Latte Lover’s Pumpkin Spice Bundt Cake with Kahlúa-Cream Cheese Glaze

Fans of Pumpkin Spice Latte will love this warmly spiced Bundt cake with an espresso-cinnamon swirl and coffee glaze, topped with a layer of Kahlua-Cream Cheese.

Latte Lover’s Pumpkin Spice Bundt Cake with Kahlúa-Cream Cheese Glaze #nationalbundtday #cake #pumpkinspice #thanksgiving #dessert #recipes

Latte Lover’s Pumpkin Spice Bundt Cake with Kahlúa-Cream Cheese Glaze

is a splurge-worthy dessert, ideal for Thanksgiving or any fall gathering!

Latte Lover’s Pumpkin Spice Bundt Cake with Kahlúa-Cream Cheese Glaze #nationalbundtday #cake #pumpkinspice #thanksgiving #dessert #recipes

To make this cake you’ll need a 10-cup Bundt pan. Use your favorite Bundt pan and design of your choice. I used a 10-cup Swirl Bundt Pan. I also used King Arthur White Whole Wheat flour which is 100% whole grain and makes for a tender and light crumb. The nutty flavor of the white wheat pairs well with the warm spices and espresso. Substitute all-purpose flour if you prefer.

Latte Lover’s Pumpkin Spice Bundt Cake with Kahlúa-Cream Cheese Glaze #nationalbundtday #cake #pumpkinspice #thanksgiving #dessert #recipes

Latte Lover’s Pumpkin Spice Bundt Cake with Kahlúa-Cream Cheese Glaze,

recipe adapted from King Arthur Flour

Ingredients

Cake:

1 can (15 ounces) pumpkin purée

4 large eggs, at room temperature

3/4 cup vegetable oil

1 cup brown sugar, packed

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 cups King Arthur White Whole Wheat Flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1 teaspoon salt

Cinnamon Espresso Swirl Ingredients #nationalbundtday #cake #pumpkinspice #thanksgiving #dessert #recipes

Filling:

1/3 cup brown sugar, packed

1 tablespoon espresso powder or instant espresso

1/2 teaspoon ground cinnamon

Coffee Glaze Ingredients #nationalbundtday #cake #pumpkinspice #thanksgiving #dessert #recipes

Coffee Glaze:

1/3 cup strong brewed coffee

1/3 cup granulated sugar

1 1/2 tablespoons coffee-flavored liqueur or Kahlúa, optional.

A 50ml mini bottle would be the perfect size for this recipe.

Latte Lover’s Pumpkin Spice Bundt Cake with Kahlúa-Cream Cheese Glaze #nationalbundtday #cake #pumpkinspice #thanksgiving #dessert #recipes

Kahlúa-Cream Cheese Glaze:

4 ounces cream cheese, softened

2 cups powdered sugar, sifted to remove lumps

1 tablespoon coffee-flavored liqueur or Kahlúa

1-2 tablespoons milk

Glazed or toasted pecans to sprinkle on top of glaze (optional)

Latte Lover’s Pumpkin Spice Bundt Cake with Kahlúa-Cream Cheese Glaze #nationalbundtday #cake #pumpkinspice #thanksgiving #dessert #recipes

Directions

Preheat the oven to 350°F.

 Beat together the pumpkin, eggs, oil, sugars, and vanilla extract in a large mixing bowl until well blended.

In smaller bowl, mix flour, baking soda and powder, cinnamon, pumpkin spice and salt. Add dry ingredients to wet ingredients, stirring gently until ingredients are combined.

To make the filling: Whisk together the brown sugar, cinnamon, and espresso powder in a small mixing bowl. Set aside.

Latte Lover’s Pumpkin Spice Bundt Cake with Kahlúa-Cream Cheese Glaze #nationalbundtday #cake #pumpkinspice #thanksgiving #dessert #recipes

To assemble cake: Thoroughly *grease a 10-cup Bundt pan. (*see notes below) Spoon one-third of the cake batter into the bottom of the prepared pan. Sprinkle half the filling on top. Spoon another third of the batter into the pan and sprinkle with the remaining filling. Spread the remaining batter on top, smoothing it with a spatula so the sides are slightly higher than the center -> the cake will bake more evenly and be less likely to form peaks.

Latte Lover’s Pumpkin Spice Bundt Cake with Kahlúa-Cream Cheese Glaze #nationalbundtday #cake #pumpkinspice #thanksgiving #dessert #recipes

Bake cake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven, and allow it to cool in the pan for 15 minutes before turning it out onto a rack to cool completely.

While the cake is baking, make the glaze by whisking together the coffee, sugar, and coffee-liqueur. If the coffee isn’t hot enough to dissolve the sugar, heat briefly in microwave, stirring until the sugar dissolves.

Brush the coffee glaze evenly over the cake with a pastry brush while the cake is still warm, allowing glaze soak in before applying a second layer. When glaze has soaked in and dried a bit, add Kahlúa-Cream Cheese Glaze.

Latte Lover’s Pumpkin Spice Bundt Cake with Kahlúa-Cream Cheese Glaze #nationalbundtday #cake #pumpkinspice #thanksgiving #dessert #recipes

To make Kahlúa-Cream Cheese Glaze:

 Mix cream cheese with sugar and Kahlua. Add milk 1 tablespoon at a time, thinning to desired consistency. Pour over cooled cake. If glaze is thicker use offset spatula depending on pan design if needed. Sprinkle top of cake with glazed or toasted pecans if desired.  (I used Emerald Glazed Pecans)

Latte Lover’s Pumpkin Spice Bundt Cake with Kahlúa-Cream Cheese Glaze #nationalbundtday #cake #pumpkinspice #thanksgiving #dessert #recipes

*Here are some tips from King Arthur Flour to prevent your Bundt cake from sticking:

  • Use non-stick vegetable oil spray that does not contain lecithin (which will cause a sticky buildup on pans) or melted shortening — not butter. The milk solids in butter can act like glue, encouraging cake batter to stick to the pan. If your pan design is intricate, use a pastry brush to apply melted shortening to all the nooks and crannies.

  • Grease the pan just prior to adding the batter. Greasing a non-stick Bundt pan too far ahead of time allows the oil to slide down the inside of the pan and pool in the bottom.

  • Instead of flouring your pan after greasing it, try sprinkling it with granulated sugar instead. You’ll avoid a build up of gunky flour on the surface of your cake after baking. The sugar will be in semi-liquid state while the cake is warm, allowing the cake to slide right out of the pan.

I dusted my greased pan with sugar instead of flour and it worked like a charm! 

Latte Lover’s Pumpkin Spice Bundt Cake with Kahlúa-Cream Cheese Glaze #nationalbundtday #cake #pumpkinspice #thanksgiving #dessert #recipes

This cake is moist, oh so good and fills the kitchen with a wonderful aroma of fall while baking! I

f you’re a fan of pumpkin spice and coffee, I hope you’ll try this recipe,

deserving of a spot in your Thanksgiving dessert buffet!

Latte Lover’s Pumpkin Spice Bundt Cake with Kahlúa-Cream Cheese Glaze

Fans of Pumpkin Spice Latte will love this warmly spiced Bundt cake with an espresso-cinnamon swirl and coffee glaze, topped with a layer of Kahlua-Cream Cheese.
Prep Time30 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: bundt, cake, cream cheese glaze, dessert, fall, kahlua, pumpkin spice, Thanksgiving

Ingredients

    Cake

    • 1 15 oz. can pumpkin purée
    • 4 large eggs, at room temperature
    • 3/4 cup vegetable oil
    • 1 cup brown sugar, packed
    • 3/4 cup granulated sugar
    • 1 tsp. vanilla extract
    • 2 cups *King Arthur White Whole Wheat Flour
    • 2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1 1/2 tsp. pumpkin pie spice
    • 1 tsp. ground cinnamon
    • 1 tsp. salt

    Filling

    • 1/3 cup brown sugar, packed
    • 1 tbsp. espresso powder or instant espresso
    • 1/2 tsp. ground cinnamon

    Coffee Glaze

    • 1/3 cup strong brewed coffee
    • 1/3 cup granulated sugar
    • 1 1/2 tbsp. coffee-flavored liqueur or Kahlua (optional)

    Kahlua-Cream Cheese Glaze

    • 4 oz. cream cheese, softened
    • 2 cups powdered sugar, sifted to remove lumps
    • 1 tbsp. Kahlua
    • 1 - 2 tbsp. milk
    • Glazed or toasted pecans to sprinkle on top of glaze (optional)

    Instructions

    To make cake

    • Preheat the oven to 350°F.
    • Beat together the pumpkin, eggs, oil, sugars, and vanilla extract in a large mixing bowl until well blended.
    • In smaller bowl, mix flour, baking soda and powder, cinnamon, pumpkin spice and salt.
    • Add dry ingredients to wet ingredients, stirring gently until ingredients are combined.

