This is a rich and tender Bundt cake that uses a whole can of pumpkin purée. A big bowl of pumpkin batter is split in two, one half flavored with a heavy shower of cocoa powder, the rest left bright orange and spiked with a bit of cinnamon. The end result is a cake so beautiful and lofty, it’s hard to imagine it was made entirely by hand, no mixer needed. Marble cakes are an eternal surprise, each slice yielding a new pattern, and the dramatic tiger stripes on this one are a sight to behold. This is just the thing to make for a crowd, or a lazy weekend when you know you’ll be stuck indoors. The cake keeps well at room temperature for a few days under a cake dome or inverted salad bowl.