Pumpkin Apple Bundt Cake
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Updated Sep 15, 2020, Published Nov 15, 2014
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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.
Get the step-by-step instructions on the Kitchenthusiast blog »
Pumpkin Apple Bundt Cake
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was created in partnership with KitchenAid®. All opinions are my own.
Should there be baking soda in this cake?
Love all these yummy recipes that are available. Please keep them coming.
Thank you and keep up the awesome job your are doing!!!!!!!
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.
I am anxious to start getting information.
Was the leavening omitted? There was no baking powder and or baking soda listed.
Can’t wait to try this recipe.
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.
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.
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.
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!!!
all the flavors of autumn, have to bake this one
Thank you for the nice recipe.