After a hot summer I was in heaven as this Pumpkin Apple Bundt Cake baked in the oven. The smell of pumpkin and fall aromas filled our home.
I am infatuated with seasonal fall flavors. I’m one of those annoying people that can drink a pumpkin spice latte every morning as soon as it’s in season. This Pumpkin Apple Bundt Cake is not only a looker (in festive pumpkin orange and fresh chunks of apple); it’s pretty effortless too with the help of a KitchenAid® Stand Mixer.
Host a pumpkin carving party with friends and family. Ask guests to bring their own pumpkins, but be sure to provide a few extra pumpkins on hand for any late arrivals.
Make this bundt cake, baked with pumpkin, fresh apples, and spices, to await the partygoers. The icing is made with heavy whipping cream and cream cheese – which is reminiscent of traditional whipped cream topping for pumpkin pie but a tad creamier and richer.
After your invited guests have carved their jack-o-lanterns, reward them with a slice of some sweet spice with this delicious cake. The texture looks like pumpkin pie, but it’s been disguised as cake. Enjoy!
Pumpkin Apple Bundt Cake
Makes 12 servings
For the cake
1 can (15-ounce) pure pumpkin
1 1/2 cups sugar
1/2 cup applesauce
1/2 cup canola oil
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 gala apple, peeled, cored, and chopped
For the icing
4 ounce cream cheese, softened
1/2 cup butter, softened
1/2 teaspoon vanilla extract
1 cup confectioners sugar
3/4 cups heavy whipping cream
Chocolate shavings, optional
For the cake
Preheat oven to 350 degrees F.
Use vegetable shortening to grease and flour a 10-inch fluted tube pan.
Combine the pumpkin, sugar, eggs, applesauce, and oil in the bowl of a KitchenAid® Stand Mixer fit with a flat beater attachment and beat until combined.
In another bowl, whisk flour, and spices; gradually beat into pumpkin mixture. Add chopped apples and lightly combine.
Transfer batter to prepared pan.
Bake 50-55 minutes or until a toothpick inserted in center comes out clean.
Cool in pan 10 minutes before removing to a wire rack to cool completely.
For the icing
In a small bowl, with a hand mixer, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar and heavy whipping cream until smooth.
Frost cake and sprinkle with shaved chocolate, if using.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*