Pumpkin Spice Tiramisu Cake

Pumpkin spice cake meets classic tiramisu in this creamy, coffee-soaked fall dessert. Layers of soft Pumpkin Spice Cake are soaked with cold espresso and coffee flavored liquor, then layered with a lightly sweetened mascarpone cream and finished with a dusting of cocoa powder.

What You Need

For the Cake

  • 1 Pumpkin Spice Cake Mix
  • 1 cup pumpkin pure
  • 4 tbsp unsalted butter, melted
  • 1 tbsp vanilla extract
  • 3 large eggs

For the Mascarpone Cream

  • 8 oz mascarpone cheese
  • 1 1/2 cups whipping cream
  • 1/3 cup allulose

For the Espresso Soak

  • 1 cup cold espresso
  • 1 tbsp Kahlúa or dark rum

For the Top

  • Cocoa powder, for dusting

Bake This Way

  1. Prepare the Pumpkin Spice Cake Mix according to the package directions.
  2. Divide the batter evenly between two square baking pans and bake according to the package directions, adjusting the baking time as needed for the thinner layers.
  3. While the cakes are baking, prepare the mascarpone cream. Whip the whipping cream and allulose until soft peaks form. Add the mascarpone and fold it until combined. Set aside.
  4. Combine the cold espresso and Kahlúa.
  5. Allow the cakes to cool before assembling.
  6. Place one cake layer in your serving dish (or leave it in the baking pan if you prefer). Slowly pour 1/2 cup of the espresso mixture evenly over the cake, allowing it to soak in.
  7. Spread half of the mascarpone cream evenly over the first layer.
  8. Place the second cake layer on top and pour the remaining 1/2 cup of espresso mixture over the cake.
  9. Spread the remaining mascarpone cream over the top.
  10. Finish with a generous dusting of cocoa powder.
  11. Refrigerate for at least 3 hours or overnight. It should be chilled to set.
  12. Slice, serve and enjoy!
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