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Apple Pumpkin Spice Cake


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  • 0.5 cups butter softened
  • 1.5 cups sugar
  • 0.5 cups pumpkin puree
  • 0.75 cups unsweetened applesacue
  • 2 medium eggs
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoons salt
  • 3 cups Granny Smith apples, peeled and diced
  • 0.25 cups powdered sugar (for serving day)
  • cooking spray or oil for greasing pan



Step 1

Preheat oven to 350 degrees. In a large bowl or stand mixer, beat together butter and sugar 2-3 minutes until smooth and pale. Add pumpkin puree and beat to combine. Add applesauce and beat to combine. Beat in eggs one at a time. Then stir in vanilla extract. In another large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt. In a separate bowl, toss apples with 2 Tablespoons of the flour mixture. (This will keep them from sinking in the batter.) Set aside. Gently stir remaining dry ingredients into wet ingredients by hand, only mixing until just combined. Gently fold in diced apples. Grease 8×8 foil baking pans generously with cooking spray or oil. Pour batter evenly into prepared pans. Bake 45-50 minutes in preheated oven (skewer inserted in the center should come out clean). Check cake half way through cooking time. If the top is browning too much, spray a piece of foil with cooking spray and cover. Cool cake 10-15 minutes in the pan. Cut into individual portions and garnish with powdered sugar.
Freezing Directions:

Cook as directed above. Cool cake 10-15 minutes in the pan. To freeze whole cake, cover with foil, label and freeze. To freeze in individual portions, cut cooled cake, place parchment paper in between pieces and divide among freezer bags, label, and lay flat to freeze. TO SERVE: Sprinkle thawed cake with powdered sugar using a fine sieve or sifter and serve.

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