Marbled Pumpkin Bundt Cake

How gorgeous is this Bundt cake? And those flavors - warm, cinnamon-spiked pumpkin cake, marbled with melted semisweet chocolate. Each bite is pure culinary heaven.

And pretty healthy too: What?! Bundt cake can't be healthy, right? Wrong! Check out the ingredient list: there are just 3 tablespoons of oil in the entire cake batter. Yes, I swirled the batter with melted chocolate, but dark chocolate is a powerful antioxidant (as is pumpkin!). And, there's just enough chocolate to add decadence without busting calories and fat.

When to serve? I made this cake for dessert tonight, but I plan to offer it up for breakfast and midday snacking too!

Leftovers? Store leftover cake in an airtight container, at room temperature, for up to 3 days. You can store the cake in the refrigerator, and it will last up to 5 days, just note that the cake becomes slightly more dense. Nothing else changes, it's just not as light as the day you baked it.

Marbled Pumpkin Bundt Cake

Cooking spray
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
15-ounce can pumpkin puree (not pie filling)
1/2 cup milk (I used 2%)
3 tablespoons plus 1 teaspoon vegetable oil, divided
1 large egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 tablespoon cocoa powder
1 tablespoon powdered sugar (for serving)

Preheat the oven to 350 degrees. Coat a Bundt pan with cooking spray.
In a large bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt. Mix well and set aside.
In a separate bowl, whisk together the pumpkin, milk, 3 tablespoons of the oil, egg, and vanilla.
Add the pumpkin mixture to the flour mixture and mix until just blended (don't overmix).
Spoon one third of the batter into the bottom of the Bundt pan. Spread out in an even layer (using an offset spatula makes this process easy).
Melt the chocolate chips in a small bowl in the microwave, checking and stirring every 20 seconds (you can also melt the chocolate in a small bowl set over a small saucepan of simmering water). When the chocolate is melted, whisk in the cocoa and remaining teaspoon of oil. Stir until blended and smooth.
Spoon half of the chocolate over the pumpkin batter in the pan.
Spread out in an even layer (again, use that offset spatula!).
Repeat layers: one third of the pumpkin mixture and then the remaining chocolate.
Top with the remaining pumpkin mixture and spread out in an even layer.
Bake for 25 to 30 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool on a rack for at least 10 minutes before inverting.
Sift powdered sugar over top just before serving!

Serves 8-10 (or 4 in my house!!!)