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 325ยฐF (175ยฐC). 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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  • Dr. Paula Rolfe says:

    Apple Bundt CAke looked fine, but when I inverted on rack to cool, apples on top stuck to rack and pulled away. I had to invert it on plate and flip over again to get in cake container. Was so disappointed! I let it cook 64 min. Appears to be done. Have not frosted or cut into it yet. Did I do something wrong?

    • Amanda says:

      Sounds like the pan just needed to be a little more prepared. Hope it still tasted good!

  • Debra says:

    Perfect!! Excellent recipe!

  • Jim Hogan says:

    I am a novice baker but have already made several of your recipes with great success to rave reviews and demands for the source. I would like to bake a bread in mini-loaf pans that hold 1/3 the volume of a normal pan. Do you know the adjustment in time and/or temperature I would need to make? Thanks for your help.

  • Kathy williamson says:

    Can this be made with Splenda and whole wheat flour?

  • Karen s Kirby says:

    Can you use a oblong pan instead of a bundt pan which I don’t have?

  • ShaDell says:

    Close to Mom’s recipe! Fabulous!

  • Cynthia says:

    I had to bake it 80 mins. This is the absolute best cake I have ever tasted. I added pecans to mine. I also did not make the glaze, this cake is amazing without it. I am so pleased, this will go in my box for keeps! Thank you so much.

  • Trish Day says:

    Oh my, this cake is delicious!!!
    Thank you for sharing. This one is a keeper!
    Very easy to make and I made no changes.

  • Darla Oakley says:

    I made this recipe. Loved it. So easy to make.โค

  • Carol Bates says:

    #youarebaker I made this apple cake today and it was delicious. I made it in a heart topped binder pan and it came out perfect but I baked it at 350 for 80 minutes. I did put the Carmel topping on right away when I took it out but will wait until it cools next time. I also used 4 apples. My husband loved it! Will make again.

  • Meg says:

    This cake was amazing!! I followed the recipe exactly, and couldn’t be happier. Will make again!

  • Andrea says:

    Hi,I’ve done apple cakes in the past,I’m really looking forward to making this one.Can I make it in a heart shape bundt pan 10cups?

  • Gen Donnell says:

    Love your recepies
    Looks so easy
    You can almost tatse this cake

  • Cynthia Linn says:

    Hi Amanda,
    Trying your Grandma’s Apple Bundt cake. Can’t wait to try it this evening! I’ve been a cook and Baker many years raising my family! Thank you for sharing your grandma’s recipe! I’ve got a lot I’ll share with my family too! Thanks again!
    Cindy Linn

  • Wen says:

    Made this cake last week. Delicious! The kind of cake you would like with a cup of tea. The caramel glaze is nice but not absolutely necessary in my opinion, especially if you want it to be less sweet.

  • Holly Perini says:

    Great recipe! I used a little poetic justice and made it in mini bundt pans. One other addition was adding juice of 1/2 lemon to the apples before folding into batter. I just used it to keep apples from turning brown. Actually, it made the apple flavor pop out and helped to lighten the cake even more. I will keep this recipe on top of my list. Thank you!

  • lil says:

    I like to add chopped pecans to the batter

  • Judie Deane says:

    Made this today and flavor was good but the sauce never did carmelize and the butter separated plus the sugar never dissolved. It had a grainy texture not smooth. I used all fresh ingredients so if I make it again I will not add cream until sugar and butter incorporate and perhaps that will help

  • Wendy McLeod says:

    This cake was amazing! Very moist, easy to make, and just plain delicious. We will be making this cake again.

  • Paula K says:

    made this over the week end to take to church. I cut the sugar amount in half and substituted applesauce for the oil and it turned out great! Everyone loved it. It was the 1st bundt cake that ever came out of the pan in one piece. The next time I make it, I will make half the glaze. It didn’t stay on the cake, ran all over the plate and was wasted. But it was delicious! Thank you!

  • Maria robles says:

    Hello! Regards from Nicaragua ! Do you think i can susbtirite the apples for bananas ?? Thank you !

  • Linda Smith says:

    I love coming on Facebook
    I am baker
    Just to find new delicious recipes
    And save them so I can back to try them
    Thanks for sharing them with us

  • Gail Arno says:

    Will I need to adjust for high altitude, living in Colorado?

  • Chris says:

    Dern !

  • Rose Kottakis says:

    As a reader suggested, I used 4 apples as the batter was very thick. Also I had honey crisp apples that had been hanging around too long so I tossed them with some lemon juice as I thought the apples would be too sweet. Another suggestion from a reader. Liberally coated my bundt pan with coconut oil. I shared slices with two gentleman & they were literally blown away. Personally in my 50 years of baking little else compares. Held off on the caramel because of the added calories. Can’t wait to bake this again to share. Will add some nutmeg & another suggestion from a reader: pecans/walnuts. Many thanks for sharing this stellar recipe.

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