Best Pumpkin Apple Cake Recipes

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PUMPKIN APPLE COFFEE CAKE WITH STREUSEL



Pumpkin Apple Coffee Cake with Streusel image

Perfect combination of apples and pumpkin in this cake. Great for fall!

Provided by TCook

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 16

2 ½ cups all-purpose flour
2 cups white sugar
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup pumpkin puree
½ cup vegetable oil
2 large eggs
2 cups peeled and chopped apples
¼ cup white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
4 teaspoons cold unsalted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Combine flour, white sugar, cinnamon, baking soda, nutmeg, salt, ginger, and cloves for cake in a large bowl.
  • Combine pumpkin, oil, and eggs in a medium bowl. Add to dry ingredients; stir just until moistened. Stir in apples. Spoon batter into the prepared pan.
  • Combine sugar, flour, and cinnamon for topping in a small bowl. Add butter and cut in until crumbly. Sprinkle over the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 63.4 g, Cholesterol 34.4 mg, Fat 11.6 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 263.8 mg, Sugar 40.5 g

APPLE-PUMPKIN UPSIDE-DOWN CAKE



Apple-Pumpkin Upside-Down Cake image

We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. -Christina Yahraes, San Francisco, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

2 large eggs
2 tablespoons plus 1/4 cup softened butter, divided
2 tablespoons plus 3/4 cup sugar, divided
1 teaspoon ground cinnamon, divided
2 medium apples (about 10 ounces), peeled and thinly sliced
1/2 cup canned pumpkin
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
Vanilla ice cream, optional

Steps:

  • Preheat oven to 350°. Let eggs stand at room temperature 30 minutes. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. pie plate. Arrange apples in a single layer over butter mixture., Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.

Nutrition Facts : Calories 278 calories, Fat 10g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 422mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

APPLE PIE UPSIDE-DOWN PUMPKIN CAKE



Apple Pie Upside-Down Pumpkin Cake image

Fresh apples and pumpkin come together in this upside-down dessert that makes 2 cakes, so it's sure to be a crowd pleaser!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 16

Number Of Ingredients 12

1/2 cup butter, melted
1 cup packed brown sugar
1/4 cup water
2 cups 1/2-inch slices peeled apples (2 medium)
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup water
1/2 cup vegetable oil
2 eggs
3/4 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Sweetened whipped cream

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray; line bottom with cooking parchment paper.
  • In each cake pan, stir 1/4 cup melted butter, 1/2 cup brown sugar and 2 tablespoons water until well blended. Arrange 1 cup apple slices over brown sugar mixture in each pan; set aside.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 cups cake batter over apple slices in each pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm with whipped cream.

Nutrition Facts : Calories 290, Carbohydrate 39 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 27 g, TransFat 0 g

PUMPKIN APPLE CAKE



Pumpkin Apple Cake image

An easy to make, moist and delicious cake. Perfect for brunch, afternoon tea or dessert. I don't remember where I found this recipe but I've been making it for years and it's a Fall weekend favorite.

Provided by Family Cook

Categories     Breads

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 16

1/2 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 medium apples, peeled and diced
1 cup canned pumpkin puree
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon ginger
2 teaspoons orange zest
confectioners' sugar

Steps:

  • Preheat oven at 350.
  • Mix dry ingredients in a bowl and set aside.
  • Cream butter in an elec mixer then beat in sugar until the mixture is pale yellow.
  • Add the eggs one at a time.
  • Stir in apples (I use Golden Delicious) and vanilla.
  • Add pumpkin and mix, scraping down the sides of the bowl.
  • Add the orange peel if you like, it's optional.
  • Blend in the dry ingredients a bit at a time until well mixed, add peel if you choose.
  • grease and flour a 9" bundt pan or two loaf pans; cook cake for 55/60 minutes or loaves for 45/50 minutes (check with cake tester at 45 minutes).
  • Cool in pan for about 10 minutes, loosen and turn out on board to cool completely.
  • Dust with confectioner's sugar when completely cool.

