Apple Bundt Cake

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Moist, tender, and full of cozy fall flavor, this Apple Bundt Cake with Caramel Glaze is pure comfort in every slice. Sweet apples, warm spices, and a buttery caramel drizzle make it perfect for family gatherings, holiday tables, or simply as a treat to enjoy with your morning coffee. It’s an old-fashioned type of cake that brings back memories of Sunday suppers at my Grandma’s house!

If you love this Apple Bundt Cake, be sure to try my Apple Cobbler for another cozy fruit-filled favorite, or my Applesauce Cake that’s moist and spiced just right. For fellow cake lovers, my Hummingbird Bundt Cake is a Southern classic with pineapple and banana, and my Easy Chocolate Bundt Cake is a rich, crowd-pleasing option you’ll make again and again.

Why This Apple Bundt Cake Works

• Moist & flavorful: Oil keeps the crumb soft, while fresh apples bring natural sweetness and texture.
• Perfect spice balance: Cinnamon, ginger, and nutmeg give cozy warmth without overpowering.
• Show-stopping glaze: The rich caramel glaze seeps into every bite, making it irresistible.
• Make-ahead friendly: Stays moist for days, and it even freezes beautifully.

✨ Before You Start

✨ Choose the right apples: Granny Smith is my go-to — tart and firm so they hold up beautifully when baked.

✨ Pan prep matters: Spray every nook and cranny of your bundt pan with nonstick spray to keep the cake from sticking.

✨ Spice check: Ground spices lose potency after about 6 months. If yours are older, you may want to refresh for maximum flavor.

✨ Room temp eggs: Cold eggs won’t incorporate as smoothly. Quick tip: place them in warm water for 5 minutes if you’re in a rush.

✨ Cooling window: Let the cake cool 15 minutes in the pan — no more, no less — before inverting. Too short and it may fall apart, too long and it might stick.

Apple Bundt Cake Ingredients

• Apples – Granny Smith apples are typically the best for baking. They have a strong, tart flavor and a firm flesh that marries well with sweet baked goods. Here’s a little about some of the best apples for baking, according to Bon Appetit.
• Oil – Use your favorite vegetable or canola oil for this recipe. You want it to have a neutral flavor without altering the way your cake tastes.
• Eggs – I use large eggs. It’s best to bring your eggs to room temperature so they incorporate properly into the batter.
  • A quick way to warm up cold eggs straight out of the fridge: Place eggs in a large bowl, cover with warm tap water (not hot), and leave for 5 minutes. Wipe dry, then use per recipe.
• Vanilla Extract – Use pure vanilla extract, not artificial, for the best flavor.
• Cinnamon, Ginger, Nutmeg – Remember when it comes to ground spices the flavor is best when used within 6 months after opening.
• Dark Brown Sugar – The difference between light and dark brown sugar is simply the amount of molasses each contains. In this recipe, I prefer the flavor of dark brown. In a pinch, if all you have is light brown you can, however, substitute it. Make sure you pack the brown sugar firmly.
• Cooling: Be mindful of the cooling process. Let your apple bundt cake recipe cool for the time specified in the recipe, then invert it and get it out of the pan. The apple bundt cake will need time in the pan to set up, so it doesn’t break apart.
  • However, cooling too long in the pan can cause your cake to become damp from the condensation making it stick even more. It’s kind of a fine line.

Pro Tips ⭐

• Bundt release trick: If your pan has deep ridges, use a pastry brush to spread the Baking spray evenly.

• Extra glaze? Drizzle it over vanilla ice cream or pancakes — it won’t go to waste!

• Serving idea: Warm slices slightly in the microwave for 10–15 seconds before serving — it makes the glaze melty and extra cozy.

How To Make Apple Bundt Cake

***See the full instructions below.

Storing + Reheating + Freezing + Make-Ahead Tips

Storing

• Store covered in the fridge for up to 1 week. I like to let slices rest at room temperature for 20 minutes before serving.

Reheating

• Pop a slice in the microwave for a few seconds to warm it up and soften the glaze.

Freezing

• This cake freezes beautifully, either whole or sliced. Wrap tightly in plastic wrap + foil and freeze up to 6 months. Thaw overnight in the fridge.

Make-Ahead

• Bake the cake 1–2 days before serving. Glaze just before serving for the prettiest presentation.

What to Serve With Apple Bundt Cake

This Apple Bundt Cake is wonderful all on its own, but it’s even better with a little something on the side. A simple scoop of vanilla ice cream melts into the caramel glaze for an irresistible finish. If you’d rather sip than scoop, pair each slice with a steaming cup of tea or coffee, a cozy Keoke coffee for something special, or a tall, ice-cold glass of milk.

