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Pumpkin Spice Latte Bundt Cake


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

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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!


Ingredients

Scale

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!
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