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
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Preheat oven to 350 degrees Fahrenheit.
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In a medium bowl, using electric mixer, beat eggs, white sugar and brown sugar until light in color and creamy, about 4-5 minutes.
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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.
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In a separate medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
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Add dry ingredients to wet ingredients and mix just until combined. Do not over mix. Fold in the apples.
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Spray the bundt pan with baking spray. Carefully pour the batter into the bundt pan.
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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.
My boyfriend loved these. He did request I put more cheese on them next time though. I am also going to substitute the regular marinara for a traditional pasta sauce, but that’s more of my preference.
Made it for Thanksgiving this year. It was an absolute hit!
So happy to hear that! Glad you liked it!
Delicious! I made this yesterday for Thanksgiving. I added some more spices- cloves, allspice, nutmeg and ginger 1/4 teaspoon of each. I had two kinds of apples that i used- Honeycrisp and SweeTango. Absolutely wonderful? My father in law loved it as I sent him to him for Thanksgivig.
Kelly, thank you so much for stopping by and sharing your feedback! Love your addition of spices! So glad you enjoyed this recipe. 🙂
Hi Julia, thank you so much for this beautiful and delicious recipe. I bought a pan from the Nordic company and it has 4 small Bundt cakes in 1 pan. Do you think this recipe would be enough to fill all 4 cavities in the pan?
Hi Isabel, I am not sure what size those 4 small bundt cakes are. I would fill each one of them 2/3 of the way, and if you have extra batter, use it to fill a small loaf pan (filling it up 2/3 of the way as well). Adjust the baking times. Bake for about 20 or 25 minutes (or longer) until the toothpick or a wooden skewer inserted in the cake comes out clean.
Could you use apple pie filling instead of fresh apples?
Hi Vicki. I wouldn’t. I would use freshly chopped apples – they add nicer texture and flavor to this cake.
Is this recipe strictly for a bundy cake, or does anyone know if this recipe would also work another way like if I baked it in something else like a loaf pan, or baked it as a sheet cake, cupcakes, etc?
I know the recipe is to fill a bundtpan & rise properly as a bundt cake so I’d obviously keep that in mind (how it would rise that way) when using another vessel.
Forgive me if this has already been asked & answered in the comments, but I didn’t read them all since my phone is on 6%….
Thanks!!
Yes, this recipe will absolutely work with any other type of pan, obviously with adjustments for baking time and it should be the appropriate size of the baking pan. Here is a good article I found that has some guidelines: https://www.tasteofhome.com/article/bundt-pan-substitute/
I’m excited to bake this cake! What kind of apples do you use for the Apple Pumpkin Bundt Cake?
Hi Lynn! You can use any kind of apples you like – it’s up to your preference. If you like a little tartness in this cake – use green apples. If you like your cake sweet, use Fuji or Gala apples.
Thank you so much! I’m making it for Thanksgiving and can’t wait to taste it! It looks sooooo delicious!
I love the recipes you post!
Thank you, Lynn, for such a kind and sweet comment! Enjoy the recipe! 🙂
What kind of apples do you use?
Has anyone had luck using shredded apple instead of chopped (like you would for a carrot cake)?
You can certainly use shredded apple in this cake! But if you want bigger chunks in the cake, use the chopped apple!
I’m excited to try this apple pumpkin cake!! Could you share how to make the Carmel sauce?