How to Make It
Prepare cake according to package instructions for a 9x13-inch cake. Cool cake 20 minutes.
Using a wooden dowel or the round handle of a wooden spoon, poke holes over the entire cake surface; be careful to not poke all the way to the bottom of the cake pan.
Prepare instant pudding according to package instructions. Stir in coffee liqueur; pour about half of the mixture over the surface of the cake, making sure to pour into the holes until filled. Once the holes are filled, spread a thin layer of pudding over the surface of the cake, about 1/8-inch-thick. Refrigerate cake for 30 minutes.
Combine the mascarpone, cream cheese, butter, and vanilla in the bowl of a stand mixer fitted with a whisk attachment; and beat on medium-high speed until mixture is creamy and well blended. Gradually add powdered sugar, beating on medium speed and scraping down sides of bowl as needed. Spread the mascarpone mixture evenly over surface of the cake; sprinkle with crushed espresso beans. Refrigerate until ready to serve.