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Caramel Apple Bundt Cake Recipe

Our Caramel Apple Bundt Cake Recipe is such a sweet pairing. . . there’s something about caramel and apples that makes me drool! We’ve started referring to this delicious cake as Ruthie’s Apple Cake Recipe. Today’s apple bundt cake is filled with fresh apples and spices—topped with a creamy caramel frosting then sprinkling of nuts! Our fresh apple bundt cake is a delight!

Our Caramel Apple Bundt Cake Recipe is such a sweet pairing. . . there's something about caramel and apples that makes me drool! by cookingwithruthie.com

Why we love Caramel Apple Bundt Cake Recipe

Caramel Apple Bundt Cake Recipe is perfect for packing to a picnic, family gathering, or serve it on your brunch buffet. We think you’ll agree that today’s apple bundt cake will get more moist on day two or even day three.

Feel free to make it up ahead of time. No matter where or when… it’s sure to be a huge favorite! 🙂

Apple And White Chocolate Streusel Bars 1

Give our Apple and White Chocolate Streusel Bars Recipe a try too! 

Ingredients Caramel Apple Bundt Cake Recipe

For the Apple Cake:

  • flour
  • cinnamon 
  • ground nutmeg
  • baking soda
  • salt
  • sugar
  • light brown sugar
  • vegetable oil
  • large eggs
  • vanilla
  • Granny Smith apples
  • walnuts or pecans; optional for garnish if desired
  • For the Caramel Frosting:
  • light brown sugar, butter, milk, vanilla, powdered sugar

 

Our Caramel Apple Bundt Cake Recipe is such a sweet pairing. . . there's something about caramel and apples that makes me drool! by cookingwithruthie.com

How to make Caramel Apple Bundt Cake Recipe

  • Preheat oven to 325 degrees. Grease and flour a 10-inch bundt pan, or use a cooking spray containing flour.
  • To make the Apple Cake: Combine the flour, cinnamon, nutmeg, soda, and salt and set aside.
  • Place the sugar, brown sugar, and oil in the bowl of electric mixer. Beat at medium speed until the mixture lightens, about 2 minutes.
  • Add the eggs, one at a time, beating after each. Add the vanilla and combine. With a wooden spoon, stir in the flour mixture until combined. Fold in the apples and nuts if desired. Transfer the batter to the prepared bundt pan.
  • Bake the apple cake about 75 to 80 minutes, or until the top springs back when lightly pressed with a finger. Remove the pan to a wire rack and cool about 20 minutes and then turn out onto the wire rack to cool completely.*
  • To make the Caramel Frosting: In a medium sauce pan, heat the brown sugar, butter, and milk, whisking constantly over medium heat, until it boils. Remove from heat. Stir in the vanilla and allow to cool about 10 minutes. Stir in the powdered sugar until you reach a consistency that you can spoon over the cake.
  • Note: you can add more milk if you would like a thinner frosting. Spoon the frosting over the cake and allow to run down the sides. Sprinkle with chopped nuts if desired.
    *This cake gets more moist with time. If you want you can make it a day or two ahead and then frost before serving. You can also wrapped the cooled cake and freeze for later.

 

Tips for Freezing

I like to freeze it to pull out for special occasions. I especially love to have recipes ready to go in the freezer when the holidays are in full swing because you never know when you need a sweet treat ASAP! 

Our Caramel Apple Bundt Cake Recipe is handy for the unexpected guest or a last minute gathering. It’s long-time family favorite because it’s incredibly moist and every bite is simply mouth-watering!

Our Caramel Apple Bundt Cake Recipe is such a sweet pairing. . . there's something about caramel and apples that makes me drool! by cookingwithruthie.com

A few helpful tips for baking at higher elevations

  • If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake. 
  • Adjustments are needed for 5000+ feet and above:
  • Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
  • Reduce sugar: for each cup, decrease 2 tablespoons.
  • Increase liquid: for each cup, add 2 to 4 tablespoons.
  • Increase oven temperature by 25 degrees F.
  • Check if it is done a little early.
  • This takes some trial and error to get it right for you.

Learn more HERE

Yield: 12

Caramel Apple Bundt Cake Recipe

Caramel Apple Bundt Cake on www.cookingwithruthie.com is beautiful and delicious!

Caramel Apple Bundt Cake Recipe is the perfect food pairing. . . there's something about Caramel and Apples that makes me drool!

