Apple Pumpkin Cake Recipe
Do you love fall flavors? This Apple Pumpkin Cake Recipe is packed with the best tastes of autumn. It’s the perfect dessert for any cozy day.
This cake mixes sweet apples with warm pumpkin for a soft, moist treat. The spices add a rich flavor that feels just like fall. It’s simple to make and sure to please.
Imagine serving a cake that smells like fresh apples and pumpkin spice. Each bite is soft, sweet, and full of flavor. It’s a dessert your whole family will love.
Try this easy Apple Pumpkin Cake Recipe today! Gather your ingredients and start baking. It’s the perfect way to enjoy the flavors of the season.
Why You’ll Love This Recipe
- Fall Flavors in Every Bite: A perfect blend of pumpkin spice and caramelized apple goodness.
- Soft and Moist Texture: Thanks to pumpkin puree and vegetable oil, each bite is melt-in-your-mouth tender.
- Easy to Assemble: Straightforward steps that result in a bakery-quality cake.
- Perfect for Any Occasion: Great for holidays, birthdays, or as a fall treat.
- Customizable: Add your favorite toppings or fillings for a personalized touch.
Required Kitchen Tools
- Mixing bowls (medium and large)
- Hand or stand mixer
- Whisk
- Rubber spatula
- 9-inch round cake pans (2 or 3, depending on preference)
- Parchment paper
- Wire cooling rack
- Offset spatula (for frosting)
- Saucepan (for apple filling)
Ingredients for the Apple Pumpkin Cake
Pumpkin Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 1/2 tsp pumpkin pie spice
- 3/4 tsp salt
- 3/4 cup vegetable oil
- 2/3 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 1/2 cups pumpkin puree (14-15 oz can, not pumpkin pie filling)
- 3 large eggs, room temperature
- 1 tsp vanilla extract
Apple Pie Filling:
- 2-3 Granny Smith apples, chopped (3 cups, 340g)
- 2 tsp lemon juice
- 1/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 Tbsp cornstarch
- 1/2 tsp ground cinnamon
- Pinch of ground nutmeg
- Pinch of salt
- 1 cup water
- 1 tsp vanilla extract
Cream Cheese Frosting:
- 3/4 cup unsalted butter, softened but slightly cool
- 6 oz cream cheese, slightly chilled (full-fat block, not tub)
- 5 cups powdered sugar, sifted
- 1 tsp vanilla extract
For Assembly:
- Dried apple rings (optional)
Variations for Apple Pumpkin Cake
- Add Nuts: Sprinkle toasted pecans or walnuts between the layers for added crunch.
- Spice It Up: Enhance the pumpkin spice with a pinch of cardamom or allspice.
- Caramel Drizzle: Drizzle caramel sauce over the frosting for extra decadence.
- Use Pears: Substitute apples with pears for a different flavor profile.
- Gluten-Free: Swap out all-purpose flour for a gluten-free blend.
Step-by-Step Instructions
1. Prepare the Apple Pie Filling
- Chop Apples: Peel and chop the Granny Smith apples into small cubes.
- Combine Ingredients: In a saucepan, mix apples, lemon juice, both sugars, cornstarch, cinnamon, nutmeg, salt, and water.
- Cook the Filling: Bring the mixture to a simmer over medium heat, stirring frequently. Cook until the apples are tender and the sauce thickens (about 8-10 minutes).
- Add Vanilla: Remove from heat and stir in the vanilla extract. Let the filling cool completely.
2. Make the Pumpkin Cake
- Preheat Oven: Preheat to 350°F (177°C). Grease and line 9-inch cake pans with parchment paper.
- Whisk Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Mix Wet Ingredients: In a large bowl, beat vegetable oil, granulated sugar, and brown sugar until combined. Add pumpkin puree, eggs, and vanilla, and mix until smooth.
- Combine: Gradually add dry ingredients to wet ingredients. Mix until just combined.
- Bake: Divide the batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Cream Cheese Frosting
- Beat Butter and Cream Cheese: Using a mixer, beat butter and cream cheese until creamy and smooth.
- Add Sugar and Vanilla: Gradually add powdered sugar, mixing on low speed until combined. Stir in vanilla extract.
