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    The Life Jolie » Dessert » Pumpkin Spice Cake

    Pumpkin Spice Cake

    Published: Oct 11, 2021 by Jessy Freimann · This post may contain affiliate links · This blog generates income via ads.

    Jump to Recipe Print Recipe

    This Pumpkin Spice Latte Cake recipe is the absolute best! Delicious pumpkin spice and subtle coffee flavor combine into the most moist, addictive cake you'll find.

    Check out these other great recipes featuring pecans: Pumpkin Crunch Cake, Caramel Pretzel Turtles

    An image of a slice of pumpkin cake with a fork in front of it holding a bite of the cake on it.

    Pumpkin Cake

    Have you seen that meme that circulates Facebook around this time each year? You know the one, a picture of Disney's Cinderella in her fancy carriage with the a blurb typed onto the picture about how at the stroke of midnight on August 31st everything turns into some form of pumpkin-spice-whatever?

    Well, here we are, smack dab in the middle of fall. It only seems fitting that I share my (amazing!!) recipe for Pumpkin Spiced Latte Cake.

    While pumpkin flavor really isn't my thing, I couldn't get the concept of pumpkin bundt cake out of my head. I mean, so many people love pumpkin spice lattes. They can't all be completely wrong.

    And sometimes it's nice to have a Thanksgiving option that is not a pie, but still embodies the flavors of the season. So I dove in head first, hacked my favorite cake hack recipe and thus, Pumpkin Spice Latte Cake was born. I must say, it is deliciously addictive. Super moist, minimal ingredients.

    An angle shot of the side of a pumpkin bundt cake with glaze on on the sides of it.

    Tips for making this pumpkin cake recipe

    • Be sure to grease your bundt pan to make it easier to get the cake out. I recommend using a non-stick pan as well
    • Don't over-mix your cake mix- you'll want it to mix until just combined.
    • Allow the cake to cool all the way before glazing so it doesn't absorb the glaze.
    A spatula beginning to pull a slice out a pumpkin coffee cake.

    Helpful ingredient information

    • Dry ingredients: First off, this recipe is a cake mix hack. Trust me when I say, your friends and family will never know and the results are excellent- I like to use Duncan Hines yellow cake mix for this. I also use 2 packages of instant vanilla pudding and a teaspoon of pumpkin spice for a delicious pumpkin flavor.
    • Wet ingredients: This recipe uses 5 eggs. I know that seems like a lot, but trust me, it'll give you the most moist, perfect cake! This also uses a combination of pumpkin puree, decaf coffee and vegetable or canola oil.
    • Glaze: For this I keep it simple with decaf coffee and confection's sugar.
    A pumpkin coffee cake with a slice cut out of it revealing the moist center of it.

    Can I make this recipe into cupcakes?

    Yes! Be sure to line the muffin tin with paper liners and fill them ¾ of the way (an ice cream scoop works great for this!). You'll bake at 325 degrees for 17-20 minutes (until a toothpick comes out clean). This will make around 20 cupcakes.

    Can I freeze this cake?

    Yes- wrap well and freeze for up to 6 months. Be sure to wait until thawed to glaze.

    Can I make this pumpkin cake recipe ahead?

    Yes- make it up to a day or two ahead.

    Leftovers and storage:

    This will last up to a week covered at room temperature.

    A close up image of a slice of pumpkin cake with a bite on a fork in front of it on the white plate.

    Helpful tools:

    1. Bundt Pan
    2. Mixing bowl
    3. Measuring cups
    4. Measuring spoons
    5. Stand mixer or Hand mixer
    6. Spatula

    Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. And follow @thelifejolie on Instagram and TikTok!

    An image of a slice of pumpkin cake with a fork in front of it holding a bite of the cake on it.

    Pumpkin Spice Latte Cake

    Jessy Freimann
    This Pumpkin Spice Latte Cake recipe is the absolute best! Delicious pumpkin spice and subtle coffee flavor combine into the most moist, addictive cake you'll find.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Dessert
    Cuisine Fall, Holiday, Thanksgiving
    Servings 8 servings

    Ingredients
      

    Cake:

    • 1 Duncan Hines Yellow Cake Mix not sponsored, I just love them!
    • 2 3.4 ounce packages instant vanilla
    • 1 teaspoon pumpkin pie seasoning
    • 5 extra large eggs I used large because that is what I had on hand
    • ¾ cup canola oil
    • ¾ cup pumpkin puree
    • ¼ cup decaffeinated coffee

    Glaze:

    • 1 ⅓ cup confectioners sugar
    • 2-3 Tablespoon decaffeinated coffee Start with 2 and add additional Tablespoon if needed.

    Instructions
     

    Cake:

    • Preheat oven to 325 degrees 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.

    Notes

    This can also be made into around 20 cupcakes- line muffin tin, fill each cup ¾ of the way full and bake at 325 degrees for 17-20 minutes.
    Tried this recipe?Let us know how it was!
    « Cheesy Corn Casserole Recipe
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    Comments

    1. Valerie says

      September 12, 2016 at 3:46 pm

      That sure sounds good for a Thanksgiving dessert! Yum!
      Reply
      • Jessy says

        September 13, 2016 at 5:10 pm

        I'm with you there, it'll definitely be on our dessert table!
        Reply
    2. Sherry says

      October 30, 2018 at 4:13 pm

      cupcakes?
      Reply
      • Jessy Freimann says

        October 30, 2018 at 8:45 pm

        Totally! Use liners, fill the cups 3/4 of the way (I use an ice cream scoop) and bake at 325 degrees for 17-20 minutes, depending on your oven. It should make around 20 cupcakes and if you're not feeling the glaze, I bet cream cheese frosting would be awesome too. Enjoy!
        Reply

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