Orange Pomegranate Pumpkin Spice Cake - cooking recipe

Ingredients

1/2 cup butter, at room temperature
1 cup pumpkin puree
1 (18.25 oz) box yellow cake mix
3 None large eggs
1/3 cup pomegranate juice
1 None large orange, zested and juiced
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 1/2 cups heavy cream
6 oz white chocolate, chopped
12 oz mascarone cheese
None None canned mandarin oranges, pomegranate seeds and white chocolate curls, for garnish
1/4 cup seedless raspberry preserves, warmed

Preparation

Preheat oven to 350\u00b0F. Lightly grease 3 - 9 inch cake pans.
Cream butter and pumpkin for 1 min, or until smooth. Add cake mix, eggs, pomegranate juice, 1/3 cup orange juice, 1 tbsp orange zest and spices. Beat until light and fluffy. Distribute between prepared pans and bake for 18 mins, or until a skewer inserted in the center comes out clean. Let cool in pans for 10 mins then transfer to wire racks to cool completely.
Meanwhile, in a small saucepan, bring heavy cream just to a boil. Remove from heat and add chocolate. Let cool for 5 mins. Add 1/2 tbsp orange zest and whisk until smooth. Cover surface directly with plastic wrap and chill for 1 hour, or until cool. Whisk in mascarpone and chill for 4 hours.
To assemble cake, whip mascarpone mixture until slightly thickened. Spread 1/3 over each cake layer then stack layers together. Garnish with mandarin oranges, pomegranate seeds and chocolate curls. Drizzle preserves over top.