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Apple pumpkin bundt cake

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Apple pumpkin bundt cake, Thanksgiving recipes and desserts

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!

Apple pumpkin bundt cake, Thanksgiving recipes and desserts

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!

Apple pumpkin bundt cake, Thanksgiving recipes and desserts


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.

Apple pumpkin bundt cake, Thanksgiving recipes and desserts

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.

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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? 🙂

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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

Yield: 1 bundt cake

Apple pumpkin bundt cake


  • 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.



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{ 67 comments… add one }
  • Jacqueline November 26, 2013, 4:18 am

    It looks glorious, I just have to try it, of course first I must buy a bundt tin, which is something I never quite get around to doing.

  • [email protected]'s Recipes November 26, 2013, 6:42 am

    wow Julia, I want to come over for tea! The bundt cake looks surreal and gorgeous!

  • Monique November 26, 2013, 8:43 am

    Another gorgeous pumpkin creation!

  • Shashi @ http://runninsrilankan.com November 26, 2013, 9:03 am

    Oh wow – I would so want Autumn on my plate -ALWAYS!!!
    This cake looks GORGEOUS!!!

  • Ari @ Ari's Menu November 26, 2013, 9:16 am

    Oh YUM! I love pumpkin and apple together, and the texture of this cake looks like absolute perfection!

  • Tina @ Tina's Chic Corner November 26, 2013, 11:25 am

    I love how you describe this cake! And your pictures are gorgeous!! Makes me feel like I have a piece right in front of me. 🙂 Could be wishful thinking too. 😉 Love love love this!

  • Ashley November 26, 2013, 2:02 pm

    This cake looks just so moist and wonderful! With that caramel topping and the pecans … plus, bundt cakes always get me. They look so pretty!

  • Deb November 26, 2013, 2:39 pm

    Pumpkin, apple and caramel! When the last bits of pie have disappeared and everyone is tired of leftovers this is the cake to make to savor all that fall has to offer before we dive into Christmas!

  • Ashley @ Wishes and Dishes November 26, 2013, 3:40 pm

    I have a love for bundt cakes! This is gorgeous!

  • Laura Dembowski November 26, 2013, 3:58 pm

    What a beautiful cake! I’d be happy to eat it any time of day any day of the year! Happy Thanksgiving, Julia!

  • Judy November 26, 2013, 4:45 pm

    OK. I want this for dessert before we leave!!! Your own fault for making it sound so incredible!

    • Julia December 6, 2013, 1:16 am

      You got it! 🙂

  • Ahu November 26, 2013, 4:48 pm

    Just beautiful!

  • Stacy | Wicked Good Kitchen November 26, 2013, 6:43 pm

    Gorgeous autumn Apple Pumpkin Bundt Cake with Pecans and Caramel Sauce, Julia! As you know, I like where your head was at with this recipe. (Just posted a spiced layer cake with pecans and caramel! Sort of kismet similar to our simultaneous strawberry recipe posts last summer.) I could eat this cake all day long, I tell you! All of my favorite fall flavors are here in this moist and scrumptious looking cake. Thank you for sharing, my friend. Warmest wishes to you and your family for a meaningful and happy Thanksgiving holiday! 🙂 xo

  • Matt @ Runner Savvy November 26, 2013, 7:53 pm


  • [email protected] Riffs November 27, 2013, 2:49 pm

    The topping on this looks amazing! Heck, the whole cake is wonderful – such a great combo of flavors. Good stuff – thanks. Happy Thanksgiving!

  • Krista November 27, 2013, 6:23 pm

    This is absolutely gorgeous! I love the lacy look of the glaze and nuts. Stunning. 🙂

  • Irina @ wandercrush November 28, 2013, 3:06 am

    This looks ridiculously flavourful and perfectly moist. Happy Thanksgiving, Julia! Beautiful way to start my morning with this read.

  • Farah @everylittlecrumb November 29, 2013, 1:50 pm

    So I just made a pumpkin cake and I wish I saw this recipe beforehand!! I’m still not over pumpkin..so this cake is coming up next 🙂

    • Julia December 7, 2013, 3:52 am

      Ha-ha! No, pumpkin season is never over! 🙂

  • Rika November 29, 2013, 6:04 pm

    I still have that vegan dulce de leche jar I got from Argentina – I really would love to make my own sometimes soon! I’ve never made bundt cake, but being inspired by your gorgeous cake photos, I would love to make it when I have time! Happy Thanksgiving!

  • Samta November 30, 2013, 5:03 pm

    This is most beautiful and yummy looking fall time cake I have come across.
    I am just waiting to get better health-wise and this will be the fist on my ‘to bake’ list.
    Thank you for sharing the recipe.

    This is my first time on your site – I like everything you have here. Will be comingback again for sure.

    • Julia December 7, 2013, 3:48 am

      Thank you so much for such a sweet comment! 🙂 You’re always welcome on my site! 🙂

  • Daniela December 1, 2013, 6:06 am

    Mmh, Julia just looking at the pictures of this delicious,fluffy cake makes me hungry!

  • Marina | Let the Baking Begin! December 2, 2013, 4:05 am

    Wow! What a stunner!

