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 112 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. 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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  • Jen says:

    Oh my gosh delious

  • Linda says:

    I love this recipe! So easy, fast and so delicious. This will be a family favorite.

  • Kathryn says:

    Can you make this Apple Bundt cake with out the caramel sauce?
    Is it still moist?

  • Olga Sobakina says:

    Sitting here with a sugar high from this delicious cake! I discovered your Instagram through your hilarious YCIT Shirley reels (the Midwest accent makes me laugh til I PEE!) Anyway, this cake is DELICIOUS! I mean so moist and amazing and the apple to cake ratio is PERFECT. I was a little nervous because the batter is THICK but it’s perfect and I want to bathe in this caramel sauce. Thank you Shirley!!! I mean…Amanda (;

  • Trina says:

    I made this cake using apples from our tree last Saturday for a dinner with friends & everyone LOVED. It’s delish & I will be making another one for Thanksgiving. I have a beautiful photo of it & I was hoping to share.

    Thank you for the great recipe!

  • laura turner says:

    This recipe was so so yummy! I replaced the veggie oil with yogurt and it still had wonderful flavor.

  • Lenore Torres says:

    Thank you for posting the Apple Bundt Cake recipe which I have been waiting for. I look forward to making it as it looks delicious like so many other of your recipes. You have some really great recipes. Happy Thanksgiving & Merry Christmas. Lenore Torres

  • Lesi Ritchie says:

    I made this for my husband to take to work. He ate a “sample” piece and decided he would eat the cake by himself at home. Lol! I did add 1/2 t. ginger and 1/8th t. cloves to make it an apple SPICE cake! Also, I used gala apples instead of granny smith because that was what I had.It is SO MOIST!!!!

    • Amanda Rettke says:

      Ha! Love it!

  • Christi says:

    About how many cups of Apples, since as you’ve stated, apples are all different sizes. I have some small 2”round ones I’d like to use

  • Jacqueline Czwojdak says:

    Hi! I was wondering if you have tried this with gluten free flour? Thanks so much!

  • Virginia says:

    Do you need to grease or flour pan first?

    • Amanda Rettke says:

      Yes, prepare your pan as you normally would for baking cakes.

  • Barbara says:

    I checked out your peanut butter recipe and can’t wait to try it. Can I not do the kris-cross and add candy kiss when their cooked. I do believe I would use a smaller amount.

  • Kelly says:

    My favorite of the three desserts I made this thanksgiving. Easy and delicious! I subbed gluten free cup for cup flour with no other mods and it turned out great. Perfect with a cup of coffee for breakfast too 🙂

  • Brenda M says:

    I only used 1 and 1/2 cups sugar and added 1/4 tsp all spice and 1/2 tsp ginger. It’s in the oven now. Can’t wait to try it!

  • Brenda M says:

    Also – 3 cups chopped apples,

  • Katie says:

    Omg- that caramel sauce is the bomb!!! Had to add 7 more minutes to the 1 hr 10 min rec, but my top oven does seem to cook “slow”. Can’t wait to cut into this beauty!

  • Katie says:

    Oops forgot my rating

  • Donna Palmer says:

    So excited! I made this today and MY GOODNESS! It’s delicious ❤️… AND my house smells like I remember my granny’s!

    I will definitely be making it again!

  • Claire says:

    I love this in that it’s delicious!
    But it collapses in the middle every time!
    What am I doing wrong?

  • Amy says:

    Can you bake this cake in a 9×15 pan

  • Jean says:

    Can you pour the caramel over the cake while it is warm,in the oan…and then invert it,after it soaks into the cake?

    • Amanda Rettke says:

      Yes, you can.

  • Katie says:

    This cake is so divine that when sent one down to my boy in school, he and his 3 roomies ate it in. One. Day. That caramel sauce is to freaking die for- thanks for sharing!! Batter is incredibly thick and I had to cook longer (like 10 minutes longr) but was moist perfection!

  • Vivian D says:

    This cake was a hit with my family! I’m making it again this weekend, but this time I’ll be using the Mccormick apple spice instead of the cinnamon “to take it up a notch” as recommended:)

  • Dee says:

    Looks wonderful! Do leftovers need to be refrigerated?

  • Pam Adelman says:

    My cake stuck to pan, very thick. It was good but not moist. What did I do wrong.