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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.
At what point we add the apples? I don't see it in the instructions?
You add the apples in step 5. It's listed there at the end of the step - so I can see how it can be overlooked.
5. Add dry ingredients to wet ingredients and mix just until combined. Do not over mix. Fold in the apples.
Can I use frozen ones (apples) in place of fresh ones if I drain them well?
Yes, you can. As long as they are chopped apples (and not apple puree) - you can use them. They should be completely thawed and drained of any liquid.
Hello, can I substitute the sugars with splenda? If yes what is the amount I can Add? Cooking for a diabetic and cannot use regular sugar.
Thank you
Lina
So does the nutrition info include the topping or just for the cake ?
Hi Cindy. No, the nutrition info does not include the topping.
I just made this this afternoon. Very moist and delicious. I did not have a bunt cake pan so I used an Angel Food Cake pan. Unfortunately the cake broke but it still tasted good.
Cathy, I am so sad to hear that the cake broke! But, at least it tasted good! Thank you for your comment!
Looks amazing! What kind of apples do you use in this recipe?
I used either Gala or Fuji apples. I've used apples that are not overly ripe and still pretty firm - to add nice texture to the cake.
This looks delicious! Dont see recipe for glaze though. Can you share please?
I have used dulce de leche that I made myself (cooked condensed milk). You can purchase pre-made dulce de leche. You can use either dulce de leche or your favorite caramel sauce.
This was outstanding! Thanks for sharing!
So happy you liked it! 🙂
Do you have one with no sugar
Unfortunately, I don't.
Hi Julia,
First time using a bundt pan. This recipe was delightful to make, it has turned out flawlessly. Thank you!
Judy, I am so happy to hear that! 🙂
Hey, that cake sounds delicious! But what to you mean by pumpkin purée? The cooked inside of an Hokkaido pumpkin? I’m from Germany and have never used a pumpkin for a cake
I use canned pumpkin puree - I just buy it at the store. Or, you can make it yourself by cooking the insides (the flesh) of the pumpkin and then mash it in the food processor.
Can you Use can apple for pie filling?
Theresa, I wouldn't. Pumpkin puree is already used here as puree, and apples are used for texture, so I would use fresh apples.
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.