Moist and full of apples and cinnamon, Cinnamon Apple Moonshine Cake is topped with a moonshine glaze.
Add in vanilla and cinnamon apple moonshine and stir until combined.
Let cool completely (minimum of 3 hours, best overnight)
In a large bowl, beat the sugar, oil, moonshine, vanilla, and eggs with an electric mixer until light and fluffy (4-5 minutes)
In a medium bowl, combine apples and cinnamon. Toss to coat all of the apples.
Fold the apples into the cake batter. Pour into the prepared bundt pan.
Bake for 52-60 minutes or until an inserted toothpick comes out mostly clean, a few crumbs are good! (Wet batter means it is not done.) The crust on top should be very light, the sides should be dark golden brown.
Allow to cool for about 5 minutes in the pan and then drizzle with 3/4 of the caramel moonshine. Allow cake to sit for about 30 minutes (or up to overnight) so that the caramel can soak into the cake. It can be inverted onto serving dish after 30 minutes.
When ready to serve, drizzle each piece with the remaining caramel.
*To make the Caramel Moonshine Glaze alcohol free, simply omit the cinnamon apple moonshine and add 1 teaspoon McCormick Cinnamon.
**To make the cake alcohol free, replace the cinnamon apple moonshine with 1/2 cup of vegetable oil.