Description
Pumpkin Spice Latte Poke Cake
Your favorite fall drink, reimagined as a moist, caramel-drizzled dessert.
Ingredients
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1 box vanilla cake mix (plus ingredients on package)
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1 cup strong brewed coffee (espresso or bold drip)
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½ cup pumpkin purée (not pie filling)
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½ cup sugar (white or half white/half brown)
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1 tsp pumpkin pie spice (or homemade blend)
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2 cups whipped cream (homemade or store-bought topping)
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¼ cup caramel sauce (salted or classic, warmed slightly)
Instructions
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Bake the Cake
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Prepare vanilla cake in a 9×13-inch pan per package directions.
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Bake until golden and a toothpick comes out clean. Cool for 15 minutes in the pan.
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Make the Syrup
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In a saucepan, combine coffee, pumpkin purée, sugar, and pumpkin pie spice.
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Simmer 3–4 minutes over medium heat, whisking until sugar dissolves.
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Remove from heat and let cool slightly.
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Poke & Soak
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Using the handle of a wooden spoon, poke holes about ½-inch apart all over the cake.
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Slowly pour syrup over cake, letting it seep into each hole. Spread gently if needed.
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Top & Drizzle
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Cool cake completely to room temperature.
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Spread whipped cream evenly over the top.
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Drizzle warmed caramel sauce over whipped cream.
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Chill & Serve
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Refrigerate at least 1 hour before slicing.
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Serve chilled with a sprinkle of pumpkin pie spice or crushed pecans if desired.
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Notes
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Hole Depth: Poke all the way to the pan’s bottom for full syrup absorption.
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Syrup Temperature: Slightly cooled syrup soaks in better and won’t tear the cake.
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Make Ahead: Assemble up to 24 hours in advance; frost and drizzle just before serving.
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Flavor Swap: Use chai tea instead of coffee for a “Pumpkin Chai Poke Cake.”
Nutrition
- Calories: 290 Cal
- Fat: 12g
- Carbohydrates: 43g
- Protein: 3g