Pumpkin Spice Latte Bundt Cake: A Cozy Fall Classic Reimagined
Imagine your go-to autumn coffee order—rich pumpkin, warming spice, and a touch of espresso—reborn as a stunning, sculpted Bundt cake. This Pumpkin Spice Latte Bundt Cake captures everything you love about fall in one irresistible dessert, finished with a generous milk and sugar glaze that glistens like the season’s first frost.
A Fall Favorite, Reinvented
It wouldn’t be an exaggeration to say this cake has earned a spot among my all-time favorite autumn bakes. Visually striking and packed with flavor, it’s one of those creations that surprises even the baker. While my Pumpkin Spice Latte Layer Cake—complete with fondant pumpkins—remains my top-tier favorite, this Bundt is an extremely close second.
The idea to shape the cake like a pumpkin came from a chance find: a Nordic Ware Pumpkin Bundt pan set at Homesense. I knew immediately it was destined for something special. In styling the cake, I drew inspiration from a now-retired Martha Stewart cake that had a similar glazed pumpkin silhouette. With a few tweaks and creative workarounds, this version was born.
How This Cake Came to Life
To develop the base, I started by adapting my tried-and-true pumpkin bread recipe. Out went the ginger; in came pumpkin pie spice and espresso powder to echo that beloved coffeehouse flavor. I began with one teaspoon of espresso powder but found the flavor too subtle—so in went a second teaspoon. Don’t worry: the coffee is there to enhance, not overpower. If espresso isn’t your thing, feel free to leave it out.
Originally, I baked the Bundts at 375°F, but they domed a little too enthusiastically. A quick adjustment to 350°F resolved that, ensuring flatter tops and easier stacking.
Let’s Talk Glaze and Assembly
For the finishing touch, I created a thick sugar glaze—whisked together with milk to a pourable, opaque consistency. The goal? A snowy white coating that clings beautifully to the contours of the pumpkin shape.
Instead of glazing each Bundt separately (as the Martha Stewart method suggested), I chose to stack them first for more stability. A thin layer of glaze between the two halves acted as edible glue. Once secured, I poured the rest of the glaze slowly over the entire cake, guiding it with a spoon where needed.
The glaze set overnight, but by morning, it had dulled. I considered a second pour but opted instead for a genius suggestion from my partner, Ryan: brushing on water. A light sweep of a damp pastry brush restored the glaze’s sheen—perfect for presentation.
And for the finishing touch? A real pumpkin stem, trimmed and fitted to the top like nature’s own cake topper.
The Final Verdict
This cake turned out better than I’d hoped: moist, fragrant, and with just the right hit of espresso. Both the pumpkin and coffee notes shine without overwhelming each other.
If you’re a Pumpkin Spice Latte enthusiast, this cake belongs in your fall baking lineup.
Baker’s Notes & FAQs
Can I make it ahead of time?
Absolutely. Bake the Bundts ahead, double-wrap in plastic, and freeze for up to three months. Defrost a few hours before assembling. The glaze is best made fresh, but can be stored with plastic wrap directly on its surface in an airtight container.
Want to bake it in a different pan?
No problem! This recipe adapts well to:
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Two 6-cup Bundt pans
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Two 8½" x 4½" loaf pans
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One 12-cup Bundt pan
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Cupcakes (yields 18–24): Start checking for doneness at 15 minutes.
Prefer metric measurements?
A metric conversion is available in the recipe card. While automated, many bakers have had success using it.
Pumpkin Spice Latte Bundt Cake
Your favorite fall drink, now a decadent dessert.
Ingredients
For the Cake
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2½ cups all-purpose flour
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2 tsp baking powder
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2 tsp pumpkin pie spice
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2 tsp instant espresso powder
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1 tsp salt
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¾ cup unsalted butter, melted (170g)
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1 cup granulated sugar
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1 cup light brown sugar, packed
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14 oz pumpkin purée (not pumpkin pie filling)
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3 large eggs, room temperature
For the Glaze
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5 cups powdered sugar
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6 Tbsp milk
Instructions
To Bake the Cake:
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Preheat oven to 350°F. Grease and flour your Bundt pans (see pan options above).
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In a medium bowl, whisk together the flour, pumpkin pie spice, espresso powder, baking powder, and salt.
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In a large bowl, combine both sugars, melted butter, pumpkin purée, and eggs. Mix until smooth.
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Add dry ingredients to wet and stir until just combined.
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Divide batter evenly and bake for 40–45 minutes or until a toothpick inserted into the center comes out mostly clean.
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Cool in pans for 10 minutes before inverting onto wire racks. Let cool completely.
To Make the Glaze:
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In a bowl or large measuring cup, whisk together powdered sugar and milk until smooth and thick.
To Assemble the Cake:
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Trim any domed tops for even stacking.
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Place one Bundt cake flat-side up on a cooling rack over parchment. Spread a little glaze on the flat surface, then stack the second cake on top.
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Pour the remaining glaze over the cake, helping it drip down the sides with a spoon. Let set completely.
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For a glossy finish before serving, lightly brush the glaze with water.
Serve, slice, and enjoy the taste of fall—no coffee cup required.
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