Pumpkin Tiramisu Bundt Cake: A Fall Dessert Fusion

Fall is the season of warm spices, cozy sweaters, and, of course, pumpkin! While pumpkin pie is a classic, why not elevate your autumn baking with a show-stopping **Pumpkin Tiramisu Bundt Cake**? This recipe combines the comforting flavors of pumpkin spice with the rich, coffee-infused elegance of tiramisu, all in a beautiful bundt cake presentation. Get ready to impress your family and friends with this unforgettable dessert!

## Why This Recipe Works

This Pumpkin Tiramisu Bundt Cake is more than just a pretty cake; it’s a symphony of flavors and textures. Here’s why it works so well:

* **Pumpkin Spice Infusion:** The cake itself is moist and tender, thanks to the addition of pumpkin puree and a blend of warm spices like cinnamon, nutmeg, and ginger.
* **Coffee-Soaked Goodness:** Just like a traditional tiramisu, this cake is soaked in a coffee mixture, adding depth and a touch of bitterness that balances the sweetness.
* **Creamy Mascarpone Filling:** A luscious mascarpone filling, lightly sweetened and flavored with vanilla, adds a creamy richness that complements the cake and coffee flavors.
* **Dusting of Cocoa:** A final dusting of cocoa powder provides a visual contrast and a hint of chocolate, tying all the flavors together.
* **Bundt Cake Presentation:** Using a bundt pan not only creates a stunning visual effect but also ensures even baking and a beautiful crust.

## Ingredients You’ll Need

Before you begin, gather these ingredients. It’s always a good idea to measure everything out beforehand to ensure a smooth baking process.

### For the Pumpkin Bundt Cake:

* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground ginger
* 1/2 teaspoon salt
* 1 1/2 cups granulated sugar
* 1 cup packed brown sugar
* 1 cup vegetable oil
* 4 large eggs
* 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
* 1 teaspoon vanilla extract
* 1 cup buttermilk

### For the Coffee Soak:

* 1 cup strong brewed coffee, cooled
* 2 tablespoons coffee liqueur (optional, but recommended for added flavor)
* 2 tablespoons granulated sugar

### For the Mascarpone Filling:

* 16 ounces mascarpone cheese, softened
* 1 cup heavy cream
* 1/2 cup powdered sugar
* 1 teaspoon vanilla extract

### For Dusting:

* Cocoa powder, for dusting

## Equipment Needed

* Bundt pan (10-12 cup capacity)
* Mixing bowls
* Electric mixer (stand mixer or hand mixer)
* Measuring cups and spoons
* Spatula
* Wire rack
* Small saucepan
* Fork or toothpick
* Sifter or fine-mesh sieve

## Step-by-Step Instructions

Follow these detailed instructions to create your own magnificent Pumpkin Tiramisu Bundt Cake:

### Part 1: Making the Pumpkin Bundt Cake

1. **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Grease and flour your bundt pan thoroughly. Make sure to get into all the nooks and crannies to prevent the cake from sticking. Alternatively, you can use baking spray with flour.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. This ensures that the spices are evenly distributed throughout the cake.
3. **Cream Sugars and Oil:** In a separate large mixing bowl, cream together the granulated sugar, brown sugar, and vegetable oil until well combined. This step is important for creating a moist and tender cake.
4. **Add Eggs:** Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
5. **Incorporate Pumpkin:** Add the pumpkin puree and mix until just combined. Do not overmix at this stage.
6. **Alternate Dry and Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Overmixing can lead to a tough cake.
7. **Pour into Bundt Pan:** Pour the batter into the prepared bundt pan, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.
8. **Bake:** Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 50 minutes.
9. **Cool in Pan:** Let the cake cool in the bundt pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking while it’s still warm and fragile.

### Part 2: Preparing the Coffee Soak

1. **Combine Ingredients:** In a small saucepan, combine the brewed coffee, coffee liqueur (if using), and granulated sugar.
2. **Heat and Dissolve:** Heat the mixture over medium heat, stirring until the sugar is completely dissolved.
3. **Cool:** Remove from heat and let the coffee soak cool completely before using.

### Part 3: Making the Mascarpone Filling

1. **Beat Mascarpone:** In a large mixing bowl, beat the softened mascarpone cheese until smooth and creamy. Ensure the mascarpone is softened to avoid lumps in the filling.
2. **Whip Cream:** In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip, or you’ll end up with butter.
3. **Combine:** Gently fold the whipped cream into the mascarpone cheese.
4. **Add Sugar and Vanilla:** Add the powdered sugar and vanilla extract and fold until just combined. Be gentle so you don’t deflate the whipped cream.

