Save Recipe Print
Pumpkin Love Cake
Total:
2 hr 15 min
Active:
30 min
Yield:
8 servings
Level:
Easy
Total:
2 hr 15 min
Active:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.

Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan. Set aside.

Combine the ricotta, 4 ounces of the mascarpone, sugar, vanilla and eggs in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the batter and spread so the top is completely white.

Bake until a skewer inserted into the center of the cake comes out clean and the spice cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.

Combine the instant pudding, milk and the rest of the mascarpone in a stand mixer. Beat until thick and smooth. Spread the frosting evenly over the entire cake.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories