Caramel Apple Bundt Cake

Caramel Apple Bundt Cake Recipe

This irresistible Apple Bundt Cake has all the warm and cozy flavors you’re looking for in a fall treat. Fall is the perfect season for baking and we just love all the amazingly delicious desserts that can be made with apples. We are blessed to have an amazing apple orchard near us and we love to stock up with big boxes of lots of varieties of apples.

This easy apple cake is so delightful and combines both tart and sweet apples, spices and a moist cake for a treat that’s perfect for any occasion. I’ve topped it with a mouthwatering bourbon caramel glaze (bourbon optional!) that gives this cake amazing caramel apple vibes. The rich caramel glaze finds its way into every nook and cranny of this bundt cake creating a show stopping dessert guaranteed to impress friends and family.

I love how perfectly this easy apple cake celebrates the season and this cake is an absolute showstopper for the holidays and other special occasions.

Why You’ll Love This Recipe

This Apple Bundt Cake delivers with every bite! Loaded with apple goodness and drizzled in a buttery caramel glaze, it’s the perfect way to bring the flavors of the season to your table.

• Fall Flavors: Loaded with apples and spice, this cake truly tastes like fall!
• Easy to Make: With straightforward steps and simple ingredients, this caramel apple cake is perfect for bakers of all skill levels.
• Family Friendly: This cake appeals to kids and adults which makes it perfect for any occasion. The warm notes from the spices and the freshness from the apples is universally appealing and so delicious.

How To Make Caramel Apple Bundt Cake

This cake is the perfect, cozy fall dessert, combining the warmth of fall spices with fresh Honeycrisp and Granny Smith apples. Each bite offers a balance of sweet and tart apple chunks, perfectly tender in the moist, spiced cake. It’s topped with a quick and simple, yet rich caramel bourbon sauce that adds a buttery, caramelized flavor with a hint of bourbon warmth.

Let’s take a quick look at how to make this cake and, as always, you can find the full printable recipe card at the end of this post.

Make the Apple Cake

1. Whisk together flour, baking soda, apple pie spice and salt in a separate bowl.
2. Beat together the granulated sugar, brown sugar, vegetable oil, vanilla extract and eggs until well combined.
3. Gradually add the dry mixture to the wet ingredients until just combined.
4. Toss diced apples with lemon-lime soda or juice, then fold them into the batter.
5. Pour the batter into a prepared bundt pan.
6. Bake for 60 to 75 minutes, or until a toothpick comes out with a few moist crumbs.

We prefer this cake with the apples all bunched together at the bottom of the cake – it’s basically like apple pie filling baked right in. If you prefer to have your apples evenly dispersed throughout the cake, simply reserve a few tablespoons of the flour mixture and toss the apples in that mixture before mixing into the cake batter.

Prepare the Caramel Glaze

1. Combine butter, brown sugar, heavy cream and salt over medium heat. Bring to a gentle simmer.
2. Remove from heat and stir in bourbon and vanilla.
3. Let the caramel glaze sit for 5-10 minutes to thicken slightly.
4. Dust the cake with a little powdered sugar if you want.
5. Pour the glaze over the warm cake and serve immediately.

Storage Information

• Make Ahead: This cake can be made up to a day in advance and stored in the refrigerator, tightly covered, until ready to serve. The caramel glaze can be stored in the refrigerator for up to 5 days. When the glaze cools down completely it may become too thick to pour. If you have leftovers, reheat the caramel glaze in the microwave to make it pourable again.
• Freezing: You can freeze the cake (without the glaze) for up to 3 months. Simply wrap it tightly in plastic wrap and aluminum foil. Thaw it at room temperature before glazing and serving.
• Refrigeration: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Variations To Try

• Fold in cup of chopped nuts with the apples for added crunch. Walnuts, pecans, almonds or pistachios would be delicious.
• Consider adding in some dried cranberries or other dried fruit for even more flavor and texture.
• Try this recipe with pumpkin pie spice instead of apple pie spice for a little twist.
• Swap the caramel glaze for a cider glaze made with apple cider, powdered sugar and a touch of cinnamon for a lighter, tangy finish.

Frequently Asked Questions

Can I use different types of apples?

Yes, you can use any combination of apples you like. Granny Smith and Honeycrisp are suggested because they offer a great balance of tart and sweet, but Fuji, Braeburn, or Gala work well too.

What if I don’t have a bundt pan?

No problem! You can use a 9×13-inch baking dish instead. Just check for doneness a little earlier, around the 50-55 minute mark.

What if I don’t have apple pie spice?

If you don’t have apple pie spice on hand, you can use ground cinnamon instead. You can also add a pinch of ground cloves and nutmeg to mimic the flavor of apple pie spice. See my homemade apple pie spice to make this versatile blend at home.

Do I have to peel the apples?

Peeling the apples helps keep the texture smooth, but if you prefer a more rustic cake with some added fiber, you can leave the peels on.

Why is my cake sticking to the bundt pan?

Make sure to thoroughly grease the bundt pan with nonstick spray or butter and flour. Silicone pans also help with easy release. Let the cake cool for at least 15-20 minutes before attempting to remove it from the pan.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the thickest part comes out with only a few moist crumbs. It should bake for about 60-75 minutes, but ovens vary, so start checking around 60 minutes.

Trish’s Tips

• Make sure your eggs and any refrigerated ingredients are at room temperature before mixing. This helps the batter come together smoothly and ensures even baking.
• When folding in the apples, be careful not to overmix the batter. This helps keep the cake tender.
• If you’re worried about the apples sinking to the bottom of the cake (we LOVE this), toss them in a little flour before folding them into the batter. This can help them stay evenly distributed throughout the cake.
• Let the caramel cool for about 10 minutes before pouring it over the cake. If you prefer a thinner glaze that soaks into the cake, pour it over while it’s still warm.
• No bundt pan? No problem. Bake in a standard 9×13-inch pan or two 8-inch round cake pans. The baking time will likely be shorter, so start checking for doneness around the 45-minute mark for the 9×13-inch pan.
• If you’re a fan of spiced cakes, you can adjust the amount of apple pie spice or cinnamon according to your taste. For a bolder flavor, feel free to add extra cinnamon, nutmeg, or even ginger.
• Either fresh lemon juice or bottled will work fine for tossing the apples. The acid helps prevent browning and adds a nice brightness to the cake. I just recently discovered the magic of lemon lime soda (Sprite, 7Up, etc.). It keeps the apples from browning and doesn’t add any noticeable flavor to the recipe. Give it a try!
• Metal or silicone bundt pans will work for this recipe. Make sure to grease it well. Here is the bundt pan I used!

Serving Suggestions

• Serve the Apple Bundt Cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• A light dusting of powdered sugar is an elegant and simple way to finish the cake if you skip the caramel glaze. I love my dusting wand for this!
• Adding chopped pecans, walnuts or even a sprinkle of toasted coconut over the caramel glaze can elevate the presentation and add some texture.