Pumpkin Apple Gingerbread Cake

Level: Intermediate
Prep Time: 25 min
Cook Time: 55 min
Cooling Time: 15 min
Yields: 12 to 16 servings


Pumpkin Apple Gingerbread Cake is wonderfully moist and has great flavors, too. To add an extra flair, serve it with a soft ice cream or whipped topping.


  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 1/2 teaspoons ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 4 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 cup (1 large) baking apple, (such as Granny Smith) peeled, shredded
  • 1/2 cup molasses
  • Powdered sugar
  • Whipped cream, vanilla ice cream or Hard Sauce (recipe below)


PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.

COMBINE flour, baking powder, ginger, baking soda, pumpkin pie spice and salt in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs two at a time, beating well after each addition. Beat in pumpkin, apple and molasses. Gradually beat in flour mixture.

SPOON batter into prepared Bundt pan. Bake for 55 to 60 minutes or until wooden pick inserted in bread comes out clean. Cool in pan on wire rack for 15 minutes; invert onto serving platter. Dust with powdered sugar before serving. Serve warm with Hard Sauce.

BEAT 1/2 cup (1 stick) softened butter and 1 teaspoon vanilla extract in small mixer bowl until smooth. Gradually beat in 2 cups sifted powdered sugar until fluffy.


by A. Aprile , Canada on Oct. 2009

It was wonderful!!! I think next time I'll use a tad less of the pumpking pie spice though. *even better the next day!!!*

Moist and marvelous

by M. Mary , Murieta, CA on Sep. 2009

I baked it in 2 loaf pans the second time around and froze the 2nd one. The first time I use a 12 cup bundt pan and loved the result but was more than 2 people could finish. I think I could use some mini loaf pans ans give it away at holidays. This cake is very moist and flavorful. Just enough pumpkin to keep it from being too gingerbread. I added nuts to one and nuts and raisins to the other. I think you could add some dates as well.

Spice it up

by D. Delfina , Wheaton, IL on Jan. 2009

It was an easy recipe to follow. Not much flavor. Not a favorite. I ended up tossing it. Sorry....

Good Pumkin Apple Gingerbread Cake

by p. patricia , Lufkin, TX on Jan. 2009

I make this for my family and they just love it. They said that it was moist and they could taste the molasses and that what make the taste good. I definatey will be making this again.

easy and moist

by d. desserts , laval, PQ on Jan. 2009

i found the recipe very easy to follow ! The taste is really good too specially with the molasses !

Pumpkin Apple Gingerbread Cake

by N. Noreen , Burlington, MA on Jan. 2009

I found the combination of the pumpkin and gingerbread cake was a nice combination. It was nice and moist and delicious.

Pumpkin Apple Gingerbread Cake

by M. Mary , PORT SAINT JOE, FL on Jan. 2009

This cake was very rich & moist we loved it.It was'nt just another pumpkin or gingerbread cake. I liked the molasses flavor in it.I will be making it again.

Great cake

by M. Melissa , CRAWFORDSVILLE, IN on Nov. 2008

Easy to throw together. I didn't bother peeling the apples, LEAVE THAT FIBER IN THERE! I also microwaved the hard sauce and drizzled over the cake. Rave reviews at Bible study. A great combo!

moist cake

by M. MARY , Florence, WI on Nov. 2008

This cake was very moist. Almost too moist but not what I expected in taste. It was almost bland. Not very spicy even though I bought fresh spices. I don't think I'll make it again.

Really good!

by M. Miriam , SAN FRANCISCO, CA on Dec. 2007

Figured this would be a nice Thanksgiving option, and I wasn't wrong! But next time I'll be sure to buy a fresh bottle of ginger since there were a few reviews that complained the taste was too strong, and I found it to be very mild.