again, and finally pour the remaining 1/3 of the pumpkin batter on the top.
- Swirl a butter knife through the cake batter to create a marbled pattern of chocolate. Reach the knife near the bottom and sides of the pan, but don’t overmix. You just want to swirl gently to avoid a uniform chocolate cake.
- Jiggle the pan once more to make the battery level, and bake in preheated oven for 50-60 minutes, or until a wooden skewer inserted into the cake comes out clean. Allow cake to cool in pan for 10 minutes, then carefully transfer to a wire rack to cool completely. You may serve warm if desired. (I couldn’t wait for it to cool before digging in!)
Jill Roberts says
This chocolate marbled pumpkin pound cake is something like awesomeness! I tried this kind of recipe before but this is unique and most yummy. Thx for sharing!
Jeanette Awtrey says
I made this cake and I am sorry to say, it was terrible…heavy and rubbery. I think it is the only cake I have ever had to throw out! I wasted lots of ingredients….followed recipe to a T ….don’t know what is wrong with the recipe!
Andi Gleeson says
Wow, I’m really sorry to hear you didn’t like it! Pumpkin does give baked goods a moist, dense texture. I’m sorry it wasn’t to your liking :(
Melissa {Persnickety Plates} says
I made this on Friday & you have converted me to a pumpkin lover =) I’ll be blogging it soon!
Andi says
Oh yay! So glad you liked it, Melissa!
Tash says
I feel like going out into the street and screaming “ITS PUMPKIN SEASON!!!!” – There is nothing better in the world of food bloggers!!
This looks divine! I cannot wait to try it!
Andi says
Haha yes! It’s ON! I just made a new pumpkin recipe this evening and will get it posted as soon as I can tomorrow. I’m ready for pumpkin everything!
[email protected] says
I could eat pumpkin year round, and this cake is really making me crave it! I love pumpkin and chocolate together, so this looks like one perfect cake!
Andi says
Thanks, Marcie! I bet you have a lot of creative ways to use pumpkin!
Tanya Schroeder says
Well aren’t you sneaky??? Love this Andi! I can’t bring myself to make pound cake either, but THIS I can make!
Andi says
Thanks, Tanya!!
Erin | The Law Student's Wife says
Pumpkin is always appropriate in my book. I love how moist this cake looks (and the chocolate too of course!)
Andi says
Hi, Erin! I agree that pumpkin and chocolate are invited to my house any time of year (or day). Thanks so much!
Liz says
pumpkin + chocolate = very very good
Andi says
Yes! We ate this for breakfast too. Healthier than a doughnut, right? ;)
Tina @ Tina's Chic Corner says
I admit that about once a year I’ll go the real deal pound cake but I always feel so guilty. I love this version for so many reasons! I get chocolate and vanilla, which is awesome for someone who can’t decide between the two. I love pumpkin… yes, someone else who thinks pumpkin goodies should be made 365 days a year! This looks deeeeelicious and I won’t feel guilty. Sounds like a clear winner to me. :)
Andi says
Thank you, Tina! I have a hard time making decisions too (not for chocolate vs. vanilla but most other things)!
Jaren (Diary of a Recipe Collector) says
This looks really good Andi, and the recipe looks easy too!
Andi says
Thank you, Jaren! You know it’s easy if I made it ;) I don’t have the patience or time for complicated recipes!
Nutmeg Nanny says
Yum! I love using pumpkin all year round. It’s one of my favorite flavors!
Andi says
Thanks so much! I am so happy to have found your blog this week. Your recipes and photos are gorgeous!
Ginny McMeans says
Oh, yeah Andi! This looks fantastic!
Andi says
Thank you, Ginny!