Apple Pumpkin Sheet Cake with Maple Frosting
This apple pumpkin sheet cake is soft, moist, and packed with fresh apples, pumpkin, and warm fall spices. It's finished with a creamy maple buttercream that pairs perfectly with the apple and pumpkin flavors.
And because it's baked in a 9x13-inch pan, there's no stacking or complicated cake assembly involved. All you have to do is mix, bake, cool, frost, and slice!
This recipe was originally created in partnership with Wilton. The recipe and post have since been updated with additional baking tips and helpful information.
Jump to:
Why You'll Love This Apple Sheet-Cake
- Apple and pumpkin: the pumpkin purée keeps the cake moist while chopped apples add a nice texture and fresh apple flavor.
- Warmly spiced: Pumpkin pie spice and cardamom are the holy grail combo for this cake and it adds plenty of fall flavor without overpowering the apples.
- Easy to make: Everything is baked in a 9x13--inch pan, making this much simpler than a layer cake. If layer cakes are your thing, try my lotus biscoff cake with buttercream next.
- Great for a crowd: One cake makes about 12 servings, perfect for thanksgiving, fall gatherings, potlucks, or an easy weekend dessert.
- Maple buttercream: Maple syrup adds flavor to the frosting without competing with the apple pumpkin cake underneath. No need to do all the fancy flowers I did. Spread the frosting and enjoy!
If you're on a pumpkin kick, try my Pumpkin Pecan Bundt Cake with Brown Butter Maple Glaze, Pumpkin Spice Cake with Butterscotch Frosting, Coconut Cream Pumpkin Mousse, or Homemade Pumpkin Pie with Sweetened Condensed Milk next.
Ingredients You'll Need
Here are a few of the key ingredients you'll need. See the recipe card below for exact measurements.
- Apples: Use firm baking apples that hold their shape in the oven. Granny Smith, Honeycrisp, Gala, or a combination of sweet and tart apples work well.
- Pumpkin purée: Be sure to use 100% pure pumpkin purée, not pumpkin pie filling.
- All-purpose flour: Spoon the flour into your measuring cup and level it rather than packing it down.
- Butter: Use softened unsalted butter for both the cake and frosting.
- Pumpkin pie spice: this adds the familiar cinnamon-forward fall flavor.
- Cardamom: Just a small amount adds extra warmth to the cake.
- Maple syrup: Use pure maple syrup for the best maple flavor in the frosting.
Please see the right measurement and ingredients on the recipe card below.
How to Make Apple Pumpkin Sheet Cake
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:
Step 1: Beat the softened butter and sugar until creamy, about 4 minutes. Add the eggs one at a time, mixing after each addition. Mix in the pumpkin purée and vanilla until combined.
Step 2 Whisk the flour, baking soda, salt, pumpkin pie spice, and cardamom together. Gradually add to the wet ingredients, mixing on low until just combined.
Step 3: Gently fold in the chopped apples. Avoid overmixing once the flour has been added. Spread the batter evenly into the prepared 9x13-inch pan.
Step 4: Bake for a few minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Allow the cake to cool completely before frosting.
How to Make the Buttercream frosting
Step 5: Beat the butter until creamy. Add the confectioners sugar, maple syrup, heavy cream, and salt, then beat until light and spreadable.
Step 6: Spread the maple buttercream over the completely cooled cake. You can keep the decoration simple or pipe the frosting for a more festive look.
Maur's tip
For the Best Apple Pumpkin Cake
- Pumpkin pie filling already contains sweeteners and spices and isn't a direct substitute, so I strongly advise to use pumpkin purée.
- Do not overmix the batter. Once the flour goes in, mix only until you no longer see dry streaks.
- Use firm apples as softer varieties can become mushy during baking.
- Cut the apples into similar-size pieces so they bake evenly throughout the cake.
- Cool the cake completely before frosting. Even a slightly warm cake can melt your buttercream and ruin your hard work.
- Oven temperatures vary, so begin checking the cake around the 30-minute mark.
Can I Make This Cake Ahead?
Yes! This is one of the best parts especially if you have a gathering or early bake sale. You can bake the cake a day ahead and keep it tightly covered until you're ready to frost it.
The maple buttercream can also be prepared ahead and refrigerated. Bring it closer to room temperature and give it a nice whip before frosting the cake.
Storage and Freezing
Store the frosted cake covered in the refrigerator for up to 5 days. For the best texture, allow individual slices to sit at room temperature briefly before serving.
Freeze the cake without the frosting. Once completely cool, wrap the cake tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring it to room temperature before frosting.
Recipe FAQS
Firm baking apples such as Granny Smith, Honeycrisp, Gala, Fuji, or Braeburn work well. I like combining a tart apple with a sweeter variety for a more balanced apple flavor.
To prevent the apples from sinking, toss it in a bowl with flour, making sure its fully coated, then proceed with the rest of the recipe.
Do any of the following:
1) wrap the cooled (unfrosted)cake in cling film, then place it in a cooled oven overnight.
2) Brush simple syrup, milk, or liqueur all over the cake to add moisture.
3)Add a spread to the cake layers.
