Recipes and Cooking Pumpkin Spice Latte Bundt Cake with Whipped Cream 3.6 (5) 5 Reviews If you love a good bundt cake recipe and a PSL from your favorite coffee shop (and who doesn't?!) you'll love this fall dessert recipe. Flavors of pumpkin, espresso, and cocoa shine and entice. By Emily Teel Emily Teel Instagram Website Emily is a senior food editor at Better Homes & Garden based in McMinnville, Oregon. She was previously the editor-in-chief of Spoonful Magazine, the food and drinks editor for Statesman Journal, and a restaurant critic at The Courier Post. She began her food career in restaurants and working for nonprofit organizations supporting sustainable agriculture and hunger-relief organizations in Pennsylvania. She is a seasoned food writer, recipe developer, and food media content creator who has contributed regularly to Serious Eats, Wine & Spirits, Kitchn, Philadelphia Magazine, Eater, and Edible Communities publications. Her writing has also appeared in USA Today, Rachael Ray Everyday, and Huffington Post Taste, among others. Learn about BHG's Editorial Process Published on August 6, 2021 Print Rate It Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 1 hrs 20 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 tablespoon instant espresso coffee powder ¾ cup evaporated milk 2 ⅓ cup cake flour 2 teaspoon baking powder 2 teaspoon pumpkin pie spice ½ teaspoon salt 1 ¼ cup sugar ½ cup butter, softened 1 ¼ cup canned pumpkin ⅓ cup vegetable oil 2 eggs 2 egg whites 1 teaspoon vanilla 3 tablespoon dark unsweetened cocoa powder Sweetened whipped cream Directions Heat oven to 350°F. Lightly coat 10-inch fluted tube pan with nonstick baking spray In a small bowl combine espresso coffee powder and 1 Tbsp. of the evaporated milk; stir until dissolved. In a medium bowl stir together flour, baking powder, pumpkin pie spice, and 1/2 tsp. kosher salt. In a large bowl beat the sugar and butter with a mixer on medium to high 1 minute or until light and fluffy. Add pumpkin, eggs, egg whites, vanilla, and 1/3 cup vegetable oil; beat on low to combine. Alternately beat in flour mixture and remaining evaporated milk. Transfer half of the batter to a medium bowl. Add espresso mixture and cocoa powder; fold together. Place each batter in separate piping bags; pipe stripes into bottom of prepared pan. (Or using a cookie scoop, place a scoop of pumpkin batter into prepared pan; let it spread slightly. Place scoop of espresso batter directly on top of pumpkin batter. Alternate batters, allowing each to spread between scoops; batters will flow to fill bottom of pan.) Bake 40 minutes or until a wooden skewer comes out clean. Cool cake in pan on a wire rack 10 minutes. Remove cake from pan; cool completely. Serve cake with whipped cream and sprinkle with additional pumpkin pie spice. Serves 12. Carson Downing Rate it Print Nutrition Facts (per serving) 373 Calories 18g Fat 49g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 373 % Daily Value * Total Fat 18g 23% Saturated Fat 8g 40% Cholesterol 60mg 20% Sodium 281mg 12% Total Carbohydrate 49g 18% Total Sugars 23g Protein 6g Vitamin C 3.7mg 19% Calcium 115mg 9% Iron 2.9mg 16% Potassium 227mg 5% Folate, total 59mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.