Apple Pumpkin Cake

5 from 3 votes

This Apple Pumpkin Cake is perfect for Fall! Moist and delicious pumpkin cake layers with a tangy cream cheese frosting and apple pie filling.

Course Dessert

Cuisine American

Prep Time 2

Cook Time 35

Total Time 2 35

Servings

Calories 742kcal

Author Olivia

Ingredients

Pumpkin Cake:

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
2 1/2 tsp pumpkin pie spice
3/4 tsp salt
3/4 cup vegetable oil
2/3 cup granulated sugar
1 cup light-brown sugar packed
1 1/2 cup pumpkin puree 14-15 oz can, not pumpkin pie filling
3 large eggs room temperature
1 tsp vanilla extract

Apple Pie Filling:

2-3 Granny Smith apples, chopped (3 cups chopped, 340g)
2 tsp lemon juice
1/4 cup light brown sugar packed
1/4 cup granulated sugar
2 Tbsp cornstarch
1/2 tsp ground cinnamon
pinch ground nutmeg
pinch salt
1 cup water
1 tsp vanilla extract

Cream Cheese Frosting:

3/4 cup unsalted butter softened, but slightly cool
6 oz cream cheese slightly chilled, full fat, block not tub
5 cups powdered sugar sifted
1 tsp vanilla extract

Assembly:

dried apple rings optional

US Customary - Metric

Instructions

Pumpkin Cake:

Preheat oven to 350F and grease & flour three 6" cake pans. Line with parchment.
In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a large bowl, whisk together sugars, oil, pumpkin, vanilla, and eggs.
Add dry to wet and mix until just combined.
Divide batter evenly between prepared pans and bake until a toothpick inserted into the center comes out mostly clean (approx. 30-35 mins).
Cool in pans on wire rack for 10mins, then turn out onto wire racks to cool completely.

Apple Pie Filling:

Toss chopped apples and lemon juice in a large bowl, set aside.
In a large saucepan, combine sugars, cornstarch, and spices. Pour in water and whisk.
Cook over medium heat until boiling. Cook for 2 minutes, stirring occasionally. Add apples, bring back to a boil. Simmer, stirring occasionally, until tender (10-15mins). Cool completely.*

Cream Cheese Frosting:

Beat butter and cream cheese until pale and fluffy (2 mins). Add powdered sugar one cup at a time. Add vanilla and beat until fluffy.

Assembly:

Place one layer of cake on a cake stand or serving plate. Top with about 1/2 cup of frosting and spread evenly.
Pipe a border of frosting around the outside to hold in the apple pie filling. Fill with about 1/2 cup apple pie filling, spread evenly.** Repeat with next layer. Place final layer on top and do a thin crumb coat on the cake. Chill for 20mins.
Frost the top and sides of the cake with remaining frosting in a rustic manner. Decorate with dried apple slices or cake crumbs if desired.

Notes

* You can make the apple pie filling in advance. Transfer to glass container, cool completely, refrigerate. Bring to room temp and give a good stir before using. Will keep for 2 weeks in the fridge.

** If your frosting is really soft, you may want to chill each layer before stacking the next to firm the frosting up.

Nutrition

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