Pumpkin Kahlua Cake

Pumpkin and coffee liqueur is one of those pairings that sounds unexpected but makes total sense once you taste it. The earthy sweetness of pumpkin gets a grown-up kick from Kahlua, and the spice cake mix brings the cinnamon, nutmeg, and clove without you measuring a single spice.

The whipped topping mix folded into the batter is the move that keeps this cake incredibly moist and tender. It lightens the dense pumpkin so you get a fluffy crumb instead of something heavy.

That Kahlua glaze on top? Just powdered sugar, melted butter, and more Kahlua. Pour it on while the cake is still slightly warm so it soaks into the surface and forms a sweet, boozy crust as it cools.

Kitchen Tips

• Use plain pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices that throw off the balance with the spice cake mix.
• Beat the batter a full 2 minutes after adding the whipped topping mix. That extra beating incorporates air for a lighter texture.
• Let the cake cool just 10 minutes in the pan before turning out. Too long and it sticks; too soon and it breaks apart.
• Sift the powdered sugar for the glaze to avoid lumps. Nobody wants a grainy glaze on a beautiful cake.

Variations

• Substitute Baileys Irish Cream for the Kahlua for a creamier, less coffee-forward flavor.
• Fold in a handful of chocolate chips before baking for pockets of melted chocolate throughout.
• Top the glazed cake with toasted pecans for a crunchy, nutty contrast.