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. 

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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. 

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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. 

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What you'll need: 


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)


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.

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