Apple Bundt Cake

filed under: Cakes on November 13, 2017

This Apple Bundt Cake has been a family favorite for years, one that my great-grandmother used to make! I would ask her, “How do you make a bundt cake, Grandma?” And she would lean in with a gleam in her eye and whisper, “You just stand by me and I’ll show you!” (Love apple desserts? Try my Apple Crisp!)


Apple Cake

How to Make an Apple Bundt Cake

There are a couple of important things to remember when making a bundt cake. Make sure you start with a good recipe (one that fits in a bundt pan!) that has been tested and perfected. The other is your pan. Because this cake has big chunks of apples the batter will not mold perfectly in some of the bundt pans with more intricate designs. A classic bundt pan should work perfectly!


Apple Bundt Cake

This recipe has been handed down through the generations and definitely stands the test of time. I remember Grandma sending us into the yard to gather up apples so we could bake this cake! And standing by her in the kitchen as she would slowly stir the caramel. Sometimes, if I was good, I even got to drizzle her famous caramel sauce over the cake!

Apple Cake Recipe

Tips for Apple Cake

This cake could also be called an Apple Cinnamon Bundt Cake as we certainly packed in the cinnamon flavor! One thing that could really put this recipe over the top is using McCormick’s Apple Pie Spice. Simply substitute it for the cinnamon in this recipe.

How to Ice a Bundt Cake

Frosting this cake could not be easier. Simply prepare the caramel sauce recipe as directed, then pour over the cake. A couple variations are waiting 15 minutes to pour the caramel. It will be nice and thick and holds it’s shape. If you pour it immediately, it will soak into the apple bundt cake and do magical things. Both are delicious!


Apple Bundt Cake Recipe

Best Apple Bundt Cake Recipe Reviews

Hi Amanda! I baked this cake yesterday and it was delicious, so moist and tasty. Caramel sauce made it even better! I will do it definitely again!”

“The cake turned out fantastic and almost too good to take to my coworkers!”

“I made this cake with my mother! Love it for breakfast!”

As you can tell, folks RAVE over this bundt cake recipe! Big chunks of apples nestled into a cinnamon spice cake batter and covered in glorious homemade caramel sauce. Not only is it delicious, but this Apple Bundt Cake Recipe is perfect for creating new memories!

4.95 from 36 votes
Apple Bundt Cake
Prep Time
15 mins
Cook Time
1 hr 10 mins
Cooling Time
20 mins
Total Time
1 hr 25 mins

Seriously amazing Apple Bundt Cake that you will want to make again and again!

Course: Dessert
Cuisine: American
Keyword: apple bundt cake, bundt cake
Servings: 12 slices
Calories: 624 kcal
Author: Amanda Rettke
  • 2 cups (450g) granulated sugar
  • 1 1/2 cups (336g) vegetable oil
  • 2 tsp. McCormick vanilla extract
  • 3 large eggs room temperature
  • 3 cups (384g) all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon spice
  • 1 tsp. salt
  • 3 medium Granny Smith apples - peeled, cored. and chopped
Caramel Glaze
  • 1/2 cup (1 stick, 113g) butter
  • 2 tsp. heavy cream
  • 1/2 cup packed brown sugar
  • 1 tsp. vanilla extract
  1. Preheat the oven to 325°F (175°C). Grease a 9 inch Bundt pan.
  2. In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy.
  3. Combine the flour, baking soda, cinnamon, and salt; stir into the batter just until blended.
  4. Fold in the apples by hand. Pour into the prepared bundt pan.
  5. Bake for 55-70 minutes or until an inserted toothpick comes out clean.
  6. Allow to cool for about 20 minutes in the pan and then invert on to a wire rack.
Caramel Glaze
  1. Heat the butter, heavy cream, and brown sugar in a small saucepan over medium heat.
  2. Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
  3. Add in vanilla and stir until combined. Let sit 5-10 minutes to thicken.
  4. Drizzle over the warm cake.

Recipe Video

Want more great BUNDT CAKE recipes?

Harvest Chocolate Bundt Cake

Raspberry Lemon Bundt Cake

Chocolate Brownie Cake (my most popular recipe in 2017!)

Vanilla Poppyseed Bundt



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  • Susan says:

    Do you have to make it in a bunt pan?

