Fall Harvest Cake
- Ready In:
- 1hr 40mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
- 354.88 ml sugar
- 118.29 ml packed brown sugar
- 9.85 ml ground cinnamon
- 9.85 ml baking soda
- 2.46 ml salt
- 1.23 ml nutmeg
- 1.23 ml ground ginger
- 236.59 ml oil
- 4.92 ml vanilla extract
- 4 eggs
- 473.18 ml all-purpose flour
- 425.24 g can pumpkin
- 1 apple, cored, peeled, and chopped
- 118.29 ml chopped pecans
-
Frosting
- 9.85 ml vanilla extract
- 118.29 ml butter, softened
- 226.79 g package cream cheese, softened
- 828.06 ml powdered sugar
directions
- To make frosting: blend vanilla, butter, and cream cheese together; incorporate enough powdered sugar until desired spreading consistency is reached.
- To make cake: In a large bowl, mix the first 10 ingredients together; add flour, 1/2 cup at a time.
- Blend in pumpkin; fold in apple and pecans.
- Transfer batter to a greased and floured Bundt pan.
- Bake in a 350° oven for 70 minutes.
- Cool 20 minutes in the pan; remove and complete cooling on wire rack.
- Frost when cool.
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Reviews
-
This cake baked up beautifully! A nice rise, lovely flavor and so easy to make. The only thing I deviated was I added clove, allspice and cardamon, and mixed the spices with the sugar before proceeding with the remainder of the recipe. No icing needed, just used powdered sugar. This was melt-in-your-mouth delicious. Thank you for posting!