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!

4.96 from 125 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
  • cups (336g) vegetable oil
  • 2 teaspoons McCormick vanilla extract
  • 3 large eggs, room temperature
  • 3 cups (384g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon spice
  • 1 teaspoon salt
  • 3 medium Granny Smith apples, peeled, cored. and chopped
Caramel Glaze
  • ½ cup (1 stick, 113g) butter
  • 2 teaspoons heavy cream
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 325°F. 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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  • Debbie C says:

    Everybody raved about this cake! I’m making it again today and hoping it turns out as delicious as the first.

  • Katie says:

    I am planning to make this cake but will be making it a day ahead – once glazed, can it be stored at room temp? Or does it need to be refrigerated?

    • Amanda Rettke says:

      I would refrigerate and then let come to room temperature before serving. 🙂

  • Brenda Dockery says:

    Made this for my dad and he loved it!!

  • Beverly says:

    The recipe says to bake at 325 degrees. Your video says 350. Which is correct?

    • Elizabeth Keeney says:

      Hi, Beverly! I work with iambaker and am happy to help with questions. The written recipe is correct. Have a great day!

  • Bernie says:

    The video says oven at 350 but the recipe says 325. Can you clarify?

    • Amanda Rettke says:

      Written recipe is correct.

  • Michelle says:

    Just want to double check that the amount of heavy cream in the glaze is indeed 2 teaspoons. While watching the video it looked like the measuring spoon used for the cream was 2 TABLESPOONS. Please confirm. Thank you.

    • Elizabeth Keeney says:

      Hi, Michelle! I work with iambaker and am happy to help with questions. The written recipe is correct. Have a wonderful day!

  • Sharron Rice says:

    I made this for a coworkers birthday. I was concerned the batter was real thick. But oh my goodness this was so good. I glazed the cake and left the extra glaze in the middle.

  • Terri says:

    Turned out great. Didn’t make the caramel glaze b/c my husband doesn’t like caramel. I’m sure it’s even better with the glaze. 🙂

  • Yvonne says:

    Delicious moist cake. I added halved walnuts instead of the caramel sauce. So good and a perfect way to use up extra apples.

  • Brigitte says:

    So far everything I’ve made from this site has been very good

  • Deb Neubecker says:

    Made this for the first time today for my moms mother’s day dinner. Omg! Phenomenal! It literally just melts in ur mouth. It was absolutely perfect and will definitely be making this again…probably very soon! Thank u for this recipe!!!

  • Cheryl Batchelor says:

    Great website.

  • Janet Gant says:

    Made this and loved it! I want to bring on a trip to share with my family. Can this be frozen and if so, do you freeze before the glaze or after?

  • Laura J. says:

    I made this cake for my son and his girlfriend and they couldn’t get enough of it. By the way my hubby loves it with a scoop of ice cream. It is so delicious! I used Gala apples and was very pleased with the result. Thank you for sharing this scrumptious recipe,😊

  • sari says:

    Wow… that is an amazing cake with great flavor and texture! I’ve made a lot of apple cakes but this is my new favorite! Thank you so much for sharing a special recipe!

  • Elizabeth Wade says:

    This cake is absolutely amazing

  • ram.archu319 ram says:

    Turned out delicious!

  • Nette says:

    I made this cake with some variations! I used 1/2 cup shortening instead of oil and used 1/4 tsp baking powder and milk. Added a 1/2 teaspoon more cinnamon and added chopped pecans! Cake was wonderful and moist.