Pumpkin Spice Latte Bundt Cake

An Easy Pumpkin Spice Coffee Cake to Serve a Crowd

PSL Bundt 1

This Pumpkin Spice Latte Bundt Cake is easy to make – just whisk together dry and wet mixtures – and features the flavors of Starbuck’s Pumpkin Spice Latte beverage. Why not eat your favorite fall drink? The glaze is made with coffee to further accentuate that flavor and pumpkin pie spice, which is a blend that you can buy ready made, brings that unmistakable fall flavor to the candied pecans, the cake and the glaze. The top image shows with the pecans; the one below features the simple glaze.

PSL Bundt 2

Pumpkin Spice Latte Bundt Cake
Makes: Serves 14
  • 3 ½ cups all-purpose flour
  • 2 ½ teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1, 15 ounce can pumpkin purée
  • 1 cup flavorless vegetable oil, such as canola or safflower or pecan oil
  • ⅔ cup strong brewed coffee, at room temperature
  • 2 cups sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups sifted confectioners’ sugar
  • 2 tablespoons brewed strong coffee
  • Extra pumpkin pie spice for sprinkling
  1. For the Cake: Position rack in center of oven. Preheat oven to 325°F. Thoroughly grease and flour a 12-cup decorative ring pan such as the Kaiser La Forme Charlotte Bundform we used. (Alternately spray with Baker’s Joy). Make sure to get every nook and cranny.
  2. Whisk together the flour, pumpkin pie spice, baking soda and salt in a large bowl; set aside.
  3. In a medium sized bowl whisk together the pumpkin, oil, coffee, sugar, brown sugar, eggs and vanilla until thoroughly combined.
  4. Make a well in the dry mixture, add the wet and whisk until combined and smooth. Scrape into prepared pan.
  5. Bake for about 1 hour and 5 minutes to 1 hour and 15 minutes or until a long bamboo skewer just tests clean. Cool pan on rack for 15 minutes, then unmold cake onto rack and cool completely. Trim bottom of cake if necessary so that it will sit flat on a display plate. Place on serving platter.
  6. For the Glaze: Place confectioners’ sugar in a saucepan. Whisk in coffee until beginning to combine; it will be thick before you heat it. Cook over medium heat, whisking often, until it liquefies, becomes completely smooth and very warm to the touch. Do not let it get too hot or simmer. This cooking will be brief – under a minute, give or take. Whisk until completely smooth and use immediately.
  7. Immediately drizzle the warm glaze over the cake (using image as inspiration). It will harden quickly so do not wait. I use a teaspoon and give the glaze a good stir each time I dip back into the pot. Use as much as you like. While the glaze is still wet, sprinkle or place some of the nuts on the cake. They will adhere to the hardening glaze. Finish the cake by sprinkling a few pinches of pumpkin pie spice over all.
  8. Cake is ready to serve or store at room temperature under a cake dome for up to 3 days.
PSL Bundt Cake slice

Bottom Image: Peter Muka

Other Images: Dédé Wilson

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