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!
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! 🙂
Give our
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
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!
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
Caramel Apple Bundt Cake Recipe
Caramel Apple Bundt Cake Recipe is the perfect food pairing. . . there's something about Caramel and Apples that makes me drool!
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
- 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. - Enjoy your Caramel Apple Bundt Cake Recipe!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 745Total Fat: 41gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 59mgSodium: 278mgCarbohydrates: 91gFiber: 3gSugar: 62gProtein: 7g
More Apple Recipes
- Pumpkin Cream Cheese Dip with Apples
- Brown Bag Apple Pie
- Apple Cinnamon Smoothie
- Apple Pie Enchiladas
- Homemade Apple Pie
- Apple Cinnamon Whole Wheat Cookies
- Apple Cinnamon Coconut Loaf
- Cinnamon Apple Butter
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,
I have made this cake several times, it is one of my family’s favorite fall desserts! Thank you so much for sharing.
Hi! Thank you for the fun comment…it made my day! This cake is a fall treasure and it makes me happy to hear your family loves it! Happy Autumn~ Ruthie
Just put my second one in the oven today, now that fall is here. Not for us Floridians though but we can pretend. Made this numerous times last fall and winter always to rave reviews. Absolutely delicious cake and frosting! Easy to put together except for peeling and chopping the apples, but I’ve talked my husband into doing that chore. I use a mixture of Granny Smith and honey crisp apples 1 large granny and 2 large honey crisp. Thanks for the great recipe❤️
Hi Mary, I’m glad that your husband is able to contribute and that you love this recipe! We love it too. Thank you for the fun comment! Ruthie
I’ve made this cake 10 times and it’s a hit each time! Granddaughter who’s so picky asked for this cake for her 6th birthday. It’s my go to for any occasion.
Hi Beth, you’re message made my day! I love that you’ve made this cake 10 times and your granddaughter adores it too! Cake plays such an important in our lives, they need to be good. 🙂 Ruthie
Absolutely delicious. Followed the recipe exactly. Served it today for my brother in law’s birthday. Will absolutely make this again. The family loved it
Hi Cheryl, I loved your message and I hope it was a hit at your Bro-in-laws bday too!! Thanks for making my day 🙂 Ruthie
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?
Hi Bobbi…yes, 9×13 baking pan will work just as well. I hope you love this cake!! xoxo~ Ruthie
Ooops! Just found that “Print” button! DOH!
Hi Pat…so glad you found the print! I hope you loved this cake—it’s a family favorite! xoxo~ Ruthie
Wish there was a “Print” button to click!
I made this cake for Thanksgiving dinner using Granny Smith & honey crisp apples. It was a hit. Definitely a keeper!
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
Can I use canned apple pie filling
Hi Sharon… yes, you can! It will turn out delightful 🙂 xoxo~ Ruthie
Hi just wondering if I can use Macintosh apples instead of green ones😻
Hi Anne… yes, McIntosh will work great– they are also a sweet & tart baking apple. We hope you love this cake!! We’d love to hear how it turns out 🙂 xoxo~ Ruthie
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
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 🙂 ~Ruthie
Could you substitute coconut oil for the vegetable oil?
Yes, any liquid oil will work just great!
Can you cut down on the sugar I’m using honey crisp apples which are sweet
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!
Just made this today. Excellent!!!
YAY!!! SO glad that you loved it 🙂 xoxo~ Ruthie
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!!
That’s awesome!! I’m so glad to hear that you’ve enjoyed it… we love it too! xoxo~ Ruthie
Is the flour self rising or all purpose?
It is all purpose… thank you for asking and we hope you love it!
I have the fall leave bundt pan. Would this recipe work in that pan?
Yes, it would work just fine… it will be beautiful! xoxo~ Ruthie
When you let it sit for a few days, do you leave it at room temperature or does the frosting need refrigeration?
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. 🙂 I hope you love it!! xoxo~ Ruthie
I adjusted this to be gluten-free (we have an allergy kid in our house) and it was amazingly perfectly delicious!
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 🙂 xoxo~ Ruthie
Super delicious cake recipe!! My husband loves anything with apples in it so this will be great for him … and me 🙂 Thanks so much!!
Thanks Crystal… doesn’t it look amazing! Joslyn always does an amazing job- do you follow her? https://www.caramelpotatoes.com for more of her yummy recipes. xoxo~ Ruthie