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.
Ashley says
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 🙁
Sheaffer {Pinterest Told Me To} says
Yum! This sounds sooooooo good! Perfect for fall.
jschaedler says
Thank you for all of these wonderful mix & matches 🙂 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 🙂
Rachel Kagay says
I'm so excited to try the Vanilla Bean Noel bundt cake! 🙂 I think hubby and I will both love it!
brittany green says
Lemon & rainbow are favorites with us & our kids. Thanks for always sharing!
Carmen says
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. says
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 says
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. says
Thanks!
Anonymous says
Have you ever tried substituting applesauce for oil?
Anonymous says
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 🙂
Mix and Match Mama says
Yes! Totally add coffee!
Anonymous says
what size can of pumpkin do we use?
Mix and Match Mama says
Use your basic 15 oz can!
Arlene Bird says
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 says
Anything that's frosted, goes in the fridge but if it's not, I usually don't refrigerate it.
Pop&Nan says
is it the whole 15 ou. can of pumpkin or just 1 cup?
Thanks!
Mix and Match Mama says
Just one cup 🙂
Abby Brooks says
Hi Shay! I made this cake and the flavor was DELICIOUS! However, it had a really gooey consistency to it—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 😉 thank you for the yummy recipe! I will try to read the directions better next time!
Cindy Hasko says
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 says
Would canned cream cheese frosting work?
Mix and Match Mama says
Of course!! Enjoy!
Pamela Danckaert says
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 325° instead of 350°. 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 🙂
Megan says
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 says
Hi! What size pudding do u use? Is it the 3.4 oz?
Mix and Match Mama says
3.4 oz!
Cindy says
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 says
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??