Description
This dessert is a love letter to the iconic pumpkin spice latte. The layers of spiced pumpkin, coffee, and cake are topped with a buttery, golden crumble. It’s like having your favorite fall drink in cake form — sweet, creamy, and deliciously spiced. Perfect for autumn gatherings, brunch, or any time you want a cozy treat.
Ingredients
🛒 Ingredients:
1 can (15 oz) pumpkin purée
1 can (12 oz) evaporated milk
2 large eggs
1 cup sugar (or brown sugar for a richer flavor)
1 teaspoon pumpkin pie spice
1 tablespoon instant coffee or espresso powder (for that pumpkin spice latte flavor)
1 box yellow or spice cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
Optional: ½ cup chopped pecans or walnuts for topping
Optional: Whipped cream or a drizzle of caramel sauce for serving
Instructions
📝 Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Pumpkin Mixture: In a bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, pumpkin pie spice, and instant coffee until smooth. Pour this mixture into the prepared dish.
Add Cake Mix: Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir.
Top with Butter & Nuts: Drizzle the melted butter evenly over the cake mix. Sprinkle with nuts if using.
Bake: Bake uncovered for 45–50 minutes, until the top is golden and the pumpkin mixture is bubbly.
Cool & Serve: Cool slightly before serving. Top with whipped cream or a drizzle of caramel sauce for extra indulgence.
Notes
- Instant coffee or espresso powder gives the perfect depth of flavor, but you can skip it if you prefer just the pumpkin spices.
- For a coffeehouse twist, add a pinch of cinnamon on top before serving or drizzle with chocolate syrup.
- Store leftovers in the fridge for up to 3 days. Reheat before serving for the best texture.
- Slightly spicy version: Add ¼ teaspoon cayenne pepper for a kick.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American / Fall