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!)
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!
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!
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!
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!
Seriously amazing Apple Bundt Cake that you will want to make again and again!
- 2 cups (450g) granulated sugar
- 1½ 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
- ½ cup (1 stick, 113g) butter
- 2 teaspoons heavy cream
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
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Preheat the oven to 325°F. Grease a 9-inch Bundt pan.
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In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy.
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Combine the flour, baking soda, cinnamon, and salt; stir into the batter just until blended.
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Fold in the apples by hand. Pour into the prepared bundt pan.
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Bake for 55-70 minutes or until an inserted toothpick comes out clean.
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Allow to cool for about 20 minutes in the pan and then invert on to a wire rack.
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Heat the butter, heavy cream, and brown sugar in a small saucepan over medium heat.
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Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
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Add in vanilla and stir until combined. Let sit 5-10 minutes to thicken.
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Drizzle over the warm cake.
Recipe Video
Want more great BUNDT CAKE recipes?
Chocolate Brownie Cake (my most popular recipe in 2017!)
Mine didn’t bake through, even with additional time. Wonder if someone else had that issue. 325 seemed kind of low, but I went with instructions. Not sure what caused this. Any thoughts ?
Hi Anna – That is usually an oven issue. Your oven may be running at a lower heat. I use an oven thermometer to tell me what temperature it’s actually baking items at. Calibrating your oven is an option, and your manufacturer should have instructions on how to do that on their website. 🙂
Is it possible to cut the sugar down? Possibly half it if I use a sweeter apple? 2 cups seems like a high sugar content for a cake of this size. Thanks! Hoping to try this recipe later.
You can certainly try that. I have not tested the recipe in that manner and can’t say for certain if it will be successful.
The recipe says 325° and the video says 350°. Which is it?
Thanks! 😊
The written recipe is correct. 🙂
I came, I baked, I conquered. My husband’s exact words “it’s almost too pretty to eat..: almost”
Amanda, Made this cake today for the first time. We loved it! I did find it difficult to spread the apples more evenly, so some slices of cake were a bit drier. Also, I found the glaze a bit too runny. So, I made a second batch of the glue using 3/4 cup brown sugar, and it came out perfect! I wish IO had thought too take a picture of the cake before we tore into it! Thank you for all your wonderful recipes.
Cake is very moist, delicious, but you said 350 on the video and the actual recipe said 325. I did the recipe but left it in 7/8 more minutes. I could eat it just like that. I did add the caramel sauce when cooled. Everyone loved it!!! Thank you for your Devine cooking
Hi, Jeannette! I work with iambaker and am happy to help with questions. The written recipe is correct. Have a wonderful day!
Made this last night for friends!! Absolutely delicious!!! What a great fall dessert!! Will definitely make it again.
Salted butter????
What is your question, Traci?