Apple Pumpkin Bundt Cake

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• 2 each eggs
  Ingredient note

  Source: 2 eggs
• 3/4 cup white sugar
  Ingredient note

  Source: 3/4 cup white sugar
• 1/2 cup brown sugar
  Ingredient note

  Source: 1/2 cup brown sugar
• 2/3 cup vegetable oil
  Ingredient note

  Source: 2/3 cup vegetable oil
• 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract
• 1 cup pumpkin puree
  Ingredient note

  Source: 1 cup pumpkin puree
• 2 cups all-purpose flour (sifted)
  Ingredient note

  Source: 2 cups all-purpose flour (sifted)
• 1 teaspoon baking soda
  Ingredient note

  Source: 1 teaspoon baking soda
• 1 teaspoon baking powder
  Ingredient note

  Source: 1 teaspoon baking powder
• 1/4 teaspoon salt
  Ingredient note

  Source: 1/4 teaspoon salt
• 1 tablespoon cinnamon
  Ingredient note

  Source: 1 tablespoon cinnamon
• 4 cups apples (, cored, peeled and diced)
  Ingredient note

  Source: 4 cups apples (, cored, peeled and diced)

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, using an electric mixer, beat eggs, white sugar, and brown sugar until light in color and creamy, about 2 minutes.
3. Add oil and vanilla extract and beat for 1-2 minutes more to blend in the ingredients. Add pumpkin puree and continue beating for 1 more minute to combine.
4. In a separate medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
5. Add dry ingredients to wet ingredients and mix just until combined. Do not over mix. Fold in the apples.
6. Spray the bundt pan with baking spray. Carefully pour the batter into the bundt pan.
7. Bake in the preheated oven at 350 degrees Fahrenheit for about 50 or 60 minutes or until a tooth pick inserted in the cake comes out clean. Let the cake cool on a wire rack for about 40 minutes. Invert the bundt pan onto the serving platter and let the cake to cool further.