Since my college days, I’ve noticed there are a lot of people who despise the word moist. If you are like that, I apologize in advance, because there is no better way to describe this cake. It is the perfect moist and dense texture without being spongy and requires no frosting…except, in my opinion, cake is not cake without frosting. So, I topped it with maple. cream. cheese. frosting! If last year’s Ultimate Autumn Apple Pie is Fall in a pie form then this pumpkin apple spice cake with maple cream cheese frosting is Fall in cake form, y’all! And if you thought things couldn’t possibly get better than last week’s chai-spiced pumpkin snickerdoodles, keep scrolling. All the flavors come together so beautifully to make you wanna hop out of your chair and do a little dance.
I debuted this pumpkin apple spice cake with maple cream cheese frosting at our Thanksgiving table last year and it was a big hit. I ate most of it myself, though, can’t lie. I knew I wanted to make a pumpkin apple spice cake and searched for creative ways to incorporate the apple. Sally’s Baking Addiction came through with the perfect recommendation of shredding the apple and it was on from there. I used a simple tool like this one to shred a small apple.
Aside from the pumpkin and apple, this is a basic spice cake. What makes it so moist and decadent is that I used melted butter in place of oil (as usual) and four eggs. Normally, when you add pumpkin to a recipe, you can decrease or even omit the eggs (see my pumpkin maple baked oatmeal) but NOT if you want jig-inspiring texture I mentioned a moment ago! From there, I conveyed the yummy, orange-ish batter into a bundt pan.
You can also use a rectangle or two round cake pans for this. I just envisioned a bundt cake for this and think it is so festive, not to mention, easier to frost. This is the bundt pan I use. I pretty much dumped the frosting on top and let it fall as it pleased. If you love this one, you should also try my naked bourbon carrot cake or bourbon-glazed gingerbread!