I love anything pumpkin, but sometimes the standard pumpkin spice flavors get boring. This Italian influenced cake uses pumpkin differently, and is one of my all time favorite recipes. The rosemary and olive oil give it a savory edge, and it is incredibly light and fluffy and not too sweet. The mascarpone cream is the perfect pairing and adds a bit of richness. I love this cake as a unique alternative to pumpkin pie for the holidays.
This recipe can be made as a layer cake with the mascarpone cream, or as a simple bundt cake. The bundt can be left plain or topped with an orange glaze and salted pumpkin seeds for crunch and flavor. You can also serve the bundt cake with some of the mascarpone cream or whipped cream on the side.
These cakes are best made and assembled the day they are served, if possible. If you do need to make it a day in advance, refrigerate the layer cake, but leave the bundt at room temperature.
