Delicious Pumpkin Pie Coffee Bundt Cake Recipe

Have you ever felt like savoring the flavors of fall in a single bite? If so, you’ll love this pumpkin pie coffee Bundt cake recipe. Imagine moist, decadent cake with hints of pumpkin, spices, and coffee, drizzled with a luscious cream cheese or coffee glaze.

You might be thinking – why pumpkin pie coffee? Well, the combination of spiced pumpkin and aromatic coffee is a match made in heaven! Plus, it’s perfect for autumn festivities and holiday gatherings.

It takes me back to memories of baking with my grandmother during the holidays. She’d bring out her beloved Bundt pan and whip up a delicious cake full of warmth and coziness as we drank our cups of hot cocoa. And that is precisely what I hope to bring to your table today.

So grab your apron and preheat your oven to 350 degrees; it’s time to bake this mouth-watering pumpkin pie coffee Bundt cake.

Why You’ll Love This Recipe

Pumpkin Pie Coffee Bundt Cake
Pumpkin Pie Coffee Bundt Cake

Ladies and gentlemen, please lend me your ears – if you’re on board with the pumpkin bandwagon this season, then you need to add this recipe to your repertoire. This Pumpkin Pie Coffee Bundt Cake Recipe is sure to be a new household favorite.

Why do you ask? Well, let me explain. The harmonious blending of traditional pumpkin pie spices in this coffee cake will take you straight to autumn heaven. Cinnamon, ginger, cloves, and allspice are mixed with subtle notes of coffee and pumpkin puree resulting in a perfect flavor encapsulating the essence of fall.

This dense and moist cake holds its own against any pumpkin spice latte you’ll find at the coffeehouse due to its intricate mix of brown sugar, vanilla extract, and buttermilk that gives it that signature richness.

And let’s not forget about the bundt pan – why bundt? The shape alone is enough to make it tempting! It allows for a visually striking display while making it easier to slice up and serve at any occasion. Plus, it makes for an excellent centerpiece for your dinner party or brunch.

You can even experiment with different variations such as adding a cream cheese frosting or trying mini bundt cakes for individual servings. Trust me; this recipe will impress everyone who takes a bite out of it, so don’t be surprised when it becomes requested every time fall rolls around.

Ingredient List

 This Pumpkin Pie Coffee Bundt Cake is like a warm hug on a cold day!
This Pumpkin Pie Coffee Bundt Cake is like a warm hug on a cold day!

Here’s what you will need for this Pumpkin Pie Coffee Bundt Cake Recipe:

For the cake

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 1 ½ cups light brown sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 can (15oz) pumpkin puree (not pumpkin pie filling)
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 1 cup buttermilk

For the streusel topping:

  • ⅓ cup all-purpose flour
  • ⅓ cup brown sugar
  • 1 tablespoon cinnamon
  • ⅓ cup graham cracker crumbs+more as needed
  • 6 tablespoons butter, melted

For the coffee glaze:

  • 2 cups powdered sugar
  • 2 tablespoons strong brewed coffee
  • Pumpkin pie spice (optional)

For the cream cheese glaze:

  • 4 oz. cream cheese, softened
  • ¾ cup powdered sugar
  • 1 Tbsp butter, softened
  • Reserved coffee mixture for thinning
  • Pumpkin pie spice to taste (optional)

The Recipe How-To

 It's the epitome of fall in every bite of cake and sip of coffee.
It’s the epitome of fall in every bite of cake and sip of coffee.

The Pumpkin Pie Coffee Bundt Cake Recipe

Are you ready to indulge in a flavorful, warm pumpkin pie coffee bundt cake? This recipe will make you want to enjoy the fall season all year round! It is a perfect fit for an afternoon tea time or a festive occasion.


