Pumpkin spice latte poke cake is inspired by the famous coffee chain.
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.
Be sure to check out the other bloggers of Autumn Inspiration Week.
Pumpkin Spice Latte Poke Cake
- 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
Spray a 9 by 13 inch pan with cooking spray. Preheat oven to 350 degrees.
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.
In a small bowl combine the sweetened condensed milk and half and half.
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.
When ready to serve spread the whipped topping over the cake and sprinkle individual servings with cinnamon or pumpkin pie spice.
Recipe NotesTotal Time includes cooling
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