With all the wonderful Fall flavors going on right now, you’re guaranteed to love this homemade Apple Pumpkin Spice cake! Apples and pumpkin are in season right now and they pair so perfectly together! Mix in some ground cinnamon, clove and nutmeg…top it with a creamy butter and spiced rum glaze and this homestyle bundt cake is guaranteed to be one of your families Fall favorites!
I wondered if I was behind in posting my Fall recipes this season because I’m seeing some fabulous and mouthwatering Fall recipes out there! But to be fair, today is September 30th and it really doesn’t register in my mind that the Fall season is in full swing until we reach October 1. And tomorrow is October 1…so there you go…that’s my justification! No, but seriously…I’m very excited to start posting some really yummy Fall recipes. This Apple Pumpkin Spice Cake is my first this Fall and it turned out so amazing!! And I love the Butter Rum Glaze! It provides that warm spiced “pop” this bundt cake needs!
I grew up with my grandmother and great grandmother always making bundt cakes and to be honest, I never liked them. They were so dry! So I never had a desire to make a bundt cake…until I tasted a bundt cake made in a Demarle flexipan. Oh my goodness, what a huge difference!! Flexipans are just the best. They are designed to hold in moisture! I’ll never bake without using one again. Flexipans have some of the cutest molds and when they come out of the oven, they pull right out of the pan without falling apart. I got this flexipan mold from Demarle. It’s called the Fluted Bundt Mold. If you want to order this flexipan, you can buy it here: Demarle At Home
Ok, so this Apple Pumpkin Spice Cake!!! So moist and full of your favorite Fall flavors!! I used a honeycrisp apple for this cake, but to be honest you can use any type of apple you want! There are so many apples in season right now! I have a couple of friends who are telling me stories about how they are going outside and picking a Gala apple or a Pink Lady apple from their tree. I’m so jealous! Here is the desert, we don’t have apple trees! Well – we do out in the country towns but not here in the valley! If you wanted to add a hint of tartness to this cake, using a Granny Smith apple would be perfect!
So let’s talk about this butter rum glaze for a minute. The key here when making the butter rum glaze is using unsalted butter. Don’t miss that ingredient! There is a big difference when using salted versus an unsalted butter and this glaze will not turn out right if you don’t use unsalted butter. For my rum, I used Captain Morgan spiced rum. It works perfectly with this recipe because the spiced rum compliments so well with the cinnamon, nutmeg and clove!
There are so many ways you can top this Apple Pumpkin Spice Cake! I did the Butter Rum Glaze with powdered sugar on top and pecan halves. Those toppings worked really well together and provided a fantastic nut and spice taste! If you don’t feel like making the butter rum glaze, a store bought cream cheese frosting works really well with this cake!
You just can’t go wrong with this cake in the Fall! And let me tell you…it pairs so well with coffee! I’m a little guilty….I’ve had a piece of this as my breakfast with my coffee. Don’t get me wrong, it’s fabulous as a dessert but it’s oh so yummy in the morning with my warm coffee! If you are looking for other Fall Desserts, check out my Zucchini, Carrot and Apple Olive Oil Cake, my Cherry and Apple Cake and my Soft Baked Chocolate Chip Pumpkin Cookies. Oh my goodness, Fall desserts and breads are just the best!!
This recipe can be made Gluten Free or with a traditional wheat based flour. I’ll give you the specifics below on how to substitute. Enjoy this yummy dessert (ok, breakfast or snack, too!) Happy Fall Eats!
- 1 12 ounce can of Carnation evaporated milk
- 1 Tablespoon vinegar
- 2 1/2 cups of Gluten Free Flour (I use Bob's Red Mill Gluten Free Flour)
- 1 cup sugar
- 1/2 cup apple, shredded and peeled
- 8 ounces Libby's Pumpkin Puree
- 3/4 cup packed brown sugar
- 2/3 cup shortening (I used melted Crisco)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla
- 3 eggs
- 1/3 cup unsalted butter
- 2 cups powdered sugar
- 1.5 teaspoons Captain Morgan Spiced Rum
- 2 Tablespoons Hot Water
- Heat over to 350.
- Combine all cake ingredients in a bowl. (I use my KitchenAid mixer for this recipe, but you could use a hand mixer if you want)
- Turn your mixer on low for 30 seconds, then turn the speed up to medium high and mix for 3 minutes.
- Pour your batter into the bundt cake mold.
- Cook for 55-60 minutes, until done. (I test with a toothpick for doneness)
- Heat the unsalted butter in a pan until melted.
- Stir in the powdered sugar and spiced rum.
- Stir in the water and stir until the consistency is of a thick syrup.
- Pour on top of the bundt cake and serve.
If you are not Gluten Free and using a regular flour, you can use 2 cups of flour as opposed to 2 1/2 like it calls for in the Gluten Free version.