Pumpkin Spice Latte Bundt Cake

Coffee is my favorite way to start the day, especially with a sweet treat. Now that it’s pumpkin season, I’ve been loading up on cans of pumpkin and trying new ways to enjoy them. I thrifted a nordicware pumpkin patch pan recently and made this recipe just for it! This is a little tweak on my pumpkin bread recipe adapted to become pumpkin spice latte bundtettes. These are a perfect size to enjoy with a morning coffee or as an afternoon snack.


3 eggs

3 teaspoons instant coffee

1 cup vegetable oil

2.5 cups sugar

1 15 oz can of pumpkin

3 cups of flour

1/4 teaspoon cloves

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon ginger

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt



Preheat oven to 350 degrees and grease pans.


Add instant coffee to eggs and gently stir to combine


In a large bowl, mix sugar and oil together and then add egg/coffee mixture and pumpkin


In a medium bowl, sift flour, spices, baking soda and baking powder.


Add dry ingredients to pumpkin mixture,


Pour into pans, filling about 2/3 of the way and cook based on the times below. Check that a toothpick comes out clean and let cool for at least 15 minutes before enjoying!