Loading Video...
Recipe courtesy of Valerie Bertinelli

Pumpkin Love Cake

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 2 hr 15 min (includes cooling time)
  • Active: 30 min
  • Yield: 8 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
  2. Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan. Set aside.
  3. 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.
  4. 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.
  5. 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.
Damaris Phillips

Carrot Cake Bars

25m Easy 98%
CLASS
8m Easy 99%
CLASS
Emily Weinberger

Cake Pops

22m Easy 97%
CLASS
52m Intermediate 98%
CLASS
14m Easy 99%
CLASS
Damaris Phillips

Coconut Cake

26m Easy 100%
CLASS
Sarah Holden

Flag Cake

57m Easy 96%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages