This pumpkin spice latte cake is moist, addictive, and made with a simple cake mix hack. Warm pumpkin spice and a subtle coffee flavor come together in every slice.
Jump to:
- Why You'll Love This Spiced Pumpkin Bundt Cake
- Ingredient Information and Substitutions
- How To Make Pumpkin Spice Bundt Cake
- Frequently Asked Questions
- Tips For Making Pumpkin Spice Bundt Cakes
- What To Serve With Pumpkin Spiced Bundt Cake
- Other Pumpkin Desserts To Try
- Hosting Thanksgiving?
- Pumpkin Spice Latte Cake
Why You'll Love This Spiced Pumpkin Bundt Cake
Pumpkin flavor really isn't my thing, but I couldn't get the idea of a pumpkin bundt cake out of my head. So many people love pumpkin spice lattes, and they can't all be wrong. I also wanted a Thanksgiving dessert that isn't pie but still tastes seasonal, so I hacked my favorite cake mix recipe, and this cake was born.
It's deliciously addictive, super moist, and made with minimal ingredients. It has all the cozy flavors of your favorite fall latte, baked into a tender bundt cake... and your friends and family will never guess it starts with a cake mix! Here's why this pumpkin and spice cake is a must-try:
- Soft and tender
- Minimal ingredients
- Cake mix hack
- Hint of coffee
- Thanksgiving-ready
Ingredient Information and Substitutions
- Pumpkin puree- The star of this cake, bringing real pumpkin flavor and a tender crumb. Do not substitute with pumpkin pie filling! That's something different.
- Eggs- Bind the batter, add richness, and give this cake its perfectly moist texture.
- Vegetable oil- Keeps the cake moist. Canola oil works as a substitute.
- Decaf coffee- Gives both the cake and the glaze that subtle latte flavor.
- Yellow cake mix- Keeps the recipe simple. I use Duncan Hines, though any yellow cake mix works.
- Instant vanilla pudding- Deepens the vanilla flavor and keeps the cake soft.
- Pumpkin pie seasoning- Brings the warm fall spices. A mix of cinnamon, nutmeg, and ginger works as a substitute.
- Confectioner's sugar- Sweetens the glaze and gives it a smooth finish.
How To Make Pumpkin Spice Bundt Cake
Step 1- Preheat and prep the pan.
Preheat the oven to 325 degrees F and grease your bundt pan.
Step 2- Mix the dry and wet ingredients.
In a medium bowl, combine the cake mix, pudding mix, and pumpkin pie seasoning. In a separate mixing bowl, combine the eggs, oil, pumpkin puree, and coffee.
Step 3- Make the batter.
Add the dry ingredients to the wet ingredients and mix until just combined.
Step 4- Bake.
Pour the batter into the bundt pan and bake for 50 minutes to 1 hour.
Step 5- Make the glaze.
Combine the confectioner's sugar and coffee and mix well until smooth and pourable.
Step 6- Cool and glaze.
Let the cake cool completely, then drizzle the glaze over the top. Serve immediately.
Frequently Asked Questions
Yes. Line a muffin tin with paper liners and fill each one about ¾ of the way, using an ice cream scoop if you have one. Bake at 325 degrees F for 17 to 20 minutes, until a toothpick comes out clean. This recipe makes around 20 cupcakes.
No. A stand mixer or a hand mixer is easiest, but a whisk and some elbow grease work too. You only need to mix until just combined.
Yes, you can make it up to a day or two ahead.
Tips For Making Pumpkin Spice Bundt Cakes
- Start checking this pumpkin spice cake at the 50-minute mark. It's done when a toothpick inserted in the center comes out clean.
- Grease your bundt pan well, and use a non-stick pan if you can, so the cake releases easily.
- Mix the batter only until just combined, since overmixing can make the cake dense.
- Let the cake cool all the way before glazing so it doesn't absorb the glaze.
- Start with 2 tablespoons of coffee in the glaze, and add the third only if needed to keep it thick enough to cling to the cake.
- Place the cooling rack over a sheet of parchment before glazing, so drips are easy to clean up.
- Ingredients to prep ahead- Combine the cake mix, pudding mix, and pumpkin pie seasoning up to a day in advance, and measure out the pumpkin puree and coffee so they're ready to go.
- Leftovers and storage- Store covered at room temperature for up to a week, or wrap well and freeze for up to 6 months. Microwave a slice for a few seconds to warm it.
What To Serve With Pumpkin Spiced Bundt Cake
I love serving this with a warm drink and a few other fall treats to round out a dessert spread. Here are some of my favorite pairings:
- Almond Shortbread Cookies
- Cinnamon Toast Crunch Bars
- Moist Banana Chocolate Chip Muffins
- Lemon Parfait Cups Dessert
Other Pumpkin Desserts To Try
Hosting Thanksgiving?
Discover the secret to hosting Thanksgiving without all the stress! Prepsgiving is your FREE guide to making a delicious Thanksgiving feast the easy way.
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Pumpkin Spice Latte Cake
Equipment
- 1 Spatula
Ingredients
Cake:
- 1 Yellow Cake Mix I like Duncan Hines
- 6.8 ounces instant vanilla pudding
- 1 teaspoon pumpkin pie seasoning
- 5 large eggs
- ¾ cup vegetable oil
- ¾ cup pumpkin puree
- ¼ cup decaffeinated coffee
Glaze:
- 1 ⅓ cup confectioner's sugar
- 3 Tablespoons decaffeinated coffee Start with 2 and add additional Tablespoon if needed.
Instructions
Cake:
- Preheat oven to 325 degrees F and grease bundt pan. Set aside.
- In a medium bowl, combine the cake mix, pudding mixes and pumpkin pie spice.
- In a mixing bowl combine eggs, oil, pumpkin, and coffee.
- Add dry ingredients into the mixing bowl and mix until just combined.
- Pour batter into the bundt pan and bake for 50 min - 1 hour.
- Cool completely and drizzle with glaze. Serve immediately.
Glaze:
- Combine all ingredients and mix well. Add more coffee if needed for a thicker, pourable texture.
- Drizzle over cake.
Video
Notes
- Start checking this pumpkin spice cake at the 50-minute mark. It's done when a toothpick inserted in the center comes out clean.
- Grease your bundt pan well, and use a non-stick pan if you can, so the cake releases easily.
- Mix the batter only until just combined, since overmixing can make the cake dense.
- Let the cake cool all the way before glazing so it doesn't absorb the glaze.
- Start with 2 tablespoons of coffee in the glaze, and add the third only if needed to keep it thick enough to cling to the cake.
- Place the cooling rack over a sheet of parchment before glazing, so drips are easy to clean up.
- Ingredients to prep ahead- Combine the cake mix, pudding mix, and pumpkin pie seasoning up to a day in advance, and measure out the pumpkin puree and coffee so they're ready to go.
- Leftovers and storage- Store covered at room temperature for up to a week, or wrap well and freeze for up to 6 months. Microwave a slice for a few seconds to warm it.
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