Easy Yet Delicious Pumpkin Apple Cake Topped with Cream Cheese Frosting
This Apple Pumpkin Sheet Cake with Cream Cheese Frosting recipe is just the perfect cozy fall treat you need – moist, spiced, and irresistible. This cake is made with real pumpkin and shredded apples, which are ideal for get-togethers or as a sweet indulgence at home.
If you’re a pumpkin lover looking for something different, this one’s for you.
Apple Pumpkin Sheet Cake with Cream Cheese Frosting
Equipment
- 10 x 15 rimmed jelly roll pan
- Electric hand mixer or stand mixer
- Large mixing bowl
Ingredients
Cake
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups pureed pumpkin (1 [15 oz] can)
- 3 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 medium apple (shredded)
- ¼ cup applesauce
Frosting
- ½ cup melted butter
- 4 ounces cream cheese
- 2¾ cups powdered sugar
- 1 dash vanilla
- pinch of salt
Instructions
- Prep. Preheat oven to 350°F (175°C). Then, spray a 10 x 15-inch jelly roll pan with vegetable oil cooking spray or line with parchment paper.
- Make the batter. In a large bowl, beat together pumpkin, sugar, and oil until well combined. The, add eggs one at a time, beating well after each addition. Scrape down the bowl as necessary. Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice, and nutmeg in a separate bowl. Gradually add the dry ingredients to the pumpkin mixture, blending on low after each addition. Stir in shredded apple and applesauce by hand.
- Bake. Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cake in the pan on a wire rack. After 15 minutes of cooling, cover the cake with a clean tea towel.
- Frost. Once the cake has completely cooled, prepare the frosting. To do that, mix melted butter, cream cheese, and vanilla until fluffy. Slowly add powdered sugar and beat until smooth. Spread the frosting over the cooled cake. Serve directly from the pan. Refrigerate any leftovers.
Notes
More Tips:
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.
When you mix the dry and wet ingredients, only mix until combined. Mixing too much can make the cake dense and tough.
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.
Put the cake in the fridge for about 30 minutes before cutting to firm up the frosting, making it easier to slice cleanly.
You can make the cake in two 8-inch rounds and serve it as a layer cake. Double the frosting to have a layer in the middle.
Key Ingredients and Tools
To make this recipe, a few specific tools and ingredients will be particularly useful. Here are some key items and why they matter:
- Pureed Pumpkin. Use canned pureed pumpkin for convenience, but make sure it’s not pumpkin pie filling, which contains added spices and sugar.
- Jelly Roll Pan. A 10 x 15-inch jelly roll pan is essential for baking this sheet cake evenly.
- Cream Cheese. Softened cream cheese ensures a smooth and creamy frosting. Let it sit at room temperature before mixing.
- Ground Allspice. This spice adds a unique warmth and depth to the cake. You can find it in the baking aisle of most grocery stores.
- Vegetable Oil. This keeps the cake moist and tender.
- Shredded Apple. Adds moisture and texture to the cake. Any sweet apple variety like Fuji or Gala works well.
These tools and ingredients will help you achieve the best results for this recipe.
Here are some good ingredient alternatives for this recipe:
- Pureed Pumpkin: A homemade pumpkin puree or sweet potato puree is a great substitution.
- Vegetable Oil: You can use canola oil or melted coconut oil instead.
- Ground Allspice: Use a mix of equal parts ground cinnamon, nutmeg, and cloves. Look for it in the spice aisle, or consider ordering it online if unavailable locally.
- Cream Cheese: Replace with Neufchâtel cheese for a lower-fat option.
- Shredded Apple: You can use shredded pear or zucchini for a different flavor and texture.
These changes might affect how the recipe turns out, but feel free to try them out and see which you like best.
I hope you enjoy making and sharing this Apple Pumpkin Sheet Cake with Cream Cheese Frosting. It’s a cozy and delicious treat that’s perfect for any occasion.
Remember, taking the time to let the cake cool completely before frosting will make all the difference. Don’t forget to serve it with a hot beverage or fresh fruit salad to make it extra special.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.