Pumpkin Spice Latte Cake

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Have you ever made a Pumpkin Spice Latte Cake?

Especially one that not only looks like a pumpkin, but it tastes like one too.

Well, this Pumpkin Spice Latte Bundt cake will not disappoint.

As most of you know, I am not usually the cook in this house.

But occasionally, I get in there and give baking a whirl, with David’s help, of course.

So, I ran across this recipe from Olivia @livforcake, and of course, since it looked like a pumpkin and tasted like a pumpkin, I had

to try it out.  Olivia is a queen in the cake world, so be sure to check her out.


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We mixed up the ingredients for this yummy pumpkin spice cake.

Next, we poured our batter in a greased and floured bundt pan. Unfortunately, I only had one pan, so we had to make one, let it cool, and then make the second cake.


 Pumpkin Spice Latte Cake Batter


This cake is more like pumpkin bread, and it is dense and moist.

The baking time will vary according to your oven. We baked ours for 38 minutes which was perfect.

We let the cake cool in the pan for about 45-60 minutes before removing it from the pan.

Bundt cake

After you have baked two of these, and they are cooled. It is time to remove the bottom part of the cake, so the bottom is flat.

Olivia put some icing between the two layers of the  Pumpkin Spice Latte cake and then glazed the entire cake.

I decided to try to glaze each cake individually and then put the two cakes together.

 Pumpkin Spice Latte Cake

I slowly went around all of the edges until the entire cake was glazed. Getting the consistency of the glaze is a bit tricky.

 Pumpkin Spice Latte Cake

I was not concerned about the inside edges as I knew I would get the inside of the cake glazed after putting the two cakes together.

And Voila, what a beauty this is. It almost looks like a ceramic pumpkin until you look closely.

And the best part was that it was delicious!

Pumpkin Spice Latte Bundt Cake Recipe
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp pumpkin pie spice
• 2 tsp espresso powder
• 1 tsp salt
• 3/4 cup unsalted butter 170g, melted
• 1 cup granulated sugar
• 1 cup light brown sugar packed
• 14 oz pumpkin puree 398ml, not pumpkin pie filling
• 3 large eggs room temperature
Sugar Glaze:
• 5 cups powdered sugar
• 6 Tbsp milk

Pumpkin Spice Latte Bundt:
• Preheat oven to 350F and grease & flour two 6 cup Bundt pans (or two 8 1/2″ x 4 1/2″ loaf pans, or one 12 cup Bundt pan).

• In a medium bowl, whisk together flour, pumpkin pie spice, espresso powder, baking powder, and salt.
• In a large bowl, whisk together sugars, melted butter, pumpkin, and eggs.
• Add dry to wet and mix until just combined.
• Divide batter evenly between prepared pans and bake until a toothpick inserted into the center comes out mostly clean (about. 40-45 mins).

• Cool in pans on wire rack for 10mins, then turn out onto wire racks to cool completely.
Sugar Glaze:
• In a large measuring cup or bowl, whisk together the sugar and milk until completely combined (I actually use a fork to do this). Glaze will be thick.

• Trim off any domes on the Bundts so you can stack evenly.

• Flip one Bundt over so it’s flat side up. Place onto a cooling rack over parchment (to catch the glaze).

• Pour a bit of glaze over the flat part and spread evenly, place other Bundt on top.

• Pour glaze over top, nudging with a spoon as needed so that the entire Bundt is covered.

• Allow to set, cut and serve.

Calories: 336kcal
Carbohydrates: 64g
Protein: 3g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 46mg
Sodium: 135mg
Potassium: 144mg
Fiber: 1g
Sugar: 50g
Vitamin A: 3350IU
Vitamin C: 0.8mg
Calcium: 51mg
Iron: 1.3mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion too


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  1. Juliet says:

    This is amazing! I thought it was a ceramic pumpkins when I saw it on Instagram. Questions … did you have to slice anything from the bottom (top) of each cake to get them to sit together so nicely. And, what did you use for the stem? I love this and want to make it! xo

    • wendy says:

      Hi Juliet,
      Thank you so much for your sweet comments. I wrote in the blog post(I think) that you need to slice the bottom part of each cake off to make it flat on the bottom. (more for you to eat)
      I used a naturally dried pumpkin stem from a pumpkin. I always take them off of my pumpkins every year and save them. However, I know you can buy them on Etsy, or you can
      see if you can find one at the pumpkin patch. I tend to find them all over at the pumpkin patches.
      I put a small juice glass in the center of the cakes (upside down) and poured some glaze on it to hold the stem in place.
      It certainly was not perfect, but it looked good enough! :))) Let me know how you like it. It is heavier than your average cake, more like a pumpkin bread, so the ice cream is really good with it. Enjoy

    • wendy says:

      Also, if you need a stem, I can always mail you one :)))

  2. Want to try this! I can’t think of a better cake to eat with a cup of freshly ground coffee! Perfect for fall! Thank you for the recipe. Great job, my friend! ~Missy

  3. Maureen says:

    I am the baker and my husband is the cook! I love your style and yes I have two Bundt cake pans! Where did you find the beautiful dish your cake slice is on? So pretty!

    • wendy says:

      Hi Maureen, so happy to hear I am not the only one who only does the baking!
      The wooden plate is a vintage cake plate I have had for years. I am a big fan of estate sale
      shopping and that is where I purchase a lot of my treasures.

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