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Marscapone Frosted Pumpkin Cake

A pumpkin infused cake with pumpkin filling and frosted with chocolate marscapone.

Ingredients

  • 1 box yellow or white cake mix
  • 3 Eggs
  • 1/4 cup canola oil
  • 3 tablespoons pumpkin puree

Filling

  • 8 ounces cream cheese
  • 1/4 cup pumpkin puree
  • 2 cup Confectioners Sugar

Frosting

  • 16 ounces mascarpone
  • 4 Tablespoons unsalted butter
  • 2 cup powdered sugar
  • 6 Tablespoons cocoa powder
  • 4 Tablespoons milk
  • 1 teaspoon 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.
  • Serve and enjoy!

Notes

If 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.