• 14 Ratings
Source: Better Homes and Gardens
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Pumpkin Tiramisu Cake

Ingredients

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Directions

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  • Let eggs stand at room temperature for 30 minutes. Lightly grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper; grease the paper. Set pan aside. In a small bowl stir together flour, cinnamon, baking powder, ginger, salt, and nutmeg; set aside.

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  • Preheat oven to 375°F. In a large mixing bowl beat eggs with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add sugar, beating on medium speed until light and fluffy. Stir in pumpkin and lemon juice. Add flour mixture; beat on low speed just until combined. Pour batter into the prepared pan, spreading evenly. Sprinkle evenly with nuts.

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Instructions Checklist
Instructions Checklist
  • Bake about 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Remove waxed paper. Cool completely.

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  • To assemble, cut cake crosswise into thirds. Place one of the cake layers, nut side up, on a serving plate (if any of the nuts fall off when inverting cake layers, sprinkle them over the cake layers when assembling). Drizzle one-third of the Coffee Syrup over cake layer. Spread evenly with 3/4 cup Maple-Mascarpone Cream. Repeat layers. Top with remaining cake layer and drizzle with remaining Coffee Syrup. Frost top and sides of cake with remaining Maple Mascarpone Cream.

Instructions Checklist
Instructions Checklist
  • Cover and chill cake for 2 to 24 hours. If desired, garnish top of cake with additional chopped hazelnuts and grated bittersweet chocolate.

TO MAKE AHEAD:

Prepare cake as directed through Step 4. After cutting the cake into thirds, stack cake pieces in an airtight container with a double layer of waxed paper between layers; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw cake pieces, if frozen. Continue to assemble as directed in Step 4.

Nutrition Facts (Pumpkin Tiramisu Cake)

467 calories; 32 g total fat; 15 g saturated fat; 2 g polyunsaturated fat; 12 g monounsaturated fat; 132 mg cholesterol; 173 mg sodium. 217 mg potassium; 42 g carbohydrates; 2 g fiber; 31 g sugar; 9 g protein; 0 g trans fatty acid; 2672 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 2 mg iron;

Coffee Syrup

Ingredients

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Directions

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  • In a small saucepan combine sugar, water, and coffee powder. Bring to boiling over medium heat, stirring to dissolve sugar. Boil gently for 1 minute. Remove from heat. Stir in amaretto and hazelnut liqueur.

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Maple-Mascarpone Cream

Ingredients

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Directions

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  • In a large mixing bowl beat whipping cream, mascarpone cheese, and maple syrup with an electric mixer on medium to high speed until soft peaks form (tips curl).

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Reviews

14 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1