Pumpkin Spice Latte Poke Cake Recipe
Julianne Bayer Dell | Beyond FrostingThis Pumpkin Spice Latte Poke Cake is everything you love about the PSL, but in an easy dessert. We dare you not to love it!
I’ll be the first to admit that last year was the first time I ever had a pumpkin spice latte. I am addicted to my iced coffees, and pumpkin spice lattes didn’t seem to fit.
However, last winter was my first time back in cold weather (hello PNW!), and I felt myself craving a warm beverage.
While I didn’t go FULL pumpkin spice latte because I can’t handle that type of sweetness, I asked for 50% of the syrup which seemed to be the perfect balance for me.
I suddenly caught myself dipping into the coffee shop regularly for this warm fall treat.
As you know, I’m pretty much a poke cake connoisseur at this point, and each year I’ve delivered a new pumpkin poke cake, so this year it’s time for a Pumpkin Spice Latte poke cake.
Just like my lattes, this cake has a subtle mocha flavor with plenty of pumpkin taste but it’s not too overwhelming. This recipe starts with a spiced cake mix and it’s flavored with pumpkin puree, pumpkin pie spice and a bit of espresso.
Don’t confuse pumpkin puree with pumpkin pie filling, they’re different. You need 100% pure pureed pumpkin.
Once this cake is baked, it’s drenched in a concoction of sweetened condensed milk and brewed espresso, giving this cake a touch of sweetness and a hint of mocha.
Next, we have the whipped cream, which is a spiced mocha whipped cream made with brewed espresso and a hint of cinnamon. It is pretty freaking amazing.
It’s imperative that the espresso is cooled before you add it to the heavy whipping cream. Therefore, you’ll need to toss it in the freezer to cool it down. The cinnamon gives this whipped cream a subtle spiced taste which complements the mocha flavor.
I’ve mentioned espresso several times here. I prefer to use a strong espresso powder. Just a teaspoon or two of this mixed with hot water is enough to do the trick.
For the cake, I just toss the dry espresso powder in the cake mix. For the filling and the topping, I actually brewed it. All you need to do is stir it into the hot water until it’s dissolved.
It might seem like there’s quite a few steps in this cake, but it’s actually quite easy to throw together.
Plus, once pumpkin spice latte season is over you’ll have something you can still enjoy at home. One thing is for certain, you’ll find yourself going for seconds.
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Pumpkin Spice Latte Poke Cake Recipe
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Ingredients
For the Cake:- 1 box Spice Cake Mix, 15 ounces
- 1 cup Water
- 1/2 cup Vegetable Oil
- 3 large Eggs
- 1/2 cup Pumpkin Puree, not pumpkin pie filling
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Espresso Powder
- 1/4 cup Hot Water
- 3 teaspoons Espresso Powder
- 1 14 ounce can Sweetened Condensed Milk
- 1 tablespoon Hot Water
- 2 teaspoons Espresso Powder, divided
- 1 1/2 cups Heavy Whipping Cream
- 1 teaspoon Brown Sugar
- 1/2 teaspoon Cinnamon
- 1/2 cup Powdered Sugar, plus 2 tablespoons
- Caramel Sauce, for drizzle (optional)
Directions
For the Cake:
- Preheat the oven to 350°F.
- Combine all the ingredients in a large mixing bowl: cake mix, water, oil, eggs, pumpkin puree, pumpkin pie spice and espresso powder. Beat well until combined.
- Pour the batter into a 9-inch by 13-inch pan. Bake at 350° F for about 20-24 minutes. Test the cake for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done.
- Allow the cake to cool for at least 30 minutes. Use a wooden spoon or another round object and poke holes all over the top of the cake.
For the Filling:
- In a microwave-safe bowl, heat the water for 60-90 seconds until it’s just about boiling. Stir in the espresso powder and mix until the powder is dissolved.
- In a small mixing bowl, combine the sweetened condensed milk and the brewed espresso. Whisk until well combined. Pour the mixture over top of the cake, spreading evenly. Allow the milk to absorb into the cake.
For the Topping:
- In a microwave-safe bowl, heat the water for 60-90 seconds until it’s just about boiling. Stir in 1 teaspoon espresso powder and mix until the powder is dissolved. Place in the freeze for 5-10 minutes to cool.
- Place the metal mixing bowl and whisk in the freezer for 5-10 minutes to chill.
- Pour the heavy cream into the chilled bowl and beat on medium-high speed for 2 minutes.
- Next add the brown sugar, cinnamon and 1 teaspoon espresso powder. Continue beating on high speed until soft peaks start to form.
- Slowly add the powdered sugar and mix into the whipped cream until incorporated and then increase the mixing speed to high until stiff peaks form.
- Spread the whipped cream over the cooled cake. Drizzle with caramel sauce if desires. Keep this cake refrigerated once the whipped cream has been added.
Notes
- This cake can be prepared in advanced as long as it’s refrigerated.
Recommended
- Published:
- Modified:
- Author:
- Julianne Bayer Dell
- Cooking Method:
- Baking
- Cuisine:
- Frosting
- Category:
- Cake Mix
- Tags:
- Cake Mix, Baking, Baked, Desserts, Cakes, Party Food, Fall, Pumpkin, Coffee, Frosting
- Related Recipes:
- Cake Mix Recipes, Baking Recipes, Baked Recipes, Dessert Recipes, Cake Recipes, Party Food Recipes, Fall Recipes, Pumpkin Recipes, Coffee Recipes, Frosting Recipes
- Recipe Yields:
- 15 slices
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Julianne Bayer Dell
Recipe Yields: 15 slices
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Nutrition Facts
Amount Per Serving
