Chocolate and pumpkin lovers are sure to enjoy the deep and delicious chocolate flavour in our Pumpkin Spice-Marble Pound Cake. This easy-to-make chocolate pumpkin loaf is the perfect complement to a hot cup of coffee or tea.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, melted, cooled
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How do I make it ?
Prepare cake batter as directed on package. Add pumpkin and dry pudding mix; beat 2 min.
Pour half the batter into medium bowl; stir in chocolate.
Spoon batters alternately into 2 greased and floured 9x5-inch loaf pans; swirl gently with knife.
Bake 35 to 38 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife; invert onto wire racks. Gently remove pans; cool cakes completely.
Kraft Kitchen Tips!
How to Store
Wrap cooled loaves tightly. Store up to 3 days at room temperature, or up to 3 months in freezer before serving.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 2 g
Cholesterol 25 mg
Sodium 200 mg
Carbohydrate 23 g
Fibre 1 g
Sugars 14 g
Protein 2 g
2 loaves or 24 servings, 1/12 cake (53 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.