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5 from 2 votes

Cinnamon Apple Pumpkin Cake


  • 4 Cups McIntosh Apples peeled and chopped into chunks
  • 1 3/4 Cups Sugar divided
  • 3/4 Cup Canned Pumpkin Puree
  • 1/2 Cup Butter softened
  • 2 tsp Vanilla Extract
  • 2 Large Eggs
  • 1 1/2 Cups of Flour
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 2 tsp Cinnamon


  • Preheat oven to 350 degrees
  • Beat 1 1/2 cups of sugar, butter and vanilla in mixer at medium speed until well blended.
  • Add pumpkin puree and eggs (one at a time) and beat until combined.
  • In small bowl, whisk together flour, baking powder and salt.
  • Add flour mixture to sugar mixture and beat at low speed until well blended.
  • Combine remaining 1/4 cup sugar and cinnamon in small bowl.
  • Toss the chopped and peeled apples with 2 Tbsp if the cinnamon sugar.
  • Fold apples into cake batter and gently combine.
  • Pour batter into an 8 inch springform pan that is coated with cooking spray.
  • Lightly sprinkle the rest of the cinnamon sugar on top of the batter.
  • Bake at 350 degrees for 1 hour and 10 minutes or until cake slightly browns on top (I like to check it at 1 hour with a cake tester).
  • Cool on wire rack, then carefully remove spring form pan and serve.