This apple pumpkin cake combines two fall favorites into one perfectly spiced dessert that tastes like your grandmother’s kitchen in October. The pumpkin keeps every bite tender and moist, while chunks of apple create little pockets of sweet-tart flavor that make each forkful amazing.
I found this recipe in my grandma’s recipe box, scrawled on an index card with the note “extra good.” And she was right, because this cake hits that sweet spot between pumpkin bread and apple cake. It is delicious without being too heavy or overly spiced, unlike some fall desserts that taste more like candles than food!
The two flavors actually complement each other instead of competing. The pumpkin adds richness and keeps it soft for days, while the apples prevent it from being too one-note. You get the cozy warmth of pumpkin spice with bright bursts of apple, keeping things interesting.
If you’re tired of making the same old pumpkin bread or apple crisp every fall, this is your answer. It’s not fussy or complicated, but it feels more special than your standard box mix cake. Plus, it uses up those apples sitting on your counter and that can of pumpkin you bought with good intentions.
Let me guide you through the simple steps to create this classic vintage cake recipe. Whether you’re looking for something to bring to a fall potluck, searching for an easy after-school snack, or just craving some cozy autumn flavors, you will love this apple pumpkin cake.
Looking for more easy fall desserts? Try my apple dump cake, cranberry apple crisp, or Amish apple rollup.
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Ingredient Notes
For exact amounts needed see the recipe card below
To make this pumpkin cake, you will need a bunch of baking staples: sugar, butter, eggs, flour, baking powder, baking soda, and salt. You will also need these fall ingredients:
- Pumpkin: Use pure canned pumpkin puree, not pumpkin pie filling. I always keep a few cans in my pantry during fall baking season!
- Apples: Choose a firm baking apple that will hold its shape.
- Cinnamon
- Nutmeg
How to Make Apple Pumpkin Cake
- Preheat your oven to 350 degrees F. Thoroughly grease and flour your bundt pan so the cake doesn’t stick.
- Peel and dice your apples.
- In a mixer bowl, cream together the butter and sugar until light and fluffy, which usually takes about 2-3 minutes. Add those eggs one at a time, beating well after each addition. Then mix in the pumpkin until everything’s well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to your wet mixture, mixing just until combined.
- Gently fold in the peeled and sliced apples with a spatula to create perfect pockets of fruity goodness throughout the cake.
- Pour the batter into your prepared bundt pan and bake for about 55 minutes. You’ll know it’s done when a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes. Then carefully turn it out onto a wire rack to cool completely.
Serving Ideas
This apple pumpkin cake works for so many occasions! I love serving it as an afternoon treat. The combination of warm fall spices makes it perfect for autumn entertaining as well.
Add a light dusting of powdered sugar for that perfect finishing touch. It makes the cake look extra special, and it doesn’t add a ton of extra sweetness, which means the pumpkin and apple flavors really shine through.
My kids are all about the extra sweetness, though, so here are some other ideas:
- Add a scoop of vanilla ice cream.
- Drizzle the cake with caramel sauce, either store-bought or homemade.
- Pair it with whipped cream and a sprinkle of extra cinnamon.
- Mix some powdered sugar with milk and drizzle the cake with a sweet glaze.
The bundt pan gives this cake a lovely presentation, making it perfect for bringing to potlucks or holiday gatherings.
How to Store
This apple pumpkin cake stays fresh and delicious for several days. Store it in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days.
This cake freezes beautifully. Wrap it in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator when you are ready to serve.
Tips & Tricks
Be sure to check out the step by step instructions
- My family loves this cake best when I use firm, tart apples like Granny Smith or Honeycrisp. These varieties hold their shape while baking.
- You can shred the apples instead of dicing them. I like chunks of apples in my cake, so I usually dice them.
- When you’re folding in those apple slices, gentle folding will keep your cake tender. Just a few turns with the spatula, until the apples are evenly distributed, is all you need.
- Some Bundt pans hang on tight! You should both grease and flour them to ensure it is easy to release the cake after baking. You can also purchase a cooking spray that includes flour, such as Baker’s Joy.
Reader Questions
While a bundt pan gives this cake its beautiful shape, you can divide it into two loaf pans instead. Just reduce the baking time to 25-30 minutes and keep an eye on it as it bakes.
Stick with plain pumpkin puree, not pie filling. The pie filling already contains spices and sugar, which would throw off the recipe’s balance.
Absolutely! I sometimes add ½ cup of chopped pecans or walnuts when I’m folding in the apples. It adds a lovely crunch and makes the cake even more special for fall gatherings.
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Apple Pumpkin Cake Recipe
Ingredients
- 1 ½ cup sugar
- ½ cup butter
- 2 eggs
- 1 cup pumpkin
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ teaspoon Salt
- ½ teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 1 ½ cups apple peeled and sliced
- Powdered sugar optional
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
- In a mixer, cream the butter and sugar. Add the eggs one at a time, beating them thoroughly after each addition. Then add the pumpkin and mix.1 ½ cup sugar, ½ cup butter, 2 eggs, 1 cup pumpkin
- Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Add the dry ingredients to the wet ingredients and mix until well combined.2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ⅓ teaspoon Salt, ½ teaspoon Cinnamon, ½ teaspoon Nutmeg
- Use a spatula to fold in the apple slices gently.1 ½ cups apple
- Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then flip it over to release it from the pan and let it cool on a wire rack.
- If desired, sift powdered sugar over the cooled cake before serving.Powdered sugar
Notes
- Use firm, tart apples like Granny Smith or Honeycrisp. These varieties hold their shape while baking.
- You can shred the apples instead of dicing them.
- When you’re folding in those apple slices, gentle folding will keep your cake tender. Just a few turns with the spatula, until the apples are evenly distributed, is all you need.
- You should both grease and flour your bundt pan to ensure it is easy to release the cake after baking. You can also purchase a cooking spray that includes flour, such as Baker’s Joy. If you don’t have a bundt pan you can divide the batter into two loaf pans instead. Just reduce the baking time to 25-30 minutes and keep an eye on it as it bakes,
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Nutrition Information
Nutrition facts are estimates.
