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
- ¼ cups Powdered Sugar
Containers
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?
- In a large bowl or stand mixer, beat together butter and sugar 2-3 minutes until smooth and pale.
- 5945158 Upgrade to a paid membership 55289 to unlock all instructions 18761
- 3666710 Upgrade to a paid membership 59480 to unlock all instructions 92075
- 2156733 Upgrade to a paid membership 74268 to unlock all instructions 40173
- 4880137 Upgrade to a paid membership 58005 to unlock all instructions 68509
- 2687232 Upgrade to a paid membership 60865 to unlock all instructions 66081
- 8899983 Upgrade to a paid membership 65948 to unlock all instructions 62533
- 8130255 Upgrade to a paid membership 5236 to unlock all instructions 64639
- 3076244 Upgrade to a paid membership 70472 to unlock all instructions 42355
- 3829128 Upgrade to a paid membership 79691 to unlock all instructions 66172
- 8870954 Upgrade to a paid membership 84901 to unlock all instructions 44820
- 8182149 Upgrade to a paid membership 48885 to unlock all instructions 78254
- 2080041 Upgrade to a paid membership 86220 to unlock all instructions 51887
Upgrade to a paid membership to unlock all recipe instructions
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.
- Thaw: In fridge
- 9567507 Upgrade to a paid membership 3284 to unlock all instructions 14273
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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 a bit 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 indicated number of 8x8 baking pans pan generously with cooking spray or oil. Pour batter evenly into prepared pan.
- 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.
- 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.
- Sprinkle cake with powdered sugar. Cut into individual slices and serve.
Nutrition Facts
- Servings Per Recipe
- 12 Servings
- Serving Size
- 3"x3" piece Amount Per Serving
- Calories
- 355
- Total Fat
- 9g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 58mg
- Sodium
- 239mg
- Total Carbohydrates
- 64g
- Fiber
- 3g
- Sugar
- 34g
- Protein
- 5g
- WW Freestyle
- 14
6 Comments
Join the discussion1 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!
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.
Mmmm! That looks delicious!
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.
Just made these in mini muffin tins … so good! 350f for 20 minutes.
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.