These Pumpkin Spice Latte Bundt Cakes combine the cozy flavors of pumpkin, coffee, cream cheese, and maple in an adorable dessert that’s made for fall. Starting with a Dutch Apron® Bakery Pumpkin Cake Roll makes them surprisingly simple to put together, while caramel, chocolate, and a cinnamon stick turn each little cake into its own edible pumpkin.
There are certain flavors that officially tell me fall has arrived, and pumpkin spice and coffee are pretty high on that list. So naturally, I wanted to find a way to bring the two together in a dessert.
These Pumpkin Spice Latte Bundt Cakes start with a Dutch Apron® Bakery Pumpkin Cake Roll, which means there’s no cake batter to mix or layers to bake from scratch. Instead, I combine the Cake Roll with instant coffee to create a soft cake mixture that has all those pumpkin spice latte flavors in every bite.
But my favorite part might be the presentation. Two mini Bundt cakes are joined together with cream cheese frosting to create the shape of a little pumpkin. From there, you can have some fun decorating. Drizzle them with caramel, add melted chocolate, cover them with frosting, or finish with your favorite sprinkles.
Add a cinnamon stick on top for the “stem,” and you’ve got an adorable fall dessert that’s almost too cute to eat. Almost!
More Pumpkin Dessert Recipes
Pumpkin Dream Cake
Turn a Dutch Apron® Bakery Pumpkin Cake Roll into a beautiful layered dessert with fluffy cream cheese frosting and a crunchy graham cracker finish. It’s an easy dessert that looks right at home on a fall or Thanksgiving table.
Caramel Pumpkin Cake Roll
Give Dutch Apron® Bakery Pumpkin Cake Roll an extra fall-inspired twist with rich caramel flavor. It’s a simple way to dress up a seasonal favorite for family dinners and autumn gatherings.
Pumpkin Cake Roll Trifle
Layer pieces of Dutch Apron® Bakery Pumpkin Cake Roll with fluffy cream and your favorite fall flavors for a dessert that’s made for sharing. Serve it in a glass trifle dish to show off all those beautiful layers.
What You’ll Need
- Electric or stand mixer
- Large mixing bowl
- Medium mixing bowl
- Mini Bundt cake pan or silicone mini Bundt mold
- Rubber spatula
- Measuring spoons and cups
- Baking sheet or tray
- Wire cooling rack or serving platter
- Small offset spatula or butter knife for frosting
Storage Information
Because these Pumpkin Spice Latte Bundt Cakes contain cream cheese frosting, they should be stored covered in the refrigerator. Place the finished cakes in an airtight container or cover them carefully and refrigerate until you’re ready to serve.
For the best flavor and texture, enjoy them within 3 to 4 days. You can also prepare the cake shapes ahead of time and refrigerate them separately, then assemble and decorate closer to serving.
If you’re adding caramel sauce, melted chocolate, sprinkles, or other decorative toppings, you may want to save those finishing touches until shortly before serving so your little pumpkins look their best.
Tips for Making Pumpkin Spice Latte Bundt Cakes
- Chill the cake mixture. Don’t skip the freezer time. Chilling the cake roll mixture for about 30 minutes helps it firm up so the mini Bundt cakes hold their shape when removed from the molds.
- Press the mixture firmly into the mold. Pay special attention to the ridges of the Bundt pan. Pressing the cake mixture firmly into all the details will give you a more defined pumpkin shape.
- Flatten the bases. Before joining two cakes together, trim the flat sides if necessary. Two even surfaces will make your finished pumpkin more stable.
- Start with softened butter and cream cheese. Bringing both to room temperature before mixing helps create a smooth, fluffy frosting without lumps.
- Adjust the coffee to taste. If you prefer a lighter coffee flavor, use a little less instant coffee. For a stronger pumpkin spice latte flavor, stick with the full 1½ tablespoons.
- Use milk sparingly. If you need to thin the frosting, add milk a little at a time. It’s much easier to thin frosting than it is to make it thick again.
How to Make Pumpkin Spice Latte Bundt Cakes
Pumpkin Spice Latte Bundt Cakes
Course: DessertCuisine: AmericanDifficulty: Easy6
servings500
kcal8
These Pumpkin Spice Latte Bundt Cakes combine the cozy flavors of pumpkin, coffee, cream cheese, and maple in an adorable dessert that’s made for fall. Starting with a Dutch Apron® Bakery Pumpkin Cake Roll makes them surprisingly simple to put together, while caramel, chocolate, and a cinnamon stick turn each little cake into its own edible pumpkin.
