PUMPKIN APPLE CAKE WITH NUTMEG FROSTING

Pumpkin Apple Cake - The Southern Lady Cooks

This Pumpkin Apple Cake with Nutmeg Frosting is one of my all time favorites. This great fall dessert made with apples and pumpkin and topped with nutmeg frosting will surely impress your guests. This delicious cake is one your family will love. Great for any gathering or event!  The combination of apples and pumpkin really go great together. Definitely add this one to your menu. If you love pumpkin cakes, check out this delicious pumpkin coffee cake.

Pumpkin Apple Cake Ingredients Needed:

All-purpose flour

Sugar

Baking powder

Baking soda

Salt

Cinnamon

Nutmeg

Cloves

Ginger

Canned pumpkin (not pumpkin pie mix just straight pumpkin)

Vanilla flavoring

Eggs

Oil (I use Canola)

Fresh apples

Raisins

Walnut pieces (Optional)

Nutmeg Frosting Ingredients Needed:

Cream cheese, softened

Butter

Confectioners sugar

Bourbon (optional)

Nutmeg

This cake is perfect for Thanksgiving or really any Fall gathering. The taste is wonderful and I frosting is wonderful. Everyone I have served this cake to has asked for the recipe. Full recipe in recipe card below.

Recipe Feedback: “This cake is delicious!!! It was so easy and the frosting…wow. My family ate every single crumb.” – Barbara

“I’ve made this cake 3 times. Everyone loves it. Thank you soooo much. Best wishes!” -Joann

“Made it yesterday for get-together! Everyone loved it! I made it in a sheet pan. So moist and yummy!” – Johnetta

“Made this week and used the other nutmeg frosting recipe of yours – DELICIOUS! Thank you!” – Crystal

 

Pumpkin Apple Cake - The Southern Lady Cooks

 

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Pumpkin Apple Cake with Nutmeg Frosting

This Pumpkin Apple Cake with Nutmeg Frosting is a recipe you'll want to keep.
4.94 from 16 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon cloves
  • 1/2 teaspoon ginger
  • 2 cups canned pumpkin not pumpkin pie mix just straight pumpkin
  • 1 1/2 teaspoons vanilla flavoring
  • 3 eggs
  • 1 cup oil I use Canola
  • 1 1/2 cups fresh apples peeled and grated or shredded
  • 3/4 cup raisins
  • 3/4 cup walnut pieces Optional

Nutmeg Frosting

  • 1 8 oz pkg. cream cheese, softened
  • 1 stick butter or margarine softened
  • 1 1 lb. box confectioners sugar
  • 4 teaspoons bourbon
  • 2 teaspoons nutmeg

Instructions
 

  • In a large bowl combine oil, eggs, sugar, vanilla, pumpkin and mix well using electric mixer. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger and apples and continue mixing.
  • Fold in nuts and raisins and pour batter into a sprayed or greased 9 x 13 cake pan. Bake in a preheated 350 degree oven 45 to 50 minutes.

Nutmeg Frosting

  • Mix all ingredients with mixer until you get the spreading consistency you want. Spread on cooled cake.
Keyword Pumpkin Apple Cake
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Recipe Rating




43 Comments

  1. Is the recipe calling for whole or ground cloves?

    1. The Southern Lady says:

      Ground cloves.

  2. Is it possible to leave the raisins out? I LOVE the sounds of this cake and the reviews it’s getting but I have picky eaters who will NOT eat raisins……just wasn’t sure if the sweetness added to the cake or any substitutions could be used instead? Thanks!!

    1. The Southern Lady says:

      yes, you can certainly leave the raisins out. Thanks!

  3. This recipe definitely will be my “go to” for fall. I didn’t have pumpkin so I replaced it with canned sweet potatoes, it was fabulous! I reduced the sugar to 1.5 cups do to the fact that the sweet potatoes had added sugar. The frosting I simplified since I didn’t have bourbon and the cake had so much spice added already, I added 2 Tbsp. maple syrup and 3/4 cup powdered sugar to the cream cheese, simple yet delicious.

  4. I thought it needed another 4-5 minutes in the oven, but dove into a pinhole for almost 15 then ran to get it out of the oven, thinking I had ruined it—but it’s moist and tender and soooo tasty! Made no changes except I added 1-1/2 tsp to the cake and 3/4tsp to the frosting of King Arthur’s Yuletide Spice blend. I didn’t have any bourbon so I subbed lemon juice for that. Might be the best cream cheese frosting I have ever had! I will share proudly and definitely make again.5 stars

    1. The Southern Lady says:

      So glad this was a hit!!

