Pumpkin Love Cake Recipe

This creamy Pumpkin Love Cake is made with spice cake mix, part-skim ricotta, mascarpone, pumpkin spice pudding, and vanilla. The result is a wonderfully moist and rich dessert with a unique layered texture. It’s perfect for a cozy fall gathering and makes enough for 8 generous servings.

Pumpkin Love Cake Ingredients

• Unsalted butter or cooking spray, for the baking pan
• One 16.5-ounce box spice cake mix (plus ingredients called for on the box, such as eggs, oil, and water)
• 32 ounces part-skim ricotta
• 16 ounces mascarpone, divided
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 small box (3.4 ounces) pumpkin spice instant pudding mix
• 1 cup whole milk

How To Make Pumpkin Love Cake

1. Prepare the pan and oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-by-13-inch baking pan to prevent the cake from sticking.
2. Make the cake batter: In a large bowl, prepare the spice cake batter according to the package directions. Pour the batter evenly into the prepared pan and set it aside.
3. Mix the cheese filling: In the bowl of a stand mixer with the paddle attachment, combine the ricotta, 4 ounces of the mascarpone, sugar, vanilla, and eggs. Beat the mixture until it is completely smooth.
4. Layer and bake the cake: Gently scoop the cheese filling on top of the cake batter. Carefully spread it to cover the batter completely, creating a white top layer. Bake for 50 to 60 minutes. The cake is done when a skewer inserted into the center comes out clean and the spice cake layer has risen to the top.
5. Cool the cake: Let the cake cool completely in the pan on a wire cooling rack. This is a crucial step before frosting.
6. Make the frosting and finish: In a stand mixer, combine the instant pudding mix, milk, and the remaining 12 ounces of mascarpone. Beat until the frosting is thick and smooth. Spread it evenly over the cooled cake.

Recipe Tips

• Use Room Temperature Ingredients: For the smoothest possible cheese filling, make sure your ricotta, mascarpone, and eggs are at room temperature. This helps them combine easily without any lumps.
• Spread the Filling Gently: Be very gentle when you scoop and spread the ricotta filling over the cake batter. This helps keep the layers separate so the cake batter can rise through the filling during baking.
• Don’t Guess on Doneness: The visual cue for this cake is key. You’ll know it’s ready when the bottom spice cake layer has puffed up and risen to the top, surrounding the cheese filling. A clean skewer test confirms it’s cooked through.
• Cool Completely Before Frosting: It is essential that the cake is completely cool before you add the frosting. If the cake is even slightly warm, the mascarpone-based frosting will melt and become runny.

What To Serve Pumpkin Love Cake

This Pumpkin Love Cake is rich and satisfying all on its own. It pairs beautifully with a hot cup of black coffee or a spiced chai latte to balance its sweetness. For a more decadent dessert, serve a slice with a dollop of whipped cream and a light dusting of cinnamon. A scoop of vanilla bean ice cream or a drizzle of caramel sauce also makes a wonderful addition.

How To Store Pumpkin Love Cake Leftovers

• Refrigerate: Due to the dairy in the filling and frosting, this cake must be stored in the refrigerator. Place leftovers in an airtight container or cover the pan tightly with plastic wrap. It will stay fresh for up to 4 days.
• Freeze: You can freeze this cake for longer storage. For best results, freeze individual slices on a baking sheet until firm, then wrap each slice in plastic wrap and place them in a freezer-safe bag. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Pumpkin Love Cake Nutrition Facts

• Calories: 485 kcal
• Total Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 135mg
• Sodium: 450mg
• Total Carbohydrate: 52g
• Sugars: 38g
• Protein: 13g

Frequently Asked Questions

• Why did my cake layers not separate? The magic of this cake is how the spice cake batter bakes up and around the denser cheese filling. If your layers didn’t separate, the cheese filling might have been too thick or not spread gently enough. Don’t worry, it will still taste delicious!
• Can I use full-fat ricotta cheese? Yes, you can absolutely use full-fat ricotta. It will make the filling even richer and creamier. The texture will be slightly denser but just as tasty.
• What can I use if I can’t find pumpkin spice pudding mix? If you can’t find pumpkin spice instant pudding, you can use a box of vanilla instant pudding instead. To get that classic fall flavor, simply add 1 teaspoon of pumpkin pie spice to the pudding mix before beating it with the milk and mascarpone.
• Is this cake good to make ahead of time? Yes, this is a perfect make-ahead dessert! You can bake and frost the cake a day in advance. Storing it in the refrigerator overnight allows the flavors to meld together, making it even more delicious.

Try More Recipes:

• Pecan Pumpkin Crunch Recipe
• Spiced Pumpkin Bundt Cake With Citrus Glaze Recipe
• Pumpkin Tiramisu Recipe