Sunday, October 7, 2012

Bundt Cake #59 Pumpkin Spice Latte

If you know me at all...if you think you know me because you read this blog...if you've met me for 2 know 3 things about me...
1. I love the Boston Red Sox so much it hurts (and most seasons, it hurts)
2. I buy Bath and Body Works Vanilla Bean Noel by the case.  That's right, case.
3. I drink at least one Starbucks Pumpkin Spice Latte a day.  Without exception.
This cake is dedicated to all of the lovely baristas who make my perfect drink every fall.  Spicy on the bottom, creamy on the top, with the perfect pinch of cinnamon.  I heart the Pumpkin Spice Latte.
Shopping List
1 box of spice cake mix
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

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.
This might just be my absolute favorite cake.  Can I pick favorites among all my little bundt cake babies?  I think I can.  I think I just did.

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Ashley said...

Sad story... We stopped at Starbucks yesterday in The Colony (121 and Main) to get drinks on our way to have pictures taken. The barista told us 'No more pumpkin spice, not just at that store but their WHOLE district! I'm hoping McKinney doesn't run into the same problem :(

Sheaffer {Pinterest Told Me To} said...

Yum! This sounds sooooooo good! Perfect for fall.

jschaedler said...

Thank you for all of these wonderful mix & matches :) When I return from my trips I am going to try out both vanilla bean and this one (pumpkin spice). I luv luv luv all things holidays (and even just last weekend bought a christmas scented woodwick candle - Love the crackling fireplace sound) to take with us to the mountains today. The holidays can't come to soon for me :)

Rachel Kagay said...

I'm so excited to try the Vanilla Bean Noel bundt cake! :) I think hubby and I will both love it!

brittany green said...

Lemon & rainbow are favorites with us & our kids. Thanks for always sharing!

Carmen said...

so excited to taste this's in the oven right now, and let's just say, not all of that scrummy batter made it into the pan!!:)

Melissa H. said...

I am making this cake to take to a family event this weekend. Is it sweet enough to leave off the icing?

Mix and Match Mama said...

I would at least dust the top with powdered sugar. It has a pumpkin-cinnamon taste, so it's not super sweet (like some of my other cakes). I'm bettin' people will love it more with frosting!

Melissa H. said...


Anonymous said...

Have you ever tried substituting applesauce for oil?

Anonymous said...

I just made this and it was great! Do you think you can add instant coffee and use hot water to enhance the latte flavor? Heather :)

Mix and Match Mama said...

Yes! Totally add coffee!

Anonymous said...

what size can of pumpkin do we use?

Mix and Match Mama said...

Use your basic 15 oz can!

Arlene Bird said...

Shay, do you keep your pumpkin breads, bars and/or cakes refrigerated after making them? I feel like mine always go bad or get strange after just 2/3 days. Just curious if I'm missing something? Thanks a ton! Excited to make this one!

Mix and Match Mama said...

Anything that's frosted, goes in the fridge but if it's not, I usually don't refrigerate it.

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