Fall Harvest Cake Recipe

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Fall Harvest Cake
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  1. To make frosting: blend vanilla, butter, and cream cheese together; incorporate enough powdered sugar until desired spreading consistency is reached.
  2. To make cake: In a large bowl, mix the first 10 ingredients together; add flour, 1/2 cup at a time.
  3. Blend in pumpkin; fold in apple and pecans.
  4. Transfer batter to a greased and floured Bundt pan.
  5. Bake in a 350° oven for 70 minutes.
  6. Cool 20 minutes in the pan; remove and complete cooling on wire rack.
  7. Frost when cool.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1390.07 Kcal (5820 kJ)
Calories from fat 697.28 Kcal
% Daily Value*
Total Fat 77.48g 119%
Cholesterol 77.49mg 26%
Sodium 1353.38mg 56%
Potassium 2284.9mg 49%
Total Carbs 164.34g 55%
Sugars 102.23g 409%
Dietary Fiber 2.08g 8%
Protein 14.36g 29%
Vitamin C 1.1mg 2%
Vitamin A 0.1mg 3%
Iron 0.9mg 5%
Calcium 102.3mg 10%
Amount Per 100 g
Calories 460.9 Kcal (1930 kJ)
Calories from fat 231.19 Kcal
% Daily Value*
Total Fat 25.69g 119%
Cholesterol 25.69mg 26%
Sodium 448.74mg 56%
Potassium 757.6mg 49%
Total Carbs 54.49g 55%
Sugars 33.9g 409%
Dietary Fiber 0.69g 8%
Protein 4.76g 29%
Vitamin C 0.4mg 2%
Iron 0.3mg 5%
Calcium 33.9mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33.8
  • 39

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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