PUMPKIN-APPLE STREUSEL CAKE



Pumpkin-Apple Streusel Cake image

Categories     Cake     Dessert     Bake     Thanksgiving     Apple     Pumpkin     Fall     Sour Cream     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 17

Apples
3 tablespoons unsalted butter
4 cups diced peeled cored Granny Smith apples (about 4 large)
3 tablespoons sugar
1 teaspoon ground cinnamon
Cake
11/2 cups all purpose flour
1 cup (firmly packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1/2 teaspoon salt
3/4 cup canned pure pumpkin
1/3 cup sour cream
2 tablespoons sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 large eggs
Vanilla ice cream

Steps:

  • For apples:
  • Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.
  • For cake:
  • Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples.
  • Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake. Release pan sides from cake. Transfer cake to platter. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with ice cream.

PUMPKIN APPLE CRUMB CAKE



Pumpkin Apple Crumb Cake image

You've got pumpkin and apple in one. This is a moist spicy cake with pieces of apple throughout. Optional-If you have a real sweet tooth drizzle powdered sugar mixed with buttershots or apple shnapps to glaze cake. This would also be great with dried cranberries or raisins mix in along with the apples. This recipe was given to me by Tim a Great guy I work with. Yes tweaked a bit! Made 60 mini muffins Nov 26, 2013 baked them for 15-18 minutes and I made twice the amount topping. I brought them to a party(leaving 12 home) so everyone could have a bite and room to enjoy the other food.

Provided by Rita1652

Categories     Breads

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 17

2 1/2 cups flour
1 cup white sugar
1 cup brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup fresh pumpkin puree or 1 cup canned pumpkin
1/2 cup vegetable oil
2 cups Granny Smith apples, peeled & chopped
3 tablespoons flour
3 tablespoons quick oats
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/3 cup chopped walnuts or 1/3 cup nuts, of choice
4 tablespoons cold sweet butter, cut into cubes

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease and flour 2 round cake pans cake pans or one 9x13.
  • Sift first 6 ingredients in a bowl.
  • In an other bowl mix eggs, pumpkin, and oil.
  • Add to dry ingredients stirring till just mixed.
  • Fold in apples and pour into prepared pan.
  • In a bowl or food processor add topping dry ingredients and cut or pulse in cold butter till crumbly.
  • Sprinkle over cake batter.
  • Bake for 35-40 minutes or until toothpick come out clean.

Nutrition Facts : Calories 622.9, Fat 24.4, SaturatedFat 6.2, Cholesterol 61.8, Sodium 332.2, Carbohydrate 96.6, Fiber 2.5, Sugar 60, Protein 7.3

PUMPKIN CAKE WITH APPLE CIDER GLAZE



Pumpkin Cake with Apple Cider Glaze image

..

Provided by Kathleen Riemer

Categories     Fruit Desserts

Number Of Ingredients 6

1 yellow cake mix
1 15 ounce can of pumpkin puree
FOR THE GLAZE
1-1/2 cups powdered sugar
3 tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Steps:

  • 1. Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely. Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it. Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake. Let cool for 5-10 minutes in the pan, then flip onto a platter. Make the glaze while you're waiting. Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.

PUMPKIN BUNDT CAKE WITH APPLE CIDER GLAZE



Pumpkin Bundt Cake with Apple Cider Glaze image

I love Fall because it's when I can get back into the kitchen & start baking! After browsing all the pumpkin recipes I decided I would try a bundt cake type. Instead of using butterscotch pudding mix I used my coveted Jell-O pumpkin spice instant pudding mix...It added just the right amount of spice to the cake...And the apple...

