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

Caramel Sauce for Apple Cake

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

Apple Cake Recipe

Best Apples for Apple Cake

It is important to use tart apples in order to get that tang that contrasts well with the buttery topping in an apple cake. I recommend Honeycrisp or Granny smith.

  • Honeycrisp- they are crisp and juicy with a honey-sweet and tart flavor
  • Granny Smith- they are crisp and sour
  • Golden Delicious – sweet
Apple Bundt Cake Recipe

How to Store and Freeze Apple Bundt Cake

Store in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days. To freeze this cake, I recommend not adding the glaze until you are ready to serve. Place whole cake or individual pieces in an airtight container or freezer-safe sealable plastic bag. Try to remove as much air as possible. Be sure to label and date. The cake will freeze well for 3 months. When ready to thaw, remove the cake from the freezer and place in the refrigerator overnight and allow it to come to room temperature before serving.

More Popular Cakes

4.93 from 214 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!



  • 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



  • Preheat the oven to 325°F. Grease a 9-inch Bundt pan.
  • In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy.
  • Combine the flour, baking soda, cinnamon, and salt; stir into the batter just until blended.
  • Fold in the apples by hand. Pour into the prepared bundt pan.
  • Bake for 55-70 minutes or until an inserted toothpick comes out clean.
  • Allow to cool for about 20 minutes in the pan and then invert on to a wire rack.

Caramel Glaze

  • Heat the butter, heavy cream, and brown sugar in a small saucepan over medium heat.
  • Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
  • Add in vanilla and stir until combined. Let sit 5-10 minutes to thicken.
  • Drizzle over the warm cake.


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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I love, love this recipe. Making it again for my friends visiting this cold winter. I also wanted to say that I appreciate you put both the ingredients and the instruction side-by-side. It is incredibly annoying to keep scrolling up and down and up and down 🙂 Thank you from Vermont!

  2. The cake turned out scrumptious!! But I made a little change. I used stevia and erythritol instead of sugar and 1 cup of plain fat free Greek yogurt and 1/2 c of oil instead of the 1 1/2 cups of oil. A little healthier I think.
    Thank you!!!

  3. I made this cake and was very specific on following the instructions but it was a total disaster. Dough was nowhere as thick as shown. I wouldn’t blame that on my oven.

    1. If that batter wasn’t thick, as shown, then there may have been an error made prior to it going into the oven. Sorry if you made an error, I know that can be frustrating. It’s a great recipe.

  4. Your video says 350* oven. But the recipe says 325*?
    Getting ready to place in oven. Which is the correct temp.? Thank you

  5. Made this today. Although I’m keen on making recipes when baking, I altered this. I substituted 1 cup of the flour into 1/2 almond flour and 1/2 coconut flour. It is delicious! The glaze is perfect. Even my husband that really doesn’t like sweets had 2 pieces! Definately a keeper!

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