Pumpkin Marble Cake

By Katherine Simpson, Applications Chef, Dawn Foods

Pumpkin Marble Cake


  • R&H® RichCreme® Cake Base 10 lbs
  • Dawn® Exceptional Extra-Rich Flavor White
  • Buttercreme Style Icing 10 lbs
  • SelectCaramel Glossy To garnish
  • Bread Flour .5 lbs (8 oz)
  • Cinnamon .15 lbs (2.5 oz)
  • Nutmeg ¼ oz
  • Clove ¼ oz
  • Ginger ¼ oz
  • Allspice ¼ oz
  • Pumpkin 1 lb
  • White Chocolate 1.5 lbs
  • Pecans To garnish


Prepare 5 lbs R&H® RichCreme® Cake Base according to bag directions.

For Pumpkin Creme Cake, combine 5 lbs R&H® RichCreme® Cake Base, bread flour, cinnamon, nutmeg, clove, ginger and allspice. Add pumpkin to oil and prepare according to bag directions.

Scale 1.5 lbs of each batter into 8” baking pans. Gently swirl the batters together using a spatula before baking.

Bake at 350°F for 50-60 minutes. Cool.

For White Chocolate Buttercreme, melt white chocolate and cool to room temperature. Fold white chocolate into Dawn® Exceptional White Buttercreme Style Icing.

Levelthe top of each cake and ice with White Chocolate Buttercreme.

Finish with pecans and Select ™ Caramel Glossy.


Yields: 6 Cakes