Name: Apple-Pumpkin Sheet Cake with Maple Buttercream Frosting Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup Butter, softened (2 sticks); 2 cups Granulated sugar (combination of white and brown sugar); 2 Large eggs; ½ cup Pure pumpkin purée (not pumpkin pie mix); 2 teaspoons Vanilla extract; 2 cups All-purpose flour; 1 teaspoon Baking soda; ½ teaspoon Kosher salt; 2 teaspoons Pumpkin pie spice; ½ teaspoon Ground cardamom; 3 Apples, thinly sliced (combination of gala, honey crisp, and Granny Smith); 1 cup + 6 tablespoons unsalted butter, softened; 1 Package Wilton buttercream frosting mix; 1 lb confectioner sugar, sifted (about 3 ½ – 4 cups); 3 tablespoons Pure maple syrup; ¼ cup Heavy cream (milk or water can be used as substitute); Wilton Icing Colors; Pinch of Salt

Jump to Recipe· 3.9 from 54 reviews

If you’re on the hunt for a cozy, crowd-pleasing dessert that captures the essence of fall, you absolutely must try this Apple-Pumpkin Sheet Cake with Maple Buttercream Frosting Recipe. This cake is a magnificent blend of tender pumpkin-spiced crumb layered beneath thinly sliced apples, all crowned with a luxuriously smooth maple buttercream. It’s sweet, subtly spiced, and delightfully moist — the kind of cake that warms your kitchen and your heart with every bite.

Ingredients You’ll Need

The image shows five piping bags filled with colorful icing in yellow, green, brown, red, and orange, lined diagonally from bottom left to top left on a white marbled surface. There are also two small bowls with red and orange icing near the top, and a white bowl with white frosting near the bottom. Scattered around are six golden and beige piping tips, placed near the middle of the image. The setup looks clean and organized, ready for cake decoration. photo taken with an iphone --ar 4:5 --v 7

The magic of this Apple-Pumpkin Sheet Cake with Maple Buttercream Frosting Recipe lies in its simple, wholesome ingredients. Each element plays a key role, whether it’s adding moistness, that perfect spice balance, or a luscious frosting that melts in your mouth.

Butter, softened (1 cup / 2 sticks): Provides richness and a tender crumb to the cake base.
Granulated sugar (2 cups, mix white and brown): Adds sweetness with a subtle molasses hint from the brown sugar for depth.
Large eggs (2): Bind the ingredients together while contributing to the cake’s fluffy texture.
Pure pumpkin purée (½ cup): Brings moistness and that lovely autumn pumpkin flavor without any added spices.
Vanilla extract (2 teaspoons): Enhances all the flavors with its warm, sweet aroma.
All-purpose flour (2 cups): Forms the structure of the cake, ensuring it holds together perfectly.
Baking soda (1 teaspoon): Ensures the cake rises just right, light and airy.
Kosher salt (½ teaspoon): Balances the sweetness and intensifies flavor.
Pumpkin pie spice (2 teaspoons): A harmonious blend of cinnamon, nutmeg, and cloves for classic fall warmth.
Ground cardamom (½ teaspoon): Adds a unique, fragrant twist that elevates the spice profile.
Apples (3, thinly sliced; gala, honey crisp, Granny Smith): A blend of sweet and tart creates beautiful layered texture and flavor.
Unsalted butter, softened (1 cup + 6 tablespoons): For the luscious maple buttercream, ensuring it’s creamy and smooth.
Wilton buttercream frosting mix (1 package): The perfect base for the maple-infused frosting.
Confectioner’s sugar (about 1 lb, sifted): Sweetens the frosting and gives it that classic silky texture.
Pure maple syrup (3 tablespoons): Provides natural sweetness and a rich maple flavor in the frosting.
Heavy cream (¼ cup): Adjusts frosting consistency for that perfect spreadability.
Wilton Icing Colors (optional): For decorating and piping vibrant, festive details.
Pinch of salt: Just a bit to balance the frosting’s sweetness.

How to Make Apple-Pumpkin Sheet Cake with Maple Buttercream Frosting Recipe

Step 1: Prepare the Cake Batter

First things first, grease your 9 x 13 sheet pan thoroughly with butter or baking spray. This ensures your cake will release perfectly once baked. Preheat your oven to 350°F so it’s ready when the batter is.

Step 2: Combine Dry Ingredients

In a small bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cardamom. This mixture infuses every bite of cake with warm spice and guarantees even distribution throughout.

Step 3: Cream Butter and Sugars

Using a mixer fitted with a paddle attachment, beat together the softened butter and sugars on medium-high speed for about 4 minutes until the mixture is creamy and fluffy. This step is essential for a light texture.

