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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 the 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 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 the 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 .
Apple Pumpkin Bundt Cake
Ingredients
- 2 eggs
- ¾ cup white sugar
- ½ cup brown sugar
- ⅔ 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
- ¼ teaspoon salt
- 1 tablespoon cinnamon
- 4 cups apples , cored, peeled and diced
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, using an electric mixer, beat eggs, white sugar, and brown sugar until light in color and creamy, about 2 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.
Video
Notes
Looking for a complete THANKSGIVING MENU?
- Be sure to check out my 50 Best Thanksgiving Recipes (The Complete Holiday Menu) - it includes everything: Fall-inspired holiday appetizers, side dishes, salads, main courses, pasta recipes, desserts, and even breakfast. This holiday menu features proven, tried, and true Thanksgiving dishes that have been reader favorites for years (I've been publishing recipes since 2012). Most of these recipes can also be re-purposed for Christmas and New Year's Eve.
Looking for THANKSGIVING SIDE DISHES?
- I have created a comprehensive recipe collection of 60 Thanksgiving side dishes conveniently categorized by ingredient: Green Beans, Butternut Squash, Sweet Potatoes, Brussels Sprouts, Potatoes, Acorn Squash, Spaghetti Squash, Asparagus, Broccoli, etc. It's a great resource to browse through for a last moment holiday inspiration! This side dishes will also work great for Christmas and New Year's Eve.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Can this be made gluten free?
Hi Rebecca, yes, you can make this gluten-free. Here are my recommendations:
1) Swap the regular all‑purpose flour for a certified 1:1 gluten‑free baking flour blend (such as Bob’s Red Mill or King Arthur Flour Measure‑for‑Measure) exactly in the same amount.
2) Because gluten‑free flours tend to bake differently (sometimes denser or needing more time), you might reduce the oven temperature slightly (by about 25 °F) and/or extend the baking time a little so the center bakes through.
3) Make sure your other ingredients (especially any packaged ones like spice mixes or apple or pumpkin‑puree‑based items) are labeled gluten‑free, just to avoid hidden traces.
4) Prep the bundt pan really well (grease + GF flour or use a GF spray) so the cake releases cleanly — this is especially helpful with gluten‑free batters.
Can you substitute canola oil for the vegetable oil?
Yes, canola oil would work great here!
What type of apples do you recommend?
Hi Diane! I recommend sweet apple with firm texture so that they hold up better in a cake. I like to use Fuji, Honeycrisp, or Gala.
This cake was a HIT at our local fire station house cookout. Thank you for this delicious recipe, Julia. Happy Fall!
That’s awesome to hear, Angie!! So glad it was a hit at the fire station cookout! 🙂 Thanks for making it and sharing the fall vibes!
Could almond flour be substituted for the all purpose?
Hi Rita, I haven't tried it with almond flour. Almond flour could work, but it’ll definitely change the texture—it’ll be more moist and a bit more delicate (maybe even slightly crumbly). You might want to try using half almond flour and half a gluten-free blend or oat flour if you're experimenting, not just 100% almond flour. Let me know how it turns out if you try it! 🙂
WHAT ABOUT MAKING THE AS MUFFINS?
Yes, you totally can make it into muffins! Just divide the batter into a lined muffin tin and bake at 350°F for about 20–25 minutes (keep an eye on them and do the toothpick test). They turn out super cute and just as delicious! 🙂
Can this be made with applesauce instead of chunks of apples? If so, how much should I use?
Hi Twila, this recipe would not work with the applesauce as that will introduce extra moisture into the cake batter. I would stick with chinks of apples.
Wonderful recipe. I made it in loaf pans so I could freeze one. I think next time I would like to add some pumpkin pie spice or allspice to enhance the pumpkin flavor. Just ideas. It took about 57 minutes to bake. I also made a crumble topping instead of the carmel topping.
So glad you enjoyed it, Samantha! 🙂 Love the idea of baking it in loaf pans and freezing one — super smart. 🙂 Adding pumpkin pie spice or allspice sounds amazing, and that crumble topping must’ve been perfect! Thanks for sharing your take on it! ❤️
This was excellent ,very moist !
My family loved it. I will definitely be making this cake again !
So happy to hear that, Laila! Thank you for taking the time to leave such a wonderful 5-star review - it's always so appreciated! ❤️❤️❤️
Can this be baked in 9 x 13 and not a Bundt pan?
Hi Christine! yes, you can totally bake it in a 9x13 instead of a Bundt pan! Just keep an eye on the bake time — it’ll likely be a bit shorter, so start checking around the 35–40 minute mark with a toothpick. Let me know how it goes!! 🙂
I was so disappointed in this cake. I followed the recipe exactly and it was so mushy and undercooked inside and overcooked on the outside ..have no idea what went wrong. The flavor was good but, texture so off. Help,
I had the very same experience. The cake was delicious, but it was low rising and a bit mushy on the inside, as seen in many of the photos. Mine could have baked perhaps a bit longer, but I don't think it would have made much difference.
It's possible that I overmixed the batter. I don't know. Too bad that only gushing praise comments receive replies here.
Hi Jeffrey! Thank you for taking the time to share this - I really appreciate the honest feedback.
What you’re describing usually comes down to a combination of moisture and baking time. Pumpkin cakes are naturally very soft and moist, so if they’re even slightly underbaked, the center can turn out a bit mushy and the rise can be lower.
It can also happen if the batter is overmixed or if the pan is a bit small, which makes the cake thicker and harder to bake through evenly.
I recommend the following :
➡️ Use a 12-cup Bundt Pan. It will prevent overflow, give the cake a slightly thinner profile, and help it bake more evenly through the center.
➡️ Fill the pan only about 2/3 full max. If there’s extra batter, bake it as a few muffins or a small loaf — don’t force it all into the pan. This is especially true if you don't have a 12-cup bundt pan and have to use a 10-cup bundt pan.
➡️ Bake a bit longer than you think — don’t rely just on time, check that the center is fully set. If your oven runs cool, that alone can cause this exact issue.
➡️ And, yes, overmixing can cause this too. Mix just until combined once the flour goes in.
What size bundt pan?
It's in the oven now! Can't wait.
I modified a bit and used some unrefined virgin coconut oil as well as Einkorn flour which may make it a bit more dense. I'll let you know!! Roasted my pumpkin and pureed it too (a few days ago). I'm so looking forward to serving it tomorrow!
Hi Susan! I hope the cake turned out well! It's one of my favorite recipes for the holidays, and I've made this with Einkorn flour, as well, - it works well!
I am so excited to wait for this yummy...making it for a Thanksgiving yummy dessert treat by Julia. I know it will be another absolutely Julia yummy! Thank You Julia!
Thank you so much, Debbie, for trusting my recipes! ❤️❤️❤️
This cake is excellent. Just the right combination of pumpkin and apple. Moist and flavorful. I topped it with cream cheese frosting. It was a hit for my quilting group and my husband.
Cream cheese frosting sounds amazing!! Glad you loved the recipe! 🙂
Extremely moist and flavorful and not overly spiced.
Hi Mary! So glad you liked this cake as much as I do! 🙂