Pumpkin Spice Latte Moonshine Cake
Here it is – your NEW FAVORITE Thanksgiving *adult* dessert! This EASY & DECADENT cake will seriously have you CRAVING more, more, MORE! 🎃☕️🥃🥮 P.S. There is a VERY GOOD CHANCE this cake will be on the island for SAMPLE this SATURDAY for Octoberfest!
- 1 15oz Box Spice Cake Mix
- 1 1/3 cup water
- 1/3 cup Chiquitita Extra Virgin Olive Oil
- 3 eggs
- 1/2 cup + 1 cup Sugarlands Shine Pumpkin Spice Latte Sippin’ Cream, divided
- 1 8oz container cool whip topping
- 1 Tablespoon Pumpkin Pie Spice
Prepare cake mix according to directions (substituting the Chiquitita Extra Virgin Olive Oil for the vegetable oil); in addition, add 1/2 cup Sugarlands Shine Pumpkin Spice Latte Sippin’ Cream to the batter. Pour into greased 9×13″ baking dish and bake according to directions. Once done, let cool completely.
Once cooled, poke holes throughout cake (about 1 inch apart). Pour Sugarlands Shine Pumpkin Spice Latte Sippin’ Cream over cake. Place in fridge to set, soak up and get cold. When ready to serve, top with cool whip and spinkle with pumpkin pie spice.