Pumpkin Apple Spice Cake Zoom

Pumpkin Apple Spice Cake Recipe

Makes: Pie serves 10-12.
Skill Level: None

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Step 1

Preheat oven to 350°F. Spray pan with vegetable pan spray. In large bowl, beat eggs with electric mixer until they turn a light yellow color. Gradually add sugar, oil, pumpkin, milk and vanilla; beat thoroughly. Combine flour, cinnamon, cloves, if desired, salt and baking soda; add to egg mixture and mix well. Stir in apples and, if desired, nuts. Spoon into prepared Dimensions® Cascade Pan.

Step 2

Bake 55-60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 15 minutes. Remove from pan and cool completely on wire rack.

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3 eggs

granulated sugar

2 cups granulated sugar

vegetable oil

3/4 cup vegetable oil


1 can (15 ounces) pumpkin (not pumpkin pie filling)

milk or apple juice

1/3 cup milk or apple juice

all-purpose flour

3 cups all-purpose flour

ground cinnamon

2 teaspoons ground cinnamon

ground cloves

1/4 teaspoon ground cloves ((optional))


1 teaspoon salt

baking soda

1 teaspoon baking soda

peeled apples

1 1/2 cups peeled apples ((finely chopped, about 2 medium))


1/2 cup walnuts (chopped (optional))



Cooling Rack

Cooling Rack

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Pumpkin Apple Spice Cake is rated 4.6 out of 5 by 10.
Rated 5 out of 5 by from This cake was really delicious and moist! I made cupcakes out of the recipe for samples to see if it would be a good cake for my daughters first birthday. Everyone loved them! I also made my own icing out of cream cheese, butter, confectioners sugar, and white chocolate. It really complemented the cake well. I was also surprised on how easy it was to make. The only difference I made in the recipe was that I used only one apple instead of two and I used extra vanilla.
Date published: 2011-05-29
Rated 5 out of 5 by from I first made this cake back in the fall of 2007 and loved it. Its moist, flavorful, and tastes absolutely amazing with cream cheese frosting. Everyone I've made it for raves about it. I admit that I tweeked it a little, adding a little more vanilla, apples, and nuts but the base recipe was delicious as well. I made this an event at work and my co-workers raved for days afterwards. I will contine to use this recipe for years to come.
Date published: 2010-12-01
Rated 5 out of 5 by from This is the most amazing cake recipe I have ever used. It is my hottest selling cake in regular and gluten Free. I hand process all my pumpkin and freeze it in 2 cup size baggies. I use more apples in the fall as I get them off my dad's tree. This cake is popular with kids and adults alike. The recipe will make 18 mini loafs, which is the most popular size I sell. It goes well with butter cream icing and excellent with cream cheese icing. I too add nutmeg and more cinnamon.
Date published: 2010-12-01
Rated 3 out of 5 by from This cake turned out really tastey but it didn't taste like much of a spice cake. I added nutmeg ginger and extra cinnamon to try to make it taste more "spicy". I also reduced the number of apples because using 2 medium sized one's was a lot. I know that it says that the walnuts are optional but as long as no one is allergic to them I highly recommend adding them. They really pump up the flavor as well as add a nice texture. Make sure the apples are really REALLY finely chopped because no one really likes to bite into a piece of cake that's just a big chunk of mushy apple. Don't be afraid when the batter get's ridiculosly thick, it all works out in the end. The finished product will taste less like a cake and more like a pumpkin bread. Still yummy, but if you're really looking for a strong spice cake flavor my advice is to try a different recipie. If you want a delicious gooey pumpkin taste then this is just the recipie for you!
Date published: 2010-11-24
Rated 5 out of 5 by from This is a holiday favorite at my home now!! The cake is the perfect blends of spices and not too overpowering!! I do find that it makes a lot of batter so i make one in my regular bundt pan and then another in a 6" round, this also insures that the cake will cook all the way through! Of course my husband doesn't mind having a small cake all to himself!!
Date published: 2010-11-30
Rated 5 out of 5 by from I've been looking for different uses for pumpkin as my little girl loves it. Since I love apples, I thought this recipe might be a good combination for us. Boy was I right! I added extra spice after reading the other reviews, and this was a yummy cake! My little girl gave it a thumbs up, which is her way of telling me I can make it again!!
Date published: 2010-12-03
Rated 5 out of 5 by from This is my all time favorite cake. It is super moist and full of flavor. I use apple juice instead of milk and pecans instead of walnuts, I've never added extra spice, but I probably will next time. I use the cream cheese icing on it, and it's the perfect combination. If you like pumpkin, you won't be dissapointed.
Date published: 2011-01-21
Rated 5 out of 5 by from This cake is to die for!!! I honestly thought I had ruined it. I followed the recipe and added more spices as suggested in other reviews. It's easy to put together, the hardest part is chopping the apple, seriously. I set the time for 55 min. only I used 2 8" round pans. I started noticing a burn smell, and ran out and looked at it. It had 11 min. left, the top cracked in one spot on each cake. But since it was just for practice for the Wilton classes online, I decided I would ice it and eat it. Problem #2 was the 2 bags of powdered sugar that I thought I had, I had already used. Bummer because everyone raved about the cream cheese icing that complimented the cake so well. We cut it and it had perfect texture and moistness, but no burn taste. No burn spots on cake at all. My mom and 91 yr old grandmother just absolutely love it. I couldn't believe I made something so awesome. I will make this again soon and make sure I have powdered sugar on hand. This is definitely a go to cake. Perfect for this season!
Date published: 2014-10-01
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