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
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.
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.
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.
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.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!
You can find a full index of my recipes here.
Don’t forget to follow The Life Jolie on Pinterest for more recipe inspiration!
Or if Pinterest isn’t your style, bookmark this post!
Let’s keep the conversation going- join my Facebook group!
Pumpkin Spice Latte 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
- 1 ⅓ cup confectioners sugar
- 2-3 Tablespoon decaffeinated coffee Start with 2 and add additional Tablespoon if needed.
- 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.
- Combine all ingredients and mix well. Add more coffee if needed for a thicker, pourable texture.
- Drizzle over cake.