### Part 4: Assembling the Tiramisu Bundt Cake

1. **Poke Holes:** Once the cake is completely cooled, use a fork or toothpick to poke holes all over the surface of the cake. This will allow the coffee soak to penetrate the cake evenly.
2. **Soak with Coffee:** Slowly and evenly pour the cooled coffee soak over the cake, allowing it to absorb completely. You may need to do this in stages, letting the cake absorb the liquid before adding more.
3. **Fill the Center:** Carefully transfer the mascarpone filling into a piping bag (optional) or use a spoon to fill the center of the bundt cake and spread it evenly over the top. If you don’t have a piping bag, a ziplock bag with a corner snipped off will work just fine.
4. **Dust with Cocoa:** Using a sifter or fine-mesh sieve, dust the top of the cake generously with cocoa powder. This adds a beautiful finishing touch and a hint of chocolate flavor.
5. **Chill:** Cover the cake loosely with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cake to fully absorb the coffee soak. Chilling also helps the mascarpone filling set.

## Tips for Success

* **Grease and Flour Thoroughly:** This is crucial for preventing the cake from sticking to the bundt pan. Don’t skip this step!
* **Don’t Overmix:** Overmixing the batter can lead to a tough cake. Mix until just combined.
* **Use Room Temperature Ingredients:** Using room temperature ingredients helps to create a smoother batter and a more evenly baked cake.
* **Cool the Cake Completely:** Make sure the cake is completely cooled before soaking it with the coffee mixture. Otherwise, the cake may become soggy.
* **Chill Before Serving:** Chilling the cake allows the flavors to meld and the mascarpone filling to set properly.
* **Adjust Sweetness:** Adjust the amount of sugar in the coffee soak and mascarpone filling to your liking.
* **Add Chocolate Chips:** For an extra touch of chocolate, add chocolate chips to the cake batter.
* **Use Espresso Powder:** For a stronger coffee flavor, add a teaspoon of espresso powder to the coffee soak.

## Variations

* **Spiced Rum:** Substitute some of the coffee liqueur with spiced rum for a warmer, more festive flavor.
* **Chocolate Mascarpone:** Add a tablespoon or two of cocoa powder to the mascarpone filling for a chocolatey twist.
* **Nutella Filling:** Swirl a layer of Nutella into the mascarpone filling for a hazelnut flavor.
* **Caramel Drizzle:** Drizzle caramel sauce over the finished cake for added sweetness and flavor.
* **Add Nuts:** Sprinkle chopped pecans or walnuts over the cake for added texture and flavor.

## Serving Suggestions

* Serve the Pumpkin Tiramisu Bundt Cake chilled, straight from the refrigerator.
* Garnish with a dusting of cocoa powder and a sprinkle of chopped nuts.
* Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
* Pair with a cup of coffee or tea.
* This cake is perfect for Thanksgiving, Christmas, or any fall gathering.

## Storage Instructions

* Store the Pumpkin Tiramisu Bundt Cake in an airtight container in the refrigerator for up to 3-4 days.
* The cake can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw in the refrigerator overnight before serving.

## Conclusion

This **Pumpkin Tiramisu Bundt Cake** is a delightful fusion of fall flavors and classic Italian dessert. With its moist pumpkin spice cake, coffee-soaked goodness, and creamy mascarpone filling, it’s sure to be a crowd-pleaser. So, gather your ingredients, follow these simple steps, and get ready to bake a truly unforgettable dessert! Enjoy!

## Recipe Card

**Pumpkin Tiramisu Bundt Cake Recipe**

**Prep time:** 30 minutes
**Cook time:** 50-60 minutes
**Total time:** 2 hours 30 minutes (including chilling time)

**Yield:** 12-16 servings

**Ingredients:**

* **Pumpkin Bundt Cake:**
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground ginger
* 1/2 teaspoon salt
* 1 1/2 cups granulated sugar
* 1 cup packed brown sugar
* 1 cup vegetable oil
* 4 large eggs
* 1 (15 ounce) can pumpkin puree
* 1 teaspoon vanilla extract
* 1 cup buttermilk
* **Coffee Soak:**
* 1 cup strong brewed coffee, cooled
* 2 tablespoons coffee liqueur (optional)
* 2 tablespoons granulated sugar
* **Mascarpone Filling:**
* 16 ounces mascarpone cheese, softened
* 1 cup heavy cream
* 1/2 cup powdered sugar
* 1 teaspoon vanilla extract
* **Dusting:**
* Cocoa powder

**Instructions:**

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
3. Cream together granulated sugar, brown sugar, and oil.
4. Beat in eggs one at a time, then stir in vanilla.
5. Add pumpkin puree and mix.
6. Alternate dry and wet ingredients, beginning and ending with dry.
7. Pour into bundt pan and bake for 50-60 minutes.
8. Cool in pan for 10-15 minutes before inverting onto a wire rack.
9. Combine coffee, coffee liqueur (if using), and sugar in a saucepan. Heat until sugar dissolves, then cool.
10. Beat mascarpone cheese until smooth. Whip heavy cream until stiff peaks form. Gently fold whipped cream into mascarpone. Add powdered sugar and vanilla.
11. Poke holes in the cooled cake. Pour coffee soak over the cake.
12. Fill the center with mascarpone filling.
13. Dust with cocoa powder.
14. Chill for at least 2 hours.