Provided by Lynn Garrett

Categories     Puddings

Time 1h

Number Of Ingredients 12

1 box yellow cake mix**
1 box jell-o instant pumpkin spice pudding mix**
4 eggs
1/4 c vegetable oil
1/4 c water
2 c canned pumpkin (not pie mix)
FOR APPLE CIDER GLAZE---
2 c powdered sugar
1/4 tsp pumpkin pie spice
3-6 Tbsp apple cider
**SUBSTITUTION (IF PUMPKIN SPICE PUDDING MIX ISN'T AVAILABLE)
I'VE TRIED SEVERAL COMBINATIONS FOR SUBSTITUTS FOR THE PUMPKIN SPICE JELLO AND THE BEST IS USING 1 BOX OF YELLOW CAKE MIX, 1 BOX OF VANILLA INSTANT PUDDING MIX, AND 2 1/2 TEASPOONS OF PUMPKIN PIE SPICES

Steps:

  • 1. Preheat oven to 350*. Grease with shortening & flour a 12 inch tube/bundt cake pan.
  • 2. mix pkg of the dry cake mix with the pkg of dry pudding mix together in large bowl & set aside.
  • 3. in another large bowl lightly beat the 4 eggs with the oil, water, & pumpkin.
  • 4. add the dry ingredients to the wet mixing until there are no large lumps. (be careful not to over mix)
  • 5. Carefully fill pan with batter. Bake at 350* for 45-50 min. (ovens vary so check at 45 min..insert a toothpick, if it comes out clean cake is done)
  • 6. Remove to wire rack to cool. While cooling make glaze by mixing the powdered sugar, 1/4 tsp of pumpkin pie spice with the apple cider. This should be thick but pourable.
  • 7. When cake has cooled for about 15 minutes, leave on wire rack and place both cake & rack on a tray or sheet of waxed paper (for easy clean up). Pour the glaze on the slightly cooled cake. When glaze has stopped dripping transfer to a serving plate.

CHRISTMAS BUNDT CAKE, PUMPKIN, APPLE, CRANBERRY



Christmas bundt cake, pumpkin, Apple, cranberry image

Categories     Fruit

Number Of Ingredients 1

1 http://cooking.nytimes.com/recipes/1013919-all-in-one-holiday-bundt-cake

Steps:

  • http://cooking.nytimes.com/recipes/1013919-all-in-one-holiday-bundt-cake

PUMPKIN CAKE WITH APPLE CIDER GLAZE RECIPE - (4/5)



Pumpkin Cake with Apple Cider Glaze Recipe - (4/5) image

Provided by á-24918

Number Of Ingredients 7

CAKE:
1 yellow cake mix
1 (15-ounce) can pumpkin puree
GLAZE:
1 1/2 cups powdered sugar
3 tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Steps:

  • Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely. Pour batter into a greased 7- x 11- X 2-inch pan. This is the small, rectangular-sized pan from your Pyrex set. Bake at 350°F for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Let cool for 5 to 10 minutes in the pan, then flip onto a platter. Make the glaze while you're waiting. Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Poke holes in the warm cake with a toothpick or wooden skewer. Pour glaze over the cake while still warm. Reserve some to pour over each slice when served. Serve warm or room temperature.

PUMPKIN APPLE CIDER CAKE



Pumpkin Apple Cider Cake image

This recipe with only 2 ingredients! Two Ingredients!!! This is the best tasting dessert I have tried in awhile- and believe I have had my share and your's too! LOL. The Glaze is what makes this dessert so decadent! Try a piece or two - I'm sure you will agree- Sooo good and Easy!....

Provided by Pat Duran

Categories     Fruit Sauces

Time 40m

Number Of Ingredients 7

CAKE:
18 oz yellow cake mix
15 oz can solid pack pumpkin
GLAZE
1 1/2 c powdered sugar
3 Tbsp apple cider
3/4 tsp pumpkin pie spice

Steps:

  • 1. Preheat oven to 350^. Spray a 7x11-inch glass cake dish.Cover bottom with piece of parchment paper and spray it too. --- Cake: Combine cake mix dry with the solid pumpkin in a large mixer bowl. Beat until mixed well. Batter will be thick. Pour into prepared cake dish. Bake 28-30 minutes. Test with toothpick for doneness. Let cool 10 minutes. flip onto platter.
  • 2. Glaze: Mix ingredients until thick but pourable.Pour over cake while still warm. Save some of the sauce to serve over each individual serving.

