Feastical

Your Favorite Fall Drink Just Became a Showstopping Dessert!

Hey friends, Beau here from Feastical! Picture this: crisp autumn air, your coziest sweater, and that first glorious sip of pumpkin spice latte warming your soul. Now imagine that exact feeling transformed into a moist, decadent cake that’ll make your entire kitchen smell like a fall fairy tale. That’s exactly what this Pumpkin Spice Latte Poke Cake delivers! We’re taking fluffy vanilla cake, poking it full of happy little holes, and drenching it in a warm pumpkin-spice coffee syrup. Then? We crown it with billowy whipped cream and a sexy caramel drizzle. It’s like your PSL ran away with a dessert menu and created magic. Perfect for potlucks, “just because” Tuesdays, or when you need edible comfort. Grab your favorite mug (of coffee, obviously) and let’s bake some joy!

That Time My PSL Obsession Went Cake-Shaped

Okay, confession time: my first pumpkin spice latte experience wasn’t some picturesque leaf-peeping moment. Nope! It was a chaotic, rainy Tuesday after my dog, Biscuit, decided my favorite sneakers were chew toys. Drenched and grumpy, I stumbled into a café. That first warm, spiced sip? Pure serotonin. Fast-forward to last fall. I was hosting my niece’s pumpkin-carving party, craving that PSL vibe but needing something shareable. I remembered how my grandma used to soak her lemon cakes in syrup (“makes ’em sing, Beau!”). Lightbulb moment! What if I swapped lemon for pumpkin spice and coffee? The result? This cake vanished faster than kids chasing candy. Seeing my family’s faces light up with that first bite—especially my sneaker-destroyer pup begging for crumbs—was better than any café moment. That’s the power of food, folks: it turns chaos into cozy.

Gather Your Autumn Arsenal

Here’s your grocery list for PSL cake bliss! Don’t stress—I’ve got notes to make this foolproof:

• 1 box vanilla cake mix (plus ingredients listed on package) – The ultimate shortcut! Use any brand, but pick one needing oil/eggs/water. Pro tip: Add ½ tsp extra vanilla to the batter for depth.
• 1 cup strong brewed coffee – Bold is key! Use espresso for intensity or leftover drip coffee. Decaf works if caffeine’s a no-go.
• ½ cup pumpkin purée – Pure pumpkin, NOT pie filling! Canned is perfect. Squeeze excess moisture in a paper towel for a richer soak.
• ½ cup sugar – White granulated blends seamlessly. For deeper flavor, swap half with brown sugar.
• 1 tsp pumpkin pie spice – The MVP! No stash? Make your own: ½ tsp cinnamon + ¼ tsp ginger + ⅛ tsp nutmeg + ⅛ tsp allspice or cloves.
• 2 cups whipped cream – Homemade (1 cup heavy cream + 2 tbsp sugar whipped stiff) is dreamy, but store-bought whipped topping works in a pinch!
• ¼ cup caramel sauce – Jarred is easy, but warming it slightly makes drizzling a breeze. Salted caramel? *Chef’s kiss*.

Let’s Build Some Cake Magic, Step by Step

Ready for the fun part? Channel your inner cake artist with me:

Step 1: Bake That Base!
Whip up the vanilla cake mix according to package directions in a 9×13″ pan. Here’s my hack: line the pan with parchment paper leaving overhangs. Why? Lifesaver for clean slices later! Bake until golden and a toothpick comes out clean. Let it cool in the pan for 15 mins (it should be warm, not hot). Patience is hard, I know—but trust me!

Step 2: Brew the Liquid Gold (Syrup!)
While the cake chills, grab a saucepan. Combine coffee, pumpkin purée, sugar, and pumpkin pie spice. Whisk like you mean it! Simmer over medium heat for 3-4 minutes. Don’t boil hard—just let it get fragrant and slightly thickened. The sugar should dissolve completely. Taste it! Want more spice? Add a pinch. Let it cool slightly.

Step 3: Poke Party Time!
Grab the handle of a wooden spoon. Now, poke holes all over that cake! Go wild—aim for ½-inch apart, poking down to the pan’s bottom. This is SO satisfying. Pour that glorious syrup SLOWLY over the cake, letting it seep into every hole. Use a spatula to gently spread it into stubborn spots. Your cake will glisten like an autumn morning!

Step 4: Frost & Drizzle Dreams
Let the cake cool COMPLETELY to room temp (crucial for non-melty whipped cream!). Spread your whipped cream over the top like fluffy clouds. Warm the caramel sauce for 10 seconds in the microwave, then drizzle artfully (or enthusiastically!) over the cream. Swirls = Insta-worthy.

Step 5: The Chill Factor
Refrigerate for AT LEAST 1 hour (2 is better!). This lets the syrup work its moistening magic and sets everything perfectly. Cutting too soon = sticky mess. Resist!

Serving Up Autumn Bliss

Lift your cake out using the parchment paper overhangs onto a cutting board for pristine slices. Wipe your knife between cuts for clean edges. Serve chilled! Pair it with hot coffee (obviously) or spiced cider. For extra fancy? Garnish with a tiny sprinkle of pumpkin pie spice or crushed pecans. It’s casual enough for paper plates but gorgeous on grandma’s cake stand!

Make It Your Own Delicious Way

PSL cake is your canvas! Try these fun twists:

• Caffeinate Differently: Swap coffee for chai tea in the syrup! “Pumpkin Chai Poke Cake” has a nice ring.
• Dairy-Free Delight: Use almond milk in the cake mix (if called for), coconut whipped cream, and vegan caramel.
• Boozy Upgrade: Stir 1-2 tbsp bourbon or spiced rum into the cooled syrup before pouring. Adults-only autumn!
• Crunch Factor: Sprinkle toasted pecans or walnuts over the caramel drizzle for texture.
• Chocolate Lover’s: Use chocolate cake mix! “Mocha Pumpkin Poke Cake” is next-level decadence.

Beau’s Behind-the-Scenes Scoop

This recipe is my kitchen’s happy accident! Version 1.0 used instant coffee powder dissolved in water… and tasted like sadness. Lesson learned: real brewed coffee is non-negotiable. I also used to pour the syrup hot, causing crumb chaos. Cooling it slightly? Game-changer! The funniest fail? Forgetting to poke holes BEFORE pouring syrup. Let’s just say I had a very soggy, very shallow lake on top of a dry cake. Oops! Now, it’s my most-requested fall dessert. My pro tip? Double the caramel. Always double the caramel.

Your Poke Cake Questions, Solved!

Q: My syrup pooled on top! Did I mess up?
A: Likely your holes weren’t deep enough or close together! Poke right to the pan bottom, ½-inch apart. If it still pools, gently nudge syrup into holes with a spatula. It’ll absorb as it chills.

Q: Can I make this ahead?
A: Absolutely! Bake, poke, pour syrup, then cover and refrigerate for up to 24 hours. Add whipped cream & caramel just before serving for peak freshness and fluff.

Q: Why is my cake soggy/mushy?
A: Two culprits: 1) You poured syrup on a HOT cake (wait 15 mins!). 2) You skipped the chill time. That fridge rest lets the syrup distribute evenly without turning the cake to mush.

Q: Help! I don’t have pumpkin pie spice!
A: No panic! Make your own (see Ingredients section) or use ¾ tsp cinnamon + ¼ tsp nutmeg. The pumpkin flavor still shines!

Pumpkin Spice Latte Poke Cake

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• Author: BeauCollier

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Description

Pumpkin Spice Latte Poke Cake

Your favorite fall drink, reimagined as a moist, caramel-drizzled dessert.

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Ingredients

• 1 box vanilla cake mix (plus ingredients on package)

• 1 cup strong brewed coffee (espresso or bold drip)

• ½ cup pumpkin purée (not pie filling)

• ½ cup sugar (white or half white/half brown)

• 1 tsp pumpkin pie spice (or homemade blend)

• 2 cups whipped cream (homemade or store-bought topping)

• ¼ cup caramel sauce (salted or classic, warmed slightly)

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Instructions

• Bake the Cake

  • Prepare vanilla cake in a 9×13-inch pan per package directions.

  • Bake until golden and a toothpick comes out clean. Cool for 15 minutes in the pan.

• Make the Syrup

  • In a saucepan, combine coffee, pumpkin purée, sugar, and pumpkin pie spice.

  • Simmer 3–4 minutes over medium heat, whisking until sugar dissolves.

  • Remove from heat and let cool slightly.

• Poke & Soak

  • Using the handle of a wooden spoon, poke holes about ½-inch apart all over the cake.

  • Slowly pour syrup over cake, letting it seep into each hole. Spread gently if needed.

• Top & Drizzle

  • Cool cake completely to room temperature.

  • Spread whipped cream evenly over the top.

  • Drizzle warmed caramel sauce over whipped cream.

• Chill & Serve

  • Refrigerate at least 1 hour before slicing.

  • Serve chilled with a sprinkle of pumpkin pie spice or crushed pecans if desired.

Notes

• Hole Depth: Poke all the way to the pan’s bottom for full syrup absorption.

• Syrup Temperature: Slightly cooled syrup soaks in better and won’t tear the cake.

• Make Ahead: Assemble up to 24 hours in advance; frost and drizzle just before serving.

• Flavor Swap: Use chai tea instead of coffee for a “Pumpkin Chai Poke Cake.”

Nutrition

• Calories: 290 Cal
• Fat: 12g
• Carbohydrates: 43g
• Protein: 3g

Nutritional Info (Per Serving)

Servings: 12 | Prep: 15 min | Cook: 25 min
Calories: ~290 | Protein: 3g | Carbohydrates: 43g | Fat: 12g
(Note: Estimates based on standard ingredients; values vary with substitutions.)

Final Thoughts: More Than Just a Cake

This Pumpkin Spice Latte Poke Cake isn’t just a dessert—it’s a celebration of autumn’s coziest flavors, a nod to food science, and a canvas for creativity. Whether you stick to the recipe or globe-trot with international twists, it’s a reminder that baking is about joy, connection, and a little bit of magic (with extra caramel, of course). So preheat that oven, brew that coffee, and let’s make this season deliciously unforgettable.