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Pumpkin Mascarpone Bundt Cake

Updated: Jan 27, 2021

With Silky Caramel Glaze

Step-by-Step Instructions:

Step 1: Preheat your oven to 170 degrees celsius, or 350 degrees fahrenheit.

Note: My oven runs cool, so I usually do 180 degrees celsius.

Step 2: Grease a bundt pan with cooking spray or butter and lightly flour.

Step 3: Mix together your dry team in a medium-sized bowl, with a whisk.

Ingredients for Dry Team:

  • 2 cups AP or 00 flour (280 g)

  • ⅓ cup Almond flour (50 g)

  • 1 ½ teaspoons of baking powder

  • 1 ½ teaspoons of baking soda

  • 1 Tablespoon of ground cinnamon

  • ½ teaspoon of ground cardamom

  • ½ teaspoon of ground cloves

  • ¼ teaspoon of salt

Step 4: Whisk thoroughly and set aside.

Step 5: In a large bowl, whisk the wet team together until smooth.

Ingredients for Wet Team:

  • 1 cup white sugar (200 g)

  • ½ cup brown sugar (50 g)

  • ½ cup salted butter (125 g)

Not melted, but melty-soft (about 25 seconds in the microwave will do it)

  • 2 eggs, at room temperature

  • ½ cup mascarpone

Note: You can substitute for sour cream or thick Greek yogurt (like Fage), but I find the best taste and consistency comes from using mascarpone.

  • 2 cups pumpkin puree (15 ounces or 450 g, 1 can)

  • 3 teaspoons DiSaronno Amaretto Liquor (Can be substituted for Almond Extract or even Vanilla Extract)

Step 6: Add the Dry Team to the Wet Team and mix with whisk until combined and no more flour shows. Try to avoid over-mixing.

Step 7: Pour the thick batter into the bundt pan using a rubber spatula, and smooth all over.

Step 8: Pop the pan into the oven and bake for 50-60 minutes, depending on your oven, and check a toothpick or knife tip in the center of cake for doneness: if it comes out clean, you’re good to go.

Step 9: Let the cake cool in the bundt pan for 10-15 minutes, then loosen the sides with a knife, invert the cake, and finish cooling on a wire rack.

Step 10: Prepare the glaze by bringing the following ingredients to a slow boil on medium heat:


  • ½ cup or 125 g salted butter

  • 1 cup or 225 ml heavy whipping cream

  • 1 ¼ cups or 125 g brown sugar

Step 11: Let simmer for 2-3 minutes and then remove from heat.

Step 12: Sift 2 cups (220 g) powdered sugar into brown sugar mixture and whisk well.

Step 13: Add 2 tablespoons of vanilla extract or Amaretto liqueur and whisk thoroughly.

Note: The glaze should be pourable. If it seems too runny, add a spoonful of cornstarch - it will continue to thicken as it cools! So, if it is too thick, add milk by teaspoonfuls until it reaches your desired consistency. This glaze is really deceptive, because it always seems runny to me, but once I pour it on the cake, it solidifies nicely.

Step 14: Pour the glaze all the way over the now cool bundt cake and decorate with candied flowers, or however you would like to.

I hope you enjoy this pumpkin-y masterpiece!

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