Pumpkin Tiramisu Cake

---

PREP TIME: 20 MIN

BAKE TIME: 45 MIN

TOTAL TIME: 65 MIN

---

Super simple and so delicious and screams Fall!

Ingredients

Pumpkin Cake

• 1 Cup Vegetable Oil
• 1 1/2 Cup Granulated Sugar
• 1/2 Light Brown Sugar
• 1 15oz Can Pumpkin Puree
• 4 Large Eggs
• 1 Tbsp Vanilla Extract
• 2 Cup + 2 Tbsp All Purpose Flour
• 2 Tsp Baking Powder
• 2 Tsp Cinnamon
• 2 Tsp Pumpkin Spice
• 1/2 Tsp Baking Soda
• 1/2 Tsp Salt
• Store Bought Caramel Sauce(I like Smuckers)

Caramel Espresso

4oz Strong Espresso

1 Tbsp Caramel Syrup

Cinnamon Cocoa Dusting

1 Tbsp Dutch Cocoa Powder

1/2 Tbsp Cinnamon

Whipped Mascarpone

6oz Marcarpone

1 1/4 Cups Heavy Whipping Cream

1/3 Cup + 1 Tbsp Granulated Sugar

1 Tsp Vanilla

Instructions

1. Prepare a 9" Square Cake Pan with non stick spray and parchment paper.
2. Make sure all the wet ingredients are room temp.
3. Preheat oven to 350F
4. Begin the cake batter by adding all of your wet ingredients into a bowl that includes the oil, sugars, pumpkin puree, eggs and vanilla. Mix until combined.
5. Sift the dry ingredients and add to the wet ingredients.
6. Mix until combined but do not over mix.
7. Pour onto prepared pan.
8. Bake for 40-45 mins or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool completely.
10. Once the cake has cooled poke holes all over the cake with a fork. Mix the espresso and caramel syrup and mix until combined.
11. Pour evenly over the cake.
12. On a separate bowl with a hand mixer on low speed whisk the mascarpone, heavy whipping cream, sugar and vanilla on low speed until its combined and beginning soft peaks. Once you have soft peaks bump the speed to high and beat until creamy and have stiff peaks.
13. Spread the whipped mascarpone over the cake.
14. Pour caramel and spread evenly over the cake.
15. Mix the cocoa powder and cinnamon and evenly dust the top of the cake.
16. Cut cake into 9 pieces.
17. Enjoy!

TIPS

Make sure all the ingredients are room temp so that the batter and buttercream comes together smoothly. Refrigerate left overs for 3-5 days covered.
1. Share your pics with me on social media! #sweetmelibakery