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5 from 1 vote

Incredible Apple Praline Bundt Cake

Praline Apple bundt cake is made with applesauce, fresh apples & a lovely blend of Fall spices. Delicious apple cake topped with a praline frosting made with butter, brown sugar and pecans.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Cake, Dessert
Cuisine: American
Keyword: Apple Bundt Cake with Praline Frosting
Servings: 12
Calories: 752kcal


Apple Bundt Cake:

  • 1 cup canola oil
  • ½ cup applesauce
  • ½ cup sour cream
  • 3 eggs lightly beaten
  • 1 TBSP vanilla
  • 2 cups light brown sugar
  • 3 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • 3 cups apples peeled & diced
  • 1 ½ cup pecans chopped

Pecan Praline Frosting:

  • ¼ cup butter melted
  • 1 cup light brown sugar firmly packed
  • ¼ cup heavy cream
  • 1 cup powdered sugar sifted
  • ½ cup pecans chopped


Apple Bundt Cake:

  • Preheat the oven to 350° and grease the bundt cake with shortening, then dust well with flour, making sure entire inside of pan is greased and floured so the cake will not stick.
  • In a large mixing bowl combine the oil, apple sauce, sour cream, eggs, vanilla and brown sugar. Mix well.
  • In a separate bowl combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg, mix well.
  • Mix flour into the sugar mixture, but don’t overmix.
  • Fold the apples and pecans in just until combined.
  • Pour the cake into the pan and place in the middle of the oven. 
  • Bake for 45 minutes and check if it is done by sticking a toothpick into the center of the cake.  If it still not done, bake an additional 5 to 10 minutes.When the cake has finished baking, remove from the oven and sit on a cooling rack. 
  • Let the cake sit for 5 minutes, then slide a knife down the side, careful not to cut the cake. Gently shake the cake until it is loose.Flip upside down on a cake stand or plate.  Let the cake cool completely.

Pecan Praline Frosting:

  • Add the butter, brown sugar and cream to a saucepan and cook over medium heat.  When it comes to a boil, continue cooking for 1 minute.  Turn down to low and cook an additional 1 minute.
  • Remove from the heat and stir in the sifted powdered sugar.
  • Add the nuts and stir.
  • For a runny icing, while the frosting is still hot, pour over the cake.
  • For a thicker frosting, using a whisk, beat the icing till it cools a bit.  (This may change the color of the frosting a bit.)  
  • Pour the frosting around the top of the cake, letting it drip as it wants. Cool, slice & enjoy!


I doubled the frosting, but this isn’t necessary. I divided it and half I used a whisk and whipped it until it was thicker and that made the thicker frosting on the top of the cake. The other part of the icing I poured all over it and let it soak in and drip down. I scooped up part of this and used it when I served slices of the cake.  You can just do one or the other if you want.


Calories: 752kcal | Carbohydrates: 97g | Protein: 7g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 265mg | Potassium: 353mg | Fiber: 4g | Sugar: 69g | Vitamin A: 340IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 3mg