Irresistible Apple-Pumpkin Cake Stacks Recipe Combines Fall’s Best Flavors

Name: Irresistible Apple-Pumpkin Cake Stacks Recipe Combines Fall’s Best Flavors
Prep time: 60 min
Total time: 180 min
Yield: 12 serving
Ingredients: 1 (15.25 oz.) pkg. yellow cake mix; 1 (15 oz.) can pumpkin; 2 eggs; ⅓ cup oil; 1 tsp. ground ginger; 1 apple, cored, peeled, grated; 1 ¼ cups butter, at room temp.; 5 oz. cream cheese, at room temp.; 2 ½ cups confectioners’ sugar; 1 tsp. vanilla extract; ¼ cup caramel sauce

Cream cheese frosting and caramel topping add extra deliciousness

By Carissa Mosness

Reviewed by Susan Chiusano

As fall approaches, our cravings for pumpkin and apple intensify. Each flavor is delicious on its own—but combine them and you’ve got a taste of pure heaven. That’s the secret to this apple-pumpkin cake stacks recipe: Grated apple and pumpkin puree join forces to create a moist cake that’s bursting with sweet fall flavor.

To make this treat even better, we layer it with generous amounts of rich cream cheese frosting and then finish with a caramel topping. It’s perfect for enjoying with this warm apple drink.

Rather than make one big cake, we thought it would be fun for each person to have their very own. That way everybody gets the ideal frosting-to-cake ratio. Plus, what could be better than having your own dessert to savor? Give it a try and let us know your thoughts in the comments below.

Related: Can’t get enough pumpkin? Check out these 43 Pumpkin Desserts

Yields

12 serving

Total Time

3 hr

Prep Time

1 hr

Ingredients

1 (15.25 oz.) pkg. yellow cake mix
1 (15 oz.) can pumpkin
2 eggs
⅓ cup oil
1 tsp. ground ginger
1 apple, cored, peeled, grated
1 ¼ cups butter, at room temp.
5 oz. cream cheese, at room temp.
2 ½ cups confectioners’ sugar
1 tsp. vanilla extract
¼ cup caramel sauce

Instructions

Heat oven to 350°F. Line bottoms of 2 (15 ¼“x10 ¼“) rimmed baking sheets with parchment; coat with cooking spray. On low, beat first 5 ingredients, 30 sec.; on medium, beat 2 min. Chop grated apple; stir into batter. Spread batter in pans. Bake until set in centers, 15 min.; cool.

On medium, beat butter and cream cheese 2 min. On low, beat in sugar then vanilla; on medium-high, beat until light, 3 min. Transfer frosting to pastry bag fitted with star tip. Using 2 ½" fluted cutter, cut out 36 rounds (transport cakes, frosting and caramel separately and assemble on arrival). Pipe frosting on 12 rounds; repeat layering, ending with frosting. Drizzle with caramel. Garnish as desired.