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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.
Have made this cake twice and it's a big hit! I added a teaspoon of ginger and 1/4 teaspoon of cloves to add more spice. Also put nuts in the batter. I like it with a vanilla nutmeg glaze.
So glad you made this recipe twice and enjoyed it! Vanilla nutmeg glaze sounds so good!
This came out perfect! I only had honey crisp apples at the house and these just added an extra sweetness that was so good! Great recipe!
Thank you! I am very happy to hear that!
The combination of pumpkin and apple in this recipe was fantastic. I loved the chunks of apples in virtually every bite. A winner!
So happy you enjoyed this recipe! Thank you for your kind comment!
This is light and moist. Like a cloud. I reduced the amount of apple to 2.5 cups instead of 4 cups chopped as I don't like big chunks in cake. Since I didn't have caramel sauce onto which nuts can stick... I put them in the cake! So good. I baked in 2 loaf pans and froze one of them. Delicious! I will definitely make it again.
So glad you liked this recipe! Great idea to add nuts into the cake!
Absolutely delicious! So moist and fluffy at the same time. Will be making it again!
Can I substitute chunky homemade applesauce instead of apples?
This cake has the best texture with regular chopped apples. If you use chunky applesauce the cake might end up with too much moisture.
Can you please tell me what size bunt pan to use? Also, could you use a rectangular sheet cake pan? Thanks
I used 10 cup bundt pan. You can use 12 cup bundt pan too. You can also use a 13x9 cake pan.
What size bunt pan is used? Can you use a rectangular cake pan instead? Thank you!
I used 10 cup bundt pan. You can use 12 cup bundt pan too. You can also use a 13×9 cake pan.
Any suggestion for the type of apples to use? I’m making this for my sister’s birthday...she loves pumpkin, but I wanted an alternative to regular ol’ Pumpkin pie. Thanks for an awesome looking recipe! Can’t wait to taste it!
Fuji apples are a great choice!
I was wondering if I can leave the apples out all together. Would the cake be the same without it?
You can safely leave the apples out altogether if you like. The cake would still taste really good without them! I do like the apples in this cake, though! 🙂
Do I wait until cooled to put caramel sauce on cake?
Yes, wait until the cake is completely cooled before adding caramel sauce on top.
Is there a carmel sauce recipe somewhere for this cake!?
Here is a good one : Homemade Salted Caramel Sauce
This sounds good but not a good site to print recipe. Wants to give you all the ads and pictures and all I want is ingredients.
Can you use any kind of apples or do you prefer a certain one?
I used sweet red apples, such as Gala apples in this recipe. I think sweeter apples work the best here.
I made this today, using mashed roasted butternut squash in place of pumpkin puree. It was so moist and delicious, it didn't need any kind of topping or frosting. I will definitely make this again. Thanks!
Thank you, Lisa, for taking your time to stop by and leave a comment! Great to know that mashed butternut squash works in this recipe - sometimes I have so much of it leftover, it's good to know that it can be used in a cake!
I have a ton of pears. Do u think I could use those instead of apples
I made this yesterday.. It is so moist and absolutely one of the best cakes I have made.. I drizzled homemade carmel sauce on it.. Rave reviews from our friends!! Thank you for sharing