Pumpkin Apple Cake with Cream Cheese Frosting

I make this cake at least once every October when both apples and pumpkins are at their peak. Instead of a deep cake that takes forever to bake (and can sometimes dry out around the edges), this thin sheet cake bakes quickly and evenly. It’s also perfect for feeding a crowd or for those times when you want just a little something sweet without committing to a big slice of layer cake.

Ingredients and Tools You’ll Need

A 10×15 inch jelly roll pan is he ideal size for this cake. If you use a different size pan, you’ll need to adjust the baking time accordingly. A 9×13 pan will work but the cake will be thicker and take longer to bake.

• 2 cups pumpkin puree (15 ounce can): Be sure to use pure pumpkin puree, not pumpkin pie filling (which has added sugar and spices). The 15-ounce can is exactly what you need for this recipe.
• 1 medium apple, shredded: Any baking apple works well here. Honeycrisp provides nice sweetness, while Granny Smith offers a bit more tartness to balance the sugar. You don’t need to peel the apple before shredding if you don’t want to – the peel practically disappears.
• 2 cups sugar
• 1 cup vegetable oil
• ¼ cup applesauce
• 3 eggs
• 2 cups all-purpose flour
• 2 teaspoons cinnamon
• ½ teaspoon ginger
• ¼ teaspoon each of cloves, allspice, and nutmeg
• 4 ounces cream cheese: Use full-fat cream cheese for the frosting for the best flavor and texture.
• ½ cup melted butter
• 2¾ cups powdered sugar

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How to Make Pumpkin Apple Cake

Remember, this is an easy cake. Don’t over-mix and you’ll be just fine.

Step One: Make the Batter

Preheat the oven to 350. Spray 10 x 15 jelly roll pan with vegetable oil cooking spray or line with parchment paper.

Beat pumpkin, sugar, and oil until well combined. Add eggs 1 at a time and beat until blended, scraping down the bowl as necessary.

Mix dry ingredients separately and add them 1 cup at a time, blending on low after each addition. Stir in applesauce and shredded apples by hand. Don’t overmix the batter. Stir in the applesauce and shredded apples by hand.

When you pour the batter into the pan, spread it evenly with a spatula to help the cake bake evenly without thick or thin spots.

Step Two: Bake and Cool

Bake at 350 for 25-30 minutes. Cool in pan on wire rack. After 15 minutes of cooling, cover with a clean tea towel.

The cake will look uneven when it comes out of the oven. Don’t worry, this is normal and it will settle as it cools.

Step Three: Make Frosting

After the cake is cooled, make the icing: blend butter, cream cheese, and vanilla with a mixer until fluffy. Slowly add powdered sugar and beat until smooth. Make sure the cream cheese is soft before making the frosting.

If the frosting is too thick, add a teaspoon of milk at a time until it’s easy to spread. If it’s too thin, add a little more powdered sugar.

Step Four: Serve

Spread icing on the cake and serve directly out of the pan.

For neater slices, put the cake in the fridge for about 30 minutes before cutting to firm up the frosting, making it easier to slice cleanly. Refrigerate any leftovers.

How to Store Leftovers

If you have any leftovers, be sure to store them in the fridge. The cake will keep for up to four days.

The unfrosted cake freezes beautifully for up to 3 months. Wrap it tightly in plastic wrap and then foil before freezing. Thaw overnight in the refrigerator before frosting.

If you’re eating it the same day, it’s fine to leave it out at room temperature.

Make It Your Own

This recipe is wonderfully adaptable:

• Swap the fruits: Replace the apple with shredded zucchini or carrot for a different twist.
• Change up the spices: If you love cardamom, add ¼ teaspoon to the spice mix. A little orange zest in the batter brightens everything up too.
• Try different toppings: While the cream cheese frosting is divine, a simple dusting of powdered sugar works beautifully for a less sweet option. You could also drizzle with a maple glaze instead.
• Mix-ins: Add ½ cup of chopped toasted pecans or walnuts to the batter for some crunch. White chocolate chips are another delicious addition.
• Turn it into cupcakes: This recipe makes about 24 cupcakes. Reduce the baking time to 18-22 minutes.

Questions and Troubleshooting

Related Recipes

I love sheet cakes and seasonal desserts. I hope you do too!

• A pumpkin cake made with sourdough discard. Topped with cream cheese frosting for a perfect fall dessert.
• A simple pumpkin bread that uses sourdough discard. Makes a great breakfast or snack any time of day.
• A refreshing lemon cake in an easy sheet pan format. Topped with lemon buttercream for double lemon flavor.
• A spiced cake filled with fresh apples. The unique boiled caramel frosting sets this dessert apart.
• A lemon sheet cake that uses leftover sourdough starter. Quick to make and perfect for sharing.

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