Pumpkin Spice Latte Cake
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Thanksgiving Day after all the plates were cleared my mother whipped out this gem. Man! It was good. She called it a Pumpkin Spice Latte Cake and of course I pulled out my Nikon and began snapping away.
It was pumpkiny, (not a word, I know) creamy, had a subtle coffee flavor and was just delicious. We took four pieces home, ate them immediately and regretted not taking more.
I asked my mother for the recipe so I could share it with all of you. You are going to want to make this. No. For real. You are going to want to make this.
What you'll need:
Cake:
3 cups all-purpose flour
½ teaspoon salt
1½ teaspoons baking soda
¾ teaspoons baking powder
1½ cups sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
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)
Icing:
4 cups powdered sugar
1 stick butter, softened
3-4 splashes milk
2 tablespoons cinnamon
1 cups chopped pecans
1-2 tbsp brewed coffee
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.
