Ingredients
- 2½ cups all-purpose flour
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 2 tsp espresso powder
- 1 tsp salt
- ¾ cup (170g) butter (melted)
- 1 cup granulated sugar
- 1 cup packed light-brown sugar
- 14oz can (398ml) pumpkin puree (not pumpkin pie filling)
- 3 large eggs (room temperature)
- 5 cups powdered sugar
- 6 or 7 Tbsp milk
Recipe Description
Your favourite Fall beverage in a cake! Pumpkin & coffee flavoured cake with a milk & sugar glaze. If you love a good Pumpkin Spice Latte, this Bundt cake is for you! If you don’t have a Bundt pan, you can use this recipe in two 8″ or 9″ loaf pans, or halve the recipe and make one loaf. If you don’t like coffee, you can leave out the espresso powder and have a delicious Pumpkin Bundt instead.
Click here to view Full Recipe Directions
