Pumpkin Mocha Donut Cake
  • 1 box German Chocolate Cake Mix
  • 1/2 cup coffee, brewed with 16 oz water.(I used Starbucks Italian Roast)
  • 3 eggs
  • 1/2 cup pumpkin puree
  • 2 tablespoons oil
  • 2 teaspoons pumpkin pie spice
  1. The strongly brewed coffee will replace the water in preparing the cake mix and also be used for the frosting for the filling and the icing.
  2. Mix cake mix with 1 1/4 cups strong brewed cooled coffee, oil, pumpkin, pumpkin pie spice and eggs on low for 30 seconds then medium for 2 minutes.
  3. Spray cake pans with baking spray.
  4. Split batter into the two donut pans or this could be baked in a bundt pan and cut across the middle to add the filling.
  5. Bake the two donut pans for 25-30 minutes on 325 as they are dark coated.
  6. Cool cake for 10 minutes, then turn out to cool completely on wire rack.
  7. Frosting for filling:
  8. half cup butter
  9. one and a half cups powdered sugar
  10. two tablespoons strongly brewed coffee
  11. quarter teaspoon pumpkin pie spice
  12. a few drops orange food coloring
  13. Mix until smooth and spread onto the evened cake and place the other piece of cake on top.
  14. Icing on top:
  15. one cup powdered sugar
  16. one tablespoon cocoa
  17. one teaspoon pumpkin pie spice
  18. one tablespoon strongly brewed coffee
  19. (a few drops of white food coloring lightened up the dark brown to a pretty color)
  20. Pour the icing on top of the cake and add sprinkles.
If you bake this in a bundt pan, check package for baking time.
This could also be baked in two 8" round cake pans. If you'd like the frosting or icing thinner add a teaspoon of water at a time until desired consistency is achieved. If you prefer frosting or icing thicker add more powdered sugar.
Recipe by Created by Diane at https://www.createdby-diane.com/2012/10/pumpkin-mocha-donut-cake.html