Apple Bundt Cake makes the perfect fall dessert! Fluffy apple pecan cake is spiced to perfection, capturing all the best flavors of the season. Finish with a gooey caramel glaze for your apple cake, then dig right in!
Apple Bundt Cake
This caramel apple bundt 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, while the hint of cinnamon, nutmeg, and chopped pecans gives it spice and crunch.
Finally, the caramel glaze for this apple cake makes it sinfully delicious.
Best of all, the apple bundt cake is moist and flavorful. Even though this fall dessert is simple to make, it looks quite impressive!
Add Peanut Butter Fudge Chocolate Cake to your dessert table for those who are craving something a little more rich.
Or, try carrot cake with toasted pecans for a more classic dessert that isn’t too sweet.
Need something a little more portable? You can’t go wrong with crispy apple hand pies — and kids love them too!
Ingredient Notes and Substitutions
- Flour – All-purpose flour is the best choice for bundt cakes — you get a lovely, dense texture without it rising too far out of the pan.
- Sugar – Use mostly granulated sugar in the batter, plus some brown sugar for extra moisture and caramel flavor.
- Applesauce – Since this is more for moisture than flavor, unsweetened applesauce is the perfect choice.
However, you can use sweetened applesauce if you prefer sweeter flavor or if you want to use tart apples in the cake.
- Eggs – For best results, bring these to room temperature before starting on the batter!
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 pies and crisps, while sweeter, softer varieties are better for cakes 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
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 bundt cake slides easily from the pan.
- Caramel glaze for apple cake 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 apple pecan 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.
Caramel Apple Bundt Cake FAQ
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 apple bundt cake and it won’t bake correctly.
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 overmix either one. Too much air in the cake batter will create a dense, chewy cake, while overmixing the glaze will cause it to thicken too much.
Storing and Freezing Apple Pecan Cake
Keep 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 apple bundt cake can also be frozen for up to 4 months.
Although it can be frozen with the caramel glaze, I recommend freezing the cake 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.
With love, from our simple kitchen to yours.
Other Fall Dessert Recipes
Apple Bundt Cake with Caramel Glaze + Video
For the cake
- 3/4 cup canola oil
- 3/4 cup unsweetened apple sauce
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 3 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 pecans, chopped
- 2 tablespoon vanilla extract
- 1/2 cup light brown sugar, packed
- 1/3 cup heavy cream
- 1/4 cup butter
- pinch salt
- 1 cup confectioners’ sugar
- pecans, chopped, optional
- Preheat oven to 325°F. Prepare a bundt pan with butter and flour. Set aside.
- In a medium bowl, combine the flour, cinnamon, baking soda, salt and nutmeg. Whisk to combine. Set aside.
- 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.
- Pour batter into prepared pan. Bake for 1-1/2 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.
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2012, updated and republished October 2023
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