3/4 cup regular white sugar
1/2 cup brown sugar
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup pumpkin puree
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon cinnamon
4 cups apples, cored, peeled and diced
Preheat oven to 350 degrees
In a medium bowl, using electric mixer, beat eggs, white sugar and brown sugar until light in color and creamy, about 4-5 minutes.
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.
In a separate medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
Add dry ingredients to wet ingredients and mix just until combined.
Do not over mix.
Fold in the apples.
Spray the bundt pan with baking spray.
Carefully pour the batter into the bundt pan.
Bake at 350 degrees 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.