{ PUMPKIN APPLE CAKE }

Have you ever made the two-ingredient pumpkin muffins (1 can of pumpkin + 1 spice cake mix)? I make these ALL the time since having Eliza! I add in shredded carrots, zucchini, kale, raisins, diced apple…you name it, and she’ll eat them.

I had leftover whipped cream from making a pavlova Saturday night. I had a cake mix and pumpkin in the pantry so I threw this cake together and it was SO GOOD, it was worth sharing, or at least documenting to remind myself to make it again!

Now that I have a toddler, QUICK and EASY are the only words I need in recipes. I used to be a snob about semi-home-baked recipes, but now, I LIVE for them!

Here’s my QUICK recipe for an EASY pumpkin apple cake.

{ ingredients }

CAKE:

  • 1 box (18.25 oz.) spice cake mix
  • 1 can (15 oz.) pure pumpkin (NOT pumpkin pie filling)
  • 1 apple, chopped small
  • Whipped cream (optional)
  • Cinnamon (optional)

This would be a great coffee cake by itself, but top with whipped cream (or cream cheese icing) & candied pepitas for an awesome dessert!

TOPPING:

  • 2 cups of heavy whipping cream
  • 2-4 Tbs. powdered sugar (powdered sugar is my secret to the perfect whipped cream) – use more or less depending on your sweetness preference
  • 1 tsp. vanilla
  • Candied pepitas (or nuts of your choice) – OPTIONAL

{ directions }

  1. Preheat oven to 350°F. Prepare a buttered 9-inch round baking dish and set aside.
  2. In a large mixing bowl, combine cake mix and pumpkin with an electric mixer until thoroughly combined. When combined, stir in apple. Pour into the prepared dish.
  3. Bake 28-30 minutes or until lightly brown on top and a toothpick inserted near the center tests clean. Allow cake to cool completely and serve topped with whipped cream and pepitas!

Tips:

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