Pumpkin Latte Cake Bars

READY IN: 1hr 25mins
Recipe by Pam-I-Am

This is a yummy cake made in a 9 x 13 pan, great for any time of year. The cream cheese layer on top give it a rich and delicious frosting-like topping with the added crunch of healthy walnuts. I found this recipe in a coffee recipe pamphlet.

Top Review by um-um-good

This was a very moist & easy cake to make. The coffee was a really nice surprise-not too overpowering; but, enough to notice. I couldn't find a spice cake mix anywhere; so, i had to use a carrot cake one. i added some extra cinnamon to the batter just to give it some extra flavour. I would suggest pressing in the oatmeal topping a bit. A lot of the powdery spice remained powder on top and gave the impression it was uncooked. A very nice change to the everyday pumpkin cake!

Ingredients Nutrition

  • Cake Layer

  • 14 cup double strength brewed coffee, cooled
  • 1 (18 ounce) box spice cake mix
  • 1 (15 ounce) can pumpkin puree (not pie filling)
  • 1 large egg
  • Topping

  • 15 ounces cream cheese, softened
  • 12 cup sugar
  • 1 large egg
  • 14 cup double strength brewed coffee, cooled
  • 1 (46 g) packet instant cinnamon and spice oatmeal
  • 13 cup walnuts, chopped


  1. Preheat oven to 350°F Lightly spray the 9 x 13 baking pan with cooking spray.
  2. In a large bowl, stir together cake mix, pumpkin, cooled doffee and egg. Spread mixture into baking pan.
  3. In a medium mixing bowl, beat together the softened cream cheese and sugar until fluffy. Add the egg and cooled down coffee. Beat until smooth. Spread the cream cheese mixture ove rthe cake batter.
  4. Sprinkle the oatmeal packet and walnuts over the cream cheese toping.
  5. Bake in preheated oven for 15 minutes and then reduce the heat to 325 F and continue baking for 45 to 50 minutes.
  6. Remove from oven and let cool completely before cutting into bars.

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