Why You’ll Love This Recipe

This Pumpkin Cake with Applesauce is a delicious twist on a classic fall dessert. The pumpkin adds moisture and flavor, while the applesauce keeps the cake light and tender. The warm spices of cinnamon and nutmeg bring out the best of autumn’s flavors, making every bite a cozy, comforting experience. Whether you enjoy it as an afternoon snack, a dessert for a gathering, or a special treat with your morning coffee, this cake is sure to be a crowd-pleaser!

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger (optional)
1/4 teaspoon salt
1/2 cup unsweetened applesauce
1 cup pumpkin puree
1/2 cup brown sugar, packed
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/4 cup chopped walnuts or pecans (optional)
Powdered sugar, for dusting (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square pan or a similar-sized baking dish.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger (if using), and salt.
In a large bowl, combine the applesauce, pumpkin puree, brown sugar, oil, eggs, and vanilla extract. Whisk until smooth and fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
If you’re using nuts, fold them into the batter gently.
Pour the batter into the prepared pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for an added touch of sweetness, if desired. Slice and serve!

Servings and Timing

Servings: This recipe makes approximately 9-12 servings.
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes

Variations

Frosting: Add a cream cheese frosting or a simple glaze for an extra indulgent touch.
Spices: You can adjust the spices to your taste—add a little more cinnamon or ginger for a spicier flavor.
Dairy-Free: Substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a dairy-free oil for a completely dairy-free version.
Add-ins: Stir in some chocolate chips, raisins, or shredded coconut for extra texture and flavor.

Storage/Reheating

Storage: Store leftover pumpkin cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing: You can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and foil before placing it in a freezer-safe container.
Reheating: To reheat, simply place a slice in the microwave for 10-15 seconds or warm the whole cake in the oven at 350°F (175°C) for about 10 minutes.

FAQs

Can I make this cake without eggs?

Yes, you can substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for an egg-free version.

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin can be used, but make sure to cook and puree it well before adding it to the batter to avoid excess moisture.

How do I know when the cake is done?

The cake is done when a toothpick or cake tester inserted into the center comes out clean. The top should also spring back slightly when touched.

Can I add frosting to this cake?

Yes, a cream cheese frosting or a simple powdered sugar glaze would be a delicious addition to this cake. It’s also great on its own without frosting!

How can I make this cake spicier?

You can increase the cinnamon, nutmeg, or ginger to taste, or add other spices like cloves for a bolder flavor.

Can I make this cake gluten-free?

Yes, you can use a gluten-free flour blend to make this cake gluten-free. Be sure to also check that the baking powder and soda are gluten-free.

Can I make this cake in a larger or smaller pan?

Yes, you can adjust the size of the pan. If using a larger pan, the cake will be thinner and may bake faster, so reduce the baking time. If using a smaller pan, the cake may take a bit longer to bake.

Can I use a different type of oil?

Yes, you can use other types of oil, such as coconut oil or avocado oil, in place of vegetable oil.

Is this cake good for breakfast?

Absolutely! This cake is light and flavorful, making it a great option for breakfast or a snack alongside your coffee or tea.

Can I freeze this cake?

Yes, this cake freezes well. Just wrap it tightly in plastic wrap and foil before freezing, and let it thaw in the fridge before serving.

Conclusion

This Pumpkin Cake with Applesauce is the perfect dessert for autumn. It’s simple to make, moist, and bursting with the comforting flavors of pumpkin and spices. Whether you’re serving it at a family gathering or just enjoying it with a cup of tea, this cake will quickly become a favorite. Its tender texture, spiced flavor, and subtle sweetness make it a must-try treat for fall!