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Pumpkin Spice Latte Cake

Ingredients

  • 1 cup (250 mL) butter, softened
  • 1 3/4 cup (425 mL) packed brown sugar
  • 3 eggs
  • 1 tbsp (15 mL) vanilla extract
  • 1 1/2 cups (375 mL) pure canned pumpkin
  • 3 cups (750 mL) Robin Hood® Original All Purpose Flour
  • 2 tsp (10 mL) ground cinnamon
  • 1 1/2 tsp (7 mL) baking powder
  • 1 1/2 tsp (7 mL) baking soda
  • 1/2 tsp (2 mL) each ground ginger, cardamom, salt
  • 1/4 tsp (1 mL) each ground cloves and nutmeg
  • 1 cup (250 mL) cold strong tea
  • Glaze
  • 1 cup (250 mL) icing sugar
  • 3 tbsp (45 mL) milk
  • 1/2 tsp (2 mL) vanilla extract
  • 1/2 tsp (2 mL) ground cardamom
  • 1/4 tsp (1 mL) ground cinnamon

Directions

1. Preheat oven to 350°F (180°C). Grease a 10” (25 cm) Bundt® pan.
2. Beat butter and brown sugar in a large mixing bowl until well combined. Add eggs one at a time, beating well after each addition. Add vanilla and pumpkin. Mix dry ingredients together in a medium bowl. Add half the dry ingredients to egg mixture. Add cold tea and then remaining dry ingredients. Spoon into prepared pan.
3. Bake in preheated oven 55 to 60 minutes or until a toothpick inserted in center of cake comes out clean. Cool on wire cooling rack.
4. Glaze: Combine ingredients in a medium bowl. Whisk until combined. Drizzle over cooled cake.

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Pumpkin Spice Latte Cake

Ingredients

  • 1 cup (250 mL) butter, softened
  • 1 3/4 cup (425 mL) packed brown sugar
  • 3 eggs
  • 1 tbsp (15 mL) vanilla extract
  • 1 1/2 cups (375 mL) pure canned pumpkin
  • 3 cups (750 mL) Robin Hood® Original All Purpose Flour
  • 2 tsp (10 mL) ground cinnamon
  • 1 1/2 tsp (7 mL) baking powder
  • 1 1/2 tsp (7 mL) baking soda
  • 1/2 tsp (2 mL) each ground ginger, cardamom, salt
  • 1/4 tsp (1 mL) each ground cloves and nutmeg
  • 1 cup (250 mL) cold strong tea
  • Glaze
  • 1 cup (250 mL) icing sugar
  • 3 tbsp (45 mL) milk
  • 1/2 tsp (2 mL) vanilla extract
  • 1/2 tsp (2 mL) ground cardamom
  • 1/4 tsp (1 mL) ground cinnamon

Directions

1. Preheat oven to 350°F (180°C). Grease a 10” (25 cm) Bundt® pan.
2. Beat butter and brown sugar in a large mixing bowl until well combined. Add eggs one at a time, beating well after each addition. Add vanilla and pumpkin. Mix dry ingredients together in a medium bowl. Add half the dry ingredients to egg mixture. Add cold tea and then remaining dry ingredients. Spoon into prepared pan.
3. Bake in preheated oven 55 to 60 minutes or until a toothpick inserted in center of cake comes out clean. Cool on wire cooling rack.
4. Glaze: Combine ingredients in a medium bowl. Whisk until combined. Drizzle over cooled cake.