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:
- 1hr 20mins
- Ingredients:
- 19
- 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
- Preheat oven to 370 degrees.
- Grease and flour pan.
- Mix sugars, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla & eggs.
- Add flour 1/2 cup at a time. Beat well after each addition.
- Mix in pumpkin.
- Stir in apple and nuts.
- Pour into pan and bake.
- Bundt cake - 70 minutes, cool for 1/2 hour and remove from bundt pan.
- 9 x 13 pan - 35 - 40 minutes.
- It will look very dark -- that's normal.
- Blend all frosting ingredients and spread over cake.
- Enjoy!
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