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This Pumpkin Apple Spice Bundt Cake is moist, flavorful, and topped with cream cheese glaze. An easy fall dessert perfect for holidays or gatherings made with a box of spice cake mix.
PUMPKIN APPLE SPICE BUDNT CAKE WITH CREAM CHEESE GLAZE – USING CAKE MIX (QUICK AND EASY)!
If you are looking for a cozy fall dessert that’s as easy as it is delicious, this Pumpkin Apple Spice Cake is the answer. Made with the help of a boxed spice cake mix, it comes together quickly without the hassle of measuring out flour and spices from scratch.
Fresh apples, pumpkin puree, and a few simple pantry staples transform the mix into a moist, flavorful Bundt Cake that tastes like it came straight from the bakery. Topped with a sweet cream cheese glaze, it’s the kind of dessert you all love because it saves time while still delivering all of the best flavors of fall!
Why you’ll love this Pumpkin Apple Spice Cake
- Apples + Pumpkin – the perfect duo for fall!
- Simple to make – no fancy ingredients or equipment!
- Moist and tender – the pumpkin puree keeps this cake soft and moist for days!
While I have too many favorite fall dessert recipes, this cake is high on the list along with my Instant Pot Apple Crisp and my classic Pumpkin Roll!
Let’s go make this cake!
❤️ Ashley
how to make pumpkin apple spice cake
Here’s a brief overview of how you will make this easy pumpkin apple spice cake. The full instructions are in the recipe card below.
- Preheat your oven and grease and flour a bundt pan (or 9×13 if you don’t have a bundt pan. Start checking after 35 minutes to check for doneness if using a 9×13).
- Make the apple layer
- Mix the cake batter
- Assemble and bake the cake
- Cool and flip the cake
- Make the cream cheese glaze – my favorite part!
- Glaze and serve
Tips for the Best Pumpkin Apple Cake
- Choose the right apples – I recommend Granny Smith
- Don’t overmix – stir until just combined to keep the cake soft
- Spice it up – add a little cinnamon or ginger!
Greasing a Bundt Cake Pan
This Bundt Cake is gorgeous but the shape of the cake makes them notorious for sticking. Here is the best options for greasing a Bundt Cake pan to prevent sticking:
- Butter + flour combo: use a pastry brush to coat the pan with softened butter. Then lightly dust with flour – tap all around the pan to coat evenly. Flip the pan upside down to remove excess flour.
- Baking spray with flour – the shortcut method! A baking spray that contains flour works best for a Bundt Cake pan.
Grease Tip
Grease right before adding the batter. Allow it to cook for 10-15 minutes after baking, before flipping it onto a serving plate.
This Pumpkin Apple Spice Cake is one of those recipes you’ll want to make all season long. It’s easy, delicious, and full of the best fall flavors. Whether you are making it for Thanksgiving, or as a dessert for family dinner, it’s sure ti impress. Enjoy!
Pumpkin Apple Spice Cake with Cream Cheese Glaze
Ingredients
FOR THE CAKE
- 5 tablespoons butter melted
- 2/3 cup brown sugar
- 2 Granny Smith apples peeled, cored, and thinly sliced
- 1/2 teaspoon ground cinnamon
- 1 box Spice Cake Mix I used Betty Crocker
- 1 cup water
- 3 large eggs
- 1/2 cup vegetable oil
- 1 15-ounce can pumpkin puree (not pumpkin pie mix)
FOR THE CREAM CHEESE GLAZE
- 4 ounces cream cheese softened to room temperature
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 2 –3 tablespoons milk
Instructions
- Prepare the pan: Preheat your oven to 350°F. Grease a 12-cup (or larger) bundt or flute pan generously with butter or non-stick spray. Bundt pans are notorious for sticking, so don’t be shy with the grease!
- Make the apple layer: Pour 5 tablespoons of melted butter evenly into the bottom of the bundt pan. Sprinkle 2/3 cup brown sugar over the butter. Arrange the slices from 2 peeled and cored Granny Smith apples on top. Sprinkle with 1/2 teaspoon cinnamon.
- Mix the cake batter: In a large mixing bowl, combine 1 box of spice cake mix, 1 cup water, 3 eggs, 1/2 cup vegetable oil, and 1 (15-ounce) can pumpkin puree. Beat on low speed for 30 seconds, then increase to high speed and mix for about 2 minutes until smooth and well combined.
- Assemble and bake: Carefully pour the pumpkin cake batter over the apple layer in the pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean (baking time can vary depending on the type of pan).
- Cool and flip: Run a thin knife around the edges of the cake to loosen it. Allow the cake to cool in the pan on a wire rack for 10–15 minutes, then carefully invert it onto a serving plate.
- Make the cream cheese glaze: In a medium bowl, beat 4 ounces of softened cream cheese until light and fluffy. Add 1/2 cup confectioners’ sugar and 1/2 teaspoon vanilla extract, mixing until smooth. Add milk, 1 tablespoon at a time, until the glaze reaches a pourable consistency (slightly runny, but it will firm up as it sits on the cake).
- Glaze and serve: Transfer the glaze to a piping bag or plastic bag, snip the corner, and drizzle it over the cooled cake. Slice and enjoy!
