Caramel Glazed Apple Bundt Cake + Video

Apple bundt cake is the perfect fall dessert. Moist apple cake with perfectly sweet caramel glaze. You’ll love this easy bundt cake recipe!

This caramel apple cake is super easy to prepare, and it makes a gorgeous centerpiece on a dessert table!

Because of the seasonal flavors, I usually serve it as a Thanksgiving dessert.

The applesauce and grated apples give it tons of apple flavor. The hint of cinnamon, nutmeg and chopped pecans give it spice and crunch.

Finally, the caramel glaze poured over the top makes it sinfully delicious. Best of all, the cake is moist and flavorful. Even though this fall dessert is simple to make, it looks impressive.

Another cake recipe you may want to add to the dessert table is Peanut Butter Fudge Chocolate Cake.

It has 4 layers of moist chocolate goodness, smothered in peanut butter fudge frosting and chocolate ganache.

Carrot Cake with Toasted Pecans is another favorite. The cake is tender and moist, with a luxurious cream cheese frosting and toasted pecans.

And my Death By Chocolate Cake is 7 layers of pure decadence, sure to satisfy any chocolate lover.

Apple bundt cake recipe notes

• Grease the pan well. Not only are bundt cakes notorious for sticking, but moist cakes have this problem as well.

Be sure to use plenty of non-stick spray, or use a basting brush to apply melted butter to all of the nooks and crannies. This will ensure that your caramel apple cake slides easily from the pan.

• Caramel glaze will thicken as it cools

Be sure to cook the base for the glaze just until everything is dissolved. Any longer and it will be too thick to combine with the confectioner’s sugar.

If it becomes too thick when mixing in the sugar, add a splash of cream to thin it out.

The consistency should be thick enough to coat the back of a spoon, while still thin enough to drizzle over the cake.

• Best way to glaze a cake

Place a piece of parchment or wax paper beneath the cooling rack, then pour the glaze over the cake. 

This way, the paper catches any drips so you can reuse them. Plus, it prevents the glaze from pooling onto the cake plate.

• Storage and freezing

Store any leftovers in a covered container at room temperature for up to 4 days. You can enjoy the cake cold from the fridge, or warm the slices and serve them with scoops of ice cream if you’d like!

This caramel apple cake can be frozen for up to 4 months. Although the cake may be frozen with the glaze, I recommend freezing it plain. It will taste better with a fresh batch poured on just before serving.

To freeze, cover the entire bundt cake in a layer of plastic wrap, then add a layer of foil over that. Or wrap individual slices and keep them all in a large zippered storage bag.

Best apples for baking

Choosing which apples to use can vary depending on the type of recipe and your taste preference.

Generally, tart, firm apples are best for pie and crisps, while sweeter, softer varieties are better for cake and sauces.

For this apple bundt cake recipe, choose a firm variety or a mix of several textures and flavors. I like to use a mix of Granny Smith and Gala, but any of these options are great:

• Honeycrisp - a crisp and juicy variety often used to make apple cider
• Granny Smith - bright and tart flavor that pairs well with a sweeter variety in cakes
• Fuji - one of the most popular varieties that have a sugary sweet flavor
• Gala - has a sweet flavor with hints of vanilla

Kitchen tools you’ll need:

• Bundt pan
• Mixing bowls
• Saucepan
• Whisk or electric hand mixer

You can easily make this entire recipe by hand, but a hand mixer will speed up the process for both the cake batter and the caramel glaze.

Just be sure not to over mix either one. Too much air in the cake batter will create a dense, chewy cake, and over mixing the glaze will cause it to thicken too much.

FAQ - Recipe Questions

Can I use regular sweetened applesauce?

Absolutely! Using sweetened applesauce is a great choice if you prefer sweeter flavor or if you want to use tart apples in the cake.

Is the apple measurement before or after grating?

4 cups is the measurement of apples after they have been peeled and grated. Avoid packing the measurement cups - just drop the grated apple in until full.

Otherwise, there will be too much moisture in the cake and it won’t bake correctly.

Enjoy!

With love from our simple kitchen to yours. 

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Recipe video: How to make caramel apple cake

To see us make the recipe from start to finish, watch the video at the top of this post!

Yield: 12

Author: Donna Elick

Print

Caramel Glazed Apple Bundt Cake

Apple bundt cake is the perfect fall dessert. Moist apple cake with perfectly sweet caramel glaze. You’ll love this easy bundt cake recipe!

Prep time: 10 MinCook time: 1 Hour 30 Minutes Total time: 1 Hour & 20 Minutes

Ingredients

For the cake

• 3/4 cup canola oil
• 3/4 cup unsweetened apple sauce
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 3 large eggs
• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground nutmeg
• 4 cups grated peeled apples
• 2 cups chopped pecans
• 2 tablespoon pure vanilla extract

Caramel Glaze

• 1/2 cup packed light brown sugar
• 1/3 cup heavy cream
• 1/4 cup butter
• pinch salt
• 1 cup confectioners' sugar
• Chopped pecans, optional

Instructions

1. Preheat oven to 325°F. Prepare a bundt pan with butter and flour. Set aside.
2. In a medium bowl, combine the flour, cinnamon, baking soda, salt and nutmeg. Whisk to combine. Set aside.
3. In a large bowl, combine the oil, applesauce, sugars, eggs and vanilla. Whisk until well blended. Gradually add flour mixture to creamed mixture until blended. Fold in the apples and pecans.
4. Pour batter into prepared pan. Bake for 90 minutes hours or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
5. In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Allow to cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with pecans.

https://www.theslowroasteditalian.com/2012/11/caramel-apple-pecan-cake-two-post.html

Recipe developed by Donna Elick forThe Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.

Originally published November 2012, updated and republished November 2020

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