Caramel Apple Bundt Cake

a piece of caramel apple bundt cake

What makes this Caramel Apple Bundt Cake work is a combination of fresh juicy apples in the batter and a rich sweet caramel glaze…together they create complete and utter bundt cake bliss. Let’s just say this is the fall apple dessert of your dreams.

caramel apple bundt cake 2

my caramel apple bundt cake should be one of your first fall bakes!

I love the idea of caramel apples, but to be honest I don’t love eating them, they’re too sticky and hard to handle. This moist apple cake has all that good stuff in a much more user friendly form. It’s positively loaded with chunks of apple, and has a thick layer of luxurious caramel icing draped over the top. Toasty pecans complete the caramel apple theme.

Taking a slice out of a caramel apple bundt cake

bundt cakes are the quintessential fall dessert, there’s something so homey and inviting about them.

As the season progresses I’ll move on from apple to pumpkin, and make my best chocolate chip pumpkin bread, which is a longtime family favorite and always signaled the change of season for my kids when they were growing up. Then I’ll definitely move on to my glazed gingerbread bundt cake, a personal favorite of mine because I adore anything gingerbread, and this one happens to be gorgeous, too. And somewhere along the line I’m sure someone will demand request my chocolate sour cream doughnut bundt cake because…chocolate.

before and after baking a caramel apple bundt cake

This is an easy cake to whip up because you can do everything in one bowl with a spoonula or whisk. It’s got an oil base, rather than butter, which not only makes it easier, but ensures a moist cake. The multitude of little apple chunks helps in that department too.

caramel apple bundt cake turned out of the pan

The cake releases easily from a bundt pan that’s been prepped correctly: butter AND flour every nook and cranny and you’re good to go.

bite shot of a piece of caramel apple bundt cake

tvfgi recommends: a cake stand and cake dome

cake stand

Do you have a cake stand and glass dome? I think every kitchen needs one. If you’re going to go to the trouble to bake it’s so nice to have a way to show it off, and a dome has the added benefit of keeping things fresh without messy foil or plastic. (A cake stand is essential for birthday cakes, too.)

caramel apple cake with frosting dripping down the sides

but let’s be honest, with this cake it’s ALL about the cooked caramel frosting.

I guarantee you’ll be scraping every last bit out of the pan with your spoon and looking pretty desperate while you’re at it (hopefully no one’s looking.) But save all that for later because you have to be on your toes with this frosting…the minute it’s done you have to get to your cake and pour it on because the caramel starts to set up very quickly. In fact the first time I made this cake I was too slow and only the outer half of my cake got glazed. It was still delicious, but I learned a lesson. Don’t hesitate when it comes to hot caramel icing!

a slice of caramel apple bundt cake

troubleshooting your Caramel Apple Bundt Cake ~

  • Your cake won’t come out of the pan: bundt pans don’t last forever, so if yours is old and scratched the nonstick surface may be damaged. It’s not worth risking a failed cake, so update your pans. Also make sure you butter AND flour the entire surface of the pan before you add your batter.
  • Parts of your cake stuck to the pan: this moist, chunky cake is not appropriate for intricate bundt cake shapes. Use a classic simple bundt without lots of detail.
  • Your cake tastes wonderful but it’s soggy inside: this probably means it’s been undercooked. Possibly your oven is not at the correct temperature (get an inexpensive oven thermometer to hang inside so you always know exactly what the real temperature is.) Or perhaps your bundt pan was too small; this is a large cake and needs a standard full sized 10-12 cup bundt pan like the one I used, here. One more possibility is that you used too many apples. 3-3 1/2 cups is plenty, and for extra assurance, be sure to weigh them according to the recipe.
  • Your cake is dry: this cake is unlikely to be dry, but if that happens it either means your oven is too hot and your cake has over-baked, or maybe you’ve measured out too much flour. Use the fluff/scoop/and level method: fluff up your flour before lightly scooping it with your measuring cup, then level off with the side of a knife. To be extra sure you can weigh your flour according to the recipe.
  • Your frosting has lumps: I find I sometimes get lumps even when I sift my confectioner’s sugar, so I like to use electric beaters to really get it smooth. Sometimes I even blitz my frosting in my food processor. It’s unconventional, but it makes a perfectly silky caramel frosting. If you do this you may want to put your caramel back over the heat to rewarm it before frosting the cake.
a caramel apple bundt cake on a white platter with forks

fall is for apple cakes

a piece of caramel apple bundt cake
3.66 from 100 votes

Caramel Apple Bundt Cake

What makes this Caramel Apple Bundt Cake work is the combination of juicy apples and a rich sweet caramel topping ~ it’s the apple dessert of your dreams!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Yield 16 servings
Author Sue Moran


  • a standard 10-12 cup bundt pan


  • 1 1/2 cups or 375 ml vegetable oil
  • 1 cup or 213 grams sugar
  • 1 cup or 254 grams packed brown sugar
  • 2 teaspoons vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 tsp cardamom
  • 1/4 teaspoon nutmeg
  • 3 large eggs
  • 2 3/4 cups or 394 grams flour
  • 1/4 cup or 35 grams corn starch
  • teaspoons baking soda
  • ¼ teaspoon salt
  • 3 heaped cups or 400 grams chopped apples apples peeled and chopped into 1/4 inch dice (this was 2-1/2 apples for me)

caramel glaze

  • 1/4 cup or 55 grams unsalted butter
  • 1/3 cup or 80 grams heavy cream
  • 1 cup packed brown sugar or 168 grams
  • 1/4 tsp salt
  • 2 cups or 217 grams powdered sugar
  • 1/3 cup or 37 grams chopped pecans


