Pumpkin Spice Latte Bundt Cake

4.58 from 7 votes

Pumpkin Spice Latte Bundt Cake

Pumpkin Spice Latte Bundt Cake. Your favorite Fall beverage in a cake! Pumpkin & coffee flavored cake with a milk & sugar glaze.

Course Dessert

Cuisine American

Prep Time 35

Cook Time 45

Total Time 1 20

Servings

Calories 336kcal

Author Olivia

Ingredients

Pumpkin Spice Latte Bundt:

2 1/2 cups all-purpose flour
2 tsp baking powder
2 tsp pumpkin pie spice
2 tsp instant 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

US Customary - Metric

Instructions

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.

Assembly:

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.

Nutrition

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