  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 ½ cups canned pumpkin puree
  • 1 cup buttermilk, at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon pumpkin pie spice
  • For the streusel coffee cake topping:
    • ½ cup graham cracker crumbs
    • ⅓ cup brown sugar
    • 1 teaspoon ground cinnamon


  1. Preheat your oven to 350°F.
  2. Grease your bundt pan with cooking spray or butter.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. It should take around four minutes.
  4. Add in the three eggs, one at a time, while continuing to mix everything to combine it fully.
  5. Mix the canned pumpkin puree and vanilla extract into the ingredients above.
  6. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cornstarch and pumpkin pie spice.
  7. Slowly add half of these dry ingredients to the butter mixture using low-speed beaters until just combined.
  8. Pour in half of buttermilk while keeping the mixer moxeng slowly. Now add the rest of the dry ingredients and buttermilk alternatively while continually mixing on low speed.
  9. In a separate small bowl, mix together the graham cracker crumbs, brown sugar, and cinnamon.
  10. Pour 1/3 of the cake batter into the bundt pan, then add 1/2 of the streusel coffee cake topping mixture over it. Repeat those two steps one more time then pour the remaining 1/3 of the cake batter over it.
  11. Put it in the preheated oven and bake for 45-55 minutes. Use a toothpick to check on readiness. Once cooked passes the toothpick test remove from oven and allow to cool for a bit.
  12. Loosen up the edges using a knife before flipping it upside down onto a serving dish.

Serving and Pairing

You may choose to dust it with powdered sugar for decoration while enjoying a cup of pumpkin spice latte or coffee to complement your seasonal treat!

Make-Ahead, Storing, and Reheating

This pumpkin pie coffee bundt cake can last up three days when stored

Substitutions and Variations

 It's like having Thanksgiving dessert and coffee for breakfast, all in one!
It’s like having Thanksgiving dessert and coffee for breakfast, all in one!

I don’t know about you, but when it comes to cooking and baking, I just love to experiment with different ingredients and flavors. Here are some substitutions and variations that you can try when making this delicious Pumpkin Pie Coffee Bundt Cake recipe.

– Flour: You can use any type of flour you like for this recipe. Whole wheat flour or gluten-free flour would be great options if you’re looking for a healthier or allergy-friendly twist. Just be mindful that using different types of flour may affect the texture and density of the cake.

– Sugar: White granulated sugar can be substituted with brown sugar or coconut sugar for a slightly different flavor profile. Keep in mind that brown sugar is more moist than white sugar, so adjust the measurements accordingly.

– Spice Mix: The classic pumpkin pie spice blend used in this recipe calls for cinnamon, clove, ginger, and allspice. However, you can customize your own spice mix by adding nutmeg, cardamom, or even a pinch of black pepper. Experiment to find your perfect balance of warmth and depth.

– Streusel Topping: If you want to switch up the streusel topping, try using chopped pecans or walnuts instead of graham cracker crumbs. Or add dried cranberries or raisins to the mix for a pop of sweetness.

– Glaze: The cream cheese glaze adds a tangy sweetness that complements the spiced cake perfectly. But if you prefer a milder flavor profile, you can skip the glaze altogether or use a simple powdered sugar and milk glaze instead.

– Add-ins: Want to jazz up your Pumpkin Pie Coffee Bundt Cake even more? Amp up the flavor with chocolate chips, chopped apples, shredded carrots or zucchini, or bits of candied ginger.

The beauty of baking at home is that there are no limits to what you can create in your own kitchen. So don’t be afraid to experiment with different substitution or addition ideas, and let your creativity run wild!

Serving and Pairing

 You won't be able to resist the perfect blend of pumpkin spice and coffee flavor.
You won’t be able to resist the perfect blend of pumpkin spice and coffee flavor.

Serving a warm, freshly baked pumpkin pie coffee bundt cake is like serving a slice of autumn on your plate. To enjoy this delicious treat, I recommend cutting the bundt cake into even slices and serving it with a dollop of whipped cream or a scoop of vanilla ice cream.

But wait, there’s more! This cake is versatile enough to be paired with many different beverages. A freshly brewed cup of black coffee or espresso pairs perfectly with the rich and spicy flavor of this cake. Or you can pair it with a hot cup of spiced apple cider for an autumnal twist.

For those who prefer something cold and refreshing, a cold glass of milk or a frothy latte made with pumpkin spice syrup would be the perfect choice. And if you’re feeling extra indulgent, why not try pairing this cake with a sweet and creamy pumpkin spice milkshake?

No matter how you choose to serve and pair this pumpkin pie coffee bundt cake, one thing is certain: it’s sure to be a hit at any fall gathering or dessert table.

