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I have another pumpkin spice recipe for you this week. It a rich and moist double layer pumpkin spice tres leches poke cake.

I make a lot of poke cakes. I love to experiment with ingredients and create original recipes. Now that fall is officially here, I decided that it was time to create a pumpkin spice variety. I usually make my poke cakes in a 9×13 pan. Since I just bought a new cake stand, I decided to make a double layer poke cake. Instead of the usual heavy cream of a tres leches cake, I used some pumpkin pie spice coffee creamer to create this Pumpkin Spice Tres Leches Poke Cake. Yum!

If you have ever made a tres leches cake, you know that it is full of liquids. I was concerned it might run everywhere, but the dense cake held nearly all of it in. I’m pleased with how it turned out.

Pumpkin Spice Tres Leches Poke Cake Recipe

My inspiration for this recipe came from my morning coffee. When the leaves start changing and temperatures begin to fall, I like to treat myself to a pumpkin pie spice coffee. International Delight Pumpkin Pie Spice is a creamy swirl of season spice flavors inspired by pumpkin pie.

International Delight has several holiday flavors that will make your morning cup of coffee perfect. In addition to Pumpkin Pie Spice, you can enjoy Peppermint Mocha, Frosted Sugar Cookie, and White Chocolate Raspberry. You can find quarts of International Delight coffee creamers in refrigerated bins or shelves at Walmart.

I’m very pleased with how this cake turned out. It’s thick, rich, and gooey! I shared it with some friends who love pumpkin spice everything, and they loved it.

Want more great inspiration for the upcoming holidays? Check out other fall recipes here and poke cake recipes here. Which is your favorite?

Pumpkin Spice Tres Leches Poke Cake

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Ingredients

• spice cake mix + ingredients listed on box
• 1/2 teaspoon pumpkin extract
• can of sweetened condensed milk
• can of evaporated milk
• 1.5 cups of International Delight Pumpkin Pie Spice Coffee Creamer
• 2 containers of whipped topping
• 1.5 cups of powdered sugar
• 1.5 teaspoons pumpkin spice

Instructions

1. Mix the cake mix according to directions on the box, adding in the pumpkin extract before mixing. Pour into 2 round cake baking pans and bake in 350 degree oven for 25-28 mins. Let them cool fully. I used 8" pans and lined them with parchment paper.
2. Remove the cakes from pans and and remove parchment paper. Cut off the top to level off for layering of one of the cakes. Return both to pans. Poke holes in each cake with the handle of a wooden spoon. Slowly pour the evaporated milk, condensed milk, & coffee creamer into the holes. Since I used 8" pans so I didn't end up using the entire contents of the cans. Place cakes in refrigerator to chill for at least an hour.
3. Thaw the whipped topping and place in mixing bowl. Add the powdered sugar and pumpkin spice and whisk together until smooth. Refrigerate.
4. Turn the bottom layer of the cake over onto a cake plate. Place a generous layer of the whipped topping mix on top and smooth out . Carefully place the other cake holes up on top. Apply another generous layer of topping. Slowly smooth out while pressing down to get the topping into the holes. Smooth the topping around the side of the cake as you go.
5. Store in refrigerator.

Nutrition Information:

Serving Size:

1
Amount Per Serving: Calories: 1456 Total Fat: 15g Saturated Fat: 7g Cholesterol: 32mg Sodium: 224mg Carbohydrates: 337g Sugar: 309g Protein: 12g