    To make the filling

    • Whisk together the brown sugar, cinnamon, and espresso powder in a small mixing bowl. Set aside.

    To assemble the cake

    • Thoroughly grease a 10-cup Bundt pan.
    • Spoon one-third of the cake batter into the bottom of the prepared pan. Sprinkle half the filling on top.
    • Spoon another third of the batter into the pan and sprinkle with the remaining filling.
    • Spread the remaining batter on top, smoothing it with a spatula so the sides are slightly higher than the center. (The cake will bake more evenly and be less likely to form peaks.)
    • Bake cake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
    • Remove the cake from the oven, and allow it to cool in the pan for 15 minutes before turning it out onto a rack to cool completely.

    To make the glaze

    • While the cake is baking, make the glaze by whisking together the coffee, sugar, and coffee-liqueur. If the coffee isn't hot enough to dissolve the sugar, heat briefly in microwave, stirring until the sugar dissolves.
    • Brush the glaze evenly over the cake with a pastry brush while the cake is still warm, allowing glaze soak in before applying a second layer.
    • When glaze has soaked in and dried a bit top with Kahlua-Cream Cheese Glaze.

    To make Kahlua-Cream Cheese Glaze

    • Mix cream cheese with sugar and Kahlua. Add milk 1 tablespoon at a time, thinning to desired consistency.
    • Pour over cooled cake. If glaze is thick, use offset spatula if needed. Sprinkle top of cake with glazed or toasted pecans if desired. (I used Emerald Glazed Pecans)

    Notes

    Preparing Bundt Pan:
    Use a baking spray that does not contain lecithin which will cause sticky buildup on pans. Wait and grease the pan right before adding the batter, to prevent grease from sliding down the sides of non-stick Bundt pan if left too long without any batter. Instead of flouring your pan after greasing it, try coating it with granulated sugar instead. You’ll avoid a build up of gunky flour on the surface of your cake after baking, while the sugar will be in semi-liquid state while cake is warm, allowing the cake to slide right out of the pan.
    *While whole wheat flour can make baked goods dry with a coarser texture, the white whole wheat flour is still 100% whole grain and makes for a tender and light crumb. The nutty flavor of the white wheat also pairs well with the warm spices and espresso. Substitute all-purpose flour if you prefer.
    For accurate measuring of flour, fluff your flour from the canister or bag and then spoon into your measuring cup so it’s overflowing, then level off with the edge of a knife. Scooping directly from the bag or canister will yield a heavier cup and larger amount that can negatively affect your baking recipes.
    Use real espresso powder rather than instant coffee powder for best results. Espresso powder is more concentrated and robustly flavored than store-bought instant coffee. Real espresso powder will also disperse more evenly than instant coffee powder, which can be manufactured in large crystals.
    As an Amazon associate, I earn from qualifying purchases. If you purchase anything through an affiliate link, I earn a small commission at no extra cost to you.

    Latte Lover’s Pumpkin Spice Bundt Cake with Kahlúa-Cream Cheese Glaze #nationalbundtday #cake #pumpkinspice #thanksgiving #dessert #recipes

    Happy Baking and National Bundt Day!

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      27 comments for “Latte Lover’s Pumpkin Spice Bundt Cake with Kahlúa-Cream Cheese Glaze

    1. November 15, 2019 at 6:09 am

      Oooohhh… Perfect with a nice strong cuppa! Sounds like a great cake Mary-enjoy:@)

    2. November 15, 2019 at 7:44 am

      Looks delish! We both have kahlua on the brain, I’m waiting for the sun to rise to make tiramisu!

    3. Kate
      November 15, 2019 at 8:00 am

      Yum – looks good and sounds good – can’t wait to try it!

    4. Ann Woleben
      November 15, 2019 at 8:06 am

      Oh my, this cake is a must try and almost too “pretty” to eat!

    5. November 15, 2019 at 8:07 am

      Lookin’ good…!

    6. Alice Genzlinger
      November 15, 2019 at 8:28 am

      Yum, it’s in my future.

