Harvest Cake

My SIL introduced me to this cake and I've made it several times since. One would probably think this is more of a dessert to have in the fall but I make it all year round! This can be made in either a bundt pan or a 9 x 13 pan. I'm putting it Zaar so I know where to find it if my recipe gets lost and for others to try. Hope you enjoy it too!!

• Ready In: 1 hr 20 mins
• Yields: 1 cake

Ingredients

• Cake

• 1 1⁄2 cups sugar
• 1⁄2 cup brown sugar
• 2  teaspoons cinnamon
• 2  teaspoons baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon ginger
• 1  cup  vegetable oil
• 1⁄2 teaspoon vanilla
• 4  eggs
• 2  cups flour
• 1 (16 ounce) can pumpkin
• 1  large apple, chopped
• 1⁄2 cup  nuts, chopped (optional)

• Frosting

• 3  ounces cream cheese, softened
• 6  tablespoons butter, softened
• 1  teaspoon vanilla
• 1  teaspoon milk
• 3  cups powdered sugar

Directions

1. Preheat oven to 370 degrees.
2. Grease and flour pan.
3. Mix sugars, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla & eggs.
4. Add flour 1/2 cup at a time. Beat well after each addition.
5. Mix in pumpkin.
6. Stir in apple and nuts.
7. Pour into pan and bake.
8. Bundt cake - 70 minutes, cool for 1/2 hour and remove from bundt pan.
9. 9 x 13 pan - 35 - 40 minutes.
10. It will look very dark -- that's normal.
11. Blend all frosting ingredients and spread over cake.
12. Enjoy!