swirled psl bundt cake

Swirled Pumpkin Spice Latte Bundt Cake

The iconic pairing of pumpkin + coffee gets gussied up in a swirled bundt cake that’s simple to make but sure to impress.  Move over Karen, this pumpkin spice latte cake is anything but basic.

Recipe by Liz Clements of Think Like a Baker, helping home bakers become confident and creative in the kitchen.


For the Cake:

  • 226g neutral oil (canola, vegetable, sunflower, etc.)
  • 200g granulated sugar
  • 200g brown sugar (light or brown)
  • 3 large eggs
  • 1 can pumpkin puree (425g-Libby’s recommended)
  • 125g  evaporated milk
  • 2 Tbsp New Deal Coffee Liqueur
  • 270g All Purpose flour
  • 1 ½ tsp baking soda
  • 1 tsp kosher salt
  • 1 Tbsp pumpkin pie spice*
  • 1 Tbsp cocoa powder (dutch process recommended)
  • 2 tsp instant espresso powder
  • Soft butter or pan spray for greasing the pan
  • Cocoa powder for dusting the pan (about ¼ cup)


For the Glaze:

  • 235g powdered sugar
  • 1 tbsp milk
  • 2 to 3 oz. New Deal Coffee Liqueur
*You can use store-bought pumpkin pie spice or make your own by mixing:
1 ½ tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground clove
¼ tsp nutmeg (fresh or pre-ground)

For the Cake:

Preheat oven to 325 F
Prepare the bundt pan- butter the interior of the bundt pan and dust with cocoa powder–make sure you get all the nooks and crannies.  Tap out any excess cocoa powder and set aside.  Alternatively, you can spray the bundt pan (leaving out the cocoa powder) with classic pan spray or Baker’s Joy just before filling with batter.  Don’t forget to butter and dust/spray the center tube!

  1. In a large mixing bowl whisk together the oil, both sugars, and eggs until smooth.
  2. Add in the pumpkin puree, evaporated milk, and Coffee Liqueur. Whisk to combine.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin spice to combine and make sure there are no clumps.
  4. Add the dry ingredients to the wet and whisk until the batter is smooth.
  5. Using a spatula, scoop out 350g of batter into a smaller bowl and stir in the 1 Tbsp of cocoa powder and 2 tsp of instant espresso.
  6. Pour ¼ of the pumpkin batter into the bundt pan.
  7. Pour ⅓ of the chocolate batter on top. Don’t worry about it being perfectly smooth, just pour/drizzle it over the pumpkin batter as evenly as possible.
  8. Continue layering pumpkin/chocolate/pumpkin/chocolate/pumpkin.
  9. Tap the cake on the counter to settle the batter.
  10. For a more swirled effect, use a chopstick or skewer and swirl it through the batter.
  11. Bake for 50min-1 hr, until a cake tester comes out clean or a digital thermometer registers 200 F internally.
  12. Allow the cake to cool in the pan for 20  minutes.
  13. After 20 minutes have passed, flip the cake onto a cooling rack and gently remove the pan.
  14. Allow the cake to cool completely before glazing.


For the Glaze:

  1. In a bowl, whisk together powdered sugar, milk and coffee liqueur,
    adding the coffee liqueur a little at a time to achieve the glaze consistency you desire. For a thinner glaze, use more coffee liqueur.  For a thicker glaze use less.
  2. Place the cooling rack with the cake onto a sheet tray and pour the glaze over the cake.
  3. Allow the glaze to fully set before attempting to move the cake. This prevents any unset glaze from cracking.



Not a chocolate fan? No problem- feel free to skip the chocolate batter swirl and make the whole cake just pumpkin.


Why is this recipe in grams?  Measuring recipes by weight in grams is more accurate, precise, and easier.  Not only do you get more consistent results in your baking, it makes scaling a recipe up and down a breeze! 


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