Low fat and vitamin packed, Pumpkin Applesauce Cake makes an awesome dessert item or star of Sunday brunch. This cake is so tasty it hardly needs frosting. But – just to be safe – we’ve topped our Pumpkin Applesauce Cake with an awesome cinnamon cream cheese frosting. You’re welcome. 😉 Enjoy!
2 cups pumpkin puree
1 cup applesauce
1/4 cup vegetable oil
1 3/4 cups sugar
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 teaspoons baking powder
For the frosting:
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon cinnamon
2 – 4 tablespoons milk
Step 1) Grease a 9 inch x 13 inch cake pan. Set aside.
Step 2) Combine pumpkin puree, applesauce, oil, and eggs in a large mixing bowl. Stir until well blended. Add dry ingredients and blend well.
Step 3) Transfer batter to the cake pan, spreading batter evenly to the corners of the pan.
Step 4) Bake Pumpkin Applesauce Cake in a preheated 350 degree oven for 45 minutes or until a toothpick inserted near the center comes out clean. Remove cake from oven and allow to cool completely.
Step 5) While cake is cooling, use an electric mixer to combine cream cheese, powdered sugar, and cinnamon. Add milk, one tablespoon at a time, blending well with each addition until the desired consistency is reached. Frost cake when completely cool.