Pumpkin Apple Gingerbread Cake

Pumpkin Apple Gingerbread Cake
Makes:
12
to 16 servings
Prep Time:
25
minutes
Total Time:
95
minutes
based on 40 reviews
2
Pumpkin Apple Gingerbread Cake is wonderfully moist and has great flavors, too. To add an extra flair, serve it with a soft ice cream or whipped topping.

In this recipe:

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Ingredients:

  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 1/2 teaspoons ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 4 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 cup (1 large) baking apple, (such as Granny Smith) peeled, shredded
  • 1/2 cup molasses
  • Powdered sugar
  • Whipped cream, vanilla ice cream or Hard Sauce (recipe below)

Directions:

PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.

COMBINE flour, baking powder, ginger, baking soda, pumpkin pie spice and salt in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs two at a time, beating well after each addition. Beat in pumpkin, apple and molasses. Gradually beat in flour mixture.

SPOON batter into prepared Bundt pan. Bake for 55 to 60 minutes or until wooden pick inserted in bread comes out clean. Cool in pan on wire rack for 15 minutes; invert onto serving platter. Dust with powdered sugar before serving. Serve warm with Hard Sauce.

FOR HARD SAUCE:
BEAT 1/2 cup (1 stick) softened butter and 1 teaspoon vanilla extract in small mixer bowl until smooth. Gradually beat in 2 cups sifted powdered sugar until fluffy.


Reviews:

Review This Recipe

Really good!

 Star(s)

Miriam Gunn from SAN FRANCISCO, CA

Figured this would be a nice Thanksgiving option, and I wasn't wrong! But next time I'll be sure to buy a fresh bottle of ginger since there were a few reviews that complained the taste was too strong, and I found it to be very mild.

Read More Reviews

Review This Recipe
  •  Star(s)

    LOVED IT!

    Aprile D from Canada

    It was wonderful!!! I think next time I'll use a tad less of the pumpking pie spice though. *even better the next day!!!*

  •  Star(s)

    Moist and marvelous

    Mary Bird from Murieta, CA

    I baked it in 2 loaf pans the second time around and froze the 2nd one. The first time I use a 12 cup bundt pan and loved the result but was more than 2 people could finish. I think I could use some mini loaf pans ans give it away at holidays. This cake is very moist and flavorful. Just enough pumpkin to keep it from being too gingerbread. I added nuts to one and nuts and raisins to the other. I think you could add some dates as well.

  •  Star(s)

    Spice it up

    Delfina Mortensen from Wheaton, IL

    It was an easy recipe to follow. Not much flavor. Not a favorite. I ended up tossing it. Sorry....

  •  Star(s)

    Good Pumkin Apple Gingerbread Cake

    patricia johnson from Lufkin, TX

    I make this for my family and they just love it. They said that it was moist and they could taste the molasses and that what make the taste good. I definatey will be making this again.

  •  Star(s)

    easy and moist

    desserts homemade from laval, PQ

    i found the recipe very easy to follow ! The taste is really good too specially with the molasses !

  •  Star(s)

    Pumpkin Apple Gingerbread Cake

    Noreen Gilbert from Burlington, MA

    I found the combination of the pumpkin and gingerbread cake was a nice combination. It was nice and moist and delicious.

  •  Star(s)

    Pumpkin Apple Gingerbread Cake

    Mary Petersack from PORT SAINT JOE, FL

    This cake was very rich & moist we loved it.It was'nt just another pumpkin or gingerbread cake. I liked the molasses flavor in it.I will be making it again.

  •  Star(s)

    Great cake

    Melissa Maulding from CRAWFORDSVILLE, IN

    Easy to throw together. I didn't bother peeling the apples, LEAVE THAT FIBER IN THERE! I also microwaved the hard sauce and drizzled over the cake. Rave reviews at Bible study. A great combo!

  •  Star(s)

    moist cake

    MARY LINDOW from Florence, WI

    This cake was very moist. Almost too moist but not what I expected in taste. It was almost bland. Not very spicy even though I bought fresh spices. I don't think I'll make it again.

  •  Star(s)

    Really good!

    Miriam Gunn from SAN FRANCISCO, CA

    Figured this would be a nice Thanksgiving option, and I wasn't wrong! But next time I'll be sure to buy a fresh bottle of ginger since there were a few reviews that complained the taste was too strong, and I found it to be very mild.

  •  Star(s)

    mixed response

    Jane Jennette from WEBSTER, MA

    This cake was eas to make but, my husband was disappointed in the result. It was nice and moist, I expected more apple/pumpkin flavor. My boys loved the cake and thought it was great and asked for me to make it again. I will give it one more try to see if it comes out any differently.

  •  Star(s)

    Moist and Simple

    Diane Huntley from BINGHAMTON, NY

    This cake was made for a fall family get together. Rave reviews from young and old alike.