- Whip: Increase speed to medium-high and beat until light and fluffy.
4. Assemble the Cake
- Layer and Fill: Place one cake layer on a serving plate. Spread a thin layer of cream cheese frosting, then top with apple pie filling. Repeat for additional layers.
- Frost: Spread a generous amount of frosting over the entire cake, smoothing with an offset spatula.
- Decorate: Garnish with dried apple rings or a sprinkle of cinnamon, if desired.
Serving and Decoration
Apple Pumpkin Cake is best served slightly chilled or at room temperature. Pair it with hot cider, coffee, or tea for the ultimate fall treat.
How to Decorate:
- Use a piping bag to create swirls of frosting on the top and sides.
- Dust lightly with cinnamon or nutmeg for a rustic finish.
- Arrange dried apple rings or sugared cranberries for an elegant touch.
Storing Apple Pumpkin Cake
- Refrigerator: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 3 months.
- Thawing: Thaw frozen slices in the refrigerator overnight before serving.
Nutrition Information (Per Slice):
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 420 | 20g | 58g | 5g |
FAQs About Apple Pumpkin Cake
Can I use homemade pumpkin puree?
Yes! Homemade pumpkin puree works wonderfully but may have a higher water content. Drain it well before using.
Can I make this cake ahead of time?
Absolutely. Bake the cake layers and prepare the apple filling a day ahead. Assemble and frost the cake on the day of serving.
How do I prevent the cake from being too dense?
Ensure your baking powder and baking soda are fresh, and don’t overmix the batter.
Can I make this into cupcakes?
Yes! Divide the batter into cupcake liners and bake at 350°F for 18-22 minutes.
Conclusion
Apple Pumpkin Cake is a delightful dessert that captures the essence of autumn. Its layers of moist pumpkin cake, spiced apple filling, and creamy frosting make it an irresistible treat for any occasion. Follow this recipe step-by-step to create a masterpiece that will leave everyone asking for seconds!
Recipe Card
Apple Pumpkin Cake
Yield: 12-16 servings
Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: ~2 hours
Ingredients:
Pumpkin Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 1/2 tsp pumpkin pie spice
- 3/4 tsp salt
- 3/4 cup vegetable oil
- 2/3 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 1/2 cups pumpkin puree (14-15 oz can, not pumpkin pie filling)
- 3 large eggs, room temperature
- 1 tsp vanilla extract
Apple Pie Filling:
- 2-3 Granny Smith apples, chopped (3 cups, 340g)
- 2 tsp lemon juice
- 1/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 Tbsp cornstarch
- 1/2 tsp ground cinnamon
- Pinch of ground nutmeg
- Pinch of salt
- 1 cup water
- 1 tsp vanilla extract
Cream Cheese Frosting:
- 3/4 cup unsalted butter, softened but slightly cool
- 6 oz cream cheese, slightly chilled (full-fat block, not tub)
- 5 cups powdered sugar, sifted
- 1 tsp vanilla extract
Instructions:
- Prepare the Apple Pie Filling:
- In a saucepan, combine apples, lemon juice, sugars, cornstarch, cinnamon, nutmeg, salt, and water.
- Simmer over medium heat until apples are tender and the sauce thickens, about 8-10 minutes.
- Stir in vanilla extract and let cool.
- Make the Pumpkin Cake:
- Preheat oven to 350°F (177°C). Grease and line two or three 9-inch round cake pans.
- Whisk flour, baking powder, baking soda, pumpkin pie spice, and salt in a bowl.
- In a large bowl, mix oil, granulated sugar, and brown sugar. Add pumpkin puree, eggs, and vanilla.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Divide batter between pans and bake for 25-30 minutes. Let cool.
- Make the Frosting:
- Beat butter and cream cheese until creamy.
- Gradually add powdered sugar and vanilla, mixing until light and fluffy.
- Assemble the Cake:
- Place one cake layer on a plate. Spread frosting and apple pie filling. Repeat for additional layers.
- Frost the entire cake and decorate with dried apple rings if desired.
Storing Apple Pumpkin Cake
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap slices and freeze for up to 3 months. Thaw in the refrigerator overnight.
Enjoy the perfect blend of fall flavors in every slice of this Apple Pumpkin Cake!
