Fall Harvest Cake

From Gooseberry Patch Flavors of Fall.

• Ready In: 1 hr 40 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups sugar
• 1⁄2 cup  packed brown sugar
• 2  teaspoons ground cinnamon
• 2  teaspoons baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon ground ginger
• 1  cup  oil
• 1  teaspoon vanilla extract
• 4  eggs
• 2  cups all-purpose flour
• 1 (15 ounce) can pumpkin
• 1  apple, cored, peeled, and chopped
• 1⁄2 cup  chopped pecans

• Frosting

• 2  teaspoons vanilla extract
• 1⁄2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 3 1⁄2 cups powdered sugar

Directions

1. To make frosting: blend vanilla, butter, and cream cheese together; incorporate enough powdered sugar until desired spreading consistency is reached.
2. To make cake: In a large bowl, mix the first 10 ingredients together; add flour, 1/2 cup at a time.
3. Blend in pumpkin; fold in apple and pecans.
4. Transfer batter to a greased and floured Bundt pan.
5. Bake in a 350° oven for 70 minutes.
6. Cool 20 minutes in the pan; remove and complete cooling on wire rack.
7. Frost when cool.