Pumpkin Apple Streusel Cake

This Pumpkin Apple Streusel Cake is perfect if you can’t decide between pumpkin pie or apple pie!

What a perfect fall dessert!

It is a cross between pumpkin pie and apple pie all topped off with a streusel topping. It is dense but not super sweet.

This cake is soft and has a bit of a pumpkin pie thing going on. Then you have apples with cinnamon and sugar on top.

And… then you add ice cream on the side! I served it with Apples Cider Ripple Ice Cream and it was a match made in heaven!

Slice of pumpkin apple streusel cake with apple cider ripple ice cream on the side.
Slice of pumpkin apple streusel cake with apple cider ripple ice cream on the side.

Pumpkin Apple Streusel Cake

Now you don't have to decide between pumpkin spice cake and apple pie!
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Course: Dessert
Cuisine: American
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Resting Time: 20 mins
Total Time: 1 hr 55 mins
Servings: 8 servings


Apple Topping

  • 3 Tbsps unsalted butter
  • 4 cups apples , peeled, cored and cut into wedges 3
  • 3 Tbsps brown sugar
  • 1 1/2 tsps ground cinnamon

Pumpkin Cake & Streusel

  • 1 1/2 cups all purpose flour
  • 1 cup firmly packed brown sugar
  • 1/2 cup unsalted butter cut into pieces at room temperature
  • 1/2 tsp salt
  • 3/4 cup canned pumpkin purée (not pie filling)
  • 1/3 cup sour cream
  • 2 Tbsps brown sugar
  • 2 tsps pumpkin pie spice
  • 1 tsp baking soda
  • 2 large eggs


Apple Topping

  • Melt butter in a large skillet over medium/high heat. Add apples and sauté about 5 minutes till apples start to brown. Add sugar and cinnamon and cook another 3 minutes. Remove from heat and cool.
  • Preheat oven to 350°. Spray a 9 or 10" springform pan with cooking spray. You may want to line the bottom with parchment paper to help transfer the cake to your serving platter when done.


  • Combine flour, brown sugar, butter and salt in a large bowl. Transfer to food processor and pulse until mixture resembles coarse meal.
  • Take 2/3 cup of the streusel mixture and set aside.

Pumpkin Cake

  • Beat the pumpkin puree, sour cream, 2 Tbsps sugar, spice and baking soda together. Then beat the pumpkin mixture into the remaining flour mixture from the Streusel mixture above. When well mixed beat in the eggs.
  • Transfer batter to the springform pan. Spread apples evenly over the top and sprinkle the reserve streusel mixture evenly over the apples.
  • Bake 60-70 minutes until a tooth pick in center comes out clean.
  • Allow to cool about 20 minutes. Run a knife around the outer edge of the cake and remove the outer ring. Carefully transfer the cake to a serving plate. The cake is quite soft so loosen the bottom with an offset spatula and support the bottom while transferring to the platter.
  • Serve at room temperature or warm with ice cream.


Calories: 432kcal | Carbohydrates: 64g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 321mg | Potassium: 233mg | Fiber: 3g | Sugar: 41g | Vitamin A: 4195IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 2mg
Pumpkin Apple Streusel Cake

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