  • Suse57 says:

    Cake baked up beautifully; very moist and no problem releasing from the pan. Very easy to make. However, I do agree with another reviewer who said this was way too sweet…at least for my husband and I. If I had added the glaze, neither of us would have been able to eat it. The cake really is fine without it. If I make this again, I would definitely cut back on the sugar and use just one cup instead of two. I will say, neither of us like extremely sweet cakes/desserts.

  • Norma says:

    Just made your cake for the second time n both times I had problems with cake releasing from the Bundy pan.What am I doing wrong? I watch your video n I notice that my batter is not as thick has yours could that be the main problem?

    • Amanda Rettke says:

      So sorry Norma! Are you using a good pan-release? The stuff in the spray can should be sufficient! As far as the batter, there may be big differences in humidity or egg size… are you at high altitude or in a warm climate?

  • Carolyn Spillman says:

    Question: wondering about the oil. Could I used olive oil or butter?

  • Jade says:

    Will this be ok if I make it 2 days before?

  • Jean says:

    Is there something I can substitute for the cinnamon as I am allergic to cinnamon.

  • Tara says:

    Made it last weekend and was great. What do I do with the caramel if I need to make the cake ahead of time?

    • Amanda Rettke says:

      You can make the caramel ahead of time, it may need to be warmed to pour. 🙂

  • Trish says:

    Such an easy recipe, with simple basic ingredients that we should all have in our pantry’s. To reduce the oil amount, I added applesauce in place of the oil. Thank you for this delicious recipe. It’s one I will make again .

  • Marian Brown says:

    This is an awesome recipe! The cake and sauce are so simple to make. My husband loved it and said it taste like an apple pie cake. This is a keeper for us!! Thanks so much!!

  • Stefanie says:

    This is a KEEPER! I took it to a dinner party and it was a huge hit. She asked for the recipe immediately. I was looking for a warm dessert and it did not disappoint! Delicious with vanilla ice cream, but certainly not necessary. (I did use apple pie spice instead of cinnamon since I read that in the notes and had some)

  • Bette says:

    I made the “Apple Bundt Cake” and everyone loved it…best of all it was easy to make ❤️

    • Amanda Rettke says:

      So glad Bette!

  • Rae says:

    I just made this and it was a huge hit!!! With one bite my 15yo requested I make it again. Our foreign exchange student requested the recipe. All 5 of us had two pieces and everyone commented with each bite how yummy it was. I used only one cup of sugar in the cake rather than 2 cups. I used 5 small Cripps pink apples diced small because I needed to use them up. This is a keeper. Thank you!

  • Wendelyn Thoen says:

    could this be made in a different pan if you don’t have a bundt pan?

  • Evette says:

    HI, any suggestions to make this recipe for diabetics to enjoy? The pictures are so appealing that I would like to be able to prepare for the diabetics in the family.

  • Mindy says:

    Great Recipe!!! Thanks for the video!

  • Dave says:

    Great recipe. Your directions state pre heat oven to 320 degrees, but in your video you state 350 degrees. Cake took a little longer to bake.

  • Liz says:

    When I put the flour in it was really thick.
    Then when I added the apples it was
    Too hard to fold them in.
    Pan felt like it weighed 25 lbs.

    • Amanda Rettke says:

      I’m sure it turned out great though, right? 🙂

  • Liz says:

    Just made it, I made a few changes. I added nutmeg to the batter, added an extra tbsp cream to the caramel sauce and chopped glazed pecans. AMAZING!!!

  • Shar says:

    This cake is so moist and delicious and packed with flavor. I have made this at least 5 times, and everyone loves it! I want to put the caramel sauce on everything!

  • Betty Napier says:

    It all looks good

  • Susan says:

    Made this today and it is the best apple cake I have made in ages. The caramel sauce is a great topping and then with some vanilla ice cream it’s over the top epic.

  • Susan says:

    One more comment. I agree it is on the sweet side but the ice cream is a perfect ingredient to cut the sweetness. I also used two cups of flour and one cup of almond flour which gave it a nutty taste.

  • Wendy W. says:

    I made the cake without the glaze. It was fabulous. There is an Apple chunk in every bite. It may be my new go to recipe. Absolutely delicious.

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