Pumpkin Apple Gingerbread Cake

Pumpkin Apple Gingerbread Cake

In this recipe:

based on 40 reviews
This Looks YUMMY!
25 min.
95 min.
12 to 16 servings

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.


  • 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)
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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.


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

- Aprile D from Canada

Moist and marvelous

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.

- Mary Bird from Murieta, CA

Spice it up

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

- Delfina Mortensen from Wheaton, IL

Good Pumkin Apple Gingerbread Cake

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.

- patricia johnson from Lufkin, TX

easy and moist

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

- desserts homemade from laval, PQ

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • 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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