  • Preheat oven to 325F Butter and flour a standard bundt pan.
  • In your largest mixing bowl whisk together the oil, sugars, vanilla, and spices.
  • Whisk in the eggs, one at a time.
  • Whisk together the flour, cornstarch, baking soda, and salt, and fold into the wet ingredients. Fold in the apples.
  • Turn into your prepared pan and spread out if necessary.
  • Bake for 65-75 minutes, or until a toothpick inserted in center comes out without wet batter clinging to it. The cake should be nicely browned, fully risen, with small cracks down the center.
  • Let the cake cool on a rack for 15 minutes, then carefully run a thin spreading knife around the edges to make sure they’re loosened before turning out of the pan onto a plate or platter. Let cool before frosting.
  • When the cake is cool, make the frosting. (Don’t make it ahead of time because it firms up quickly as it cools.) Heat the butter, sugar, and cream in a sauce pan, stirring constantly, until it comes to a boil.
  • Remove from the heat and whisk or blend in the powdered sugar. Whisk or beat to remove any lumps. If the frosting is too thick you can add a small amount of cream, and if it’s too thin you can add more sugar. Put it back on the heat to loosen it if it stiffens too soon.
  • Immediately pour over the cake, working quickly to pour it over the entire top, letting it drip down the sides. Top with the crushed pecans while the frosting is still soft.

Cook’s notes

cake adapted from Taste of Home
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
caramel apple bundt cake pin

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    Please rate this recipe!

  • Reply
    November 13, 2021 at 11:39 pm

    Hello sue,
    I must say this is an amazing cake. I did tweak some parts to put my own flair into it but it came out amazing. I definitely cut the powder sugar down to one cup which helped a lot!!! I definitely can’t wait to make this cake again this year for thanksgiving and Christmas. Since it was loved so much I’m going to try different flavor extracts. Thank you for the recipe!!!! 🙂

    • Reply
      Sue Moran
      November 15, 2021 at 8:59 am

      Thanks for the feedback Rain, I appreciate it!

  • Reply
    October 18, 2020 at 8:35 am

    5 stars
    So easy and good. I did double the spices, except the cardamom, as others have suggested. I baked them as cupcakes instead of a Bundt cake. Took about 35-40minutes to bake and made about 20 large cupcakes. I found freezing cupcakes allows us to enjoy a baked treat without having the temptation of a whole cake staring at us. 😉 Thanks for the recipe!!

  • Reply
    October 4, 2019 at 11:04 am

    hi, can I use coconut oil?

    • Reply
      October 4, 2019 at 11:44 am

      You can, if you’re ok with the flavor.

  • Reply
    Patty Kady
    October 2, 2019 at 6:37 am

    I can’t wait to make this cake but here is my question: can I freeze it and frost it the day I am using it?
    Thank you!

    • Reply
      October 2, 2019 at 8:08 am

      Yes, that would work well 🙂

  • Reply
    September 22, 2019 at 6:55 am

    This was a good, moist apple cake. Unfortunately the spices were very subtle. I will make this again, but double the spice content. Tastes good with the extremely sweet frosting, or without it. This recipe is a keeper! Thank you and God bless

    • Reply
      September 22, 2019 at 6:59 am

      Thanks Sara ~ always feel free to adjust and tweak my recipes, my hope is that you make it your own and love it for life 🙂

    • Reply
      October 30, 2019 at 10:00 pm

      5 stars
      Agree with Sara, cake is very good. I doubled the spices and it turned out great. I thought the frosting is good but overpowering. Also I feel the recipe makes a bit too much frosting. I didn’t use all of it as I thought it was too much. Next time will cut the ingredients in half or a third.

      Was wondering if I could cut some of the sweetness from the frosting. What would be recommended? Maybe less of the powdered sugar?

      • Reply
        October 31, 2019 at 6:07 am

        You might try a thinner glaze type topping Scott, that would be much less sweet.

  • Reply
    September 11, 2019 at 12:24 am

    This cake looks amazing!

    • Reply
      September 11, 2019 at 7:12 am

      It’s addictive 😉

  • Reply
    September 9, 2019 at 3:16 pm

    What can I use in the frosting to make in non-dairy? Could I use margarine and canned coconut milk?

    • Reply
      September 9, 2019 at 3:27 pm

      You might try coconut milk and coconut oil, but I haven’t tried that myself. I don’t see why it wouldn’t work, though.

  • Reply
    September 9, 2019 at 12:15 pm

    This recipe has my name all over it, Sue! That frosting is so similar to one I make, my mouth is watering just looking at it! I can’t wait to try this apple cake!

    • Reply
      September 9, 2019 at 12:24 pm

      I know what you mean Laura, the frosting is what gets me too 🙂

    • Reply
      April 17, 2020 at 7:35 am

      well. I don’t mean to be mean or disrespectful, but personally I think that there is way way too much sugar in it !! I mean, not just in the cake (almost 0.5 kg !! which I usually use up baking 4 cakes !!! but also in the icing …) definitely it’s not the taste of Europeans …. and I think that’s why then people can’t taste anything else in it but sugar …. 🙁

  • Reply
    Pat J Clune
    September 9, 2019 at 6:49 am

    What size bundt cake pan was used & can the recipe be adjusted downward for smaller bundt cakes like in a 7” springform pan?

    • Reply
      September 9, 2019 at 7:17 am

      Hey Pat, I used a standard 10-12 cup bundt, I link to it in the post, it’s this one: And I do mention also in the post that this is a difficult cake to adjust for a different pan size because there’s a lot of batter and it’s a moist cake. It might do ok in a 9×13, but you’d have leftover batter if you want to try it in a 7″ pan. Also the bundt pan works well for this cake because the center ring helps the cake bake evenly.

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