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Marscapone Frosted Pumpkin Cake

A super moist cake from the pumpkin puree topped with a super rich marscapone chocolate frosting.
Course Dessert
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 people
Author Feed Your Soul Too

Ingredients

Cake

  • 1 Box Yellow Cake Mix
  • 3 Whole Large Eggs
  • 1/4 Cup Canola Oil
  • 3 tbsp pumpkin Puree

Filling

  • 8 Ounces Cream Cheese softened
  • 4 Cup Pumpkin Puree
  • 2 Cups Powdered Sugar

Frosting

  • 16 Ounces Marsapone Cheese
  • 2 Cups Powdered Sugar
  • 4 tbsp Unsalted Butter
  • 6 tbsp Cocoa Powder
  • 4 tbsp Milk
  • 1 tsp Vanilla Extract

Instructions

  • Make the cake according to the box directions adding the pumpkin puree.
    Let the cakes cool completely.
    Put in the fridge to chill some more.
    Filling:
    In a stand mixer, add softened cream cheese, pumpkin puree and the confectioners sugar.
    Mix until all the ingredients are combined.
    Take the cakes out of the fridge. Top the 1st layer with the pumpkin cream cheese filling.
    Marscapone Frosting:
    In a stand mixer, combine the marscapone and butter and mix well.
    Add half the powdered sugar and cocoa powder and mix well.
    Add the second half of the powders and continuing mixing.
    Finish by adding the milk and vanilla extract.
    Frost the cake with an offset spatula.
    SerIf more milk is needed, add a little at a time to get the right consistency.
    For the filling, you may need to add more confectioners sugar to balance the added moisture of the pumpkin puree.
    Serve and enjoy!
    A pumpkin infused cake with pumpkin filling and frosted with chocolate marscapone.