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A Pumpkin Spice latte cake displayed in a vintage pie safe.
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Pumpkin Shaped Bundt Cake (Pumpkin Spice Latte Flavor)

Two pumpkin spice bundt cakes, stacked and glazed to look like a real pumpkin. An easy fall dessert that doubles as a centerpiece.
Course Desserts
Cuisine American
Keyword bundt cake, pumpkin shaped bundt cake, pumpkin spice, pumpkin spice latte cake, Thanksgiving dessert
Prep Time 20 minutes
Cook Time 45 minutes
Cool and Assemble 1 hour 10 minutes
Total Time 2 hours 15 minutes
Servings 16 servings
Author Wendy

Equipment

  • Large mixing bowl (for the bundt cake)
  • Measuring cups
  • Wooden spoon
  • Whisk
  • 2 bundt cake pans
  • Small mixing bowl (for the glaze)
  • Wire cooling rack
  • Cake Stand
  • long serrated knife
  • small juice glass
  • dried pumpkin stem

Ingredients

For the Pumpkin Spice Bundt Cakes:

  • 5 cups all-purpose flour
  • 4 tsp baking powder
  • 4 tsp pumpkin pie spice
  • 4 tsp espresso powder
  • 2 tsp salt
  • 1 1/2 cups unsalted butter melted
  • 2 cups granulated sugar
  • 2 cups light brown sugar packed
  • 2 cans (15 oz) each pumpkin puree not pumpkin pie filling
  • 6 large eggs at room temperature

For the Sugar Glaze:

  • 5 cups powdered sugar
  • 6 Tbsp milk

Instructions

Making and Bake the Cakes

  • Preheat oven to 350°F. Grease & flour two bundt pans
  • Whisk the flour, baking powder, pumpkin pie spice espresso powder, and salt in a medium bowl.
  • In a large bowl, whisk the sugars, melted butter pumpkin, and eggs.
  • Add the dry ingredients to the wet ingredients. Stir until just combined.
  • Divide the batter evenly between the pans. Bake 40 to 45 minutes, until a toothpick comes out clean or with a few moist crumbs.
  • Cool in the pans on a wire rack for 20-30 minutes. Then turn the cakes out and cool completely.

Make the Sugar Glaze

  • In a large measuring cup or bowl, whisk together the sugar and milk until smooth and thick.

Assemble the Pumpkin Bundt Cake

  • Trim the flat bottom of each cake so the two cakes sit level.
  • Spoon glaze over the rounded side of one cake until covered. Let it set for 15 to 20 minutes.
  • Flip the glazed cake onto a cake stand flat side up. Spread the glaze over the flat side.
  • Set the second cake on top, flat side down, and line up the ridges.
  • Pour glaze over the top cake and nudge it down the sides with a spoon.
  • Set a small juice glass upside down in the center hole. Pour a little glaze on it and press the stem on top.
  • Pour the glaze over the top of the cake, nudging it with a spoon to cover the entire bundt cake.
  • Let the glaze set. Remove the stem and glass.
  • Cut and serve with vanilla ice cream.

Notes

Storage: Cover and keep at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze slices for up to 2 months.
Make ahead: Bake the cakes one day ahead. Glaze and stack the day you serve.
Stem: The pumpkin stem is decoration only. Remove it before slicing.