    7. November 15, 2019 at 8:37 am

      Mary, it looks so delicious! If I only had a slice on this cold and rainy morning! Your presentation is always stunning! Happy weekend 🍁

    8. franki
      November 15, 2019 at 8:58 am

      WHOA!!! franki

    9. November 15, 2019 at 9:12 am

      Such a beautiful cake Mary, it’s almost too pretty to eat! Great tips on preparing the pan, I have made cakes with sugar coating and omg, that adds so much! Your pan is soo pretty too and the photos are stunning! Drooling here…
      Jenna

    10. kitty
      November 15, 2019 at 9:24 am

      What a beautiful, spicy bundt cake, Mary! I need some of those mini liqueur bottles for when I recipe calls for some. I like the tip of using sugar for dusting instead of flour. Happy weekend to you! 🍂🧡🍁

    11. Jo
      November 15, 2019 at 10:53 am

      🍁Such a rich & delicious looking cake! 🍁 I’ve made a pumpkin walnut loaf cake, but this cake has more depth to it! Will definitely try this recipe. Thanks for the recipe.

    12. Cyndi Raines
      November 15, 2019 at 11:04 am

      Oh my! What a beauty! I was considering making again your cranberry-apple-pumpkin bundt cake or your delicious pecan pie muffins, but this is taking first place for this year. Thank you for all your tips, especially not using butter to coat the pan and using sugar instead of flour. My bundt pan is a normal one, not nearly as pretty as your swirl, but I’m sure it will not effect the flavor, ha. By the way, Tom arrived safely, he is strutting his stuff on display on my china hutch. Please check your spam as I sent you a few pictures of him and thank you again. Happy Thanksgiving! 🍊🍂

    13. barbaramantelandtablecom
      November 15, 2019 at 11:22 am

      Wow that looks fabulous! I’ll definitely try this one. Thanks for the printable recipe too. It’s ok to eat cake for breakfast, right?! :)

    14. Jane
      November 15, 2019 at 1:44 pm

      Yum-E!
      Looks so delicious.
      A good cup of coffee and a great afternoon treat!
      No lunch, of course…….. 😅
      Thanks for the recipe.
      Enjoy your weekend!!

    15. Theresa R Keller
      November 15, 2019 at 2:46 pm

      That is a beautiful cake and i love the pan! Thank you for sharing this recipe and have a nice weekend!

    16. Mary
      November 15, 2019 at 3:36 pm

      My goodness, this sounds wonderful. I have decided that this cake is going to be my Christmas offering. Hope everyone likes coffee in their cake. If not, more for me. Yum!! :))

    17. Ellen
      November 15, 2019 at 6:56 pm

      This cake looks so moist!!! I WILL be making this in the future!! Thank you for posting!! YUMMY!! ❤️🍰🥮

    18. Darlene
      November 15, 2019 at 8:21 pm

      Looks Delish! Only a few items to pick up and I’m good to go💜
      Thank you so much.

    19. Ellygra DiLalla
      November 15, 2019 at 8:39 pm

      Making this on Sunday morning. So excited! This recipe is giving me the motivation to clean my kitchen.

    20. Virginia
      November 16, 2019 at 12:53 pm

      Sounds Devine and certainly a coffee lovers dream. I am off wheat again, this time forever at my doctor’s recommendation so what do you think of substituting almond flour for whole wheat.

      • November 16, 2019 at 3:06 pm

        Hi Virginia, I’m sure you can. I’m not sure if the conversion rate is 1:1 with almond flour to wheat or all purpose. I haven’t done any baking with almond flour to know.

    21. November 18, 2019 at 11:16 am

      Yum, this is a beautiful cake and I am pinning it for later.
      Please share this one on my site at the You’re The Star Blog Hop.
      Happy Thanksgiving,
      Kippi

    22. Georgiann Cain
      November 18, 2019 at 6:05 pm

      I love your photography and I’m so hungry afyer reading the recipes, whay an interesting life!

    23. Laura
      December 5, 2019 at 8:21 pm

      Que receta tan espectacular 😍, pero tengo una duda sobre la mezcla de especies de calabaza, porque donde vivo no las consigo mezcladas, que especies son?
      Gracias por tu respuesta

    24. Marja Carew
      October 18, 2020 at 1:18 pm

      I just made your Pumpkin Spice Bundt Cake with Kahlua-Cream Cheese Glaze. It tastes delicious!

      • October 18, 2020 at 1:44 pm

        I’m so glad you enjoyed it, thanks for letting me know!

    25. November 16, 2020 at 5:39 pm

      As always, it looks amazing!

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