Easy Pumpkin Bundt Cake with Coffee Glaze
Using fan-favorite Trader Joe's Pumpkin Bread Mix, this pumpkin spice cake has an espresso swirl inside and is finished with a coffee glaze for the ultimate fall cake!
Servings 12 slices
Equipment
- Bundt Cake Pan
Ingredients
- 2 boxes Trader Joe's Pumpkin Bread Mix prepared as directed
Filling
- 1/2 cup brown sugar, packed
- 2 tbsp espresso powder or instant espresso
- 1 tsp pumpkin pie spice you can also just use cinnamon
Coffee Glaze
- 1/3 cup strong brewed coffee
- 1/3 cup granulated sugar
Instructions
Filling
- Whisk together the brown sugar, espresso powder and spices in a small bowl. Set aside.
To Make The Cake
- Prepare the Trader Joe's pumpkin bread mix as directed. I chose to prepare them one box at a time but you can do them together in one bowl as well. Set aside.
- Prepare your bundt cake pan. Liberally spray the pan with cooking spray making sure it is completely coated. When the cake has cooled you have to be able to flip it upside down and release from the pan.
- Now, pour 1/3 of your prepared cake mix into the bundt pan. Then sprinkle half the espresso filling on top. Fill another 1/3 of the cake mix into pan and repeat with the espresso filling. Finish with the remainder of the cake mix.
- Bake at 350F for 50-60 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and let cool on a wire rack for 15 minutes in the pan. Then turn the cake onto a cooling rack to cool completely.
Make the Glaze
- While the cake is baking, mix together the coffee and granulated sugar. If the coffee is hot enough, the sugar will dissolve into the coffee.
- Once the cake has cooled, but is still warm, brush the glaze over the cake with a pastry brush. Allow the mixture to soak in before applying more glaze to prevent soggy crumbs.
- Once the cake has cooled and is ready to serve, sprinkle with powdered sugar, slice and serve with fresh whipped cream.