Officially, happy fall! This Apple Pumpkin Cake is going to make all our pumpkin spice dreams come true. It has a whole can of pumpkin puree plus two grated Granny Smith apples, which give it the most beautifully moist and tender crumb. It’s such an easy cake to make (as most Bundt’s are) and I loved having it sit on my kitchen counter on a pretty cake stand. Definitely how I like to decorate for fall!
The grated apple in this Apple Pumpkin Cake is a subtle but key ingredient. I already mentioned that it adds moisture, but it also lends a bit of acidity and tang to balance out the sweetness of the cake. You can also finely dice your apples, but we preferred the smoother texture of the cake with the grated apples. For another beautiful pumpkin cake without apples, try Mrs. Hulse’s Pumpkin Spice Bundt Cake.
You’ll also notice another interesting ingredient in the recipe list. Orange extract! Think of the way your kitchen smells if you simmer orange peels, cloves, and cinnamon sticks… So cozy! The orange extract added to the Apple Pumpkin Cake is also subtle and gentle, but I wouldn’t leave it out. It’s such a great combination with all the traditional fall spices. You could even add orange zest if you want to boost that flavor even more.
Just had to include a close up in your face shot of these Apple Pumpkin Cake slices so you can really see that texture. I really hope you all get the chance to make this recipe. I know we’ll be making it multiple times this season!
What I love about this Apple Pumpkin Cake.
The recipe calls for a whole can of pumpkin. No need to freeze an awkward amount for later!
It is baked in a 10-inch Bundt pan. This is by far the easiest kind of cake you can make. No dividing batter between pans, layering, or frosting!
It keeps for a good long while, at least five days, covered on the countertop and doesn’t dry out.
It serves 12 people. You can decide how thinly to slice it if you need to stretch it.
It has both a fruit and vegetable in it, so it’s not too naughty to eat for breakfast. 🙂
What is pumpkin puree?
If you look on the ingredients listed on pumpkin puree, it should only list pumpkin. It is just cooked and mashed squash. There are no seasonings or sugar added. Different brands of pumpkin puree will look a bit different when you open up the can. Some are lighter in color, more yellow than orange, and some have a higher water content than others. You want the pumpkin puree you bake with to be thick, not watery.
Be careful when you purchase pumpkin puree because it is often right next to a very similar looking can of pumpkin pie filling or mix, which does have spices and sugar added.
Why is my cake sticking to the pan?
One thing that may intimidate people about baking Bundt cakes is the possibility of the cake not fully releasing when turned out. All the little bumps and grooves that make the cake look beautiful in the end can be little sticking points and hold that cake a little too tightly.
To prevent this from happening, always allow the cake to cool for about 10 minutes before turning it out. And I always spray the inside of the pan generously with a nonstick spray specifically formulated for baking. I have never had problems with sticking when I’ve used this one! You can also use a pastry brush to coat the inside of the pan with softened butter, and then a light coating of flour, but I prefer the spray.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 3/4 teaspoons salt
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground ginger
- 3/4 cups salted butter, softened
- 2 1/4 cups granulated sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon orange extract
- 15 ounce can pure pumpkin puree
- 2 large Granny Smith apples, peeled and grated (about 2 1/2 cups)
- powdered sugar for dusting
- Preheat the oven to 350 degrees and spray a 10 inch Bundt pan with nonstick cooking spray for baking.
- In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, cream butter and sugar on medium speed until pale and fluffy. Add eggs one at a time and mix. Scrape down the walls of the bowl with a rubber spatula. Add vanilla extract and orange extract and mix again.
- Add pumpkin puree and grated apples and mix until well incorporated.
- With the mixer on low speed, slowly add the flour mixture. Scrape down the walls of the bowl, and mix one more time, just until all the flour is incorporated. Do not over-mix.
- Scoop the batter into the prepared Bundt pan.
- Bake the cake at 350 degrees on the center rack of the oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean, or with only a few crumbs attached.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Turn it out on a cooling rack and cool completely, then dust the top with powdered sugar.
- Cover and keep at room temperature for up to five days. Serve plain, with a scoop of vanilla ice cream, or with whipped cream and a dusting of cinnamon.
- Serving Size: 1 Serving
- Calories: 410
- Sugar: 42g
- Sodium: 437mg
- Fat: 13g
- Saturated Fat: 7.8g
- Unsaturated Fat: 4.3g
- Trans Fat: 0.5g
- Carbohydrates: 69g
- Fiber: 2.8g
- Protein: 5.4g
- Cholesterol: 77mg