  •  Star(s)

    Excellent blend of flavors

    Pam Gallant from Lynn, MA

    This cake was so tasty, there wasn't a crumb left! I just sprinkled it with confectioner's sugar which was just perfect. All I could hear was "Mmmmmm!"

  •  Star(s)

    D.Barrett, Chico CA

    Deborah Barrett from Chico, CA

    I made this for a group of women working on a quilt this past Saturday. It was a big hit and made a nice finish to homemade turkey soup & salad. It is a great fall dessert!

  •  Star(s)

    Big Hit

    Debbie Bierman from Fort Ashby, WV

    Took this cake to work, everybody love it and wanted the recipe, turn everybody on to this site.

  •  Star(s)

    Pumkin Apple Gingerbread Cake

    SHANNON JESTER from Baltimore, MD

    I made this cake for a church social on Sunday afternoon and again I must say delicious. I wasn't sure that the flavor of pumkin, apple, and gingerbread would mix well but it did. The cake was moist and yummy. Two thumbs up.

  •  Star(s)

    Pumpkin Apple Gingerbread Cake

    Pauline Johnsey from No. Stratford, NH

    This was very good. I will make this again,we don't often shred apples when we put them in a recipe so this was different. I will put some chopped apple in mine next time with the shredded.

  •  Star(s)

    Ready for Holiday Treats

    MARYLOU HURFF from MANASSAS, VA

    This is the perfect cake to bake in smaller bundt pans to give as gifts. I am enjoying the practice cakes now!!!

  •  Star(s)

    PUMPKIN APPLE-GINGERBREAD CAKE

    LYNNE KRIEGER from YACOLT, WA

    EXCELLENT, MOIST CAKE. SECOND TIME OF MAKING CAKE MADE LEMON SAUCE TO SERVE WITH CAKE. EVERYONE LOVED IT.

  •  Star(s)

    Absolutely delicious!

    LISA LOMBARDO from TURNERSVILLE, NJ

    I made this cake for Christmas Day (as if we didn't have enough sweets with all the cookies..haha), but I really wanted to try it. I thought it sounded so good with all the different flavors going on. Overall, it had an excellent taste and texture. It was extremely moist, and for my taste, that is always a plus in a cake. I didn't change a thing. It's a five star cake as is! Thanks again for an exceptional recipe! Love this site and all the reviews!!!

  •  Star(s)

    Pumpkin, Apple and gingerbread!!!!

    Donna Fikes from HOT SPRINGS, AR

    What a delicious combination of the pumpkin, apple and ginger. This made a very moist cake that was good to the last crumb.

  •  Star(s)

    Pumpkin Apple Gingerbread Cake

    DENISE NESTOR from TROUTDALE, VA

    This cake was very good, it's not too sweet, just right. My family and I agreed that the icing was unnecessary, and thought it might be good to add more apples. I also thought it would be great with raisins. Highly recommended.

  •  Star(s)

    Fabulous

    Linda Coblentz from ARLINGTON, VA

    I've made this gingerbread several times and it's always a hit. Sometimes, instead of the hard sauce, I use a caramel sauce - also very yummy.

  •  Star(s)

    Good cake

    Debra Grady from OAK LAWN, IL

    This cake was pretty good. My family thought the ginger was a little bit overpowering, but others liked it.

  •  Star(s)

    pumpkin apple gingerbread cake

    agnes louie from el monte, CA

    This was a very good cake. I make this for the church most people like it. Some think the ginger is too strong. but over all it was good

  •  Star(s)

    pumpkin apple gingerbread

    IRENE HARTNEK from Canyon Country, CA

    This cake is REALLY good. I made one for my family, and ended making several more for friends--it was a perfect gift cake.

  •  Star(s)

    Pumpkin Cake

    Eliza Dickson from McLean, VA

    My family liked this for a small treat, but we all agreed that the molasses overpowered the gingerbread flavor. I was great with ice cream!

  •  Star(s)

    Pumpkin Apple Gingerbread Cake

    Phyllis Minich from BUTLER, PA

    I made this the other day and was fully delighted with it. Everyone loved it. I added a little more spice to it and served with a choice of whipped cream or pumpkin ice cream. Also have some gingerbread ice cream in freezer and served it the next day with the cake. The taste brought back some wonderful memories of years gone by. Thanks for the memories and for helping me make new memories. Love this site.

  •  Star(s)

    Very nice!

    Andrea Lunsford from SPOKANE, WA

    Even though this cake will not make my "To-die-for" list, it has a wonderful flavor and nice texture to it.

  •  Star(s)

    Wonderful Gingerbread without the Fuss

    Judith Vandagriff from ROYAL PALM BEACH, FL

    Delicious recipe! Such a great addition to my Holiday baking list. I still love the taste & aroma of Gingerbread but don't want the labor of making a "house" or cut out cookies. This is THE answer. I couldn't get thru the season without this cake, it is so moist and spicy and yummy. It can be dressed lots of ways, with different types of dustings, or icings. Loved it!

