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. This Bundt cake is amazing! I made it for the first time yesterday and my guests loved it! I followed the recipe to a ‘T’ and it turned out beautifully! I vacuum pack and freeze our apples in cubes and measure them in four cup servings. Those apples worked great for this recipe! I just made sure to drain them before adding them to the batter. The caramel sauce worked so well!!! Delicious!!!

  2. This was a wonderful birthday cake. I sprinkled sliced almonds in the bunt before baking instead of the caramel sauce ….nummy.

  3. made this cake for my dad’s birthday and my parents enjoyed it!! Love the chunky apple bites within the cake. Thx for sharing this recipe

  4. I made this last night – IT IS AMAZING & SO EASY!!! Thank You! This is a keeper & double the caramel sauce – its perfect. LOVE IT.

  5. I made this the other day and took it to a friends house for dessert after dinner. It was a big hit. Everyone raved over it. The only thing that I would do differently is that I would leave off the caramel sauce. As it was too sweet. Other than that I’m making this a favorite.

  6. I made two of these, one with butter as I ran out of oil. They were absolutely amazing. When a professional. Hey asks for the recipe you know you did it right!! Another regular in my list. Thank you!!!

  7. Made cake today, delicious, I did add a small container of apple sauce nice and moist! Will bake this one again.

  8. I love the Apple Bundt cake. In the recipe when you add the flour and cinnamon do you mix it with the mixer or by hand?

  9. I have been making this cake for years. It has become a favorite of my family and friends. Granny Smith apples are not a good choice for this recipe. I use Rome or Winesap. They cook up much better than Granny Smith apples.

    1. Interesting! I’m always willing to try different things. But we do love Granny Smith in this recipe.

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