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5 from 2 votes

Cinnamon Apple Moonshine Cake

Moist and full of apples and cinnamon, Cinnamon Apple Moonshine Cake is topped with a moonshine glaze.
Prep Time15 mins
Cook Time1 hr 10 mins
Cooling Time3 hrs
Total Time4 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: apple cake, Apple Moonshine, bundt cake, cinnamon apple moonshine cake, cinnamon cake
Servings: 12 slices
Calories: 606kcal
Author: Amanda Rettke - iambaker.net


Moonshine Caramel Glaze

  • ½ cup (1 stick, 113g) butter
  • 2 teaspoons heavy cream
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup *cinnamon apple moonshine, see blog for the recipe and non-alcoholic substitutions


  • 2 cups (450g) granulated sugar
  • 1 cup (218g) vegetable oil
  • ½ cup **cinnamon apple moonshine, see blog for the recipe and non-alcoholic substitutions
  • 2 teaspoon McCormick Vanilla Extract
  • 3 large eggs, room temperature
  • 3 cups (384g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon McCormick Ground Cinnamon
  • 1 teaspoon salt


  • 3 medium Granny Smith apples, peeled, cored, and chopped
  • 2 teaspoons McCormick cinnamon


  • Preheat the oven to 325°F (175°C). Grease a 9 inch Bundt pan.

Moonshine 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 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)
  • Combine the flour, baking soda, cinnamon, and salt; stir into the batter just until blended.


  • 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.


Calories: 606kcal