Pumpkin Everything Cake (Spicecake, Cheesecake, and Pumpkin Pie Pudding Frosting)
This is a pumpkin cake I will be making every year. It combines spice cake, cheesecake, and pumpkin pudding all into one delectable dessert.
Recipe adapted from Food Network
Ingredients:
One 16.5-ounce box spice cake mix (plus ingredients called for on the box)
32 ounces part-skim ricotta
4 ounces mascarpone
8 ounces reduced fat cream cheese
1/3 cup truvia or ¾ cup granulated sugar
1 teaspoon vanilla extract
4 eggs
1 small box (3.4 ounce) pumpkin spice pudding
1 cup fat free milk
Directions:
- 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 cream cheese in a stand mixer. Beat until thick and smooth. Spread the frosting evenly over the entire cake.
- Store in the refrigerator until ready to serve!
