Orange Pomegranate Pumpkin Spice Cake – a delicious recipe with butter, pumpkin puru00e9e, yellow cake, eggs, pomegranate juice, orange. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
g
Fat
34
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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