Caramel Apple Bundt Cake made from scratch with fresh apples and a simple caramel glaze. Delicious bundt cake recipe that is perfect for fall.
What is Caramel Apple Bundt Cake?
This simple cake recipe is sweet, moist and absolutely delicious. Simple apple cake recipe that is made completely from scratch with diced Granny Smith apples and few other basic ingredients. The whole cake is topped with a simple “caramel” glaze made with butter, brown sugar and milk. Top each slice with some extra glaze and a little bit of whipped cream and you have the perfect fall dessert!
Ingredients in Caramel Apple Bundt Cake
Flour – You can use all-purpose flour or cake flour for the recipe.
Salt – Just a teaspoon of salt will bring out all of the other flavors of the cake.
Baking soda – Baking soda acts as the leavening agent in the cake, so don’t forget it! For best results, make sure your baking soda is not expired.
Pumpkin pie spice – You’ll need 1 tablespoon of pumpkin pie spice to make this cake. Pumpkin pie spice is a delicious blend of cinnamon, ginger, nutmeg and cloves. Easy to make your own if you don’t have any, but this spice is an absolute staple at my house in the fall – it seems like I use it in almost every recipe I make!
Sugar – Can’t really have a cake without some sugar, right?
Oil – You will need 3/4 cup of oil. You can use vegetable oil or canola oil or even coconut oil.
Eggs – 3 large eggs are needed to bind all of the other ingredients together.
Vanilla – A couple of teaspoons of vanilla extract adds a rich flavor to the cake. The higher the quality of vanilla, the better!
Apples – You will need 3 cups of peeled, cored and chopped apples. Granny Smith apples work the best, but you can use Honeycrisp, Fuji or Pink Lady apples if you prefer. Tart and crisp apples are definitely optimal for baking.
Walnuts – These are optional and you can leave them out based on allergies or preferences. They do pair so well with the apples though and they add a nice little crunch.
GLAZE INGREDIENTS
Brown sugar – Light brown sugar acts as the base for the glaze. Make sure the brown sugar is soft and fresh.
Butter – Real butter works best.
Milk – Just 1/4 cup of milk adds the perfect consistency and creaminess to the glaze.
How to make Caramel Apple Bundt Cake
Preheat the oven to 350°. Spray a Bundt pan with baking spray (nonstick spray that has flour in it).
In a medium bowl, combine flour, salt, baking soda and pumpkin pie spice. Mix together and set aside.
In a large bowl, beat the sugar, oil, eggs and vanilla for about 2-3 minutes. Add the flour mixture and mix everything until just combined. Fold in the chopped apples and walnuts.
Pour the batter into the greased bundt pan and bake for about 50-55 minutes or until a cake tester inserted in the middle comes out clean.
Let the cake cool in the pan for about 10-15 minutes before inverting and cooling on a wire rack.
Make the glaze while cake is cooling. You’ll want the cake to still be warm when you drizzle the glaze on. In a small saucepan, bring brown sugar, butter and milk to a boil over medium heat. Boil for one minute, stirring occasionally. Spoon all of the glaze over the cake.
NOTE: If you are going to serve the cake immediately (which I recommend because it is even more delicious when it’s warm), you can save half of the glaze and scoop out some of it over each individual slice.
Caramel Apple Bundt Cake
Ingredients
- 2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 ½ cups sugar
- ¾ cup oil
- 3 eggs
- 2 tsp vanilla
- 3 cups peeled cored and chopped apples (Granny Smith)
- 1 cup chopped walnuts
GLAZE INGREDIENTS
- 1 cup light brown sugar
- ½ cup butter
- ¼ cup milk
Instructions
- Preheat the oven to 350°. Spray a Bundt pan with baking spray (nonstick spray that has flour in it).
- In a medium bowl, combine flour, salt, baking soda and pumpkin pie spice. Mix together and set aside.
- In a large bowl, beat the sugar, oil, eggs and vanilla for about 2-3 minutes. Add the flour mixture and mix everything until just combined. Fold in the chopped apples and walnuts.
- Pour the batter into the greased bundt pan and bake for about 50-55 minutes or until a cake tester inserted in the middle comes out clean.
- Let the cake cool in the pan for about 10-15 minutes before inverting and cooling on a wire rack.
- Make the glaze while cake is cooling. You’ll want the cake to still be warm when you drizzle the glaze on. In a small saucepan, bring brown sugar, butter and milk to a boil over medium heat. Boil for one minute, stirring occasionally. Spoon all of the glaze over the cake.
