Pumpkin Apple Bundt Cake

3.67 (6 ratings)

12

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pumpkin apple bundt cake

If a pumpkin pie and an apple cake had a baby you’d get this amazing dessert. This is the ultimate treat for those who love apple and pumpkin equally. There’s no need to choose. This dessert topped with a whipped cream cheese frosting is loaded with autumnal flavors and spices, but easy and convenient canned pumpkin makes this a lovely dessert for Thanksgiving. Make it the day before and refrigerate overnight; serve at room temperature.

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3.67 (6 ratings)

Pumpkin Apple Bundt Cake

Total Time: 1 hour 10 minutes
Yield: 12 servings
Prep: 15 minutes
Cook: 55 minutes
If a pumpkin pie and an apple cake had a baby you’d get this amazing dessert. This is the ultimate treat for those who love apple and pumpkin equally. There’s no need to choose. This dessert topped with a whipped cream cheese frosting is loaded with autumnal flavors and spices, but easy and convenient canned pumpkin makes this a lovely dessert for Thanksgiving. 
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Ingredients 

Cake:

  • 1 15-ounce can pure pumpkin
  • 1 1/2 cups sugar
  • 4 eggs
  • 1/2 cup applesauce
  • 1/2 cup canola oil
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 gala apple, peeled, cored, and chopped

Icing:

  • 4 ounce cream cheese, softened
  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 cup confectioners sugar
  • 3/4 cups heavy whipping cream
  • Chocolate shavings, optional

Instructions 

Cake:

  • Preheat oven to 350 degrees F.
  • Use vegetable shortening to grease and flour a 10-inch fluted tube pan.
  • Combine the pumpkin, sugar, eggs, applesauce, and oil in the bowl of a stand mixer fit with a flat beater attachment and beat until combined.
  • In another bowl, whisk flour, and spices; gradually beat into pumpkin mixture. Add chopped apples and lightly combine.
  • Transfer batter to prepared pan.
  • Bake 50-55 minutes or until a toothpick inserted in center comes out clean.
  • Cool in pan 10 minutes before removing to a wire rack to cool completely.

Icing:

  • In a small bowl, with a hand mixer, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar and heavy whipping cream until smooth.
  • Frost cake and sprinkle with shaved chocolate, if using.

Notes

Make it the day before and refrigerate overnight; serve at room temperature.

Nutrition

Calories: 492kcal | Carbohydrates: 58g | Protein: 5g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 106mg | Sodium: 224mg | Potassium: 163mg | Fiber: 2g | Sugar: 39g | Vitamin A: 6184IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was created in partnership with KitchenAid®. All opinions are my own.

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12 Comments

  1. Pauline says:

    Should there be baking soda in this cake?

  2. R Gloria Hoger says:

    Love all these yummy recipes that are available. Please keep them coming.
    Thank you and keep up the awesome job your are doing!!!!!!!

  3. Carma Kulish says:

    Hi. I followed your recipe and let it bake according to what you wrote. However, the cake didn’t rise, and wasn’t thoroughly baked. Shouldn’t there be either some baking powder or baking soda in with the flour mixture?

    My mother liked the frosting, but not the cake.

  4. Sheri Kerr says:

    I am anxious to start getting information.

  5. Beth says:

    Was the leavening omitted? There was no baking powder and or baking soda listed.

  6. Bernita Platero says:

    Can’t wait to try this recipe.

  7. Martha Montague says:

    I must have done something wrong as this cake was horrible – the texture was awful as it never really rose and it didn’t have much pumpkin flavor.  The icing was a mess once I added the heavy cream.  I will never make this again.

    1. Mary T says:

      Wish I would have read the comments before I made the cake. The texture was awful. It  didn’t  really rise much. Although it had more of a pumpkin pie texture rather than a coffee Bundt cake texture,  it didn’t have much the pumpkin flavor. 

    2. Mary Taylor says:

      Wish I would have read the comments before I made the cake. The texture was awful. It  didn’t  really rise much. Although it had more of a pumpkin pie texture rather than a coffee Bundt cake texture,  it didn’t have much the pumpkin flavor. 

  8. Linda says:

    The cake is terrific, but the icing is a mess. It’s nothing like the picture presented with the cake. I’ve looked for another icing recipe for this delicious cake. Beware of the icing recipe!!!

  9. vangie soza says:

    all the flavors of autumn, have to bake this one

  10. Liz says:

    Thank you for the nice recipe.