Make-Ahead, Storing and Reheating

 This cake is going to steal the show at your next brunch or coffee date.
This cake is going to steal the show at your next brunch or coffee date.

Like any coffee cake, this pumpkin pie coffee bundt cake is best enjoyed fresh out of the oven. However, if you want to make it ahead of time, there are a few things you can do to keep it fresh.

To make this cake ahead of time, you can prepare the batter and store it in the fridge for up to 24 hours. Then, when you are ready to bake, simply take it out and pop it into the oven.

Once the cake is baked and cooled, you can store it at room temperature in an airtight container or wrapped in plastic wrap for up to three days. If you want to prevent the cake from drying out, store it with a slice of bread, which will absorb excess moisture and keep your cake perfectly moist.

If you have leftovers that you would like to reheat, I recommend microwaving a slice of cake for about 20 seconds. Alternatively, you can reheat the whole cake by placing it in a preheated oven at 350°F for 8-10 minutes.

Another idea is to freeze the pumpkin pie coffee bundt cake for later. To do this, simply wrap individual slices tightly in plastic wrap and store them in a freezer-safe container for up to three months. When ready to enjoy again, defrost in the fridge overnight and then reheat as usual.

Whether you’re making this pumpkin pie coffee bundt cake ahead of time or storing leftover slices, these tips and tricks will help ensure your cake stays fresh and delicious until its last crumbly bite.

Tips for Perfect Results

 The aroma of cinnamon and pumpkin will fill your home and heart with cozy vibes.
The aroma of cinnamon and pumpkin will fill your home and heart with cozy vibes.

To get the perfect pumpkin pie coffee bundt cake, follow some tips that I gathered after years of making this recipe.

Firstly, make sure to measure all the ingredients carefully. Baking is like science, and even small mistakes in measurements can make a big difference in the final product. I suggest using a digital scale to measure your ingredients in grams or ounces for precise measurements.

Secondly, don’t overmix your batter. Mix the wet and dry ingredients separately as directed in the recipe, and then gently fold them together until just combined. Overmixing can cause gluten to develop, making the cake tough and chewy.

Thirdly, use room temperature eggs and butter. This allows them to incorporate better into the batter and create a smoother texture. Leave them out on the counter for around 30 minutes before using.

Fourthly, add some texture with graham cracker crumb streusel. The crunchy texture goes well with the softness of the cake, not to mention its nutty flavor pairs well with pumpkin too.

Fifthly, bake at 350°F (180°C) in a preheated oven for up to 1 hour and 15 minutes. Do a skewer test at 60 minutes and keep checking every five minutes until done. Don’t open the oven too often during baking as it can reduce heat and affect baking time.

Sixthly, let the bundt cake cool before storing or frosting it. Cut it into slices when it’s completely cooled since if you cut it when it’s still warm, the texture will be ruined.

Lastly, don’t be afraid to experiment with different toppings or fillings like cream cheese frosting or spiced glaze. You can also add nuts or drizzle caramel sauce for extra indulgence!

By following these tips, you should achieve a beautiful-looking and delicious-tasting pumpkin pie coffee bundt cake that everyone will fall in love with.


As a barista, I understand that recipe articles can sometimes leave readers with lingering questions. However, I’m here to clear things up and provide answers to some frequently asked questions about this flavorful Pumpkin Pie Coffee Bundt Cake Recipe. So, let’s dive right into it!

Why are Bundt cakes so moist?

Have you ever wondered why bundt cake is always so moist and delicious? The secret lies in the shape of the pan! Bundt pans have an exposed surface area that causes more of the cake mix to be exposed to the intense heat resulting in a moist cake. This recipe specifically calls for additional wet ingredients to make a perfectly moist lemon bundt cake that will be sure to satisfy your taste buds.

Does nothing Bundt cake have pumpkin flavor?

Explore the top picks from our Pumpkin Spice range in this collection. To discover our full range of Decorated Cakes, Bundtlets, and Bundtinis in a variety of flavors and designs, visit our Cakes page.

Why are Bundt cakes different?

A distinct feature of Bundt cakes lies in the unique design of the pan they are baked in. With fluted edges, Bundt cakes have an elegant appearance even without any decoration. Additionally, the pan has a hole in the center which allows for more consistent cooking throughout the cake. This characteristic also lends to the cake’s signature donut shape.

