New This Month

Pumpkin Marble Cake


This cake is a delicious and seasonal treat perfect for Halloween parties or any autumn gathering.

  • Servings: 12

Source: The Martha Stewart Show, October Fall 2008


  • Nonstick cooking spray
  • 3 cups all-purpose flour
  • 2 1/4 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground allspice
  • 1 1/8 teaspoons salt
  • 1 1/8 teaspoons baking powder
  • 1 1/8 teaspoons baking soda
  • 3 cups granulated sugar
  • 15 tablespoons unsalted butter (1 7/8 sticks), room temperature
  • 3 large eggs
  • 1 1/2 cups canned pumpkin
  • 3/4 cup warm milk
  • 1/4 cup Dutch-process cocoa powder, sifted
  • 1/4 cup prepared dulce de leche
  • 4 1/2 cups confectioners' sugar, sifted
  • 7 tablespoons milk
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. Spray a two-part 10-cup pumpkin mold with nonstick cooking spray; set mold on a baking sheet.

  2. In a large bowl, whisk together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.

  3. In the bowl of an electric mixer fitted with the paddle attachment, beat granulated sugar and butter together until light and fluffy, about 2 minutes. Add eggs, 1 at a time, and beat until combined. Add pumpkin to warm milk, then add to mixture of butter, eggs, and sugar, and beat until combined. Add reserved flour mixture; beat on low speed until just combined. Transfer 1 1/2 cups batter to a medium bowl and add cocoa powder; stir until well combined.

  4. Spoon pumpkin batter evenly into prepared mold. Dollop tablespoons of chocolate batter on top of pumpkin batter in each half. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.

  5. Bake until a cake tester inserted into the middle comes out clean, 1 hour to 1 hour and 10 minutes. Transfer halved to a wire rack to cool. Let cake rest 20 minutes. Invert halves and unmold. Let cool completely.

  6. Line a baking sheet with parchment paper and top with a wire rack. Using a serrated knife, trim flat parts of cake. Place bottom half of pumpkin cake, flat-side up, on rack. Spread evenly with dulce de leche; top with top half of cake.

  7. In a small bowl, whisk together confectioner's sugar, milk, and vanilla to make glaze. Place a pastry bag tip over the stem of the cake to cover and ladle glaze over cake, rotating cake, until completely covered. Remove pastry bag tip before serving.

Reviews Add a comment

  • sunlitsepia
    1 NOV, 2011
    I made this cake in 2 bundt cake pans. It required a double recipe, but I followed the baking times and temperature exctly and it turned out perfect. Instead of dulce de leche, I used a store-bought caramel frosting which was good, but I have never had dulce de leche. Also, I only needed a single batch of glaze. I used a Swiss Cake Roll as the stem. The cake looked beautiful inside and out.
  • violetp
    18 OCT, 2009
    @ShanianLiza - My guess is that the recipe would take around 25 minutes at 350F. I would test it at 20 minutes and see how it's going.
  • BeachCat
    2 DEC, 2008
    I have had the pumpkin mold and have been looking for the perfect recipe. This was good. It mentioned that it was a pound cake. I might try a vanilla type pound cake recipe and flavor the glaze with orange. The glaze works so much better than frosting as the shape of the pumpkin gets lost with frosting. Dulce de Leche: Poke 2 holes in the top of the can of condensed milk with a church key before you simmer it. My recipe came from We lived in Argentina and I had heard about this method but always worried about the can exploding.
  • Claire66
    15 NOV, 2008
    I made the cake after buying the mold. The recipe is too big for the mold. I wish you had warned me.
  • ShanianLiza
    7 NOV, 2008
    (Prepare yourselves, it may be obvious that I'm new to the kitchen.) I have pans with 6-8 smaller bundt molds for individual or couples' servings. What temperature should I bake this recipe at and for how long? Thanks for your help.
  • ruthbgs
    1 NOV, 2008
    can i make this in a bundt pan? and, for how long should i bake it? ruthi
  • Laika7
    31 OCT, 2008
    To prepare your own dulce de leche follow in general the instructions of the second contributor but using a single pan with the can of sweetened condensed milk in a water bath cooking for 2 1/2 hours aproximately in a light boil, always adding water to maintein level and turning the can from time to time. Remove and let it cool.
  • Laika7
    31 OCT, 2008
    I am from Argentina and dulce de leche was originally invented there. Here is also known as caramel and sometimes is used as an apple dip. In fact is more like a jam, it is spreadable. It is made with milk, sugar and vanilla bean. You can make it from cooking a can of sweetened condensed milk or maybe you can buy the Nestle can of dulce de leche (is not the same but it is not bad either). Some stores have other imported varieties.
  • designgurl
    31 OCT, 2008
    You could probably make this in a tube pan skipping the dulce de leche filling (if you'd prefer to) to make this more like a regular marble cake. At least that's what I would try first. If it fails, just make the cake into a trifle and no one would be the wiser.
  • rufus31
    31 OCT, 2008
    Dulce de Leche 14 ounces can sweetened condensed milk Directions: Fill the bottom of a double boiler halfway with water. Bring to a boil, then reduce heat to medium for an active simmer. Pour a 14-oz. can of sweetened condensed milk in the top of the double boiler and set it over the simmering water. Don't cover. Every 45 minutes, check the water level and give the milk a stir. Replentish the simmering water with hot water as needed. When the milk is as thick as pudding and is a rich, dark caramel color, 2 1/2 to 2 hours, remove from heat, cool thoroughly, cover, and refrigerate or use immediately.