  5. Made the cake for a friend’s birthday. We all loved and I passed the recipe on. I didn’t use the rum in the frosting and it was delicious anyway, love the nutmeg in it.5 stars

  6. Linda Stricklin says:

    YUMMY!!!! I will make this many more times!5 stars

  7. Mine didn’t work out 🙁 I did have to make 2 substitutions though; only had baking powder so just substituted the soda and then only had a cup of white sugar so the rest was brown. My cake came out like bars almost. Way closer to a pumpkin pie texture almost! It’s still really good but heavy and dense.4 stars

    1. The Southern Lady says:

      Sometimes making changes doesn’t work. Glad it still tasted good!

  8. This may be one of my all time favorite cakes! I made it yesterday and we all had two pieces. It’s seriously the best Fall cake! I am going to make it again for Thanksgiving!5 stars

  9. Great recipe! I did cut the apples into small chunks instead of shredding and used less cloves (I don’t care for the bitter taste of cloves), but overall, this is wonderful and will go into my list of favorites. All the flavors of fall!5 stars

  10. Sandra Beutel says:

    What kind of apples do you suggest for the Pumpkin Apple Cake?

    1. The Southern Lady says:

      I have used all kinds of apples in this recipe. Red delicious, granny smith, gala, just whatever you have on hand.

    2. Kelly Hoge says:

      I have used Honeycrisp with great success. I will use SweTango this year cause it is what I have got.

  11. This cake is delicious!!! It was so easy and the frosting…wow. My family ate every single crumb.5 stars

  12. Joann smith says:

    I’ve made this cake 3 times. Everyone loves it. Thank you soooo much. Best wishes, Joann5 stars

    1. The Southern Lady says:

      I’m so glad this recipe is such a hit!

      1. I love this cake. I’ve made it several times and it’s one of my favorites. I sometimes make it as cupcakes, but how do you think it would hold up as a bunt cake? Do you think it would cook evenly?5 stars

      2. The Southern Lady says:

        I think you could do that, you would probably just have to cook it longer. Maybe 10 minutes more or so, just check it and see if it’s done in the middle.

  13. Johnetta Holmes-Hebrlee says:

    Made it yesterday for get-together! Everyone loved it! I made it in a sheet pan. So moist and yummy❤️5 stars

    1. The Southern Lady says:

      Wonderful! So glad it was a hit!

  14. Im excited to make this today, (went apple picking and have 11 pounds of apples to use up‍♀️) I have most all ingredients on hand and hoping to not go to the store, could I leave the rum out of the frosting? I saw your suggestion about rum extract, Ive not got any liquor or alcohol. what could you recommend for a frosting?

    Would this taste good with chocolate chips, I dont have raisins

    1. The Southern Lady says:

      I’ve only made the recipe as written. Thanks!

  15. I want to use fresh pumpkin rather than canned, how much would I need?

    1. The Southern Lady says:

      I would just use the same amount the recipe calls for Peggy.

    2. Hello Peggy, let me know please how your cake turned out using fresh pumpkin. My sister and I several years years ago tried using fresh pumpkin we could never get it spiced right. Dumped down garbage disposable.

  16. Does this have to be refrigerated if not using immediately?

    1. The Southern Lady says:

      It should be fine for a couple days if put in a cool place but you could refrigerate if you want, Joan.

    2. ROBERTA M FITZGERALD says:

      Can I 1/2 the recipe?

      1. The Southern Lady says:

        You can always try it.

  17. The Southern Lady says:

    No problem, Nisa. Happy you used the right amount and happy to have you on the site. Have a wonderful holiday season.

  18. The Southern Lady says:

    It plainly says 3 eggs in the list of ingredients, Nisa.

    1. The Southern Lady says:

      I have used all kinds of apples in this recipe. Red delicious, granny smith, gala just whatever you have on hand.

  19. Made this week and used the other nutmeg frosting recipe of yours – DELICIOUS! Thank you!5 stars

    1. Can you use2 loaf pans instead of 9×13 pan?

      1. The Southern Lady says:

        I think that would work for you Debbie.

  20. Made this today, just had a taste:) It’s a dense cake but I like that – and I used Myer’s Rum instead of bourbon in the frosting but it was very, very good! Thanks for the recipe:)5 stars

  21. Wouldn’t this be yummy served in wine or cocktail glass with a custard sauce? Either way, I’m going toi try it!!!