PUMPKIN APPLE CHEESE COFFEE CAKE



PUMPKIN APPLE CHEESE COFFEE CAKE image

I created this cake by revamping a basic bundt cake recipe. It is full of apples,spice, pecans, cream cheese, and has a mild pumpkin flavor. It is a very moist delicious cake. I also topped it off with a glaze with Pecans. My family loved this cake. I Am adding this to my Fall favorites list. I hope you all enjoy it!

Provided by Nor Mac

Categories     Cakes

Time 1h35m

Number Of Ingredients 28

1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1 Tbsp cinnamon
3 c all purpose flour'
1 tsp salt
2 tsp baking soda
1/2 c apple sauce
1/2 c softened butter
1 c granulated sugar
1 c light brown sugar
4 eggs
1 c canned pure pumpkin
3/4 c vanilla greek yogurt low-fat or regular
1 tsp vanilla
1 c chopped baking apples the granny smith
3/4 c toasted pecans divided, or walnuts
FILLING
8 oz softened cream cheese
1/4 c sugar
1/2 of 1 beaten egg
1 Tbsp flour
GLAZE
2 c powdered sugar
1/4 c softened butter
1-3 Tbsp milk ( depending how thick you like your glaze)
a dash of orange food coloring if desired.
1/4 c reserved pecans, or walnuts from batter ingredients

Steps:

  • 1. Grease and flour a Bundt pan. Heat oven to 350°.
  • 2. In a bowl. Mix the spices, baking soda, salt, and flour. Set aside.
  • 3. In another bowl. Beat on low the butter, sugars, and apple sauce, together.
  • 4. Add n the pumpkin and yogurt. Mix well.
  • 5. Add the eggs 2 at a time, beating in between additions of eggs. Beat well.
  • 6. Mix in the vanilla, add in the flour mixture, and mix well. Add the apples, and 1/2 cup pecans. Stir well to combine.
  • 7. Note: you may place half the cake batter. Next top with cream cheese filling and batter, if desired, or place one third of the pumpkin batter in the bottom of a Bundt pan. Place half of the cream cheese mixture over the batter avoiding the outside edge and inside edge of pan. Place another third of batter over the cream cheese mixture. Top batter with remaining cream cheese mixture. Then top again with remaining batter.
  • 8. Place in 350 degree oven. Bake 1 hour to 1 hr and 15 min. Check with pick . If the pic comes out clean just a couple crumbs it is done.
  • 9. Cool cake for 15 minutes. Invert onto a platter. You make cool cake completely before frosting, or you may place over warm cake for a glaze. Make the icing. Beat cheese, powdered sugar, and vanilla together. Add milk 1 tablespoon at a time until you reach your desired consistency. ( you may add in food coloring at this point if desired . ) Place spoonfuls of icing over cake. Top with pecans, and let set until cool. Slice and serve.

PUMPKIN CAKE WITH APPLE CRISP TOPPING



Pumpkin Cake with Apple Crisp Topping image

An apple crisp-like topping sits atop a spiced pumpkin cake for a decadent fall dessert! Make sure to use a high-sided 9x13-inch pan as this cake rises a lot while baking!

Provided by Kim

Categories     Pumpkin Cake

Time 1h40m

Yield 16

Number Of Ingredients 22

2 large Granny Smith apples - peeled, cored, and sliced into 1/8-inch thick slices
3 tablespoons firmly packed brown sugar
2 teaspoons lemon juice
½ teaspoon ground cinnamon
1 cup rolled oats
½ cup all-purpose flour
½ cup firmly packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon salt
6 tablespoons unsalted butter, softened
3 cups all-purpose flour
2 ½ teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups white sugar
¾ cup unsalted butter, softened
4 large eggs, at room temperature
1 (15 ounce) can pumpkin puree
½ cup unsweetened applesauce
½ cup sour cream, at room temperature
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a high-sided 9x13-inch pan.
  • Prepare apples: Toss together apple slices, brown sugar, lemon juice, and cinnamon in a bowl until combined.
  • Prepare topping: mix together oats, flour, brown sugar, cinnamon, and salt until combined. Cut in butter until mixture resembles coarse crumbs.
  • Prepare cake batter: Mix together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl until combined.
  • Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in pumpkin puree, applesauce, sour cream, and vanilla until thoroughly combined. Add 1/2 of the flour mixture and mix until just combined. Repeat with remaining flour mixture, taking care to not overmix.
  • Pour cake batter into the prepared pan and smooth into an even layer. Scatter apple slices evenly over the top and sprinkle with topping. Place the pan onto a baking tray to catch any spills.
  • Bake in the preheated oven until the middle of the cake springs back lightly when touched, 70 to 80 minutes. Allow cake to cool completely before slicing.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 59.6 g, Cholesterol 84 mg, Fat 16.4 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 9.7 g, Sodium 376.3 mg, Sugar 32.6 g

