Karen McCloskey's Marbled Pumpkin Cake

My friend Karen McCloskey shared this delicious fall recipe with me. Try it...I think you will like it.
1 c canned pumpkin
2 t ground cinnamon
1-18.25 oz yellow cake mix
4 eggs
¾ c sour cream
¼ c sugar
½ c vegetable oil
¼ c water
Powdered sugar optional

Combine pumpkin and cinnamon and set aside. Mix cake mix, eggs, sour cream, sugar, oil, and water in large mixing bowl. Beat on low until moistened then beat on high for 2 minutes. Stir 2 ½ c of batter into pumpkin mixture and mix thoroughly. Alternately spoon plain and pumpkin batters into a greased 10 c Bundt pan. 

Bake in preheated 375 degrees oven for 45 minutes or until pick comes out clean. Cool in pan 20 minutes then remove to cool completely. Dust with powdered sugar if desired.

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