Classic Pumpkin Apple Cake

Apples and pumpkins are two flavors that scream fall!  This classic pumpkin apple cake deliciously brings them both together to make this quick and simple fall cake! Serve with a scoop of ice cream and a drizzle of caramel sauce!

Classic Pumpkin Apple Cake

Fall is finally here! It still feels very much like summer down here in Florida but that isn’t stopping me from cranking the ac and throwing on a hoodie while I drink my pumpkin spice latte! Hey, a girls gotta do what a girls gotta do! Am I right? 🙂

Classic Pumpkin Apple Cake

Classic Pumpkin Apple Cake

I plan to continue eating low carb throughout the holidays but I will occasionally indulge in the comforting taste of fall with some of my favorite recipes like this Creamy Pumpkin Chicken Chili, or my pumpkin cheesecake dip and even this classic fall cake!

More Recipes You’ll Love:

Easy Peppermint Cupcakes
Pumpkin Krispies

Classic Pumpkin Apple Cake

This not to sweet cake makes for the perfect crisp fall morning breakfast treat or for a special holiday gathering!

What is the best apple to use in a cake?

Granny Smith apples because of their tart flavor and they hold up better but I’ve also used a variety of tart and sweet apples at once and I love the amazing texture and flavor it gives the cake.

How To Make Pumpkin Apple Cake

Ingredients:

  • 4 cups of apples, peeled and chopped into chunks
  • 2 cups sugar, divided
  • 3/4 cup canned pumpkin puree
  • 1/2 cup butter, softened
  • 2 ½ teaspoons of pure vanilla extract
  • 2 Large Eggs
  • 1 1/2 Cups of Flour
  • 1 1/2 teaspoons of Baking Powder
  • 1/4 teaspoon Salt
  • 3 teaspoons of ground cinnamon
  • caramel sauce, optional

Optional:

Add 1/2 cup of raisins, cranberries or even chocolate chips!

Instructions:

Preheat oven to 350 degrees

Beat 1 3/4 cups of sugar, butter and vanilla in mixer at medium speed until well blended.

Add pumpkin puree and eggs (one at a time) and beat until combined.

In small bowl, whisk together flour, baking powder and salt.
Combine flour mixture and sugar mixture, beat at low speed until well blended.
Combine remaining 1/4 cup sugar and cinnamon in small bowl.

Toss in Chopped and peeled apples with 2 Tbsp of the cinnamon sugar.

Fold 3 cups of the chopped apples into the cake mixture. Set aside the remaining cup.

Pour batter into a well-greased 8 inch spring form pan.

Add the remaining apples over the batter, evenly, and lightly sprinkle the rest of the cinnamon sugar on top of the batter.

Bake at 350 degrees for 1 hour or until cake slightly browns on top.

Cool on wire rack, then carefully remove spring form pan and serve.

Serves 8

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Classic Pumpkin Apple CakeFollow me on Pinterest for all things fall!

Classic Pumpkin Apple Cake

Apples and pumpkins are two flavors that scream fall!  This classic pumpkin apple cake deliciously brings them both together to make this quick and simple fall cake! Serve with a scoop of ice cream and a drizzle of caramel sauce!

Course Dessert
Cuisine American
Keyword Pumpkin Apple Cake
Cook Time 1 hour
Servings 8

Ingredients

  • 4 cups chopped apples
  • 2 cups sugar
  • 3/4 cup pumpkin puree
  • 1/2 cup butter
  • 2 1/2 tsp pure vanilla extract
  • 2 eggs
  • 1 1/2 cups Flour
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp salt
  • 3 tsp ground cinnamon

Instructions

  1. Preheat oven to 350 degrees

  2. Beat 1 3/4 cups of sugar, butter and vanilla in mixer at medium speed until well blended.

  3. Add pumpkin puree and eggs (one at a time) and beat until combined.

  4. In small bowl, whisk together flour, baking powder and salt.

  5. Combine flour mixture and sugar mixture, beat at low speed until well blended.

  6. Combine remaining 1/4 cup sugar and cinnamon in small bowl.

  7. Toss in Chopped and peeled apples with 2 Tbsp of the cinnamon sugar.

  8. Fold 3 cups of the chopped apples into the cake mixture. Set aside the remaining cup.

  9. Pour batter into a well-greased 8 inch spring form pan.

  10. Add the remaining apples over the batter, evenly, and lightly sprinkle the rest of the cinnamon sugar on top of the batter.

  11. Bake at 350 degrees for 1 hour or until cake slightly browns on top.

  12. Cool on wire rack, then carefully remove spring form pan and serve.

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