Bundt Cake #59 Pumpkin Spice Latte

 
 
If you know me at all…if you think you know me because you read this blog…if you’ve met me for 2 minutes…you know 3 things about me…
1. I love the Boston Red Sox so much it hurts (and most seasons, it hurts)
2. I buy Bath and Body Works Vanilla Bean Noel by the case.  That’s right, case.
3. I drink at least one Starbucks Pumpkin Spice Latte a day.  Without exception.
 
This cake is dedicated to all of the lovely baristas who make my perfect drink every fall.  Spicy on the bottom, creamy on the top, with the perfect pinch of cinnamon.  I heart the Pumpkin Spice Latte.
 
 
Shopping List
1 box of spice cake mix
2 small boxes instant vanilla pudding
1/2 cup veggie oil
1 1/4 cups water
4 eggs
1 cup pumpkin (I use Libby’s)
4 cups powdered sugar
1 stick butter, softened
3-4 splashes milk
2 tablespoons cinnamon
 

Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water, eggs and pumpkin  with an electric mixer. Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
   In a small bowl, combine powdered sugar, butter and milk with an electric mixer until creamy.  Stir in cinnamon.  Frost cooled cake.
 
This might just be my absolute favorite cake.  Can I pick favorites among all my little bundt cake babies?  I think I can.  I think I just did.
 
ο»Ώ
Print Friendly
  • Ashley October 8, 2012 at 12:35 pm

    Sad story… We stopped at Starbucks yesterday in The Colony (121 and Main) to get drinks on our way to have pictures taken. The barista told us 'No more pumpkin spice, not just at that store but their WHOLE district! I'm hoping McKinney doesn't run into the same problem πŸ™

  • Sheaffer {Pinterest Told Me To} October 8, 2012 at 2:22 pm

    Yum! This sounds sooooooo good! Perfect for fall.

  • jschaedler July 19, 2013 at 4:04 pm

    Thank you for all of these wonderful mix & matches πŸ™‚ When I return from my trips I am going to try out both vanilla bean and this one (pumpkin spice). I luv luv luv all things holidays (and even just last weekend bought a christmas scented woodwick candle – Love the crackling fireplace sound) to take with us to the mountains today. The holidays can't come to soon for me πŸ™‚

  • Rachel Kagay July 19, 2013 at 8:49 pm

    I'm so excited to try the Vanilla Bean Noel bundt cake! πŸ™‚ I think hubby and I will both love it!

  • brittany green July 22, 2013 at 4:14 am

    Lemon & rainbow are favorites with us & our kids. Thanks for always sharing!

  • Carmen August 9, 2013 at 8:45 am

    so excited to taste this cake…it's in the oven right now, and let's just say, not all of that scrummy batter made it into the pan!!:)

  • Melissa H. September 20, 2013 at 1:41 pm

    I am making this cake to take to a family event this weekend. Is it sweet enough to leave off the icing?

  • Mix and Match Mama September 20, 2013 at 2:10 pm

    I would at least dust the top with powdered sugar. It has a pumpkin-cinnamon taste, so it's not super sweet (like some of my other cakes). I'm bettin' people will love it more with frosting!

  • Melissa H. September 20, 2013 at 2:24 pm

    Thanks!

  • Anonymous October 26, 2013 at 2:09 pm

    Have you ever tried substituting applesauce for oil?

  • Anonymous November 1, 2013 at 6:13 pm

    I just made this and it was great! Do you think you can add instant coffee and use hot water to enhance the latte flavor? Heather πŸ™‚

  • Mix and Match Mama November 1, 2013 at 6:27 pm

    Yes! Totally add coffee!

  • Anonymous November 14, 2013 at 4:19 am

    what size can of pumpkin do we use?

  • Mix and Match Mama November 14, 2013 at 10:46 am

    Use your basic 15 oz can!

  • Arlene Bird October 10, 2014 at 9:49 pm

    Shay, do you keep your pumpkin breads, bars and/or cakes refrigerated after making them? I feel like mine always go bad or get strange after just 2/3 days. Just curious if I'm missing something? Thanks a ton! Excited to make this one!

  • Mix and Match Mama October 11, 2014 at 12:20 pm

    Anything that's frosted, goes in the fridge but if it's not, I usually don't refrigerate it.

  • Pop&Nan October 21, 2014 at 4:30 pm

    is it the whole 15 ou. can of pumpkin or just 1 cup?
    Thanks!

  • Mix and Match Mama October 21, 2014 at 6:12 pm

    Just one cup πŸ™‚

  • Abby Brooks October 26, 2014 at 8:50 pm

    Hi Shay! I made this cake and the flavor was DELICIOUS! However, it had a really gooey consistency to itβ€”just like pumpkin pie. I was about to ask you for any tips on how to prevent this! But I just saw one of your comments that solves my problem…I put the WHOLE 15 oz. can of pumpkin in the cake batter! Haha….So I pretty much doubled the amount of pumpkin. Oops! So if you ever want a pumpkin pie consistency to this cake, you now know what to do πŸ˜‰ thank you for the yummy recipe! I will try to read the directions better next time!

  • Cindy Hasko October 30, 2014 at 12:37 pm

    Okay, I just copied the recipe. Can't wait to try it! And I just had a Starbucks Pumpkin Latte for the first time last Monday = OMG!! HEAVEN IN A CUP! Sooo good! I want one mow, lol. Have a great day. ((hugs))

  • Anonymous June 4, 2015 at 2:31 am

    Would canned cream cheese frosting work?

  • Mix and Match Mama June 4, 2015 at 9:28 am

    Of course!! Enjoy!

  • Pamela Danckaert October 28, 2015 at 1:46 am

    Hi Shay, I made this cake today and the flavor was DELICIOUS! However, it had a really gooey dense consistency similar to pumpkin pie. I'm wondering if it's because I reduced my baking temperature to 325Β° instead of 350Β°. I have a dark coated bundt pan so I reduced the temperature. Do you adjust your temps for dark coated pans with your bundt recipes? I think that's what I did wrong. Thoughts??? Praying for Ashby πŸ™‚

  • Megan October 6, 2016 at 8:02 pm

    The bundt cake is outstanding! Pamela, I have a darker pan as well and baked mine for 55 minutes at 350. It turned out perfect.

  • Cooper October 23, 2016 at 1:59 pm

    Hi! What size pudding do u use? Is it the 3.4 oz?

    • Mix and Match Mama October 24, 2016 at 4:38 am

      3.4 oz!

  • Cindy October 30, 2016 at 2:54 pm

    This recipe is a keeper! I made a pumpkin shaped cake for my pastor’ birthday using 2 bundts and it was a hit! I did add 1/4 cup of espresso in place of the water (i actually used milk). It was delicious and moist!

  • Amy November 24, 2016 at 6:30 pm

    Made this today… mine also had the consistency of a pumpkin pie in portions of it! I baked at 350 for almost 65 – 70 minutes before a toothpick would come out clean. Still tasted fantastic but wondering what I did wrong??