You will fall in love with this apple pumpkin bundt cake and will be making it over and over again! The cake is so moist and fluffy, so very flavorful – it’s like having Autumn on your plate! It will make a great addition to your dessert menu for Thanksgiving as an alternative or a companion to a pumpkin pie! As far as I am concerned, this cake is permanently on my menu regardless of holidays!
Even if you don’t care much for pumpkin, you’ll love this recipe because this cake is not too pumpkin-y, yet very flavorful. And, it has lots of chopped apples in it. It has the texture and the feel of a very good carrot cake. It won’t last long in your house: you’ll be eating it for breakfast, mid-day snack, and dessert!
This cake came out perfectly in a bundt pan: it rises high in the pan as it bakes. Because this cake is so moist, it keeps well on the kitchen counter for several days. I like to loosely cover it with foil and keep it loosely covered like that at room temperature.
And don’t even get me started on the caramel topping + chopped pecans! So yummy! Homemade or store-bought regular (or salted) caramel sauce will work great! And, once again, I want to make a suggestion that you try making your own homemade dulce de leche and using that instead as your caramel sauce. In my humble opinion, making your own dulce de leche is 10 times easier than making your own caramel sauce – all you have to do is boil sweetened condensed milk. Making your own caramel sauce is a much more involved task than that, so if you’re inclined to make a homemade caramel sauce, try homemade dulce de leche instead. It’s quite similar in taste and texture. Of course, you can skip making homemade caramel sauce or dulce de leche altogether by buying either one in the store. Remember to heat up the caramel sauce in microwave for several seconds to soften it up so that it’s manageable before pouring it over the cake.
And, to be frank, this cake is so good on its own, it does not even need the caramel topping, but why not pour it all over and sprinkle with the cake with chopped pecans, right?
I would say it again and again: this is an absolutely amazing cake: moist, light, not dense. It gets only better the next day! I hope you will welcome this gorgeous and delicious Autumn on a plate into your house as well :
Apple pumpkin bundt cake
Total time: 60 minutes
- 2 eggs
- 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
1) Preheat oven to 350 degrees
2) In a medium bowl, using electric mixer, beat eggs, white sugar and brown sugar until light in color and creamy, about 4-5 minutes.
3) 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.
4) In a separate medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
5) Add dry ingredients to wet ingredients and mix just until combined. Do not over mix. Fold in the apples.
6) Spray the bundt pan with baking spray. Carefully pour the batter into the bundt pan.
7) 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.