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!
MY OTHER VIDEOSMore 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 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.
Can you use any kind of apples or do you prefer a certain one?
I used sweet red apples, such as Gala apples in this recipe. I think sweeter apples work the best here.
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!
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!
I have a ton of pears. Do u think I could use those instead of apples
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
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.
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!
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!
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.
I’m about to start making this lovely recipe, I have a question 350 degrees C or F?