Pumpkin Apple Bundt Cake

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.

Get the step-by-step instructions on the Kitchenthusiast blog »

Pumpkin Apple Bundt Cake

Ingredients:

Cake:

  • 1 can (15-ounce) 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

Directions:

Cake:

  1. Preheat oven to 350 degrees F.
  2. Use vegetable shortening to grease and flour a 10-inch fluted tube pan.
  3. 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.
  4. In another bowl, whisk flour, and spices; gradually beat into pumpkin mixture. Add chopped apples and lightly combine.
  5. Transfer batter to prepared pan.
  6. Bake 50-55 minutes or until a toothpick inserted in center comes out clean.
  7. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Icing:

  1. 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.
  2. Frost cake and sprinkle with shaved chocolate, if using.
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This recipe was created in partnership with KitchenAid®. All opinions are my own.