This cake is so perfect for October! It’s a great way to get in the holiday spirit as an adult…….and it tastes great! (Unless you have an extra large bundt pan, you will have some of the black velvet batter leftover….I usually bake it into cupcakes for the kids)
Pumpkin Black Velvet Swirl Bundt Cake
For Pumpkin Batter:
- 1 15-ounce box spice or carrot cake mix (I used Betty Crocker)
- 3 eggs
- 1 15-ounce can of pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/4 cup water
- 8 drops red food coloring, 12 drops yellow food coloring (if desired)
For Black Velvet Batter:
- 1 15-ounce box devil’s food cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 3/4 cup water
- 1-ounce bottle of black food coloring
Preheat oven to 350 degrees. In a medium bowl, combine pumpkin batter ingredients and mix for 2 minutes on medium speed. Set aside. In another medium bowl, combine black velvet batter ingredients and mix on medium speed for 2 minutes. Set aside. In prepared bundt cake pan, pour half of the pumpkin batter into the bottom of the pan and smooth out. By the spoonful, drop 1/3 of black velvet batter over top. Pour pumpkin batter over top and top with 1/3 of black velvet batter. Swirl a knife through batter so it will have a marbled look. (Reserve remaining 1/3 black velvet batter for extra cupcakes.) Bake for 45 minutes to 1 hour or until a cake tester comes out clean. Serves 12.