Notes
Nutrition
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CONVERTING A BUNDT CAKE INTO A REGULAR CAKE
You can use a regular 9X13 cake pan but I like to use a Bundt pan when making cake recipes because the presentation is a little bit fancier and you can make a cake look prettier without really having to decorate it at all. If you use a regular 9X13, make sure to reduce the cooking time to about 30-35 minutes.
Another way to make the cake recipe is to make the cake in two round 9″ pans. Just divide the batter evenly between the 2 pans and bake for about 30-35 minutes.
SHOULD YOU LET A BUNDT CAKE COOL BEFORE FLIPPING IT?
Bundt cakes should always (unless otherwise specified) be allowed to cool in the pan for about 10-15 minutes. This allows the cake to naturally pull away from the sides as it cools making it more likely to come out of the pan in one solid piece instead of breaking. Letting the cake cool completely in the pan can lead to the overcooked cake as the pan will continue to finish the cooking process due to the heat.
TIPS FOR MAKING A CAKE IN A BUNDT PAN (AND GETTING THE BUNDT CAKE OUT OF THE PAN TOO!)
There is nothing worse than making a delicious bundt cake and then having it get stuck when you are trying to get it out of the pan! It may take a little bit of trial and error depending on which kind of Bundt pan you are using, but over the years I have learned a few tips that help make sure your cake comes out successfully!
–Use a quality non-stick pan like this one. They aren’t very expensive and the investment will be worth it when your cakes come out beautifully every time!
–Grease your pan! I know. You are wondering why you need to grease a non-stick pan because usually you don’t! In fact, most of your non-stick pans will tell you not to use cooking spray at all because it will build up on the pan and make it less effective over time. That is true, but you still need to grease the pan somehow or it will likely stick. I have a very nice non-stick Bundt pan and I was excited to try it out because I was told that nothing would stick to it and that it didn’t need to be greased at all. The cake was totally stuck in the pan when it was done baking!!!
- If you have a non-stick pan, grease it with melted shortening. I have had better luck with shortening than with butter. Just melt a little bit of shortening and then apply to the entire inside of the Bundt pan with a pastry brush.
- If you don’t have a non-stick pan, you can use this type of cooking spray – it works miraculously because there is flour mixed in with the spray. I have an older pan that is not non-stick and when I use this spray, my Bundt cakes come out perfectly every single time. If your pan is really old and the inside is really scratched up and your cakes keep sticking, it may be time to get a new pan!
- Also, make sure to grease your pan right before pouring the batter in. If you grease the pan too far ahead of time, the oil may drip down to the bottom of the pan, leaving the sides less coated.
-Let the cake cool before trying to get it out! If you try to get the cake out immediately after pulling it out of the oven, it will probably fall apart. You don’t want to let it cool completely either, but letting the cake rest for about 10 minutes should allow the cake to be cool enough to come out of the Bundt pan easily.
-Loosen up the edges of the cake with a knife. If you turn your Bundt pan upside down and wait a couple of minutes and it still isn’t coming out, try to identify which part of the cake is stuck. Often, there is just one or two parts that are stuck and you can very gently slide a butter knife in between the cake and the side of the pan to get it unstuck.
MORE TASTY CAKE RECIPES TO TRY SOON!
- Honey Gingerbread Cake
- Pumpkin Pudding Cake
- Holiday Peppermint Ice Cream Cake Roll
- Spiced Cranberry Coffee Cake
- Pumpkin Dump Cake
- Easy Vanilla Cake Bites
- Christmas Cranberry Cake
- The BEST Pumpkin Spice Cupcakes
- Peanut Butter Blossom Cupcakes
- Oreo Owl Cupcakes
- Hot Chocolate Cupcakes
- Caramel Apple Poke Cake
- Frosted Applesauce Cake
- Apple Dump Cake
- Buttery Blueberry Cake
Caramel Apple Bundt Cake made from scratch with fresh apples and a simple caramel glaze. Delicious bundt cake recipe that is perfect for fall.
Phoebe says
I could probably eat this entire cake by myself! Thank you for the perfect fall recipe!
Nellie says
So glad you enjoyed the recipe!
Gina says
Put my apple picking to good use and made this delicious caramel apple bundt cake! Everyone really enjoyed it! The perfect fall treat!