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There is nothing like the flavors of fall. It can truly be hard to pick a favorite one. That is one of the reasons I love this fall harvest cake recipe so much. When it comes to great fall desserts this one really takes the cake, literally! With it’s mix of apples and spices you get a mouthful of yummy fall flavor with every bite.

Fall Harvest Cake Recipe

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Several years back when Nick’s egg allergy started to improve his allergist encouraged us to start slowly adding egg back into his diet. This required feeding him lots of baked goods.

I’m sure it’s not a surprise that he loved this. Up to that point Nick hadn’t had much in the way of baked good and sweets besides making him my egg free banana bread and modifying some desserts like my egg free chocoloate banana cream pie.

Nick came to love them so much that he wanted to pig out on them. He became a bit addicted to all the baked goods. Although it was worth it in the end because we did help rid him of his egg allergy.

Since he was eating so many baked goods I made it a mission to attempt to make them somewhat healthier. This harvest cake recipe was one of the healthier options I came up with. It’s still cake, but we mom’s do what we can.

With some great ideas from my mom we were able to throw together a little of this and a little of that and created a really great cake. We decided to call it a Harvest Cake, but that’s code for yummy fall goodness!

Supplies Need to Make a Harvest Cake

• Box of spice cake mix
• 3 Eggs
• 1 Cup of water
• 4oz Cinnamon apple sauce (use in place of the oil mentioned on the cake mix box)
• 1 Medium to large apple
• 1/2 Cup of raisins
• 1/2 Cup of pecan chips (you can easily skip this part for those that don’t like nuts or have a nut allergy)
• 1/2 Teaspoon of nutmeg
• 1 16oz can of cream cheese frosting

How to Make a Harvest Cake

This cake is quite simple to make. It doesn’t take a lot of prep time either except for slicing up the apple. Although you can make that process go a bit faster if you have an apple slicer to use.

Chopping up the apple is the first thing you’re actually going to do. I have arthritis in my hands, so cutting an apple isn’t an easy process (and it’s why I love my apple slicer so much). I sliced my apple and then shaved off the skin and cut the pieces into bites. You can probably make the process faster if you skin the apple first and then use the apple slicer. Then all you need to do is quickly chop the slices into bite size pieces. Once the apple is cut up place the pieces to the side.

Next empty the box of cake mix into a bowl . Add in the water, eggs, apple sauce, and nutmeg then mix.

Finally add the apple pieces, raisins, and pecans to the cake mix and stir everything together.

Now all you have left to do is bake the cake! Spray a 13×9 cake pan and pour the cake mixture in. Bake at 350 for 30 minutes. Use a toothpick to make sure that the cake is done.

Once you know that the cake is done baking give it time to cool and then you can frost it. I personally love the frosting, but you can leave the frosting off if you want and you’ll end up with a really great coffee cake instead!

This Harvest Cake has become one of my all time favorites. Nick loved it when I made it for him as well. Although I left out the pecans for him. This cake would be a great dessert to serve for Thanksgiving or any time during the fall season. I hope you enjoy it!

Yield: 16 Slices

Harvest Cake

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This harvest cake gives a taste of fall in every bite! This easy fall cake gets it's amazing flavor from apples, spices, and cream cheese frosting.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 Box Spice Cake Mix
• 3 Eggs
• 1 Cup Water
• 4 oz Cinnamon Applesauce Cup
• 1 Apple, Medium to Large
• 1/2 Cup Raisins
• 1/2 Cup Pecan Chips, Optional
• 1/2 tsp Nutmeg
• 1 Can Cream Cheese Frosting

Instructions

1. Chop apple into small pieces.
2. Empty the spice cake mix into a mixing bowl. Add the water, eggs, cinnamon applesauce and nutmeg. Then mix well.
3. Add apple pieces, raisins, and pecans into the bowl and stir in.
4. Place mix in a sprayed 13x9 cake pan and bake at 350 for 30 minutes.
5. When it's done give the cake time to cool and then frost it.

Nutrition Information:

Yield:

16

Serving Size:

16 Slices
Amount Per Serving: Calories: 296

More Great Fall Recipes:

• 13 Creative Carmel Apple Ideas
• Leftover Thanksgiving Casserole
• Pumpkin Halloween Cookies
• Pumpkin Pie Popcorn