Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut pound cake into 16 about 1/2-inch-thick slices. Arrange half of the slices in the bottom of a 2-quart square baking dish. Brush cake slices with 1 tablespoon of the Frangelico. Set aside.

    Advertisement
Instructions Checklist
  • In a large bowl, beat whipping cream and 2 tablespoons powdered sugar with an electric mixer on medium speed until soft peaks form (tips curl). Set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In another large bowl, combine mascarpone cheese, pumpkin, 3/4 cup powdered sugar, the 1 teaspoon cinnamon, the orange extract, the ground ginger, and the mace. Beat on medium speed until combined. Fold in half of the whipped cream.

Instructions Checklist
  • Spread half of the pumpkin mixture over cake layer in dish. Top with the remaining cake slices; brush cake slices with the remaining Frangelico. Spread the remaining pumpkin mixture and the remaining whipped cream over layers in dish (dish will be very full). Cover and chill for 4 to 24 hours.

Instructions Checklist
Instructions Checklist
  • Before serving, sprinkle top with grated nutmeg.

Reviews