  • Anne ~ Uni Homemaker December 3, 2013, 3:04 am

    This is a thing of beauty Julia! I want to come to your house for dessert! 😉 Gorgeous, just absolutely gorgeous. Pinned, of course. Have a great week my friend!

  • Nami | Just One Cookbook December 5, 2013, 4:04 pm

    This is a very very VERY pretty bundt cake and love the combination of apple and pumpkin too!!

  • Mom's Dish December 6, 2013, 12:09 am

    looks like another delicious recipe. This would work so good with a hot cup of tea :)))))

    • Julia December 7, 2013, 3:12 am

      Natalya, so good to see you here! 🙂

  • emma December 15, 2013, 12:10 pm

    I’m making this for my department’s holiday lunch this coming Friday – I can’t wait. I’m going to go the homemade dulce de leche route – looks way to simple not to. I’m curious though – what type of apples did you use? I prefer crisper, slightly tart and sweet apples over softer ones personally, but I’m always curious as to what other people think works best in baking.

    • Julia December 18, 2013, 3:35 pm

      Emma, I also prefer crisper sweet apples over softer ones, and in most of my apple recipes here I use crisper apples. I made this twice, once with crisper apples, and second time this dessert was made with very soft apples from my mother-in-law’s apple tree – they still worked great, but because this bundt cake is already so moist from the pumpkin, I still prefer crisper sweet apples!

  • Olga January 4, 2014, 12:37 am

    Oh, my! Looking at all your beautiful photos really made me salivate. I will be digging out my bundt pan in the near future to make this cake. Apple and pumpkin are such a great combination of flavors. I love bundt cakes because they are so simple to make but look so beautiful and are delicious.

    • Julia January 6, 2014, 2:52 pm

      Olga, thank you so much for visiting and commenting! I love bundt cakes – they look so presentable and at the same time are so easy to make! Apples and pumpkin go very well together in a cake!

  • Kathy September 23, 2014, 8:11 pm

    I don’t care for chunks of apples….could I substitute apple sauce? Would I increase flour? Thanks!

    • Julia September 25, 2014, 3:01 pm

      If you use apple sauce, I would just use half the apple sauce, half the pumpkin puree. That is, instead of using 1 cup of pumpkin puree (per recipe), use 1/2 cup pumpkin puree and 1/2 cup apple sauce. No change in flour measurements is necessary.

  • Deanna September 30, 2014, 12:22 am

    It seems as if no one has commented after making this. Well, let me change that.
    I just made this cake on Saturday for a picnic on Sunday. I used a different caramel sauce recipe, but I didn’t change anything about the cake recipe itself. As for the apples, I used McIntosh
    The cake was very tasty, and I definitely agree with using a sweeter apple for this. The cake itself wasn’t overly sweet like many other cakes I have made. And the texture was soft, moist, and crumbly.
    I stuck with the bundt pan for ease of cutting instead of switching to two circular pans like I normally do. Unfortunately, I’m not too great at decorating bundt cakes. All I could do was drizzle the caramel over the top and set more caramel beside the cake if the picnic-goers wanted more. Nuts were a definite no. I had to think what everyone would like, not just myself. Maybe next time 🙂
    Here’s a picture I took of it before I took it to the picnic:

    • Julia September 30, 2014, 2:53 pm

      Wow, I looked at your picture – your cake came out gorgeous! Love how you drizzled it: so symmetrical and such fine thin lines of caramel – I looked at my own pictures – my drizzling job was not as fine as yours. 🙂
      Where I live I never see McIntosh apples – only Fuji or Granny Smiths. On a different but related subject – I am reading Steve Jobs biography right now and just read yesterday that the Mac computer (Macintosh) was named after the McIntosh variety of apples! Because Steve Jobs at that time was on apples diet, basically just eating apples and nothing else.

      • Deanna September 30, 2014, 4:31 pm

        I put the caramel into one of those squeeze bottles (like those solid red or yellow bottles for ketchup or mustard, except clear). It made it pretty easy to get thin lines instead of dolloping caramel all over it like I would have done otherwise. 🙂
        The only problem with that method is when the caramel cools, it doesn’t come out of the bottle so well. And I cooked my caramel a bit too long. It didn’t burn, but when it completely cooled, it solidified. So now I have caramel candy in a bottle. 😛

        • Julia October 3, 2014, 3:11 pm

          Deanna, it’s such a great tip for me, especially for my photography, to use the bottle that you described for drizzling caramel. I will actually put it on my list to buy because I just used (don’t laugh) fork for my poor drizzling job. 🙂 I agree the challenge is to get the remaining caramel out of the bottle, but with practice one can probably learn to put just the right amount of caramel into it, do it fast, and then clean the bottle. Or, in my case, because I LOVE using dulce de leche – it will not even be a problem because dulce de leche does not solidify as fast as caramel. So, yes, I need to get that bottle! 🙂

          • Marxbro December 10, 2016, 10:56 am

            Quick suggestion about keeping the caramel from solidifying in the bottle… Keep a deep bowl or a pot filled with hot water next to what you’ll be drizzling on to and keep the bottle in it anytime you aren’t using it. It’ll help keep the drizzle liquid viscous and it’ll be much easier to clean out the bottle after you’re done.

