This Pumpkin Spice Latte Cake is an irresistible fall dessert—moist, warmly spiced, and finished with a simple coffee glaze. The cake combines classic pumpkin spice notes with a subtle coffee background for a flavor reminiscent of a favorite seasonal latte, but in cake form.
Try other recipes featuring pecans or similar fall flavors: Pumpkin Crunch Cake, Caramel Pretzel Turtles.
Pumpkin Cake
Every autumn it seems pumpkin spice shows up everywhere, and for good reason: the flavor signals cozy, seasonal treats. If you want a Thanksgiving dessert that isn’t pie but still captures those familiar fall flavors, this Pumpkin Spice Latte Cake is a great option. It’s a cake mix hack that yields a super moist bundt or cake, with minimal effort and ingredients.
Although I’m not obsessed with pumpkin flavor year-round, the idea of a pumpkin bundt cake kept nagging at me. Since so many people love pumpkin spice lattes, I adapted a favorite cake-hack formula to highlight pumpkin, warm spices, and a hint of coffee. The result is surprisingly addictive and perfectly suited to holiday gatherings.
Tips for making this pumpkin cake recipe
- Grease your bundt pan thoroughly—this helps the cake release cleanly. A non-stick pan is especially useful.
- Mix the batter only until the ingredients are combined to avoid a dense cake; over-mixing can give a tough texture.
- Let the cake cool completely before adding the glaze so the icing sits on top instead of soaking in.
Helpful ingredient information
- Dry ingredients: This recipe is a cake mix hack. Use a quality yellow cake mix (Duncan Hines works well), two packages of instant vanilla pudding for extra moisture and structure, and a teaspoon of pumpkin pie spice for warm flavor.
- Wet ingredients: The recipe calls for five eggs—this adds richness and helps create a very moist crumb. It also includes pumpkin puree, decaffeinated coffee for that latte hint, and vegetable or canola oil.
- Glaze: A simple glaze of confectioners’ sugar and decaffeinated coffee finishes the cake and echoes the latte flavor without being overpowering.
Can I make this recipe into cupcakes?
Yes. Line a muffin tin with paper liners and fill each cup about ¾ full (an ice cream scoop helps). Bake at 325°F for 17–20 minutes, or until a toothpick inserted in the center comes out clean. This yields roughly 20 cupcakes.
Can I freeze this cake?
Yes—wrap the cooled cake tightly and freeze for up to 6 months. Allow it to thaw completely before glazing.
Can I make this pumpkin cake recipe ahead?
Yes. You can bake the cake a day or two in advance. Store it covered at room temperature and glaze just before serving if possible.
Leftovers and storage:
Stored covered at room temperature, this cake will stay fresh for up to a week.
Helpful tools:
- Bundt Pan
- Mixing bowl
- Measuring cups
- Measuring spoons
- Stand mixer or hand mixer
- Spatula
Hosting Thanksgiving?
Make Thanksgiving less stressful with smart planning. A simple, reliable dessert like this Pumpkin Spice Latte Cake is an easy way to offer a festive treat without extra fuss.
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Pumpkin Spice Latte Cake
Jessy Freimann
Pin Recipe
Equipment
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1 Bundt pan
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1 mixing bowl
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1 stand mixer (optional)
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1 hand mixer (optional)
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Spatula
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Measuring cups and spoons
Ingredients
Cake:
- 1 Yellow cake mix
- 6.8 ounces instant vanilla pudding (two 3.4-ounce packages)
- 1 teaspoon pumpkin pie seasoning
- 5 large eggs
- ¾ cup vegetable oil
- ¾ cup pumpkin puree
- ¼ cup decaffeinated coffee
Glaze:
- 1 ⅓ cup confectioners’ sugar
- 2–3 Tablespoons decaffeinated coffee start with 2 tbsp and add more if needed
Instructions
Cake:
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Preheat the oven to 325°F and grease a bundt pan. Set aside.
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In a medium bowl, combine the cake mix, instant vanilla pudding mixes, and pumpkin pie spice.
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In a separate mixing bowl, whisk together the eggs, oil, pumpkin puree, and decaffeinated coffee.
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Add the dry ingredients to the wet ingredients and mix until just combined.
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Pour the batter into the prepared bundt pan and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
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Allow the cake to cool completely, then drizzle with the glaze and serve.
Glaze:
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Whisk confectioners’ sugar and 2 tablespoons decaffeinated coffee together. If needed, add a third tablespoon for a pourable consistency.
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Drizzle the glaze evenly over the cooled cake.