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Our Pumpkin Poke Cake takes a little inspo from our favorite fall drink – the Pumpkin Spice Latte! Our PSL Poke Cake starts with a cake mix to keep it easy, too!
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We’re turning our favorite Fall drink into dessert with this easy poke cake recipe!
Cake for Breakfast with our PSL Pumpkin Poke Cake!
Y’all know I love a good seasonal drink, like our pumpkin cream cold brew and spiked eggnog. But what if we took a classic fall drink and turned it into cake?!
Enter this decadent (but easy!!) Pumpkin Spice Latte Poke Cake!
This poke cake recipe has all the fall vibes I love, including a spice cake mix, real pumpkin, and pumpkin pudding mix – all combined with a teensy hit of instant espresso to bring it altogether.
This pumpkin poke cake is rich and decaent and when you bite into that oozy, creamy filling it’s just heaven. We’re obsessed with this one!
♥ What We Love About This Recipe:
???? Cake Mix – I love starting dessert with a boxed mix. It’s simple, budget-friendly, and convenient!
???? Fall Vibes – Nothing says fall like a PSL and this cake has all those same flavors!
✔ Unique – Sure, a classic pumpkin crunch cake or pumpkin pancakes will always go over well, but I love sharing new and creative recipes like this pumpkin poke cake! People love a little twist!
Ingredient Notes:
Cake Mix – We’re using a spice cake mix so that the base has lots of warm spices mixed right in.
Filling – The filling that gets poured over the cake is a combo of pumpkin puree, sweetened condensed milk, and espresso. We recently discovered this instant espresso and are obsessed with it. I make lattes with it regularly.
Topping – The topping is just Cool Whip and pumpkin pudding mix mixed together. We sprinkle a bit of pumpkin pie spice over the top. If you can’t find the pudding mix, use vanilla pudding and stir in a teaspoon of pumpkin spice.
See the recipe card for full information on ingredients and quantities.
Variations:
Cake Mix – Feel free to sub in a pumpkin cake mix for the spice cake. It’ll only amp up those pumpkin vibes!
Espresso – You can swap the espresso for 3 tablespoons of strongly brewed coffee if you prefer or you can even leave it out altogether.
Topping – We like the classic Cool Whip topping here, but a cream cheese frosting might be tasty too! Try the frosting from this pumpkin cake.
Step by Step Instructions:
Prepare and bake the cake in a 9×13 baking dish according to the package instructions. Let cool completely.
Use the handle of a wooden spoon to poke holes all over the cooled cake.
Stir together the espresso, pumpkin, and condensed milk and then pour it over the cake. Chill in the fridge for one hour.
Stir together the whipped topping and pumpkin spice pudding. Spread over the cake and then sprinkle with pumpkin pie spice.
Helpful Tip!
Storage:
This cake should be stored in the fridge in a covered dish. It’ll last about 4 days.
We have not tried freezing this one and I’m not sure how well it would work.
More Pumpkin Favorites!
Pumpkin Poke Cake
Ingredients
- 1 box spice cake mix plus ingredients called for on box
- 3 tablespoons hot water
- 2 tablespoons instant espresso powder
- 14 ounces sweetened condensed milk
- 1 cup pumpkin puree
- 16 ounces whipped topping such as Cool Whip
- 3.4 ounces instant pumpkin spice pudding mix
- 1/2 teaspoon pumpkin spice
Instructions
- Preheat oven to 350°F and grease a 9 x 13 casserole pan.
- Prepare and bake your cake mix according to the directions on the box. Allow the cake to cool completely.
- Poke holes all over the cake using the back of a wooden spoon or other round handle.
- Whisk together the hot water and espresso powder until all the espresso powder has dissolved. Stir in the sweetened condensed milk and pumpkin puree. Pour the mixture evenly over the cake.
- Place the cake into the refrigerator for one hour to allow the cake to absorb all of the espresso mixture.
- In a medium bowl, stir the whipped topping and pumpkin spice pudding mix together. Spread the pumpkin spice Cool Whip over the top of the cake. Sprinkle the pumpkin spice over the top of the cake and enjoy.
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