Recipe: Marble Pumpkin Cake

Marble Pumpkin Cake
Yield: 12 servings

2/3 cup canned solid pack pumpkin
2 teaspoons ground cinnamon
1 package (18.25 ounce) yellow cake mix
4 eggs
3/4 cup sour cream
1/4 cup granulated sugar
1/2 cup oil, preferably canola

Glaze:
1/3 cup sour cream
4 teaspoons butter or margarine, at room temperature
1/8 teaspoon cinnamon
3/4 cup confectioners sugar
4 teaspoons milk
candy pumpkins, optional

Preheat oven to 375 F.
Butter 10 cup bundt pan.
Combine pumpkin with cinnamon; set aside.
In bowl with mixer at low speed beat cake mix, eggs, sour cream,
granulated sugar, oil and 1/4 cup water until combined.
Increase speed to high; beat until smooth, about 2 minutes.
Stir 1 cup batter into pumpkin mixture.
Spoon half of remaining plain batter into bundt pan.
Top with pumpkin batter.
Spoon remaining plain batter over.
With knife lightly swirl batters together.
Bake 40-45 minutes or until toothpick inserted into center comes out clean.
Cool in pan on rack 20 minutes.
Remove from pan; cool completely on rack.

Glaze:
Beat butter, sour cream, cinnamon and confectioners sugar until combined.
Beat in enough milk until pourable.
Place cake on serving platter; spoon glaze over.
Garnish with candy pumpkins

Note:
You can bake, wrap and freeze this cake, unglazed, for a month before serving.