This dessert is on my list for Thanksgiving Day!! I cannot wait to make it. Yes I will have traditional pumpkin pie available as well but who doesn’t like Pumpkin Spice Lattes and in a cake form!
Pumpkin Spice Latte Bundt:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 2 tsp espresso powder
- 1 tsp salt
- 3/4 cup unsalted butter 170g, melted
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 14 oz pumpkin puree 398ml, not pumpkin pie filling
- 3 large eggs room temperature
Sugar Glaze:
- 5 cups powdered sugar
- 6 Tbsp milk
Instructions:
Pumpkin Spice Latte Bundt:
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Preheat oven to 350F and grease & flour two 6 cup Bundt pans (or two 8 1/2″ x 4 1/2″ loaf pans, or one 12 cup Bundt pan).
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In a medium bowl, whisk together flour, pumpkin pie spice, espresso powder, baking powder, and salt.
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In a large bowl, whisk together sugars, melted butter, pumpkin, and eggs.
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Add dry to wet and mix until just combined.
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Divide batter evenly between prepared pans and bake until a toothpick inserted into the center comes out mostly clean (about. 40-45 mins).
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Cool in pans on wire rack for 10mins, then turn out onto wire racks to cool completely.
Serve with Sugar Glaze or a Flavored Whip Cream. Sprinkle with Pumpkin Pie Spice.
Recipe credit to Liv For Cake.
Happy Thanksgiving to you and your family!