Fall Harvest Cake Recipe

Name: Fall Harvest Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups (350 ml) sugar; 1/2 cup (125 ml) firmly packed brown sugar; 2 tsp (10 ml). cinnamon; 1/2 tsp (2 ml). salt; 1/4 tsp (1 ml). nutmeg; 1/4 tsp (1 ml). ground ginger; 2 tsp (10 ml). baking soda; 1 cup (225 ml) oil; 1/2 tsp (2 ml). vanilla extract; 4 eggs; 2 cups (475 ml) flour, sifted; 1 16 oz (448 grm). can pumpkin; 1 large apple, peeled and chopped; 1/2 cup (125 ml) pecans, chopped; 3-1/2 cups (825 ml) confectioners' sugar, sifted; 1/2 cup (125 ml) butter, softened; 1 8 oz (224 grm). pkg. cream cheese, softened; 2 tsp (10 ml). vanilla extract

Servings: persons

1-1/2 cups (350 ml) sugar
1/2 cup (125 ml) firmly packed brown sugar
2 tsp (10 ml). cinnamon
1/2 tsp (2 ml). salt
1/4 tsp (1 ml). nutmeg
1/4 tsp (1 ml). ground ginger
2 tsp (10 ml). baking soda
1 cup (225 ml) oil
1/2 tsp (2 ml). vanilla extract
4 eggs
2 cups (475 ml) flour, sifted
1 16 oz (448 grm). can pumpkin
1 large apple, peeled and chopped
1/2 cup (125 ml) pecans, chopped
3-1/2 cups (825 ml) confectioners' sugar, sifted
1/2 cup (125 ml) butter, softened
1 8 oz (224 grm). pkg. cream cheese, softened
2 tsp (10 ml). vanilla extract

1
Mix sugars, spices, baking soda, oil, vanilla and eggs.
2
Add flour, 1/2 cup (125 ml) at a time.
3
Beat after each addition.
4
Mix in pumpkin.
5
Stir in apple and nuts by hand.
6
Pour into a greased and floured Bundt pan.
7
Bake 70 minutes in a 350 degree (175 C.) oven.
8
Cool 20 minutes in pan, then remove and cool on rack until cooled completely.
9
Frost with icing.
10
Combine vanilla, butter and cream cheese.
11
Beat well.
12
Add confectioner's sugar and beat until light and fluffy.
13
Frost cooled cake.
14
Refrigerate until just before serving.

1795

kcal

Calories

112

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1-1/2 cups (350 ml) sugar, 1/2 cup (125 ml) firmly packed brown sugar, 2 tsp (10 ml). cinnamon, 1/2 tsp (2 ml). salt, and more.

Yes, Fall Harvest Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fall Harvest Cake

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