Easy Pumpkin Applesauce Cake with Cream Cheese Frosting

close up of a slice of pumpkin applesauce cake topped with cream cheese frosting glaze.

Easy Pumpkin Applesauce Cake with Cream Cheese Frosting

This pumpkin applesauce cake with cream cheese frosting is a moist fall cake bursting with pumpkin flavor and spice! Make this easy cake recipe for Thanksgiving or any fall occasion.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings slices

Calories 363kcal

Author Lyndsey

Equipment

1 bundt cake pan (Amazon affiliate link)

Ingredients

Dry Ingredients

1 tablespoon pumpkin spice
1 teaspoon baking soda
2 teaspoon baking powder
½ teaspoon salt
2 cups all-purpose flour

Wet Ingredients

1 cup refined coconut oil melted, then cooled
15 oz. pumpkin puree
¾ cup applesauce
2 teaspoon vanilla extract
1 cup sugar

Cream Cheese Frosting Glaze Ingredients

2 oz. cream cheese softened
½ cup powdered sugar
½ teaspoon vanilla
1 tablespoon milk

Instructions

Pumpkin Applesauce Cake Method

In a large mixing bowl, combine the dry ingredients.
1 tablespoon pumpkin spice, 1 teaspoon baking soda, 2 teaspoon baking powder, ½ teaspoon salt, 2 cups all-purpose flour
In a separate mixing bowl, combine the wet ingredients.
1 cup refined coconut oil, 15 oz. pumpkin puree, ¾ cup applesauce, 2 teaspoon vanilla extract, 1 cup sugar
Add the dry ingredients to the wet ingredients and stir until just combined.
Pour the pumpkin cake mixture into the prepared bundt cake pan and bake at 350 F for 35 - 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before frosting.

Cream Cheese Frosting Method

Combine the frosting ingredients in a small bowl. Add 1 tablespoon of milk more if you want a thinner glaze-like frosting. Use a spatula to add the frosting to a Ziploc bag. Snip the end of the bag and then use it to drizzle the icing over the top of the cake.
2 oz. cream cheese, ½ cup powdered sugar, ½ teaspoon vanilla, 1 tablespoon milk

Notes

Allow the pumpkin cake to cool completely before frosting.

For a thicker frosting, use less milk. For more frosting, double the recipe.

Store pumpkin applesauce cake in the refrigerator in an airtight container for up to 3 days. Freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 363kcal | Carbohydrates: 43.6g | Protein: 10g | Fat: 20g