Step 4: Add Eggs, Pumpkin, and Vanilla

Slowly add in eggs one at a time, beating well after each. Then pour in the pumpkin purée and vanilla extract, mixing until everything is fully incorporated — the batter should look thick and luscious.

Step 5: Incorporate Dry Ingredients and Apples

Add the dry ingredients gradually, about ¼ cup at a time, mixing on low speed. Once just combined, fold in the thinly sliced apples carefully with a spatula to keep the batter tender and the apples evenly distributed.

Step 6: Bake the Cake

Pour the batter into your prepared pan and smooth the surface. If you have even bake strips, soak them in cold water and wrap around the pan’s edges for a flat, level cake top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.

Step 7: Prepare Maple Buttercream Frosting

In a mixing bowl, beat together the softened butter and Wilton buttercream frosting mix on low for a minute, then medium-high for about 4 minutes until light and airy. Gradually add sifted powdered sugar, a quarter cup at a time. Slowly whisk in the heavy cream and maple syrup, adjusting for desired consistency. The frosting should be fluffy but spreadable.

Step 8: Frost and Decorate

Spread a thick, even layer of maple buttercream over the fully cooled cake. For creative decorating, divide frosting into portions and tint with Wilton Icing Colors if you wish. Fill piping bags with frosting and create beautiful floral or leaf designs for a show-stopping presentation.

How to Serve Apple-Pumpkin Sheet Cake with Maple Buttercream Frosting Recipe

A rectangular cake with white frosting sits inside a transparent container with a dark blue handle and edges. The cake is decorated with colorful flower frosting in shades of orange, red, and purple placed on top. A piece of the cake is on a white plate with a silver fork, showing a light brown spongy layer underneath the white frosting, also decorated with small orange and red frosting flowers on the side. A woman's hand is reaching to lift the container lid, and the whole scene is set on a white marbled surface with a white brick wall background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Complement your cake with a sprinkle of finely chopped toasted pecans or walnuts for added crunch and nutty flavor. A light dusting of cinnamon or a drizzle of pure maple syrup on top can subtly enhance that classic fall taste.

Side Dishes

This Apple-Pumpkin Sheet Cake with Maple Buttercream Frosting Recipe pairs beautifully with a dollop of whipped cream or a scoop of vanilla bean ice cream for extra indulgence. A warm cup of spiced chai or freshly brewed coffee rounds out the experience perfectly.

Creative Ways to Present

For a festive touch, serve cake squares on rustic wooden platters with small bowls of caramel sauce for dipping. You could also plate it alongside fresh apple slices or roasted pumpkin seeds for an autumn-themed dessert spread that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or store in an airtight container in the refrigerator. It will stay fresh for up to 4 days, giving you plenty of time to enjoy each moist, flavorful bite.

Freezing

This Apple-Pumpkin Sheet Cake with Maple Buttercream Frosting Recipe freezes beautifully if you want to save it for later. Wrap individual slices or the whole cake (without frosting or with a firm frosting layer) in plastic wrap and aluminum foil. Freeze for up to 2 months.

Reheating

Thaw frozen pieces in the refrigerator overnight. For a freshly baked feel, warm slices gently in the microwave for 20-30 seconds or in a low oven (about 300°F) for 10 minutes. Avoid reheating the frosting directly to keep it from melting too much.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

It’s best to stick with pure pumpkin purée in this recipe because pumpkin pie filling contains added sugars and spices which can throw off the flavor balance and texture.

What are some good apple varieties to use?

A mix of sweet and tart apples like Gala, Honeycrisp, and Granny Smith creates the perfect contrast in flavors and textures that complement the pumpkin perfectly.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to mimic the cake’s texture, but note that baking times might vary slightly.

How do I prevent the frosting from being too runny?

If your frosting becomes too soft, add more sifted powdered sugar a little at a time while mixing until it thickens to your liking. Chilling briefly can also help firm it up.

Is the cake suitable for freezing after it’s frosted?

Freezing a frosted cake is possible but freezing without frosting is preferred for best texture. If frozen with frosting, allow ample thawing time in the fridge to avoid a soggy surface.

Final Thoughts

This Apple-Pumpkin Sheet Cake with Maple Buttercream Frosting Recipe is a true celebration of autumn’s finest flavors wrapped up in one irresistible dessert. Whether you’re baking for family, friends, or simply treating yourself, it’s sure to become a cherished favorite. Don’t hesitate — gather those ingredients and whip up a slice of fall happiness to enjoy today!