“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:
1hr 20mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

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!

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