Apple Pumpkin Spice Cake

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Apple Pumpkin Spice Cake

Kim
The Cook
12 Servings
13 Ingredients
6 Comments
A delightful cake for fall filled with the flavors of pumpkin, apple, and spices. Freeze individual portions to pull out anytime with a cup of coffee or tea.
12 Servings
13 Ingredients
6 Comments

Ingredients

  • ½ cups soften Butter
  • 1 ½ cups Sugar
  • ½ cups Pumpkin, Canned
  • ¾ cups Applesauce
  • 2 individual Egg
  • 2 teaspoons Vanilla Extract
  • 3 cups Flour, All-Purpose
  • 1 teaspoon Cinnamon
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • 3 cups peel and dice Apple, Granny Smith
Serving Day Ingredients

Containers

Supplies

  • Cooking Sprays
  • Foils
  • Parchment Papers
  • Baking Pan, 9x13s
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl or stand mixer, beat together butter and sugar 2-3 minutes until smooth and pale.
  2. Add pumpkin puree and beat to combine.
  3. Add applesauce and beat to combine.
  4. Beat in eggs one at a time. Then stir in vanilla extract.
  5. In another large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
  6. In a separate bowl, toss apples with 2 Tablespoons of the flour mixture. (This will keep them from sinking in the batter.) Set aside.
  7. Gently stir remaining dry ingredients into wet ingredients by hand, only mixing until just combined.
  8. Gently fold in diced apples.
  9. Grease foil baking pans pan generously with cooking spray or oil. Pour batter evenly into prepared pan.
  10. Bake at 350 for 50-60 minutes (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.
  11. Cool cake 10-15 minutes in the pan.
  12. To freeze individual portions, gently run a spatula or butter knife along the edge of pan and carefully invert onto a wire cooling rack. Cool completely.
  13. Cut cake into individual slices. Place parchment paper in between pieces and divide among freezer bags, label, and lay flat to freeze.

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Sprinkle thawed cake with powdered sugar and serve.

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl or stand mixer, beat together butter and sugar 2-3 minutes until smooth and pale.
  2. Add pumpkin puree and beat to combine.
  3. Add applesauce and beat to combine.
  4. Beat in eggs one at a time. Then stir in vanilla extract.
  5. In another large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
  6. In a separate bowl, toss apples with a bit of the flour mixture. (This will keep them from sinking in the batter.) Set aside.
  7. Gently stir remaining dry ingredients into wet ingredients by hand, only mixing until just combined.
  8. Gently fold in diced apples.
  9. Grease indicated number of 8x8 baking pans pan generously with cooking spray or oil. Pour batter evenly into prepared pan.
  10. Bake at 350 for 50-60 minutes (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.
  11. Cool cake 10-15 minutes in the pan. Gently run a spatula or butter knife along the edge of pan and carefully invert onto a wire cooling rack. Cool completely.
  12. Sprinkle cake with powdered sugar. Cut into individual slices and serve.

Nutrition Facts

  • Not available.

6 Comments

Join the discussion
  1. 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!

    1. 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. 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.

  3. This is a great recipe. We have made it several times and my 8 year old son enjoys making this. It always has a nice consistency and cooks evenly throughout. A great one to have on hand for when company unexpectedly visits.

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