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 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.
Video
Nutrition
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.
What size can of pumpkin?
Jan, I used 1 cup of pumpkin puree from the can.
What is the drizzle on top?
Jodi, I used dulce de leche. But you can also use caramel sauce. If using caramel sauce, make sure to thin it out this way:
1)
Heat caramel sauce in a small high-sided saucepan on low heat. Don't need to make it hot.
2)
Add small amounts (1 tablespoon at a time) of heavy cream, and stir, until it is not so thick (but not too thin either).
3)
Cool slightly and poor over the cake.
Just made it. It came out perfect! Did not stick to pan. Wish zi could post the picture. It’s beautiful!
Sharon, I am happy this recipe was a success! 🙂 You can share a photo under this Facebook post - I check Facebook pretty regularly:
https://www.facebook.com/photo.php?fbid=672808067530608&set=pb.100044042623682.-2207520000.&type=3
After cooling 40 minutes, I turned onto a plate, it fell out in multiple pieces.
How to prevent?
Thanks
Denise, I am so sorry to hear that! In this case, to be safe, I would cool the cake for a much, much longer time before turning it onto a plate.
Please review my recipe for another bundt cake (also super delicious) that uses a more complicated bundt pan - I go into A LOT OF DETAILS about how to make sure the cake releases properly from a bundt pan in this recipe:
https://juliasalbum.com/cranberry-apple-vanilla-buttermilk-cake-with-pecans-recipe/
Here is an excerpt from the above recipe, but do go to that link for even more details:
Here is how to make sure the cake releases from the bundt pan without any cake disaster:
1)
First of all, let me repeat, you should always use the Baking Spray with Flour and generously spray it all over inside your bundt pan before pouring the cake batter.
2)
After your bundt cake is done baking, and the bundt pan with the cake cooled off for 40 minutes on the counter, place the bundt pan in the freezer for 20 minutes - it will still be quite hot to the touch (even after 40 minutes of cooling), so use kitchen gloves to handle the pan.
3)
Remove the pan from the freezer after 20 minutes, invert the bundt pan onto a serving plate, and let it sit inverted for a bit to let the gravity do the work (it could take as little as half a minute or as long as 20 or even 30 minutes, depending on your bundt pan).
I made this a few days ago. Came out perfect. Very moist. I did 3 cups grated apple. I soaked the Bundt pan w bakers joy spray then Oreos red cake. Came out perfect and no sticking. Washing the pan before spraying helps too. I felt it needed the caramel to make it taste complete. Without it I thought it wasn’t sweet enough and boring. I used the caramel syrup from Ghirardelli as I didn't have the tres dulce. I’m going to try your other recipes!
Ugggh the spell check!! Should say I sprayed the Bundt pan and let it soak in while preparing cake.
Great tips about the bundt pan!
Julia, I am allergic to apples, but would like to make this cake. Can I substitute apples with something else?
If you can eat pears - they would be a good substitute. I would make sure to choose pears with a firm texture as many pears tend to be too soft and almost mushy-like.
Can you make them as a muffin?
Jane, yes, you can make these into muffins. Reduce baking times to about 20 or 30 minutes in that case.
Cynthia, I am glad that the cake turned out well! Thank you for this detailed and helpful feedback about how to make sure the cake doesn't stick to the pan. Great that the caramel syrup from Ghirardelli made the cake even more tasty - it sounds delicious!
I just put this cake in the oven to bake and I can't wait to eat it!! Sounds so good and thank you for sharing.
Barbara, you are very welcome! Happy Fall baking! 🙂
Is LIBBY'S® 100% Pure Pumpkin the same as Pumpkin Puree?
Yes
Yes, Libby's 100% pumpkin is the same as pumpkin puree - perfect for this recipe!
Hi - could I put chopped pecans inside the cake? (Maybe toasted first)
Thank you
Fran, yes, add chopped pecans to the cake would be delicious!
What kind of apples would you recommend? Tart? Such as Granny Smith, or sweet like Honey Crisp? Thank you.
Pam, I would recommend apples that are sweet and with a firmer texture. Gala, Fuji, and Honey Crisp would be delicious.
Hi I enjoy your recipes! Just wondered if I could make this cake in a different pan, I don't have a bundt cake pan
Diane, thank you - you are very kind! 🙂 You can use a different pan, such as a springform pan or a 9x13-inch pan. I would probably reduce the baking times for the shallower pans (but probably not for the springform pan). You might have some leftover cake batter that you can bake in bread loaf pans. Enjoy!
Could I use oat flour 1:1 in place of ap flour? If not, what other changes should I make to eliminate the white flour?
Christine, I just answered this question for another reader - you'll find it in recent comments.
Can you re-post this answer? My sister cannot have wheat flour… I have almond or oat. I cannot find your answer anywhere… the older posts are hidden and then jump to a bunch of advertising… thank you!
Christine, I am not sure about oat flour, but this recipe has been successfully made with gluten-free 1:1 flour. Here is the comment I was referring to:
1)
Yes, you can use this kind of gluten-free flour - King Arthur Gluten-Free Measure for Measure Flour.
If using gluten-free flour, reduce the baking temperature and increase baking times to avoid a gummy and mushy texture, especially in a "tall" cake like bundt cake. In my experience, it's best to make a gluten-free version of any recipe in a shallower pan, such as a cast iron skillet, a large and shallow rectangular pan, and several shallow (not tall) round cake pans. You stick to the recipe and bake at the same temperatures when using shallower pans. Shallower pans work much better for gluten-free baking in my experience, especially with a moist cake like this pumpkin cake.
2)
I also ran across this helpful comment from another reader on my Facebook page about exactly this cake - you might find it useful, as well:
"I use Bob’s Red Mill. I also add a dollop of sour cream to every cake recipe. I make pound cakes, carrot cakes, banana bread, tres leches cakes, etc. All come out perfect every time and no one even knows they are gluten-free except my family. I follow the recipe as written except for substituting Bob’s Red Mill 1 for 1 flour and a dollop of sour cream. Same temp, same time for same size pan, etc. I do grease and flour (GF, of course) the bundt pan rather than just spray with the Pam."
Just ran across this recipe and if you shred the apples do you still use 4 cups?
Janet, I would use 3 cups of shredded apples. Enjoy!