Pumpkin Poke Cake

We turned our favorite Fall drink, the pumpkin spice latte, into a pumpkin poke cake that starts with a simple box of cake mix! This festive dessert is easy to prepare and perfect for sharing with friends.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Chill Time 1

Total Time 1 50

Servings

Calories 418kcal

Author Karly Campbell

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.

Notes

You may sub out the spice cake mix for a pumpkin cake mix if you prefer.

You can swap the espresso for 3 tablespoons of strongly brewed coffee if preferred and leave out the hot water and instant espresso.

The pumpkin pudding mix can be tricky to find sometimes. If you're unable to find it, use vanilla pudding and stir in 1 teaspoon of pumpkin pie spice.

Store tightly covered in the fridge for up to 4 days.

Nutrition