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Chocolate Pumpkin Swirl Pound Cake

October 25, 2010 / By Foodland

Chocolate Pumpkin Swirl Pound Cake

A wonderful dessert that's perfect for the Fall!
Course Dessert
Servings 6 cakes


  • 1 can Pumpkin (29 oz.)
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cloves
  • 1 cup Brown Sugar
  • 4.5 cups All Purpose Flour
  • 1 cup cocoa powder
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 0.5 cup whole milk
  • 2 cups pumpkin mixture
  • 2 teaspoons imitation vanilla extract
  • 4.5 cups sugar
  • 1.5 pounds Butter
  • 10 Eggs
  • 2.5 cups cake flour
  • 0.25 teaspoon Salt
  • 2 cups pumpkin mixture
  • 1 teaspoon imitation vanilla extract
  • 1.5 cups sugar
  • 0.5 pound Butter
  • 3 Eggs


Pumpkin Mixture

  1. Combine 1 can (29 oz.) pumpkin and 1 cup of brown sugar with the spices (2 teaspoons ground cinnamon, 1 teaspoon ground ginger, and 1/2 teaspoon ground cloves) and blend well.
  2. Refrigerate. Mixture can be refrigerated for up to a week.

Chocolate Pound Cake

  1. Preheat oven to 325˚.
  2. Grease the 6 loaf pans (9" x 5" x 3") and set aside.
  3. Sift together 4 1/2 cups of all purpose flour, 1 cup of cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of salt, and set aside.
  4. In another bowl, combine 1/2 cup of milk, 2 cups of pumpkin mixture, 2 teaspoons of imitation vanilla extract and set aside.
  5. Combine 4 1/2 cups of sugar and 1 1/2 lbs. of butter together in a 5-quart mixing bowl with a paddle attachment and beat on medium speed for 4 minutes, until light and fluffy.
  6. Add 10 eggs, one at a time, beating on low for 30 seconds.
  7. Scrape down the bowl after every 2 eggs.
  8. Stop machine and add in half of the dry ingredients with half of the pumpkin mixture.
  9. Blend on low for 30 seconds and repeat process until all the ingredients have been added into the mixing bowl.
  10. Blend for another minute.
  11. Remove bowl from the machine and scrape it down.
  12. Mix by hand with a rubber spatula until all ingredients are evenly incorporated. Do not over mix.
  13. Set aside.

Chocolate Pound Cake

  1. Sift together 2 1/2 cups of flour and 1/4 teaspoon of salt and set aside.
  2. Combine 2 cups of pumpkin mixture and 1 teaspoon of imitation vanilla extract into a bowl and set aside.
  3. Combine 1 1/2 cups of sugar and 1/2 lb. of butter together in a 5-quart mixing bowl.
  4. Follow the chocolate pound cake mixing procedures by adding 3 eggs, one at a time.
  5. When pumpkin pound cake batter is complete, place batter into a pastry bag.
  6. Take the chocolate pound cake batter and fill each loaf pan about half full.
  7. Using pastry bag, pipe the pumpkin pound cake batter in a circular motion into the center of each loaf pan.
  8. Place pans into oven on the center rack.
  9. Bake for about 22 minutes, then check for doneness by inserting a clean paring knife into the center of the cake.
  10. If knife does not come out clean, bake for an additional 5 minutes.
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