| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 30 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 30 min |
| Yield: | 8 servings |
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)
- 32 ounces part-skim ricotta
- 16 ounces mascarpone
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 small box (3.4 ounces) pumpkin spice instant pudding
- 1 cup whole milk
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
- Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan. Set aside.
- Combine the ricotta, 4 ounces of the mascarpone, sugar, vanilla and eggs in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the batter and spread so the top is completely white.
- Bake until a skewer inserted into the center of the cake comes out clean and the spice cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
- Combine the instant pudding, milk and the rest of the mascarpone in a stand mixer. Beat until thick and smooth. Spread the frosting evenly over the entire cake.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 805 |
| Total Fat | 40 g |
| Saturated Fat | 22 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 25 g |
| Cholesterol | 195 mg |
| Sodium | 719 mg |
| Serving Size | 1 of 8 servings |
| Calories | 805 |
| Total Fat | 40 g |
| Saturated Fat | 22 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 25 g |
| Cholesterol | 195 mg |
| Sodium | 719 mg |
Reviews
Your LOVE cakes are the best! Thanks again Val! ❤️
It sounds so odd adding ricotta cheese but I had to give it a try, I couldn’t find pumpkin pudding so I made my own, all I could say was omg it was delicious kind of reminded me of chocoflan.
If you all can’t find the pumpkin pie pudding…use a French vanilla one, before adding the milk you put in 1 to 2 teaspoons of pumpkin pie seasoning, like you use for your pie. The amount you use depends on how much you like the taste of the spice, for us 1 and a half teaspoons worked for us (love the spice) but play with it as just a pudding (I suggest before making the cake to serve at your holiday meal). Just to let you know, not all brands puddings are good. I even tried it with pre-made pudding in the cups and adding little by little until I got it right and then used the pre-made on just a spice cake….dang if that wasn’t good too! Play and experiment with your deserts….just remember to write down the measurements, etc. of your successes so you can make it the same way again!
Pumpkin spice pudding is on Amazon you can locate it there
Originally couldn’t find what to do with the pumpkin spice pudding and I couldn’t remember what she done with it on the show. Only to find out that on my phone you can’t see the entire recipe you have to go to the website. Silly me came out amazing thanks Valerie
My little Italian mommy made this last year and absolutely loved it. She couldn’t wait to make it again this year. We couldn’t find the pumpkin pudding mix but I’m going to substitute vanilla pudding and add a little bit of pumpkin spice to it. I’m sure it will be just fabulous!
Ugh…wasted my time…money …hard to find ingredients…sorry Val it was a fail…threw it out
This love cake looked good when Valerie made it but it bombed big time – could not find the pumpkin spice pudding anywhere – ended up ordering online – no flavor just yech – ended up tossing in garbage after a few days of no one wanted to eat
Was very excited to make this cake for Thanksgiving. Could not find pumpkin spice pudding anywhere and finally had to order it from Amazon. The cake turned out perfect… except for the taste. Very bland. Very disappointing. The cake is very heavy, but unfortunately not to tasty. Disappointing
Seriously disappointing. Bland cake, the frosting is gross, it does not add anything, it takes away from the cake and cheesecake layers. If made again would make with a salted Carmel buttercream, but honestly there are other cakes that are so much more worth the time and cost of this one.