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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Fall Harvest Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions