Fresh apples and caramel bits make this homemade Caramel Apple Bundt Cake the perfect fall dessert to enjoy with your coffee or hot apple cider.
When do you do most of your baking? For me, it works out best to bake most desserts at night. I am much more alert, and our kids can also help me.
Although, now that they are teenagers that doesn’t happen as often because baking with mom is not as cool now.
Every once in a while they come out to see what I’m making, and they will help crack an egg or two. I still have to watch for egg shells, but it isn’t as bad as when they were little.
It makes me laugh to remember how uptight I was when they were little and wanting to help. They were always sticking fingers in the batter and spilling flour, but it was fun to have them helping. I wish they still wanted to help like that.
But the number one reason I bake at night is because there is less of a chance I will cut off a finger.
The other morning I was making salads for school lunches. Now if you know me at all, you know that mornings are not my favorite. I would much rather stay up late instead of trying to get up early.
Anyway, I was chopping some romaine lettuce, which is never a good idea when you are half asleep. I almost cut off the tip of one my fingers. Lucky for that finger I moved just in time and barely sliced it.
Now that’s one way to wake up and get your adrenaline pumping.
For this apple cake you can dice your apples (just be careful with that knife), or you can throw them into your food processor for a quick pulse. I have actually made this cake using both methods, and they both tasted great.
Now if you like to see apple chunks in your slices, go with the diced apples. The second cake I made had small chunks in every slice.
How to make a Caramel Apple Bundt Cake:
- Beat the butter, sugar, and oil until mixed together. Add the vanilla, applesauce, and eggs and mix again.
- Dice or shred your apples and stir them into the wet ingredients. Pro Tip: If you shred the apples, you can leave the peels on. Just drop the slices into the food processor and pulse. Pick out any larger pieces of peels.
- Stir together the dry ingredients and slowly add them to wet mixture. Add the caramel bits and stir gently.
- Spoon the batter into the pan and bake. Insert a knife or large skewer into the center of the bundt to see if it is done. There should be a few crumbs sticking to it.
- Remove and let cool in the pan 15 minutes, then flip out onto a plate to cool completely. (full recipe below)
Cakes like this really don’t need frosting, but I really think it makes it looks so much prettier. And tastier. So, I went with a glaze.
Apple Bundt Cake with an Apple Cider Glaze:
- Whisk together powdered sugar and apple cider.
- Pour or spoon the glaze over the top of the cooled cake.
- Let set before slicing.
Tips for baking a Caramel Apple Bundt Cake:
- Make sure you grease the pan thoroughly. Your cake will come out so much easier if you do this. Baker’s Joy is the spray that I use all the time. Butter is not recommended because it can cause your cake to brown unevenly.
- Stir a little bit of lemon juice on your shredded apples to keep them from turning brown. Although, if you shred them right before stirring into the batter, you don’t need to worry about it.
- If you want to see more apple chunks in your cake, dice the apples instead.
- Do not let the cake sit in the pan longer than 10-12 minutes after baking because any caramel bits that are close to the pan will start to harden and stick to the pan.
- To keep the glaze from dripping all over the place, use strips of parchment or wax paper between the cake and cake plate. Once the glaze has set, you can easily remove the pieces of paper.
Want more caramel flavor in this cake? Use the frosting from this Pumpkin Pecan Bread instead of the apple cider glaze.
How do you store an apple cake?
Refrigerating a cake causes it to dry out. It is best to store it at room temperature in a sealed container.
Can you freeze this Apple Bundt Cake?
This apple cake can be frozen in an air tight container for a few months. It is best to freeze it without any glaze on top. Let it thaw and come to room temperature before adding a glaze or frosting.
How many slices do you get from a Bundt Cake?
Most bundt cakes will serve 12-16 people, depending on how small or large you cut the slices.
Other easy apple cakes you may enjoy:
- Apple Cranberry Bundt Cake
- Maple Apple Walnut Cake
- Apple Praline Cake
- Chai Spiced Apple Bundt Cake
- Apple Snickers Cake
- More APPLE recipes
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- 1 cup butter, softened
- 1 cup brown sugar
- 1/4 cup oil
- 2 teaspoons vanilla extract
- 2 eggs
- 1/4 cup applesauce
- 3 cups flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups shredded or finely diced apples
- 1 cup caramel baking bits
- 1 cup powdered sugar
- 4-5 teaspoons apple cider
- Preheat oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray.
- In a mixing bowl, beat the butter, oil, and sugar until light and fluffy. Add the vanilla, eggs, and applesauce and beat again.
- Stir together the flour, cinnamon, nutmeg, baking soda, and salt. Add to the butter mixture until mixed in. Stir in the apples and caramel bits by hand.
- Spread the batter in the prepared pan. Bake for 55-57 minutes. Let cool in the pan for 10 minutes and then flip out onto a plate or tray. Cool completely.
- Whisk together the powdered sugar and apple cider. Spoon over the top of the cooled cake. Slice into 16 wedges.
*You can shred or dice your apples. Either way works just fine for this recipe.
*Feel free to use water or apple cider for the glaze on top. I have done both.
*You can substitute toffee bits or nuts in place of the caramel bits if that sounds better to you.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 359Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 385mgCarbohydrates: 52gFiber: 1gSugar: 33gProtein: 4g
*The post for this Caramel Apple Bundt Cake was first published on September 26, 2013. The photos have been redone, and it was republished on September 20, 2019.