Orange Pomegranate Pumpkin Spice Cake

• 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

1. Preheat oven to 350u0b0F. Lightly grease 3 - 9 inch cake pans.
2. 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.
3. 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.
4. 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.

butter, pumpkin puruee, yellow cake, eggs, pomegranate juice, orange, ground cinnamon, ground ginger, ground nutmeg, ground allspice, heavy cream, white chocolate, mascarone cheese, mandarin oranges, seedless raspberry preserves

Taken from recipes-plus.com/api/v2.0/recipes/31652 (may not work)