I had tried many bundt cakes before but I think this one turned out better than any of them. I think it’s the combination of applesauce, pumpkin puree and all those wonderful spices.
My husband is not a fan of spice cakes but he fell in love with this one immediately. He used to say he is not a fan of desserts and sweets but now he always adds; “Except for that one awesome cake!” We are definitely going to have this for dessert over the holidays!
1 can (15-ounce) pure pumpkin
1 1/2 cups Domino white sugar
4 Eggland’s eggs
1/2 cup applesauce
1/2 cup canola oil
2 cups Gold Medal all-purpose flour
1/4 tsp ground ginger
1/4 tsp ground cloves
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1 apple, peeled, cored, and chopped
4 oz. Philadelphia cream cheese, softened
1/2 cup Land O Lakes butter, softened
1/2 tsp vanilla extract
1 cup Domino powdered sugar
3/4 cups Borden heavy whipping cream
chocolate shavings, optional
Preheat oven to 350 F.
Grease and flour a 10-inch fluted tube pan.
Beat the pumpkin, sugar, eggs, applesauce, and oil until combined.
In a separate bowl, combine flour and spices. Gradually beat flour mixture into pumpkin mixture. Add chopped apples and lightly combine.
Transfer batter to prepared pan.
Bake in the preheated oven for 50-55 minutes or until a toothpick inserted in center comes out clean.
Cool in pan 10 minutes before removing to a wire rack to cool completely.
Beat cream cheese, butter and vanilla until combined. Gradually beat in powdered sugar and heavy whipping cream until smooth.
Frost cake and sprinkle with shaved chocolate, if using.
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Quick tip: Serve a slice of this cake with ice cream – yum!