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A frosted pumpkin spice latte bundt cake with slices sliced.

Pumpkin Spice Latte Bundt Cake


1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.67 out of 5)

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4.7 from 9 reviews

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

Description

Pumpkin Spice Latte Bundt Cake is like a culinary love story. 

Once upon a chilly autumn morning, a PSL met a bundt cake, and sparks flew. It’s the kind of pairing that was just meant to be — a match made in heaven. 

Soft, fluffy pumpkin spice cake is drenched in a creamy espresso frosting. Each slice of deep orange, frosted goodness is 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!

Notes

  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking

Nutrition

  • Serving Size: 1
  • Calories: 641
  • Sugar: 50.8g
  • Sodium: 348mg
  • Fat: 36.5g
  • Carbohydrates: 73.7g
  • Fiber: 2g
  • Protein: 7.6g
  • Cholesterol: 116mg

Keywords: Pumpkin Spice Latte Bundt Cake

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