PUMPKIN APPLE STREUSEL CAKE



Pumpkin Apple Streusel Cake image

My friend gave me this Recipe last year when I was looking for something to bring to Thanksgiving dinner...It came from a Martha Stewart magazine..It takes some time to prep but well worth it...YUM YUM

Provided by Janet W

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

3 tablespoons unsalted butter
4 cups diced peeled cored granny smith apples
3 tablespoons sugar
1 teaspoon ground cinnamon
1 1/2 cups flour
1 cup brown sugar, firmly packed
1/2 cup unsalted butter, cut into pcs. room temperature
1/2 teaspoon salt
3/4 cup canned pumpkin puree
1/3 cup sour cream
2 tablespoons sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 large eggs

Steps:

  • For Apples: Melt butter in large non-stick skillet over med-high heat.
  • Add apples, saute until apples begin to brown, about 5 minutes.
  • Add sugar, cinnamon and saute' until golden brown, about 3 minutes.
  • Cool.
  • For Cake: Preheat oven to 350°F; butter 9" springform pan.
  • Combine flour, brown sugar, butter and salt in large bowl.
  • Using electric mixer beat until mixture resembles coarse meal.
  • Set aside 2/3 cup of mixture for topping.
  • Beat pumpkin, sour cream 2 TBPS sugar, spice and baking soda into remaining flour mixture, beating just until smooth.
  • Beat in eggs, transfer batter to pan.
  • Scatter apples evenly over top.
  • Sprinkle reserved topping over apples.
  • Bake until topping s golden brown and tester comes out clean about 1 HOUR 10 minutes.
  • Cool cake in pan on rack 20 minutes, Run knife around pan sides to loosen cake.
  • Release pan sides from cake.

TWO-INGREDIENT PUMPKIN CAKE WITH APPLE CIDER GLAZE



TWO-INGREDIENT PUMPKIN CAKE WITH APPLE CIDER GLAZE image

Categories     Cake     Thanksgiving     Broccoli

Number Of Ingredients 7

For the Cake:
1 Yellow Cake Mix
1 can (15 oz) pumpkin puree
For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Steps:

  • Directions Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely. Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it. Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake. Let cool for 5-10 minutes in the pan, then flip onto a platter. Make the glaze while you're waiting. Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served. Serve warm or room temperature.

PUMPKIN APPLE CAKE WITH MAPLE CARAMEL GLAZE



Pumpkin Apple Cake with Maple Caramel Glaze image

Fall always makes me in the mood to bake with pumpkin and apples. I couldn't decide on which one I wanted to use...so decided to combine pumpkin and apples in this moist and delicious cake. I made a glaze for it also, altho it is moist enough and is packed with plenty of flavor, to serve without it. If not using a glaze, it would...

