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A piece of cake on a black plate

Gluten-Free Pumpkin Cranberry Mascarpone Tier Cake

LaRena Fry
Pumpkin Cranberry Tier Cake Recipe filled with mascarpone and a diy cranberry sauce. European sized cake with a few slices. Quick and easy.
Prep Time 5 mins
Cook Time 5 mins
5 mins
Total Time 15 mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 248 kcal


  • Quarter Sheet Pan


Gluten-Free | Grain-Free Pumpkin Cake

  • 3 whole eggs
  • 1/2 cup pumpkin organic canned or homemade
  • 1/2 cup monk fruit sweetener
  • 1/4 cup coconut sugar
  • 1/4 cup pecan milk or water or coconut milk
  • 1 cup cassava flour
  • 1 tsp cinnamon
  • 1/4 tsp clove
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 tsp baking powder

Mascarpone Cranberry Filling

  • 1 8 oz 1 8 oz container Mascarpone
  • 2 tbsp maple syrup
  • 1/2 cup cranberry sauce See recipe for Refined Sugar-Free Cranberry Sauce on my blog

Cranberry Sauce Topping

  • 3 tbsp cranberry sauce See recipe for Refined Sugar-Free Cranberry Sauce on my blog
  • 1 lime zest of one lime


Gluten-Free | Grain-Free Pumpkin Cake

  • First, preheat oven 480.
  • Secondly, place a piece of parchment paper inside a quarter-sized sheet pan 9 X 13 inches and spray with coconut oil.
  • Thirdly, combine the eggs, pumpkin, monk fruit sugar, and coconut sugar until completely mixed.
  • Additionally, add milk to the egg mixture. Set aside.
  • Next, in a separate bowl combine flour, cinnamon, clove, ginger, nutmeg, baking powder, and baking soda and stir until thoroughly combined.
  • Finally, add the flour mixture a little at a time to the egg mixture.
  • Lastly, evenly spread into a baking pan lined with parchment paper that is sprinkled with sugar making sure it goes to the edges.
  • Bake for 5 – 6 minutes careful not to overcook it. Remove let sit 30 minutes. Once the cake has cooled cut into thirds.

Cranberry Mascarpone Filling

  • Allow Mascarpone to come to room temperature. Once at room temperature mix mascarpone and maple syrup until smooth.
  • Next blend in cranberry sauce. Use to fill a cake or fill Pumpkin Tier cake.

Cake Assembly

  • Start by placing the bottom third on a serving platter.
  • Place a third of the Mascarpone and Cranberry Filling on top of the cake.
  • Finally, place the second cake layer on top of the filling.
  • Followed by another third of the filling on the second layer cake.
  • At last, evenly spread the remaining third on top of the last tier.
  • Lastly, place the last piece of cake on top of the other two filled piece.

Cranberry Sauce Topping

  • First, combine the cranberry sauce.
  • Second, place a tablespoon of cranberry sauce one tablespoon on each end and one tablespoon in the middle.
  • Carefully spread over the top of the Marsacapone Filling.
  • Additionally, it can be decorated with lime zest.


Nutrition Facts
Servings 8.0
Amount Per Serving
Calories 248
% Daily Value *
Total Fat 15 g 24 %
Saturated Fat 8 g 38 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 105 mg 35 %
Sodium 129 mg 5 %
Potassium 48 mg 1 %
Total Carbohydrate 34 g 11 %
Dietary Fiber 3 g 14 %
Sugars 8 g  
Protein 5 g 9 %
Vitamin A 33 %
Vitamin C 2 %
Calcium 9 %
Iron 12 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Keyword Cake, Cassava Flour, Cassava Flour Recipe, Celiac Recipe, Celiac Recipes, Christmas Dessert, Coconut Sugar, Cranberry, Dairy Free, Dairy-Free Recipe, DIY Cranberry Sauce, Fall Recipes, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free, Gluten-Free Diet, Holiday Recipe, Mascarpone, Monk Fruit Sweetener, No Dairy, No Wheat, No Wheat No Problem, Pumpkin, Pumpkin Recipe, Pumpkin Spice, Refined Sugar Free, Thanksgiving Dessert, Winter Recipe