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First, let’s start with the pumpkin spice cake batter. A whole can of pumpkin puree is mixed into the cake batter and speckled with cinnamon. Bundt cake pans are a simple way to cook a show-stopper cake. Just make sure that it is generously greased so that the cake turns out in one piece! 

Next, the espresso-infused frosting. This is what really brings home the latte! Cream cheese, heavy cream and instant espresso powder are whipped until smooth and decadent. You can either pour it over the top of the bundt cake or spread it evenly. Either way, you won’t be able to resist it!

Finally, you get to eat it! Each slice is perfectly orange-colored and loaded with pumpkin flavor. John and I couldn’t keep our forks away from this cake.

Bake it up for a holiday feast, a weeknight baking project or just to have some delicious cake on hand.

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Pumpkin Spice Latte Bundt Cake


  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: 8 servings 1x

Description

Pumpkin Spice Latte Bundt Cake is a scrumptious dessert that tastes just like the classic holiday latte! A pumpkin spice cake batter is poured into bundt pan and cooked to perfection. Whip up an espresso-infused cream cheese frosting and pour and spread it all over the top. Each slice will be like a warm pumpkin spice latte in your hands!


Scale

Ingredients

For the cake:

  • 4 large eggs
  • 1 cup vegetable oil
  • 15 oz pumpkin puree
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon

For the frosting:

  • 8 oz package cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoon instant espresso powder
  • 1 cup heavy cream

Instructions

For the cake:

  1. Preheat your oven to 350 degrees. In a large bowl, whisk together the eggs, vegetable oil, pumpkin puree, sugar and brown sugar until smooth. Add in the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon and whisk until a smooth batter forms.
  2. Pour the cake batter into a greased bundt cake pan and bake for 45-50 minutes, or until a toothpick inserted into the middle comes out clean. Allow the cake to cool slightly in the pan before turning it out onto a cooling rack to cool completely.

For the frosting:

  1. In the bowl of an electric mixer, beat the cream cheese on medium speed until light and fluffy, about a minute. Reduce the speed to low and mix in the powdered sugar one cup at a time until smooth. Add in the vanilla, instant espresso powder and mix until combined. Fold the heavy cream into the frosting with a rubber spatula until completely combined and pourable.
  2. Pour and spread the frosting over the top of the cooled bundt cake. Enjoy!

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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2 Comments

  1. Amanda J

    I usually don’t leave comments after I bake something but I had to for this recipe. Absolutely amazing! The cake is so moist and the cream cheese frosting is perfect. I made it for a get-together but my husband and I almost ate the whole thing while it was still warm.🤭 Thanks so much for posting the recipe.

    Reply
    • KJ

      Thank you so much, Amanda! I’m SO glad you liked it! Eating it warm from the oven is definitely a good way to go! 🙂

      Reply

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