Place a rack into the center of the oven and preheat to 350° F. Use a flour baking spray or generously butter a 12-cup bundt pan, one that is 9 to 10 inches.
In a medium bowl, whisk together the flour, baking soda, Oregon Chai Tea Latte Powdered Mix, and salt.
In a large mixing bowl, cream the butter until light. Gradually add the sugar and beat until light and fluffy, about 3 minutes.
Add the vanilla and one of the eggs. Mix until completely combined and add the remaining egg, doing the same.
Add the pumpkin and thoroughly combine.
Scrape down the sides and bottom of the bowl and add half of the flour mixture. Mix until just combined. Add remaining flour mixture and mix again.
With the mixer on low, slowly add the Oregon Chai Tea Latte Concentrate, mixing well.
Pour the batter into the pan, and tap the pan on the counter to remove any air bubbles. Smooth out the batter on the top making sure it is evenly distributed.
Bake for 50 - 60 minutes or until a thin knife inserted deeply into the center comes out clean. After the cake has been in the oven for 30 minutes, check to make sure it isn't browning too quickly. If it is, cover loosely with a tent of aluminum foil.
Place cake on a wire rack and allow to cool for at least 10 minutes before removing from the pan.
Dust with powdered sugar and serve with fresh whipped cream.