Apple Pumpkin Cake
Apple and Pumpkin Cake with an Apple and Pear Compote and a Cream Cheese Frosting
After three days of Thanksgiving baking, I was left with half a jar of pumpkin purée in the refrigerator and a bunch of extra fruit that I couldn’t let go to waste. I decided to make a cake using the pumpkin purée and diced apple slices in the batter. I paired it with an apple and pear compote between the layers and a cream cheese frosting to fill and coat the cake. I made two mini rectangular cakes, topping one with blueberries and cherries and lining the other with raspberries. I even made a secure makeshift container out of a cardboard box to bring them back to college and share with my friends! The cakes survived the drive and were quickly demolished. Living in a dorm without proper kitchen tools, we used red Solo cups and all cut into the cake at the same time!
