• Cooking Time: 40-45
  • Servings: 8
  • Preparation Time: 12


  • The Cake:
  • 1/2 cup butter flavor shortening
  • 1 1/3 cups sugar
  • 2 eggs
  • 1 3/4 cups Libby's canned Pumpkin
  • 2/3 cup milk
  • 1 3/4 cup all purpose flour
  • 2 teaspoons baking power
  • 1 teaspoon Baking Soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon all spice
  • 1/4 teaspoon ginger
  • The Frosting:
  • 1 tsp coffee crystals
  • •1/4 cup milk or cream
  • •1/4 cup cocoa powder
  • •5 cups confectioners sugar
  • •6 tbs butter
  • •1 1/2 tsp vanilla


  • The cake: Cream the shortneing and sugar until fluffy.
  • Add the eggs, one at a time, beating well after each one.
  • Stir into the mixture: the pumpkin and milk; blend in flour, baking powser, salt, cinnamon, nutmeg, all spice and ginger, beating well. Bake in a sprayed
  • 13x9 cake pan at 350 for 4 minutes. Remove from pan (or leave in pan to take some where) and allow to cool completely; frost. Tip: Allow frosting to drip down the sides and edges, then smooth it out as much, as possible.
  • The frosting:
  • Blend everything together until smooth and spreadable.


I might eventually change the name (that is if I find a recipe that's more worthy of it, or something). But I wanted to make a pumpkin cake and a special frosting for it. So, one night, I found a recipe and decided to call it Pumpkin Spice Latte Cake. eating a slice of it, is almost like drinking a pumpkin Spice Latte at Starbuck's!

Categories: Cake  Frosting 

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