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Apple Pumpkin Spice Cake


It isn’t often you see dessert recipes here on OAMM, since our main concern is getting you to the dinner table. But when fall hits (yes it is coming soon!) we start dreaming about warm spices, pumpkin, apple, and the coming holidays with everyone else. Having treats stashed it the freezer is nice when you have impromptu guests for coffee or tea. Or maybe you are intimidated by hosting a big dinner party. No problem – you can open your home to friends and serve dessert!

Any guesses on what our September Mini menus will be based on this recipe? :)

Apple Pumpkin Spice Cake


Kim @ onceamonthmeals.com, adapted from Iowa Girl Eats


  • 0.5 cups butter softened
  • 1.5 cups sugar
  • 0.5 cups pumpkin puree
  • 0.75 cups unsweetened applesacue
  • 2 medium eggs
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoons salt
  • 3 cups Granny Smith apples, peeled and diced
  • 0.25 cups powdered sugar (for serving day)
  • cooking spray or oil for greasing pan


Preheat oven to 350 degrees. In a large bowl or stand mixer, beat together butter and sugar 2-3 minutes until smooth and pale. Add pumpkin puree and beat to combine. Add applesauce and beat to combine. Beat in eggs one at a time. Then stir in vanilla extract. In another large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt. In a separate bowl, toss apples with 2 Tablespoons of the flour mixture. (This will keep them from sinking in the batter.) Set aside. Gently stir remaining dry ingredients into wet ingredients by hand, only mixing until just combined. Gently fold in diced apples. Grease two 8×8 foil baking pans (or one 9×13) generously with cooking spray or oil. Pour batter evenly into prepared pans. Bake 45-50 minutes in preheated oven (skewer inserted in the center should come out clean). Check cake half way through cooking time. If the top is browning too much, spray a piece of foil with cooking spray and cover.¬†Cool cake 10-15 minutes in the pan. Cut into individual portions and garnish with powdered sugar.

Freezing Directions:

Cook as directed above. Cool cake 10-15 minutes in the pan. To freeze whole cake, cover with foil, label and freeze. To freeze in individual portions, cut cooled cake, place parchment paper in between pieces and divide among freezer bags, label, and lay flat to freeze. TO SERVE: Sprinkle thawed cake with powdered sugar using a fine sieve or sifter and serve.

Servings: 12


**conversion chart image provided by Erik Spiekermann

7 Responses to “Apple Pumpkin Spice Cake”

  1. Sally Beagle says:

    1 or 2 8×8 inch pans? Recipe sometimes referred to more than one pan, other times just singular pan. 12 servings – small ones if just one pan, large if 2. Thanks!

    • Kelly says:

      We recommend two 8×8 pans so you can freeze it easier, however it would fit perfectly in a 9×13 pan if you so choose.

  2. Ruthanne Higbee says:

    Mmmm! That looks delicious!

  3. [...] stumbled across this amazing looking Apple Pumpkin Spice Cake online and decided it was just the thing to whip up for a beautiful October day. It has it all: [...]

  4. Amanda says:

    Oh no! I didn’t read the comments, so I just assumed it was 1 8×8 pan. SHould have looked. It is taking a very long time to bake…but still smells amazing. Could you please update the recipe to reflect that you recommend 2 8×8 pans or 1 9×13.

  5. Marissa says:

    Just made these in mini muffin tins … so good! 350f for 20 minutes.

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