Pumpkin Spice Latte Poke Cake

Pumpkin spice latte poke cake is inspired by the famous coffee chain.
Pumpkin Spice Latte Poke Cake from Cookin' Mimi

So poke cakes are all the rage right now which is pretty awesome because you can find all sorts of amazing combinations. This particular version is inspired by a drink at a famous coffee house chain. I have to admit I have never had a Pumpkin Spice Latte from Starbucks so I’m not entirely sure what the ratio of coffee to pumpkin flavor there is in the drink.

This cake doesn’t have an overwhelming coffee flavor since I’m the only one in my family who likes flavored coffee. If you’d like a stronger coffee flavor feel free to use cold brewed coffee in place of the water and instant coffee.

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This would be fabulous after a meal of buttermilk herb chicken, garlic and herb rice pilaf, and tangy green beans with bacon.

 

Be sure to check out the other bloggers of Autumn Inspiration Week.

Pumpkin Spice Latte Poke Cake from Cookin' Mimi
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Pumpkin Spice Latte Poke Cake

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours 31 minutes
Author Micha M

Ingredients

  • 1 Two layer sized yellow cake mix
  • 1 15 ounce can pure pumpkin
  • 3 eggs
  • 1/3 cup oil
  • 1 cup water
  • 1 teaspoon instant coffee granules
  • 1 Tablespoon pumpkin pie spice
  • 1 14 ounce can sweetened condensed milk
  • 1/2 cup half and half or whole milk
  • 1 8 ounce tub whipped topping thawed

Instructions

  1. Spray a 9 by 13 inch pan with cooking spray. Preheat oven to 350 degrees.
  2. Combine the cake mix, pumpkin, eggs, oil, water, coffee granules, and pumpkin pie spice in a large bowl or bowl of a stand mixer. Beat on medium speed for 2 minutes. Pour into prepared pan and bake at 350 degrees for 25-30 minutes or until a tester comes out with fine crumbs.
  3. In a small bowl combine the sweetened condensed milk and half and half.
  4. When the cake has cooled to room temperature poke holes in the cake using the handle of a wooden spoon. Pour the sweetened condensed milk and half and half over cake. Refrigerate for several hours or overnight. If the milk pools in the corners of the pan as it chills spoon it over the top.
  5. When ready to serve spread the whipped topping over the cake and sprinkle individual servings with cinnamon or pumpkin pie spice.

Recipe Notes

Total Time includes cooling

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This post may be linked at these fabulous blogs as well as Weekend Potluck. and meal plan Monday and Whatcha Crockin’ Wednesday

Comments

  1. What a wonderful way to start the Fall season…this looks delicious! Thanks for sharing at Mix it up Monday 🙂

  2. Yum! This looks like a great fall dessert! 🙂

  3. Wow, this looks so yummy! Pinned it to my Pumpkin recipe pinterest board! 🙂

  4. This looks great! Can’t wait to try it! Just found your blog and love the concept-looking forward to following and seeing what other ideas you have 🙂

  5. This looks amazing! I just printed it out to make. I’m with you, I am not a coffee lover but I can see where a little bit would be good.

  6. oh yum!!! I’ll be trying this myself when our family gets together this weekend. pinning!

  7. Constance Smith (@FoodieArmyWife) says:

    What a great recipe!

  8. Wow what a great recipe! I’m always hesitant to make anything without at least a few reviews for reference but this looked so good that I couldn’t resist! I opted for the full cup of coffee I had sitting in the press from the morning and it had a great subtle coffee flavor that really took it over the top. I kinda OD’d on the pumpkin so it came about with a much thicker consistency (kinda like bread pudding) but me and my family absolutely loved it. Thanks for the great recipe!

  9. It’s an amazing cake! Looks so rich and moist 🙂

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