Ingredients
- For the Pumpkin Spice Latte Cakes
1 Dutch Apron® Bakery Pumpkin Cake Roll, thawed
1½ tablespoons instant coffee
- For the Cream Cheese Frosting
4 tablespoons butter, softened to room temperature
4 ounces cream cheese, softened to room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
1½ teaspoons maple extract, optional
Milk, as needed to adjust consistency
- Optional Toppings
Caramel sauce
Melted chocolate
Fall sprinkles
Cinnamon sticks for stems
Clean, food-safe gourd or pumpkin stems for decoration
Directions
- Make the Pumpkin Spice Latte Cake Mixture
- Allow the Dutch Apron® Bakery Pumpkin Cake Roll to thaw completely according to the package directions.
- Place the entire thawed cake roll into the bowl of a stand mixer.
- Add 1½ tablespoons of instant coffee.
- Mix until the cake roll and coffee come together and form a soft, uniform cake-ball-style mixture.
- Press the cake mixture firmly into mini Bundt molds, making sure to fill the ridges and details of each mold.
- Place the filled molds in the freezer for approximately 30 minutes, or until the cake mixture is firm enough to hold its shape.
- Carefully remove the mini Bundt cakes from the molds. If necessary, trim any excess cake mixture so the bases are flat and even.
- Make the Cream Cheese Frosting
- While the cakes are chilling, add the softened butter and cream cheese to a medium mixing bowl.
- Beat together with an electric mixer until smooth and fluffy.
- Slowly add the powdered sugar, approximately ½ cup at a time, mixing well after each addition.
- Continue beating until the frosting is light and fluffy.
- Add the vanilla extract and mix until combined.
- If desired, add the maple extract and mix again.
- If the frosting is too thick for decorating, add a small amount of milk until you reach your desired consistency.
- Create the Pumpkin Shape
- Place one mini Bundt cake flat-side up.
- Spread a thin layer of cream cheese frosting over the flat base.
- Place a second mini Bundt cake flat-side down on top, lining up the ridges of the two cakes as closely as possible.
- Gently press the cakes together so the frosting holds them in place. You should now have a round pumpkin shape.
- Repeat with the remaining mini Bundt cakes.
- Decorate
- Decorate each pumpkin however you’d like. Drizzle with caramel sauce, melted chocolate, or additional cream cheese frosting.
- Add fall sprinkles or a light dusting of cinnamon, if desired.
- Insert a cinnamon stick into the center opening to create an easy edible-looking pumpkin stem. If using a decorative real gourd stem, make sure it is thoroughly cleaned and food-safe, and remove it before eating.
- Arrange the finished Pumpkin Spice Latte Bundt Cakes on a serving platter.
- Serve and enjoy!
Pumpkin Spice Latte Bundt Cakes Recipe Video
Notes
- Storage Instructions: Because these Pumpkin Spice Latte Bundt Cakes contain cream cheese frosting, they should be stored covered in the refrigerator. For the best flavor and texture, enjoy them within 3 to 4 days.
- Special Tools: Electric or stand mixer, large mixing bowl, medium mixing bowl, mini bundt cake pan or silicone mini bundt mold, rubber spatula, measuring spoons and cups, baking sheet or tray, wire cooling rack or serving platter, and small offset spatula or butter knife for frosting.
- Press the mixture firmly into the mold: Pay special attention to the ridges of the Bundt pan. Pressing the cake mixture firmly into all the details will give you a more defined pumpkin shape.
- Flatten the bases: Before joining two cakes together, trim the flat sides if necessary. Two even surfaces will make your finished pumpkin more stable.
- Nutrition information is an estimate and will vary depending on the exact Dutch Apron® Bakery Pumpkin Cake Roll nutrition, brands of ingredients used, and serving size.
About the Author:
Katelyn Helgevold has been the Product Line Manager and editor for Dutch Apron® Bakery since 2019. In her role, she manages the introduction of new products to our portfolio, ensures each and every item meets our strict customer and quality standards, and uses her much-loved English degree to make sure every marketing piece is just as immaculate as our baked goods. In her spare time, Katelyn enjoys touting the benefits of the Oxford comma, spending time with her cat Merlin, and listening to way too many true crime podcasts.