Provided by Dee Stillwell

Categories     Cakes

Time 1h10m

Number Of Ingredients 25

2/3 c brown sugar, firmly packed
2/3 c granulated sugar or granulated fruitose
1/2 c coconut oil (may sub vegetable oil)
1/3 c pure maple syrup
2 tsp vanilla extract
1/2 c apple juice or cider
1 1/2 c pumpkin puree
1 1/2 c granny smith apples, peeled and finely chopped
2 large eggs
2 1/2 c all purpose flour
1/3 c powdered coffee creamer or nonfat dry milk
1 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp salt
3 tsp pumpkin pie spices
3/4 c hershey's cinnamon chips
3/4 c semi sweet chocolate chips
MAPLE CARAMEL GLAZE
3 Tbsp brown sugar, firmly packed
2 Tbsp pure maple syrup
2 Tbsp heavy cream
1/4 tsp salt
3 oz creamed cheese, softened
approx 3 c powdered sugar
1/2 tsp maple flavoring (optional)

Steps:

  • 1. Preheat oven to 350 degrees. Spray a large bundt pan or 2 small ones with non stick cooking spray. Set aside. Prepare apples and measure out ingredients.
  • 2. In a large bowl, cream together sugars, coconut oil, eggs, and vanilla for 2 minutes. Add syrup, pumpkin, apples, and cider until mixed well. Sift or whisk all dry ingredients together. Stir into wet ingredients just until blended. Dust with a little flour and fold in cinnamon and chocolate chips.
  • 3. Pour into prepared pan or pans. Bake @ 350 degrees until cake tests done, about 45 minutes to 1 hour (depending on size of pan) Cool in pan for 10 minutes. Turn out onto serving plate. Cool completely before you add glaze. While cake bakes, make the glaze.
  • 4. Glaze: In a small micro safe bowl, heat brown sugar, syrup, cream and salt until mixture comes to a boil and sugar melts. Whisk in cream cheese thoroughly. Blend in powdered sugar until it is the consistancy you want. Add maple flavoring if needed. Glaze cakes and decorate as desired.

PUMPKIN CAKE WITH APPLE CIDER GLAZE



PUMPKIN CAKE WITH APPLE CIDER GLAZE image

Categories     Cake     Fruit     Dessert     Bake     Thanksgiving

Yield 8

Number Of Ingredients 7

Pumpkin Cake:
One Cake mix (yellow)
1 15 ounce can 100% pumpkin- puree, not pumpkin pie filling
Apple Cider Glaze:
1 cup powdered sugar
2 T. apple cider
1/2 t. pumpkin pie spice

Steps:

  • Cake: Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish. Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting. Glaze: In a small bowl blend all ingredients until smooth. Pour over Pumpkin Cake letting it drizzle down the sides of the cake. Let set before covering.

APPLE FILLED PUMPKIN COFFEE CAKE



Apple Filled Pumpkin Coffee Cake image

This is a cake I created.it has a mild pumpkin flavor. The Apple filling adds so much to this cake. I also topped it off with a cream cheese icing. It is moist and delicious. I hope you all enjoy it!

Provided by Nor Mac

Categories     Cakes

Time 1h20m

Number Of Ingredients 25

3/4 c brown sugar packed
3/4 c granulated sugar
1 c extra virgin olive oil or other oil
3 large eggs
1 can(s) 15 ounce can pumpkin puree solid pack
2 1/2 c flour
1/2 tsp salt
2 tsp cinnamon
1/8 tsp ground cloves
1/2 tsp nutmeg
1/4 tsp ginger powder
3/4 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1/2 c optional flaked covonut
4 oz toasted chopped pecans divided
1/2 c raisins optional
21 oz can apple pie filling or fresh apple filling
ICING
2 c powdered sugar
4 oz cream cheese softened
3 Tbsp butter, softened
1 tsp vanilla extract
4-5 Tbsp milk
NOTE: TO TOAST THE PECANS. PLACE ON BAKING SHEET IN A 350° OVEN. BAKE FOR APPROXIMATELY 5 TO 10 MINUTES OR UNTIL JUST STARTING TO TURN LIGHTLY GOLDEN BROWN.

