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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.
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?
The cake looks wonderful but am I overlooking the recipe for the Carmel glaze.
I just made it..yummy
Could I use a can of sweet potatoes instead of the pumpkin?
I made this cake for part of my Thanksgiving dessert!! It is amazing that's all I can say!! Everybody raved about it!! It's super moist and you can't have just one slice I dare you!!
I just made this tonight, exactly as instructed, but when I tried to take it off the bunt pan after letting it cool, it fell apart into four pieces. When I try to slice it, it just falls apart. I cooked it for 50 minutes, and it was plenty moist when I took it out of the oven. It tastes good, just won't hold together. Any ideas what might have happened?
This looks delicious! With the holidays coming up I would love to give as a gift to my single friends who don't bake. Can this be divided in half and cooked in loaf pans? If so what temp and how long?
tried yesterday ! Very good. Moisty, not too much cinnamon. Just perfect. Thank you for the sharing!
Lea, I am glad you liked it!
I made this for a friend's birthday and topped it with a homemade glaze of caramelized sugar, cream and butter. Everyone absolutely loved it! Many of them asked for the recipe. Thanks for posting this. It's a keeper!
Trudy, so glad to hear that you and your friends like this cake! Your comment made my day! Thanks for stopping by and letting me know. 🙂
I made this for a friend's birthday and not only does it looks just as beautiful as the picture, it tastes great and is super moist! Instead of the caramel, I used store bought pillsbury apple caramel frosting and microwaved it until it got runny to drizzle. Total success and am definitely making this again.
Laura, thank you so much for visiting the site and letting me know how the cake turned out for you! So glad you liked it! Apple caramel frosting sounds like a perfect choice for this cake. 🙂