Apple Pumpkin Cinnamon Vanilla Bundt Cake – the best and the easiest Autumn bundt cake you’ll ever make. You can optionally drizzle the cake with dulce de leche (or caramel sauce) and top it with chopped pecans, even though the cake is already really delicious. Perfect Fall treat! Great holiday recipe for Thanksgiving or Christmas.
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 overwhelmed with pumpkin, 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!
More recipes with apples and pumpkin
I love apple and pumpkin combination and have quite a few Autumn recipes featuring both apples and pumpkin:
- Pumpkin Banana Bread with Apples
- Pumpkin Pancakes with Cinnamon Apples
- Pumpkin Banana Muffins with Apples and Cinnamon
How to store apple pumpkin cake
- 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.
- You can also cover the cake with the plastic wrap and keep it refrigerated for up to 1 week.
- This cake can be frozen for up to 1 month.
Topping for bundt cake
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! Or, you can also use dulce de leche instead of the caramel sauce. 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 apple pumpkin bundt cake.
This apple pumpkin cake came out perfectly in a bundt pan: it rises high in the pan as it bakes. 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 apple pumpkin bundt 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 .
Autumn Apple Pumpkin Bundt Cake - perfect cake for the holidays (Thanksgiving and Christmas). You can optionally drizzle the cake with dulce de leche (or caramel sauce) and top it with chopped pecans.
- 2 eggs
- 3/4 cup 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
Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, using electric mixer, beat eggs, white sugar and brown sugar until light in color and creamy, about 4-5 minutes.
- 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.
- In a separate medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
- Add dry ingredients to wet ingredients and mix just until combined. Do not over mix. Fold in the apples.
- Spray the bundt pan with baking spray. Carefully pour the batter into the bundt pan.
Bake in the preheated oven at 350 degrees Fahrenheit 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.
This came out perfect! I only had honey crisp apples at the house and these just added an extra sweetness that was so good! Great recipe!
The combination of pumpkin and apple in this recipe was fantastic. I loved the chunks of apples in virtually every bite. A winner!
This is light and moist. Like a cloud. I reduced the amount of apple to 2.5 cups instead of 4 cups chopped as I don’t like big chunks in cake. Since I didn’t have caramel sauce onto which nuts can stick… I put them in the cake! So good. I baked in 2 loaf pans and froze one of them. Delicious! I will definitely make it again.
So glad you liked this recipe! Great idea to add nuts into the cake!
Absolutely delicious! So moist and fluffy at the same time. Will be making it again!
Can I substitute chunky homemade applesauce instead of apples?
This cake has the best texture with regular chopped apples. If you use chunky applesauce the cake might end up with too much moisture.
Can you please tell me what size bunt pan to use? Also, could you use a rectangular sheet cake pan? Thanks
I used 10 cup bundt pan. You can use 12 cup bundt pan too. You can also use a 13×9 cake pan.
What size bunt pan is used? Can you use a rectangular cake pan instead? Thank you!
I used 10 cup bundt pan. You can use 12 cup bundt pan too. You can also use a 13×9 cake pan.
Any suggestion for the type of apples to use? I’m making this for my sister’s birthday…she loves pumpkin, but I wanted an alternative to regular ol’ Pumpkin pie. Thanks for an awesome looking recipe! Can’t wait to taste it!
Fuji apples are a great choice!
I was wondering if I can leave the apples out all together. Would the cake be the same without it?
You can safely leave the apples out altogether if you like. The cake would still taste really good without them! I do like the apples in this cake, though! 🙂
Do I wait until cooled to put caramel sauce on cake?
Yes, wait until the cake is completely cooled before adding caramel sauce on top.
Is there a carmel sauce recipe somewhere for this cake!?
Here is a good one : Homemade Salted Caramel Sauce