Pumpkin Spice Latte Poke Cake from Cookin' Mimi

Pumpkin Spice Latte Poke Cake

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


  • 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


  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