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 18th and it really doesn’t register in my mind that the Fall season is in full swing until we reach October 1. 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 season 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 on the east coast 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 for 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 and the brisk cool air! S
Since we are entering the fall season…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.
Save this to your favorite FALL FOOD or DESSERT board on Pinterest!
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I’m totally with you on waiting until now for fall baking. I feel like every food blog goes into pumpkin overload on September 1st. If it’s still 90 degrees outside, I don’t want to think about pumpkin yet! Good things are worth the wait, like your apple cake — it looks delicious!
Thanks! And I’m glad I’m not alone!!
I love everything about this cake! Especially, the butter rum glaze. Yum!
Yes!! Love that glaze!
This must have tasted super and I can just imagine the wonderful aroma in your kitchen when baking it with all the spices.
Yes for sure – Fall is definately here!
This looks so good, especially the photos where you show the inside of the cake and we can see how gorgeous the crumb and moistness look.
Oh good!! It’s so funny – you debate on what pictures to put up,….that was one I debated so I’m glad I chose that one! LOL!
Looks exceptionally delicious! A “must try” sooner, the later. Tahnks.
Enjoy!
It is very good but I found that it has a great taste to it though you have to like apples and all of that stuff
Well – that’s true I suppose! But I do love apple, pumpkin and all those yummy spices together!
How much captain morgan? It only says 1-1/2 – thanks!
Teaspoons!! Sorry about that – I’ll go fix it now! 1 teaspoon is perfect – but sometimes I like to give it a bit more “pop” so I’ll put in 1.5 teaspoons!
how big is the can of pumpkin puree? there are 2 sizes in my local supermarket.
Buy the 15 ounce can and use half of it. So you need about 7 to 8 ounces of pumpkin puree for this dish.
Butter Rum Glaze – magic words rights there. This looks awesome!
HA HA! I know!! So fantastic!! I love this recipe and especially the glaze. It’s so YUMMY!
OMG, this looks so delicious. I actually never really had bundt cakes until recently. I really like how easy they can be and your recipe looks like something I want to try!
Thanks! Yes – its super yummy!! Let me know how you like it when you try it!
Although I do not want summer to come to an end, our ways way to cold, wet and short….FALL flavours are some of my favourites. This cake combines apples and pumpkin……a true winner in my books.
Thanks! I think you’ll LOVE this recipe! It’s the perfect fall recipe!!
I love that flexible pan. I am going to check it out since I alway borrow my mother in laws bundt pan from next door. Time for a baking upgrade! Thanks for sharing your recipe.
Yes! Flexipans are a MUST! Enjoy this recipe!
I have given up on sugar for two months and once I’m over that, the first thing, I’m baking for myself is this cake. It looks so delicious and will be such a yum treat wit my coffee.
I dont think I can ever give up on sugar! But when you re-introduce it, I’m so glad this is the first cake you plan to try!!
My grandmother made bundt cakes too and I found them dry too! This doesn’t look dry, in fact, it looks nicely moist and so delicious! I love apple and pumpkin together! Yum.
This one is super moist…yeah my grandmother always made dry cakes too? I wonder why!!??
That cake looks seriously mouthwatering!! Love all the flavors happening there and I can almost smell it!! Perfect welcome to Fall!
Thanks! Yes – it’s perfect for fall!!
This sounds so yummy and delicious! Is it possible to have a comfort cake? If so, this would be it for me.
Yep – I believe in comfort food and cake falls into that category!
This looks so good! What a perfect fall dessert. 🙂
Thanks! It’s perfect for Fall!.
Awesome fall dessert! I think I’m putting this on the menu for an upcoming ladies book club meeting that I’m hosting!
That sounds absolutely lovely!! I hope they all love it!
HOORAY for fall baking and bundts that aren’t dry and this gorgeous cake that embodies everything I adore about the fall! Seriously. I need a slice IMMEDIATELY.
Actually, I do too! I’m craving a piece now! LOL!
> making bundt cakes and to be honest, I never liked them.
pshaw… I never met a cake I didn’t like. 😉 this one looks beautiful though and gives me the Fall feelies!
Ha!! Well that’s true – Cake is amazing BUT I’m serious…my grandmother’s bundts were SO dry!! She’s 87 now. I should make one with her so I can show her how to make it moist! I think they were so scared of adding oil or butter to cakes back in the day…who knows LOL!
The cake looks superb.. so festive this up coming fall.
Thanks! I hope you find time to make it!!
This recipe sounds so good! The recipe calls for 2/3 cup shortening, you note that you used melted Crisco. Can canola oil be used, or will it change the texture or taste too much?
Can’t wait to try it!
Thanks for sharing.
Hi there! I’ve never made it with Canola oil BUT I think it would turn out just fine!!! Give it a go and let me know how it turns out!! Can’t wait to hear!
This cake is delicious! I used Canola oil in place of the melted Criso. It turned out fabulous! Will definitely be making this one again.
YEAH!! I’m SO glad you liked it!! I’ll have to add a note in my recipe card that Canola oil can be used as a substitute! Thanks so much for writing back that you loved it!!
Hi,
Can i use regular all purpose flour instead of gluten free?
Thanks!
Hi there – yes you can! just user 2 cups of flour instead of 2.5.
Amanda
Great! Planning to make it tomorrow for friends and family to share on Thanksgiving day. Will share the picture and their feedback 😊Thank you!