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

5 (1 rating)
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. 

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.
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

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