          • Julia December 17, 2016, 7:25 pm

            What a great tip – thank you!

  • Laura October 2, 2014, 12:36 pm

    I made this for a friend’s birthday and not only does it looks just as beautiful as the picture, it tastes great and is super moist! Instead of the caramel, I used store bought pillsbury apple caramel frosting and microwaved it until it got runny to drizzle. Total success and am definitely making this again.

    • Julia October 3, 2014, 3:06 pm

      Laura, thank you so much for visiting the site and letting me know how the cake turned out for you! So glad you liked it! Apple caramel frosting sounds like a perfect choice for this cake. 🙂

  • Trudy October 18, 2014, 12:22 pm

    I made this for a friend’s birthday and topped it with a homemade glaze of caramelized sugar, cream and butter. Everyone absolutely loved it! Many of them asked for the recipe. Thanks for posting this. It’s a keeper!

    • Julia October 22, 2014, 3:11 pm

      Trudy, so glad to hear that you and your friends like this cake! Your comment made my day! Thanks for stopping by and letting me know. 🙂

  • Lea October 26, 2014, 4:44 pm

    tried yesterday ! Very good. Moisty, not too much cinnamon. Just perfect. Thank you for the sharing!

    • Julia October 27, 2014, 2:43 pm

      Lea, I am glad you liked it!

  • Mary Wolfenbarger November 16, 2014, 9:43 am

    This looks delicious! With the holidays coming up I would love to give as a gift to my single friends who don’t bake. Can this be divided in half and cooked in loaf pans? If so what temp and how long?

  • Holly November 26, 2014, 7:53 pm

    I just made this tonight, exactly as instructed, but when I tried to take it off the bunt pan after letting it cool, it fell apart into four pieces. When I try to slice it, it just falls apart. I cooked it for 50 minutes, and it was plenty moist when I took it out of the oven. It tastes good, just won’t hold together. Any ideas what might have happened?

  • Beryl October 15, 2015, 1:14 pm

    I made this cake for part of my Thanksgiving dessert!! It is amazing that’s all I can say!! Everybody raved about it!! It’s super moist and you can’t have just one slice I dare you!!

  • Sara Reynolds October 18, 2015, 8:09 pm

    Could I use a can of sweet potatoes instead of the pumpkin?

  • nora mercado October 25, 2015, 9:20 pm

    I just made it..yummy

  • Karen October 26, 2015, 4:16 pm

    The cake looks wonderful but am I overlooking the recipe for the Carmel glaze.

  • Adri October 29, 2015, 11:18 am

    I’m about to start making this lovely recipe, I have a question 350 degrees C or F?

  • Flaviano Dos Santos November 7, 2015, 7:29 pm

    A friend of mine decided to do a pumpkin party today, and so every invited had to bring something pumpkin-related. I got this recipe on the internet, I did it and… Awesome, the cake was just awesome. Everybody loved it, I even more. Thanks for the recipe.

  • Deb November 8, 2015, 5:24 pm

    I saw this pin on Pinterest and decided to make this as it looked pretty simple. I just wanted to let you know that it came out perfect! I found Ghirardelli caramel topping in a squeeze bottle that worked perfectly for the topping. If you haven’t tried it, it is the creamiest, best tasting caramel topping I have ever tried. Thank you for this delicious recipe!

  • Jean Van Den Bossche November 19, 2015, 9:45 am

    Just wanted you to know that I recently pinned your recipe and and made it for a fall meeting. Everybody kept getting up from the meeting to get another slice! It just disappeared. I’m going to make it again for Thanksgiving. Thanks for an awesome recipe!

  • Elaine Nieukirk September 4, 2016, 7:08 pm

    Cant wait to make it looks and sounds yummy – love baking and trying new recipes – our auxiliary have mtgs and sale and it will surely go fast.

  • Karen September 10, 2016, 5:37 pm

    I made this yesterday.. It is so moist and absolutely one of the best cakes I have made.. I drizzled homemade carmel sauce on it.. Rave reviews from our friends!! Thank you for sharing

  • Lori October 28, 2016, 3:49 pm

    I have a ton of pears. Do u think I could use those instead of apples

  • Lisa November 18, 2016, 1:31 pm

    I made this today, using mashed roasted butternut squash in place of pumpkin puree. It was so moist and delicious, it didn’t need any kind of topping or frosting. I will definitely make this again. Thanks!

    • Julia December 20, 2016, 4:53 pm

      Thank you, Lisa, for taking your time to stop by and leave a comment! Great to know that mashed butternut squash works in this recipe – sometimes I have so much of it leftover, it’s good to know that it can be used in a cake!

  • Elaine November 19, 2016, 5:25 pm

    Can you use any kind of apples or do you prefer a certain one?

    • Julia December 20, 2016, 4:37 pm

      I used sweet red apples, such as Gala apples in this recipe. I think sweeter apples work the best here.

  • jeannie November 1, 2017, 1:13 pm

    This sounds good but not a good site to print recipe. Wants to give you all the ads and pictures and all I want is ingredients.

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