What makes coffee cake different?

Kaffekuchen, also known as coffee cake, is a delectable single layer cake that boasts a sugary cinnamon taste and a crispy streusel topping. It is made using a combination of flour, butter, and sugar, with the possibility of having streusel filling layered inside. This cake is popularly seasoned with fruit, with blueberry being the most commonly utilized fruit.

Bottom Line

And there you have it – the perfect pumpkin pie coffee bundt cake recipe!

This cake is not only delicious but also versatile in terms of substitutions and variations. So, be creative and make it your own by experimenting with different flavors and ingredients.

With its aroma of pumpkin spices and coffee, it can be a perfect treat for your early morning breakfast or an afternoon snack, paired with a cup of coffee or tea. Plus, impress your friends and family by bringing it to your next holiday gathering or potluck.

Furthermore, this recipe is not complicated; with simple instructions and tips for perfect results, anyone can bake this cake at the comfort of their own home. And don’t forget that bundt cakes make for an excellent presentation!

Lastly, baking can be therapeutic and fun – what better way to de-stress than by baking a delicious cake? So grab those ingredients, preheat the oven to 350 degrees Fahrenheit, and let’s get started!

In conclusion, this pumpkin pie coffee bundt cake is a great addition to your recipe book. It’s easy to make, customize and enjoy with your loved ones. I hope you find this recipe helpful and satisfying during the upcoming fall season. Happy baking!

Pumpkin Pie Coffee Bundt Cake

Pumpkin Pie Coffee Bundt Cake Recipe

This is just as it sounds. It's a beautiful bundt that tastes like delicious pumpkin pie with cinnamon graham cracker streusel ro add a little crunch and depth of texture and flavor. Enjoy this unique crowd pleaser.
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Prep Time 30 mins
Cook Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 1 Bundt
Calories 340.4 kcal



  • 3 cups flour
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon clove
  • 1/8 teaspoon ginger
  • 1 (15 ounce) can pumpkin puree
  • 1 cup butter (softened)
  • 3/4 cup buttermilk
  • 4 eggs
  • 2 teaspoons vanilla


  • 1 cup graham cracker crumbs
  • 1 cup brown sugar
  • 1 tablespoon cinnamon
  • 1/2 cup butter (cold)


  • You will need a bundt pan that holds at least 10 cups. My leaf design pan holds only 9 cups, so I made two single serving cakes for myself. "Quality control". :).
  • Preheat your oven to 350°F. Also, it is best to start with room temperature ingredients whenever possible.
  • Spray your bundt pan with a good baking spray and use a pastry brush to ensure it is thoroughly coated.
  • Whisk together the dry ingredient for the batter in a large bowl.
  • In a medium bowl, whisk together the wet ingredients.
  • In another medium bowl or food processor, mix the dry ingredients for the streusel. Then, cut the cold butter through the mix with a pastry blender or process it with the food processor until it is crumbly. The remaining butter chunks should be no larger than pea size.
  • Add the wet batter ingredients to the dry batter ingredients and mix until combined.
  • Start by adding either streusel or batter into your pan. Alternate the two making sure that each layer of streusel is completely covered by at least an inch of batter. Use a spatula to spread it all the way to the edges of the pan. Then, tap your pan on your countertop padded with a folded kitchen towel several times to remove air bubbles.
  • I like to make a few layers, but you are welcome to make only a couple. It is best to save a layer of streusel for the last layer, as this will make a lovely, crunchy layer of deliciousness on the bottom of your cake once it's inverted.
  • Bake your bundt for at least 80 minutes or until it passes the "toothpick test". Invert and cool on a wire rack. Keep in mind that it will not fully set until it is thoroughly cooled. I started with the streusel sp I turned out the cake immediately to avoid the sugar sticking to my pan and ruining the design of the cake. You can wait, but no longer than maybe 10 minutes so it comes out clean and doesn't get soggy.

Add Your Own Notes


Serving: 110gCalories: 340.4kcalCarbohydrates: 47.3gProtein: 4.2gFat: 15.5gSaturated Fat: 9.2gCholesterol: 74.2mgSodium: 325.1mgFiber: 1gSugar: 28.5g
Keyword < 4 Hours, Dessert, For Large Groups, From Scratch
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