Fall Harvest Cake

So we're having a snow day here, so I thought I would make this Fall Harvest Cake.  Yes, I know; not exactly "fall" or "harvest" like outside, but I had 1 last can of pumpkin in the cabinet, I wanted to bake & I had no butter.  So voila.

Of course this is from Gooseberry Patch's Flavors of Fall.  I think I have made something from one of these cookbooks all week, huh?

Ingredients:

1-1/2c. sugar
1/2 c. packed brown sugar
2 t. cinnamon
2 t. baking soda
1/2 t. salt
1/4 t. ground ginger
1/4 t. nutmeg
1 c. oil
1/2 t. vanilla extract
4 eggs
2 c. all-purpose flour
15-oz. can pumpkin
1 apple, cored, peeled & chopped
1/2 c. chopped pecans

Mix the first 10 ingredients together:

Add flour, 1/2 cup at a time.  Blend in pumpkin:

Fold in apple:

And chopped pecans:

Pour into a floured and greased Bundt pan; bake at 350 degrees for 70 minutes:

Cool for 20 minutes in the pan; remove and complete cooling on a wire rack:

Frost when cool.  Serves 12.

Like I said above, I don't have any butter right now,  but I might frost with some Betty Crocker Cream Cheese frosting instead.

Frosting:
2 t. vanilla extract
1/2 c. softened butter
8-oz pkg. softened cream cheese
3-1/2 c. powdered sugar

Blend vanilla, butter and cream cheese together; add enough powdered sugar until desired spreading consistency is reached.