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.
I love one pot meals especially when it’s my wok. Easy peasy and my family will love all the flavors. Great recipe. I can’t wait to make it for my family!
I’m not much of a cake person but this recipe combined 2 of my Fall faves – pumpkin and apple – and the pictures looked great. I followed the recipe exactly and baked it in my ‘ancient’ non-stick Bundt pan and I couldn’t believe my eyes when it just fell right out of the pan onto the serving plate. It is SO moist with a perfect crust and crumb and literally melts in your mouth. I gave some to a friend and she really enjoyed it too. Thank you for a fantastic, PERFECT recipe!!!
How much Carmel sauce do you use
Could this recipe work in a 9×13 pan?
Yes, it would work in a 9×13 pan. Bake at the same temperature but make sure to check for doneness often, since the 9×13 inch pan is shallower than the bundt pan.
Can I use the small bundt Cake pans? If so how long the suggest I reduce the backing time to?
If you use small bundt cake pans, bake the cake for about 20 or 30 minutes. Then remove the cake from the oven and check the cake with a toothpick. If the toothpick comes out clean, the cake is done. If not, continue baking for 5 more minutes, check again with a toothpick. Repeat until the cake is done.
Would this cake work in the Nordic autumn Bundt pan that has the leaves design? Sometimes when the cakes are too
Light the design doesn’t work.
Check out this recipe – I used Nordic Ware Bundt Pan here: Cranberry Apple Pecan Bundt Cake.
Cake came out as you described it and delicious.
Cake released with designs perfectly. I use a trick with design pans to prep pan and refrigerate overnight.
So glad you enjoyed this recipe!