Pumpkin Spice Latte Bundt Cake

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Greetings, fellow lovers of dessert! We’re exploring baking today with a delicious recipe for Pumpkin Spice Latte Bundt Cake. You’re going to love this if you enjoy the warm, comforting flavors of a latte combined with pumpkin spice! Join us as we walk you through every step of making this delicious masterpiece.


2 cups of All-purpose flour,1 teaspoon of Baking powder,1/2 teaspoon of Baking soda,1/2 teaspoon of Salt,2 teaspoons of pumpkin pie spice,1 cup of Canned pumpkin puree,1/2 cup of Vegetable oil,1/2 cup of Brewed coffee, cooled,1/2 cup of packed Brown Sugar,1/2 cup of Granulated Sugar,2 Large Eggs,1 teaspoon of Vanilla extract

Preheat the Oven

Preheat your oven to 350°F (175°C) and generously grease a bundt cake pan with non-stick cooking spray or butter. This will ensure that our cake bakes evenly and doesn’t stick to the pan.

Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined. Set this dry mixture aside for now.

Prepare the Wet Ingredients

In a separate large mixing bowl, combine the canned pumpkin puree, vegetable oil, cooled brewed coffee, brown sugar, granulated sugar, eggs, and vanilla extract. Mix everything together until smooth and creamy.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake.

Bake to Perfection

Pour the batter into the prepared bundt cake pan, spreading it out evenly. Tap the pan gently on the countertop to release any air bubbles. Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely. Once cooled, dust the cake with powdered sugar or drizzle with a simple glaze for an extra touch of sweetness.


Folks, there you have it! A mouthwatering Bundt Cake with Pumpkin Spice Latte flavor that is sure to wow your loved ones. This cake is the ideal treat to enjoy with a cup of coffee on a crisp autumn day because of its moist texture and warm spices. So, why do you hesitate? Start your baking and enjoy a delicious slice of fall!


Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree if you prefer. Just make sure to drain any excess liquid before adding it to the batter.

Can I substitute brewed coffee with something else?

If you’re not a fan of coffee, you can substitute the brewed coffee with milk or water.

How should I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Can I freeze the cake?

Yes, you can freeze the cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and store it in a freezer-safe container.

Can I add nuts or chocolate chips to the batter?

Absolutely! Feel free to customize the recipe by adding your favorite mix-ins like chopped nuts or chocolate chips for added flavor and texture.

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