  •  Star(s)

    says it all

    Angela Caruso from DOYLESTOWN, PA

    While I rate the flavor excellent (I did add a bit more spices than listed in the recipe,) I found the texture to be too moist for my liking. I don't think extending the cooking time nor raising the heat would have helped any; so the next time I try this recipe,I may leave the apple out of it to see if this helps create a better texture.

  •  Star(s)

    mmmmmmmmmmmmmm!!!!!!!!!

    L. Janeen Sullivan from BEL AIR, MD

    Took this 2 work & everyone loved it! Took the leftovers home with me on the commuter bus even those few that were able get a slice raved about it! (unfortunately i was sick & couldn't taste it) will be sure to make this again when I can actually taste it!

  •  Star(s)

    Co-Workers Favorite

    J H from zoar, OH

    I made this cake over the weekend for an office birthday party...it was a hit. Don't let the long list of ingredients scare you....it comes together quickly. I highly recommend this one!

  •  Star(s)

    wonderful

    Timothy Riley from BEACH PARK, IL

    I just finished making this and all of the time it smelled the house up so nice. It made me feel like I was back at Grandmas house at the holidays. Thank you for memories. P.S. I also added some apple sauce to vanilla ice cream and some cream cheese to make an excellant topping

  •  Star(s)

    Great Dessert for in front of the fireplace.

    eileen dunne from edison, NJ

    Decided to bake this cake on a whim one cold evening here in NJ. Served it to my family while we were gathered in front of a blazing fireplace. Used Land of Lakes margarine in place of butter; used fat-free whipped topping and eliminated the hard sauce--what a treat. The entire family--including my daughter who is always watching her weight--truly enjoyed this cake. Will definitely save this recipe.

  •  Star(s)

    excellent for office parties

    DJ from Delaware, OH

    I made this for a party at work, and it was a big hit; so flavorful and moist! And it was easy to make too!

  •  Star(s)

    great for office parties

    DJ from Delaware, OH

    This was a big hit when I made it for a party at work; so moist and flavorful! And it was easy to make too!

  •  Star(s)

    Excellent treat

    Deanna Jones from Delaware, OH

    I was looking for something a little different for the holiday season, and this was a perfect fit. I substituted apple butter for 1/2 the butter. Not only did I cut the fat in the recipe, but the flavor came out richer than expected! Consequently, I didn't feel even a little bit guilty by throwing a scoop of low-fat vanilla ice cream on top before serving. Great recipe. You'll love this!

  •  Star(s)

    pumpkin apple gingerbread

    BEE COTTON from CAMBRIDGE, MA

    This was my first time making pumpkin bread and I could not have found a better recipe. This was absolutely fabulous. Moist and very flavorful. I gave slices to friends and all were pleasantly pleased with their treats. I will make this again and again. Matter of fact I will be making it again this week. Wonderful recipe.

  •  Star(s)

    True to it's name!

    Tensie Palmer from Los Angeles, CA

    I baked this cake for my family to celebrate my birthday. It was nice, moist and flavorful! My grandchildren liked it, which amazed me, since most of them don't like spicy things. I will double the hard sauce recipe next time. Very large cake!

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 460
  • Calories from Fat: 160
  • Total Fat: 18g (27% of DV)
  • Saturated Fat: 10g (52% of DV)
  • Cholesterol: 105mg (34% of DV)
  • Sodium: 440mg (18% of DV)
  • Carbohydrates: 70g (23% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 37g
  • Protein: 7g
  • Vitamin A: 100% of DV
  • Vitamin C: 2% of DV
  • Calcium: 15% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Pumpkin Apple Gingerbread Cake

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 1/2 teaspoons ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 4 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 cup (1 large) baking apple, (such as Granny Smith) peeled, shredded
  • 1/2 cup molasses
  • Powdered sugar
  • Whipped cream, vanilla ice cream or Hard Sauce (recipe below)

 

Directions

PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.

COMBINE flour, baking powder, ginger, baking soda, pumpkin pie spice and salt in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs two at a time, beating well after each addition. Beat in pumpkin, apple and molasses. Gradually beat in flour mixture.

SPOON batter into prepared Bundt pan. Bake for 55 to 60 minutes or until wooden pick inserted in bread comes out clean. Cool in pan on wire rack for 15 minutes; invert onto serving platter. Dust with powdered sugar before serving. Serve warm with Hard Sauce.

FOR HARD SAUCE:
BEAT 1/2 cup (1 stick) softened butter and 1 teaspoon vanilla extract in small mixer bowl until smooth. Gradually beat in 2 cups sifted powdered sugar until fluffy.

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