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

Ingredients

  • For the Apple Cake:
  • 3 cups flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup light brown sugar, packed
  • 1 1/2 cups vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla
  • 3 1/2 cups peeled and chopped Granny Smith apple, about 3 large apples
  • 1 cup chopped walnuts or pecans, optional, more for garnish if desired
  • For the Caramel Frosting:
  • 1/2 cup light brown sugar, packed
  • 1/4 cup butter
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • 1 cup sifted powdered sugar

Instructions

    1. Preheat oven to 325 degrees. Grease and flour a 10-inch bundt pan, or use a cooking spray containing flour.
    2. To make the Apple Cake: Combine the flour, cinnamon, nutmeg, soda, and salt and set aside.
    3. Place the sugar, brown sugar, and oil in the bowl of electric mixer. Beat at medium speed until the mixture lightens, about 2 minutes.
    4. Add the eggs, one at a time, beating after each. Add the vanilla and combine. With a wooden spoon, stir in the flour mixture until combined. Fold in the apples and nuts if desired. Transfer the batter to the prepared bundt pan.
    5. Bake the apple cake about 75 to 80 minutes, or until the top springs back when lightly pressed with a finger. Remove the pan to a wire rack and cool about 20 minutes and then turn out onto the wire rack to cool completely.*
    6. To make the Caramel Frosting: In a medium sauce pan, heat the brown sugar, butter, and milk, whisking constantly over medium heat, until it boils. Remove from heat. Stir in the vanilla and allow to cool about 10 minutes. Stir in the powdered sugar until you reach a consistency that you can spoon over the cake.
    7. Note: you can add more milk if you would like a thinner frosting. Spoon the frosting over the cake and allow to run down the sides. Sprinkle with chopped nuts if desired.
      *This cake gets more moist with time. If you want you can make it a day or two ahead and then frost before serving. You can also wrapped the cooled cake and freeze for later.
    8. Enjoy your Caramel Apple Bundt Cake Recipe!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 745Total Fat: 41gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 59mgSodium: 278mgCarbohydrates: 91gFiber: 3gSugar: 62gProtein: 7g

More Apple Recipes

Our Caramel Apple Bundt Cake Recipe is sure to bring a smile to every guest at your table! 

One more thing before you go…

We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends. 

Our hearts sing when you do.

We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here. Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon! 

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Thanks for sharing in the CWR blog-love!

Love Always,

Ruthie & Madeliene 

 

** Contributed by Miss Joslyn from Caramel Potatoes 

Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!

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  1. Bobbi H says:

    I’m not Sure where my Bundt cake pan is. Can it be baked just as well in a 9×13 or square pan, or 2 8-inch round pans?

  2. Pat Gray says:

    Ooops! Just found that “Print” button! DOH!

  3. Pat says:

    Wish there was a “Print” button to click!

  4. Melanie McKenna says:

    I made this cake for Thanksgiving dinner using Granny Smith & honey crisp apples. It was a hit. Definitely a keeper!

    • Chef Ruthie says:

      Hi Melanie…I’m so glad that your family loved this recipe! It sounds like a delightful combo of apples, YUM! Thanks so much for the fun comment. xoxo~ Ruthie

  5. Sharon says:

    Can I use canned apple pie filling

  6. Anne says:

    Hi just wondering if I can use Macintosh apples instead of green ones😻

  7. Patricia Donahue says:

    I made this cake today, it’s delicious!! I substituted all butter ( melted and cooled) instead of oil, only used half the cinnamon, shredded the apples instead of chopping! My husband loved it, and so do I!!!! It’s one I certainly will bake again! Thank you so much!!!!
    Patricia Donahue

    • Ruthie & Madeliene says:

      Hi Patricia… your fun comment made our day!! We’re thrilled you and your husband loved this recipe so much. Thank you for including your baking tips– they sound amazing! I love the idea of shredding the apples and using all butter is always a plus (I agree). Have a wonderful day πŸ™‚ ~Ruthie

  8. Erika says:

    Could you substitute coconut oil for the vegetable oil?

  9. Sandy Storlie says:

    Can you cut down on the sugar I’m using honey crisp apples which are sweet

    • Ruthie says:

      Yes… you totally can! I would cut it in 1/2 to start and then taste it to make sure it’s sweet enough. Adjusting until you get the right amount. Let us know how much you end up adding. Enjoy!

  10. Marilyn says:

    Just made this today. Excellent!!!

  11. Martha says:

    5 stars
    Love this bundt cake! I made mini ones and come out great!! Very moist and delicious!! And you can freeze them too! Exelent recipe! Thanks!!

  12. April says:

    Is the flour self rising or all purpose?

  13. cindy says:

    I have the fall leave bundt pan. Would this recipe work in that pan?

  14. Nancy says:

    When you let it sit for a few days, do you leave it at room temperature or does the frosting need refrigeration?

    • Ruthie says:

      It’s fine at room temperature… if it’s longer than 2 days I would put it in the fridge just because it’ll keep fresher that way. πŸ™‚ I hope you love it!! xoxo~ Ruthie

  15. april says:

    5 stars
    I adjusted this to be gluten-free (we have an allergy kid in our house) and it was amazingly perfectly delicious!

    • Ruthie says:

      Hi April, That’s so awesome! I’m so happy to know that it tastes amazing GF too!! Thank you for sharing and I hope you have a beautiful autumn πŸ™‚ xoxo~ Ruthie

  16. Crystal says:

    Super delicious cake recipe!! My husband loves anything with apples in it so this will be great for him … and me πŸ™‚ Thanks so much!!

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