Steps:

  • 1. Preheat oven to 350°. Grease and flour a Bundt pan or angel food cake pan well.
  • 2. In a large bowl beat the sugar and oil with mixer on mefium speed. Add in the eggs, and continue to beat until well incorporated. Mix in the pumpkin on low speed.
  • 3. In another bowl. Whisk together the flour, salt baking soda, baking powder, and spices. Slowly beat dry mixture into pumpkin mixture. Mix until well combined.
  • 4. Add in the vanilla, (coconut, raisins,optional) and half of the toasted pecans. Mix well with spoon.
  • 5. Divider batter into thirds. Place one third of batter evenly on bottom of pan. Top with half of the apples. Cover with a third of pumpkin mixture. Place remaining apple mixture evenly around batter into pan. Top the apples with the remaining pumpkin mixture.
  • 6. Place on sheet pan in oven and bake approximately 60 to 70 minutes. Toothpick should be clean rwhen testing or a few crumbs remsining on pick when inserted.
  • 7. Run your tap water as hot as possible. Place plug in Sink. Lay a dish towel on bottom of sink. Add enough hot water just to get the towel wet about half inch of water. Place hot bottom of bundt pan on top of the towel in the sink. Let it cool for 10 minutes. After 10 minutes. Remove cake from sink. Run a dull knife around outside edges of cake in Pan. Place a platter over top of pan. Turn cake upside down on top of platter. Cake should slide out.
  • 8. Make icing : beat all ingredients well in a bowl until smooth. Drizzle icing over top of cake sprinkle remaining toasted pecans on top of icing. Let cake cool completely. To speed the process. You may refrigerate the cake. It could take up to four hours to cool. Slice and serve.

APPLE PUMPKIN COFFEE CAKE



Apple Pumpkin Coffee Cake image

Make and share this Apple Pumpkin Coffee Cake recipe from Food.com.

Provided by Tearanii

Categories     Breads

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box spice cake mix or 1 (18 ounce) box carrot cake mix
5 large egg whites or 3/4 cup egg substitute
1 cup water
1 cup canned solid-pack pumpkin
2 ounces pecans, chopped
8 ounces gala apples, peeled and very thinly sliced
1 cup apple juice
2 teaspoons cornstarch

Steps:

  • Preheat oven to 350 degree F.
  • Coat a springform or bundt pan with cooking spray.
  • In a medium mixing bowl,combine cake mix,egg whites, water and pumpkin.
  • Using an electric mixer on low speed,beat until moistened,about 30 seconds.
  • Scrape sides and beat on medium speed 2 or until smooth.
  • Sprinkle bottom of pan with pecans and lay out apple slices accordion fashion.
  • Carefully pour batter over apples and bake 1 hour or until toothpick comes out clean.
  • Mean while,in a small saucepan,combine apple juice and corn starch and stir until completely dissolved.
  • Bring to a boil and cook 1 minute or until thickened.
  • Remove from heat and cool completely.
  • When cake is done,remove from oven and cool 5 minutes on a wire rack.
  • Inverting onto a serving platter,remove sides and bottom of springform pan,and pour apple glaze all over.

Nutrition Facts : Calories 253.8, Fat 9.4, SaturatedFat 1.8, Sodium 352.7, Carbohydrate 39.6, Fiber 2.2, Sugar 25, Protein 4.1

PUMPKIN APPLE CINNAMON CARAMEL CAKE



Pumpkin Apple Cinnamon Caramel Cake image

While this cake is baking, you'll think of fall. The aroma is so good, you may be tempted to bake a cake each day. Thanks to the apples, this cake is very moist. I loved the apple/cinnamon flavor in each bite. The caramel drizzle tops this cake perfectly!

Provided by Sharon Whitley

Categories     Fruit Desserts

Time 1h

Number Of Ingredients 5

1 box pumpkin cake mix, prepare as directed on box
1 medium apple, peeled and chopped into small size chunks
1/2 -3/4 c cinnamon chips
1 c caramel bits (melts for baking), can use caramels
2 tsp water

Steps:

  • 1. Heat oven to 350. Mix cake mix as directed on the box.
  • 2. Stir in apple chunks and cinnamon chips. Pour into greased and floured bundt pan.
  • 3. Cook for about 40-45 minutes, until toothpick comes out clean. Cool 20 minutes in pan, then turn out onto serving platter.
  • 4. Melt caramel with water in microwave until pouring/drizzling consistency. Pour over cooled cake.

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