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Pumpkin Spice Latte Bundt Cake. Your favourite Fall beverage in a cake! Pumpkin & coffee flavoured cake with a milk & sugar glaze. | livforcake.com
5 from 5 votes

Pumpkin Spice Latte Bundt Cake

Your favourite Fall beverage in a cake with this Pumpkin Spice Latte Bundt Cake! Pumpkin & coffee flavoured cake with a milk & sugar glaze.
Course Dessert
Cuisine Bundt, Cake
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 20
Calories 336kcal
Author Olivia


Pumpkin Bundt:



  • Preheat oven to 350F and grease & flour two 6 cup Bundt pans (or two 81/2" x 41/2" 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 (approx. 40-45 mins).
  • Cool in pans on wire rack for 10mins, then turn out onto wire racks to cool completely.
  • For the 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.
  • If making a Pumpkin Bundt, trim off any domes on the Bundts so you can stack evenly. Flip one over so it's flat side up. Place onto a rack over parchment. 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.


Calories: 336kcal | Carbohydrates: 64g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 135mg | Potassium: 144mg | Fiber: 1g | Sugar: 50g | Vitamin A: 3350IU | Vitamin C: 0.8mg | Calcium: 51mg | Iron: 1.3mg