PSL Nutella Bundt Cake

Do your friends call you “basic” every time you text them that Starbucks announced its first day of PSL? Or maybe you already know how “basic” you are! I do. I don’t know many friends who don’t get at least a little excited when the infamous Pumpkin Spice Latte (PSL) gets an official release date. Ready or not, PSL season is happening!

I spent some time searching for a pumpkin bundt cake recipe that was just as basic as PSL fans, yet I was extra enough to include “bundt” in my search. I didn’t want a basic “rectangle” or “square” cake. I came across Taste of Home’s “Moist Pumpkin Bundt Cake”. With this recipe as a starting point, I edited the measurements and added ingredients that would no doubt make this a PSL bundt cake. Nutella too, but not required!

Ingredients

• 1 cup of white granulated sugar
• 1 cup vegetable oil
• 3 large eggs
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon of pumpkin pie spice OR
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
• 1 pack of Starbucks VIA Pumpkin Spice Latte
• 1/2 teaspoon salt
• 15 ounces of fresh, evenly mashed or pureed pumpkin OR
  • 1 can (15 ounces) solid-pack pumpkin
• Nutella
• Icing sugar (optional)

In a large bowl, pour 1 cup of sugar with 1 cup of oil and stir until smooth. I used a silicone spatula throughout the whole process. I didn’t whip out the hand mixer or blender. Less tools to wash!

Gently beat in one egg at a time.

In another bowl, combine all the dry ingredients: flour, baking soda, VIA PSL, pumpkin pie spice and salt.

To mix both bowls together, alternate adding the dry mix and the pumpkin puree to the large bowl of the sugar and oil combination.

When all ingredients are smoothly blended in the large bowl, pre-heat the oven at 350ºF.

Grease the large bundt pan with PAM or butter.

Carefully fill the bundt pan 1/3 of the way and add patches of Nutella. You decide the amount!

Then fill the rest of the pan with the remaining PSL batter.

Bake for 50-60 minutes. Insert a toothpick, wooden stir stick or wooden chopstick into the cake to see if it comes out clean. Once out of the oven, let the bundt remain in its pan for a couple of minutes to cool down. Then carefully flip the pan over using a plate as its top and shimmy the cake out!

If you’re feeling fancy, dust the bundt right side up with icing sugar when it’s completely cooled. Slice and share!