Pumpkin Fudge Swirl Bundt With Cranberries (Vegan)

• 2 cups light brown sugar
• 1 34 cups vegetable oil
• 1 (15 ounce) canunsweetened pumpkin puree
• 2 12 teaspoons vanilla extract
• 3 cups flour
• 2 teaspoons baking soda
• 14 teaspoon salt
• 3 teaspoons cinnamon
• 12 teaspoon nutmeg
• 12 teaspoon vinegar
• 34 cup dried sweetened cranberries
• 2 tablespoons unsweetened cocoa powder
• 4 tablespoons sugar
• 2 tablespoons flour
• 14 cup water
• 12 teaspoon vanilla extract

1. Preheat oven to 350 degrees.
2. Grease and flour a 12-cup bundt pan.
3. Mix together the vegetable oil, pumpkin, vanilla, and vinegar.
4. In a separate bowl, mix together the brown sugar, flour, baking soda, salt, cinnamon, and nutmeg.
5. Fold the pumpkin mixture into the dry ingredients.
6. Mix until combined.
7. Pour half of the pumpkin cake batter into the bundt pan.
8. Sprinkle the cranberries over the cake batter.
9. Mix the cocoa powder, sugar, and flour.
10. Then add in the water and vanilla and stir until smooth.
11. Pour the chocolate fudge mixture over the cranberries.
12. If desired, place a knife through the cake to marble it.
13. Pour the rest of the pumpkin cake batter over the chocolate layer.
14. Bake for about 50 minutes, or until a toothpick comes out clean.
15. Optional: After the cake cools, make a glaze by combining confectioner's sugar, brown sugar, cinnamon, and a little bit of water and/or maple syrup.

light brown sugar, vegetable oil, pumpkin puree, vanilla, flour, baking soda, salt, cinnamon, nutmeg, vinegar, cranberries, cocoa, sugar, flour, water, vanilla

Taken from www.food.com/recipe/pumpkin-fudge-swirl-bundt-with-cranberries-vegan-488726 (may not work)