Pumpkin applesauce cake is a moist and delicious easy cake recipe that celebrates all of the flavors of fall. Delicious pumpkin spice, pumpkin puree, and tangy and sweet cream cheese frosting make this the perfect easy dessert for fall or Thanksgiving!
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You Will Love This Pumpkin Bundt Cake!
- This delicious cake is full of pumpkin flavor and pumpkin spice (like our gf df pumpkin bread.)
- Moist cake with the perfect fluffy and light texture.
- The perfect fall treat pumpkin season!
- It's an easy Thanksgiving dessert that is not pumpkin pie - just like our pumpkin cheesecake.
- An eggless pumpkin dessert anyone can enjoy - just like our egg-free pumpkin pie!
- Deliciously sweet and tangy cream cheese frosting makes the ultimate cake topping (like this Starbucks-inspired gingerbread loaf).
- No electric mixer is needed!
- It's a super easy pumpkin recipe even a beginner can bake - just like our yellow cake mix apple cobbler!
Ingredients and Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Applesauce Pumpkin Cake Ingredients
What is Pumpkin Cake Made Of?
- All-purpose flour or use gluten-free baking flour if needed.
- Salt, baking soda, and baking powder combine to create a delicious fluffy texture without using eggs.
- Pumpkin pie spice provides warm and pumpkin flavor.
- Canned pumpkin puree or homemade pumpkin puree. Use pure pumpkin puree, not pumpkin pie filling.
- Unsweetened applesauce or sweetened applesauce depending on how sweet you want the pumpkin cake to be. Applesauce is an egg replacement.
- Vanilla extract provides warm flavor.
- Refined coconut oil provides a fat source for moist texture. Use refined coconut oil to remove coconut flavor.
- Sugar provides additional sweet flavor to the cake. I like the flavor and texture combination that white sugar gives to this cake over using brown sugar or other sweetners.
Cream Cheese Frosting Ingredients
- Powdered sugar sweetens the cream cheese frosting without giving it a gritty texture.
- Cream cheese or use Neufchatel cheese for a low fat version.
- Almond milk or dairy milk is added one tablespoon at a time to achieve the desired thickness
- Vanilla extract offsets the sweetness and adds a warm flavor.
How to Make This Pumpkin Cake Recipe
Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
Pumpkin Cake Method
- Prepare a 9-inch bundt pan, baking pan, or cake pan by buttering the sides and then dusting it with flour. Alternatively, spray with cooking spray. Combine the dry ingredients in a large bowl.
- Add the wet ingredients to a separate bowl and combine.
- Combine the pumpkin mixture and the dry ingredients by carefully pouring the flour mixture into the wet ingredients and mixing until just combined.
- Pour the pumpkin cake batter into the prepared pan. Bake at 350 F for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cream Cheese Frosting Glaze Method
- In a medium bowl combine the pumpkin cream cheese glaze ingredients, using 1 tablespoon of milk at a time. Stir until the cream cheese icing is the desired thickness. Add an additional tablespoon of milk for a thinner glaze.
- Once the pumpkin applesauce cake has cooled completely, it is ready to ice. Place the icing in a Ziploc bag and snip the end. Drizzle the cream cheese frosting glaze over the top of the cake.
Storage and Freezing
- Store leftover pumpkin applesauce cake in an airtight container in the refrigerator for up to 3 days.
- Leftover cake must be stored in the refrigerator if using the cream cheese frosting.
- Homemade pumpkin cake can dry out the longer it is stored in the refrigerator. To avoid dry cake, wrap it tightly in plastic wrap and then in foil, or use an airtight container.
- Freeze the entire, cooled cake by wrapping it tightly in plastic wrap and then aluminum foil before placing it in a freezer-safe container. Pumpkin cake can be stored frozen for up to 3 months. To freeze individual slices, cut the cooled cake into slices and store them individually wrapped.
Expert Tips
- Follow the recipe card as written with no substitutions for best results. Note that oven models vary, therefore baking time may vary depending on your oven.
- Let the pumpkin applesauce cake cool to room temperature before frosting.
- For more frosting, double the cream cheese frosting recipe. This will help to create a fully-frosted cake rather than a drizzled iced cake as shown.
Recipe FAQs
I have not tested this recipe using a sheet pan. I would recommend using a 9-inch bundt pan or cake pan.
I have not tested this recipe using any flour other than all-purpose white flour. The only flour substitute I can recommend is using a gluten-free one-for-one baking flour like Cup4Cup if you need to make this recipe gluten-free.
I haven't tested a cupcake recipe yet! However, if you are willing to give it a try, follow the recipe as written up until adding the pumpkin batter to the bundt pan.
Add muffin liners to a muffin tin and spray them generously with coconut oil spray or cooking spray. Use a cookie scooper to scoop out individual cupcakes and bake at 350 F for about 18- 20 minutes or until a toothpick comes out clean.
Other Pumpkin Desserts To Try!
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Easy Pumpkin Applesauce Cake with Cream Cheese Frosting
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
Anonymous
Anonymous
Lyndsey Piccolino