Orange Pomegranate Pumpkin Spice Cake Recipe

Name: Orange Pomegranate Pumpkin Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, at room temperature; 1 cup pumpkin puree; 1 (18.25 oz) box yellow cake mix; 3 None large eggs; 1/3 cup pomegranate juice; 1 None large orange, zested and juiced; 1/2 tsp ground cinnamon; 1/4 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 tsp ground allspice; 1 1/2 cups heavy cream; 6 oz white chocolate, chopped; 12 oz mascarone cheese; None None canned mandarin oranges, pomegranate seeds and white chocolate curls, for garnish; 1/4 cup seedless raspberry preserves, warmed

Servings: persons

1/2 cup butter, at room temperature
1 cup pumpkin puree
1 (18.25 oz) box yellow cake mix
3 None large eggs
1/3 cup pomegranate juice
1 None large orange, zested and juiced
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 1/2 cups heavy cream
6 oz white chocolate, chopped
12 oz mascarone cheese
None None canned mandarin oranges, pomegranate seeds and white chocolate curls, for garnish
1/4 cup seedless raspberry preserves, warmed

1
Preheat oven to 350u00b0F. Lightly grease 3 - 9 inch cake pans.
2
Cream butter and pumpkin for 1 min, or until smooth. Add cake mix, eggs, pomegranate juice, 1/3 cup orange juice, 1 tbsp orange zest and spices. Beat until light and fluffy. Distribute between prepared pans and bake for 18 mins, or until a skewer inserted in the center comes out clean. Let cool in pans for 10 mins then transfer to wire racks to cool completely.
3
Meanwhile, in a small saucepan, bring heavy cream just to a boil. Remove from heat and add chocolate. Let cool for 5 mins. Add 1/2 tbsp orange zest and whisk until smooth. Cover surface directly with plastic wrap and chill for 1 hour, or until cool. Whisk in mascarpone and chill for 4 hours.
4
To assemble cake, whip mascarpone mixture until slightly thickened. Spread 1/3 over each cake layer then stack layers together. Garnish with mandarin oranges, pomegranate seeds and chocolate curls. Drizzle preserves over top.

1206

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup butter, at room temperature, 1 cup pumpkin puree, 1 (18.25 oz) box yellow cake mix, 3 None large eggs, and more.

Yes, Orange Pomegranate Pumpkin Spice Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange Pomegranate Pumpkin Spice Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions