An apple crisp-like topping sits atop a spiced pumpkin cake for a decadent fall dessert! Make sure to use a high-sided 9x13-inch pan as this cake rises a lot while baking!


Recipe Summary test

30 mins
1 hr 10 mins
1 hr 40 mins
1 9x13-inch cake


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Crisp Topping:
Pumpkin Cake:


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a high-sided 9x13-inch pan.

  • Prepare apples: Toss together apple slices, brown sugar, lemon juice, and cinnamon in a bowl until combined.

  • Prepare topping: mix together oats, flour, brown sugar, cinnamon, and salt until combined. Cut in butter until mixture resembles coarse crumbs.

  • Prepare cake batter: Mix together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl until combined.

  • Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in pumpkin puree, applesauce, sour cream, and vanilla until thoroughly combined. Add 1/2 of the flour mixture and mix until just combined. Repeat with remaining flour mixture, taking care to not overmix.

  • Pour cake batter into the prepared pan and smooth into an even layer. Scatter apple slices evenly over the top and sprinkle with topping. Place the pan onto a baking tray to catch any spills.

  • Bake in the preheated oven until the middle of the cake springs back lightly when touched, 70 to 80 minutes. Allow cake to cool completely before slicing.

Nutrition Facts

402 calories; protein 5.8g; carbohydrates 59.6g; fat 16.4g; cholesterol 84mg; sodium 376.3mg. Full Nutrition