Overmixing the batter or adding too much flour can make the cake dense. Mix just until combined and measure the flour carefully. For the most accurate results, I recommend using a kitchen scale.
Absolutely! The cake can be served plain, dusted lightly with confectioners' sugar, or topped with a simple cream cheese frosting.
Try these Pumpkin Recipes Next:
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
📖 Recipe
Apple Pumpkin Sheet Cake with Maple Frosting
Equipment
- 9x13-inch baking pan
- mixing bowls
- stand mixer or hand mixer
Ingredients
For the Apple-Pumpkin Cake
- 1 cup Butter, softened room temperature ( 2 sticks)
- 2 cups Granulated sugar (I used a combination of white and brown sugar)
- 2 Large eggs
- ½ cup Pure pumpkin purée (Not pumpkin pie mix)
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- 2 teaspoons Pumpkin pie spice
- ½ teaspoon Ground cardamom
- 3 Apples, diced ( I used a combination of gala, honey crisp, and Granny Smith apple)
For the Maple Butter Frosting
- 1 cup + 6 tablespoons unsalted butter, softened
- 1 Package Wilton buttercream frosting mix
- 1 lb confectioner sugar, sifted (about 3 ½ -4 cups)
- ¼ cup Heavy cream (milk or water works just fine)
- 3 tablespoons Pure maple syrup
- Pinch of Salt
- Wilton Icing Colors optional
Instructions
For the Apple-Pumpkin Cake
- Thoroughly grease a 9 x 13 sheet pan with butter or baking spray, set aside
- Preheat oven to 350°F
- In the bowl of a mixer fitted with the paddle attachment, beat together butter and sugar on medium-high speed for 4 minutes or until creamy. Slowly add in the eggs, one at a time, mixing well after each addition. Add the pumpkin purée and vanilla extract. Mix until fully incorporated.1 cup Butter, softened room temperature , 2 cups Granulated sugar, 2 Large eggs, ½ cup Pure pumpkin purée , 2 teaspoons Vanilla extract
- In a small mixing bowl, combine flour, baking soda, salt, pumpkin pie spice, and cardamom. Set aside2 cups All-purpose flour , 1 teaspoon Baking soda, ½ teaspoon Kosher salt, 2 teaspoons Pumpkin pie spice, ½ teaspoon Ground cardamom
- Begin adding the dry ingredients, ¼ cup at a time, and beat on low speed. Once combined, remove the bowl from the stand (if using a stand mixer). Scrape the sides of the bowl, and gently fold in the chopped apples.3 Apples, diced
- Pour the batter into the greased pan. Soak the even bake strips in cold water, remove excess and secure strips around the pan for a leveled top. Bake for 30-35mins or until a wooden stick inserted in the center of the cake comes out clean.
- Allow the cake to cool completely before frosting.
For the Maple Butter Frosting
- Add the butter and buttercream Icing mix in the bowl of a stand mixer, mix on low speed for a minute then increase the speed to medium-high, and beat for about 4 minutes or until light and airy.1 cup + 6 tablespoons unsalted butter, softened, 1 Package Wilton buttercream frosting mix
- Gently add the powdered sugar, ¼ cup at a time. Add in the heavy cream, and maple syrup one tablespoon at a time checking the consistency as you whisk. If the frosting is too stiff, add more whipping cream, and if it's too runny, add some powdered sugar. Once the frosting is light, fluffy, and spreadable, remove from the stand.1 lb confectioner sugar, sifted, 3 tablespoons Pure maple syrup , ¼ cup Heavy cream , Pinch of Salt
- Spread a thick layer of the frosting over the cooled cake and refrigerate while you combine the colors.
- (optional) Next, divide the frosting into 3 portions or however many you wish to color.Wilton Icing Colors
- For the mustard flowers, I used a combination of golden yellow and orange. No taste red, burgundy, and black for the red roses. Copper for the brown, and Kelly green for the leaves.
- Insert desired Piping Tip in the piping bag, cut out the tip of the bag so the tip could fit snugly.
- Place the piping bag inside a tall glass, and fold outwards. Use a spatula to add frosting into the piping bags. Seal the end of bags with rubber bands, a wand or tie back.
- Finally, begin to frost cake as desired.
Notes
To Freeze:
Wrap in a cling film, aluminum foil, and place in a ziplock bag. Freeze for up to 3 months. You can equally store in the refrigerator for up to 5 days. Thaw the cake entirely at room temperature or in the fridge overnight before serving. Frosting Colors: Start with a small amount of food coloring and add more as needed to reach your desired shade. If decorating as pictured, you'll also need piping bags and tips (I used Wilton tips 104, 352, and 32). Mustard Yellow: 5 drops golden yellow and 4 drops orangeRed: ¼ teaspoon no-taste red and 4 drops burgundy and 2 drops black
Caramel Brown: 12 drops lemon yellow with 1 drop Kelly green
Green: ⅛ teaspoon Kelly green with 1 drop black These are the color combinations I used for the frosting shown in the photos. This recipe was originally created in partnership with Wilton using products from their Navy and Gold Kitchen Collection. Check out the rest of the Navy and Gold collection at wilton.com.
2 Comments