Apple Pumpkin Bundt Cake Recipe

If you’re craving a cake that tastes like everything we love about fall, this Apple Pumpkin Bundt Cake is bound to become your new go-to dessert. Imagine tender chunks of spiced apples enveloped in a warmly spiced pumpkin cake—each slice moist, fragrant, and just sweet enough. It’s a showstopper for any holiday table, but honestly, it’s easy enough to make “just because.” Whether you drizzle it with caramel or top it with toasted pecans, this Apple Pumpkin Bundt Cake combines autumn’s coziest flavors in one glorious, golden ring.

Ingredients You’ll Need

Trust me, each ingredient in this Apple Pumpkin Bundt Cake plays a special role, from lending sweetness and spice to building that irresistible, moist crumb. It’s a straightforward ingredient list, but together they create a flavor-packed dessert that feels much more complicated than it actually is!

• Eggs: These bind the cake and give it structure while keeping each bite fantastically soft.
• White sugar: Adds clean, classic sweetness and encourages a delicate crumb.
• Brown sugar: For extra depth, molasses undertones, and a hint of caramel flavor.
• Vegetable oil: Helps keep the cake incredibly moist—much more forgiving than butter for cakes with fruits and veggies.
• Vanilla extract: Rounds out the flavors and enhances the warmth of the pumpkin and spices.
• Pumpkin puree: The autumn star—brings moisture, gorgeous color, and gentle pumpkin flavor.
• All-purpose flour (sifted): Sifting helps avoid lumps and yields a lighter finished cake.
• Baking soda & baking powder: A duo to ensure the cake rises beautifully and has perfect texture.
• Salt: Just a touch brings out all the other flavors without making the cake taste salty.
• Cinnamon: Essential for a cozy, spicy flavor that hugs every bite.
• Apples (cored, peeled, diced): Adds juicy bursts of fruit—be sure to use a crisp, tart variety for the best flavor and texture.

How to Make Apple Pumpkin Bundt Cake

Step 1: Preheat and Prep

Let’s get cozy! Start by preheating your oven to 350 degrees Fahrenheit. Spray your bundt pan generously with baking spray to prevent sticking—bundt pans have those pretty curves, but cake loves to cling to them.

Step 2: Cream Eggs and Sugars

In a medium bowl, use an electric mixer to beat your eggs, white sugar, and brown sugar until the mixture turns pale and creamy, about 2 minutes. This step introduces air and helps the cake become wonderfully light and tender.

Step 3: Add Oil, Vanilla, and Pumpkin

Pour in the vegetable oil and vanilla extract. Mix for another minute or two to blend everything smoothly. Next, scoop in the pumpkin puree, and beat for another minute. Your batter should become rich and luscious at this stage—keep those cozy fall scents coming!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the sifted flour, baking soda, baking powder, salt, and cinnamon. Sifting the flour first makes a world of difference, resulting in that melt-in-your-mouth crumb.

Step 5: Mix Wet and Dry Ingredients

Gently add the dry ingredients to your wet ingredients. Mix just until everything is combined—overmixing can make the cake tough, so a few lumps are perfectly okay. The batter should be thick and flecked with pumpkin spice dreams.

Step 6: Fold in Apples

Fold in your diced apples with a spatula. The pieces should be distributed evenly throughout the batter, providing plenty of fruity flavor and texture in each bite.

Step 7: Fill the Bundt Pan and Bake

Pour the batter into your prepped bundt pan, smoothing the top with a spatula. Pop it in the oven and bake for 50 to 60 minutes. You’ll know it’s ready when a toothpick inserted into the cake comes out clean or with just a few moist crumbs attached.

Step 8: Cool and Invert

Cool the cake in the pan on a wire rack for about 40 minutes, then carefully invert it onto a serving platter and let it cool completely. The anticipation is worth it—the cake will stay together beautifully and slice like a dream!

How to Serve Apple Pumpkin Bundt Cake

Garnishes

For a show-stopping finish, drizzle your Apple Pumpkin Bundt Cake with warm dulce de leche or caramel sauce, then scatter a handful of chopped pecans on top. The sweet drizzle and nutty crunch make every slice extra special, and your guests will be reaching for seconds (or thirds!).

Side Dishes

Pair your Apple Pumpkin Bundt Cake with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. A cup of hot spiced cider or bold coffee on the side creates the ultimate comfort combo. If you really want to go all-out, add a fruit salad with pears, figs, or cranberries to round out that festive fall feeling.

Creative Ways to Present

If you’re looking to wow at a potluck or family dinner, slice the Apple Pumpkin Bundt Cake and fan the pieces out on a platter, separating each slice with a cinnamon stick or decorative dried apple ring. You can even make individual mini bundt cakes for an extra-cute (and kid-friendly!) twist. For a super-festive touch, dust the cake with powdered sugar right before serving to give it a snow-kissed look.

Make Ahead and Storage

Storing Leftovers

Leftover Apple Pumpkin Bundt Cake is a treat all week long! Store it covered at room temperature for up to two days, or in the fridge for up to five days. Just be sure to keep it well-wrapped or in an airtight container so it doesn’t dry out.

Freezing

Absolutely—you can freeze this cake! Once it’s completely cooled, wrap slices individually in plastic wrap, then in foil, and tuck them into a freezer-safe bag. The Apple Pumpkin Bundt Cake can be frozen for up to three months. Thaw slices overnight in the fridge, and they’ll taste freshly baked.

Reheating

Enjoying a warm slice is pure bliss. Microwave a serving for 15-20 seconds, or place slices on a baking sheet and warm gently in a low oven (about 300 degrees Fahrenheit) for 5-10 minutes. The apples and pumpkin keep the cake moist even after reheating!

FAQs

Can I use applesauce instead of diced apples?

While applesauce adds moisture, it won’t provide the same texture or bursts of tender fruit that diced apples give. For a true Apple Pumpkin Bundt Cake experience, stick with fresh diced apples.

What type of apples work best in this recipe?

Choose firm, tart varieties like Granny Smith, Honeycrisp, or Pink Lady. They hold their shape beautifully while baking and offer just the right balance of sweetness and tang.

How can I tell when the bundt cake is fully baked?

Insert a toothpick into the thickest part of the cake—if it comes out clean or with just a few moist crumbs (and not sticky batter), your cake is perfect. If needed, give it another 5 minutes and check again.

Can I make Apple Pumpkin Bundt Cake gluten-free?

Absolutely! Swap the all-purpose flour for a good quality 1:1 gluten-free baking blend. Be sure your baking soda and powder are gluten-free as well, and check the texture as gluten-free cakes sometimes bake a bit faster.

Is the cake sweet enough for dessert, or does it work for breakfast too?

Honestly, it does double duty! Apple Pumpkin Bundt Cake is sweet enough to serve as a fabulous dessert, especially with caramel or whipped cream, but the light spice and fruit also make it a lovely treat with coffee at breakfast or brunch.

Final Thoughts

If you want to embrace the flavors of the season in the most delicious way, make this Apple Pumpkin Bundt Cake part of your dessert rotation. It’s a warm hug in cake form, with a golden crumb, juicy apples, and just enough spice. Try it out, share it with loved ones, and watch it disappear—this is one recipe you’ll be asked for again and again!

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