Spicy Pumpkin and Apple Cake with Maple Cream Cheese Frosting

This spicy pumpkin and apple cake is incredibly moist, warmly spiced, and topped with maple cream cheese frosting. The combination of grated pumpkin, apple, and warm spices creates a tender crumb that stays fresh for days, making it perfect for any celebration or afternoon tea.

I adapted my favourite carrot cake recipe for this, which I’ve also used to make hummingbird cake. It’s a stunning, moist sponge that works beautifully with mixed fruits and vegetables. The grated apple blends into the batter and adds moisture without overpowering the pumpkin flavour.

I added half a cup of carrot for extra depth, but you can use all pumpkin if you prefer. The frosting is my favourite cream cheese buttercream with just a hint of maple syrup. For a stronger maple flavour, try my maple cream cheese frostinginstead.

This is the perfect cake for those who don’t like overly sweet desserts.

Why This Recipe Works

The grated pumpkin and apple add moisture and natural sweetness, whilst the warm spices (cinnamon, cloves, nutmeg) create depth without being overwhelming. The oil-based batter ensures the cake stays tender for days, unlike butter-based cakes that can dry out.

The maple cream cheese frosting provides just enough sweetness to balance the spices, whilst the cream cheese adds a tangy richness that complements the earthy pumpkin perfectly.

Tips for Success

Grating the pumpkin: Use fresh pumpkin or butternut squash, grated on the coarse side of a box grater. Avoid canned pumpkin purée as the texture is too wet and will make the batter runny.

Apple varieties: Pink Lady or Granny Smith apples work beautifully. The apple adds moisture but doesn’t dominate the flavour.

Make it a carrot cake: Replace the pumpkin with grated carrot and add 3/4 cup of chopped walnuts or pecans.

Add nuts: Fold in 3/4 cup of chopped walnuts or pecans for extra texture and flavour.

Tin sizes: Use two 22-23cm round tins for a layered cake, or one large bundt tin. Adjust baking time for a bundt tin to 50-60 minutes.

Preventing over-browning: If the top darkens too quickly, loosely cover with foil and continue baking until a skewer comes out clean.

Frequently Asked Questions For Pumpkin & Apple Cake

Can I use canned pumpkin purée?
No, the texture is too wet and will make the batter runny. This recipe requires freshly grated pumpkin or butternut squash for the right texture.

What type of pumpkin should I use?
Any sweet pumpkin or butternut squash works well. Grate it coarsely using a box grater.

Can I make this without eggs?
This recipe relies on eggs for structure. For an egg-free version, you’d need to substantially modify the recipe with egg replacers, which I haven’t tested.

Can I add nuts?
Absolutely. Fold in 3/4 cup of chopped walnuts or pecans with the grated vegetables for added texture and flavour.

How do I convert this to carrot cake?
Replace all the pumpkin with grated carrot (2 cups total) and add 3/4 cup of chopped nuts.

Can I make cupcakes instead?
Yes. Divide the batter among cupcake cases and bake at 180°C for 20-25 minutes. This recipe makes approximately 20-24 cupcakes.

Why is my cake sinking in the middle?
This usually happens if the cake is underbaked or the oven temperature is too low. Test with a skewer in the centre. It should come out clean when the cake is done.

Can I reduce the sugar?
You can reduce it slightly to 1 1/4 cups, but the cake may be less moist. The sugar helps retain moisture in the cake.

I discovered a fantastic little styling trick recently, you can make your own cake stands easily by turning a bowl upside down and placing a large dinner plate on top. I’ve used a plate from Weylandts which is totally flat and has a small outer rim. I couldn’t resist the cutest wooden forks to serve with this – also from Weylandts.

Spicy Pumpkin and Apple Cake with Maple Cream Cheese Frosting Recipe

Incredibly moist pumpkin and apple cake with warm spices and maple cream cheese frosting. Perfect for celebrations or afternoon tea. Stays fresh for days.

Print Recipe

Prep Time:30 minutes mins

Cook Time:1 hour hr

Ingredients

For the cake:

• 4 free-range eggs
• 300 grams 1 1/2 cups white or brown sugar
• 240 ml 1 cup sunflower oil
• 250 grams 2 cups plain flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups grated pumpkin or butternut squash
• 1/2 cup grated carrot or use 2 cups pumpkin total
• 1 1/2 cups grated apple
• 1/4 cup finely chopped soft dried Turkish apricots optional

For the cream cheese frosting:

• 100 grams butter at room temperature
• 125 grms cream cheese at room temperature
• 375 grams 3 cups icing sugar
• 3 tablespoons maple syrup
• Handful of chopped walnuts to decorate

Instructions

• Preheat the oven to 180°C/350°F. Line two 22-23cm round cake tins with baking paper, or one large bundt tin.
• Using an electric mixer, beat the eggs and sugar until light and fluffy, about 4 minutes. Add the oil and spices (cinnamon, cloves, nutmeg) and continue beating until combined.
• Sift together the flour, salt, baking powder, and bicarbonate of soda. Add to the egg mixture and beat until just incorporated. Remove from the mixer.
• Fold the grated pumpkin, carrot, apple, and apricots (if using) through the batter by hand, ensuring everything is evenly mixed.
• Divide the batter between the two prepared tins and bake for 50-60 minutes, until the cakes are firm and springy to the touch. A skewer inserted into the centre should come out clean.
• If the top of the cake browns too quickly, loosely cover with foil and continue baking.
• Allow the cakes to cool completely on a wire rack before removing from the tins.
• To make the frosting, beat the butter, maple syrup, and icing sugar with an electric mixer until well combined and fluffy, about 3 minutes. Add the cream cheese and beat briefly until just combined. Do not overmix or the frosting will become too soft.
• Place one cake layer on a serving plate. Spread a layer of frosting over the top, then place the second layer on top. Frost the top and sides of the cake.
• Decorate with chopped walnuts. Refrigerate if not serving immediately.

Notes

• Use freshly grated pumpkin or butternut squash, not canned pumpkin purée. The texture of purée is too wet for this recipe.
• To convert to carrot cake, use 2 cups grated carrot total and add 3/4 cup chopped walnuts or pecans.
• The cake stays moist for 2-3 days at room temperature (unfrosted) or up to 5 days refrigerated (frosted).
• For cupcakes, divide batter among cupcake cases and bake for 20-25 minutes.
• Pink Lady or Granny Smith apples work best.

Storage Instructions

Room temperature: Store unfrosted cake in an airtight container for up to 3 days.

Refrigerator: Store frosted cake covered for up to 5 days. Bring to room temperature 30 minutes before serving.

Freezer: Freeze unfrosted cake layers wrapped in cling film for up to 3 months. Thaw and frost before serving.

Servings: 8

More Spiced Cake Recipes

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