Frequently Asked Questions

What are the best apples for baking?

Granny Smith are best for tart flavor and firmness, but Honeycrisp and Fuji also hold up nicely.

Can I leave out the walnuts?

Yes! Simply omit or swap for pecans if you prefer.

Do I have to refrigerate the cake?

Yes, because of the moist apples and glaze, refrigeration keeps it fresh longer.

More Yummy Apple Recipes

• Apple Pie Moonshine
• Apple Crisp
• Sour Cream Apple Pie
• Apple Cobbler
• Apple Pie With Crumb Topping
• Apple Bread Pudding
• Cracker Barrel Fried Apples
• Caramel Apple Dump Cake

Tried This Recipe?

If you made this Apple Bundt Cake, I’d love to hear what you think! Please leave a ⭐⭐⭐⭐⭐ star rating and a comment below. And don’t forget to tag me on Instagram @gonna_want_seconds— when you share a photo  📸— I love seeing your kitchen creations!

💌 From quick weeknight dinners to nostalgic desserts, my FREE newsletter has it all! Subscribe today so you never miss a recipe! 💌

Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen  

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Apple Bundt Cake (with Caramel Glaze!)

Apple Bundt Cake with brown sugar glaze is moist and yummy with sweet little apple pieces and a rich brown sugar glaze to finish it off.

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 30 minutes mins

Servings: 12 servings

Author: Kathleen

Ingredients

Cake:

• ▢ 2 cups granulated sugar
• ▢ 1 1/2 cups vegetable oil
• ▢ 3 large eggs, lightly beaten
• ▢ 1/2 cup apple cider
• ▢ 2 teaspoons vanilla extract
• ▢ 3 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 2 teaspoons ground cinnamon
• ▢ 1/2 teaspoon ground ginger
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 2-2 1/2 cups apples - peeled, cored, and diced
• ▢ 1 cup walnuts, chopped

Caramel Glaze:

• ▢ 1 (14-ounce) can sweetened condensed milk
• ▢ 1 cup dark brown sugar, firmly packed
• ▢ 2 tablespoons unsalted butter
• ▢ 1/2 teaspoon vanilla extract

US Customary - Metric

Instructions

• Prep. Preheat oven to 325°F. Spray a 12 cup bundt pan with nonstick cooking spray; set aside.
• Mix. In a large mixing bowl, using a handheld electric mixer, beat the sugar (2 cups), oil (1 1/2 cups), and eggs (3), until smooth. Mix in the apple cider (1/2 cup) and vanilla extract (2 teaspoons) until evenly combined.
• Combine. In a medium mixing bowl, whisk together flour (3 cups), baking soda (1 teaspoon), salt (1/2 teaspoon), cinnamon (2 teaspoons), ginger (1/2 teaspoon), and nutmeg (1/4 teaspoon) until evenly combined. Gradually add the flour mixture to the sugar mixture and beat well. Fold in apples (2-2 1/2 cups) and walnuts (1 cup).
• Bake. Pour into prepared bundt pan. Bake in preheated oven until a skewer or cake tester inserted in the center of the cake comes out clean, about 1 hour to 1 hour 20 minutes. Remove from oven and cool in the bundt pan, set on a wire rack for 15 minutes. Invert the cake onto a cake plate and cool completely.
• Glaze. Bring condensed milk 1 (14-ounce) can and brown sugar (1 cup) to a boil over medium-high heat, whisking almost constantly. Reduce the heat and simmer for 8 minutes, whisking often. Take off of the heat and stir in butter (2 tablespoons) and vanilla (1/2 teaspoon).
• Drizzle. Cool for 5 minutes before drizzling on the cake.

Fans Also Made:

• 
  Apple Coffee Cake
• 
  Blueberry Coffee Cake
• 
  Coconut Pound Cake
• 
  Peach Pound Cake

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Notes

1. Apples - Granny Smith apples are typically the best for baking. It has a strong, tart flavor and a firm flesh that marries well with sweet baked goods. Here’s a little about some of the best apples for baking, according to Bon Appetit.
2. Oil - Use your favorite vegetable or canola oil for this recipe. You want it to have a neutral flavor without altering the way your cake tastes.
3. Eggs - I use large eggs. It’s best to bring your eggs to room temperature so they incorporate properly into the batter.
   • A quick way to warm up cold eggs straight out of the fridge: Place eggs in a large bowl, cover with warm tap water (not hot) and leave for 5 minutes. Wipe dry, then use per recipe.
4. Vanilla Extract - Use pure vanilla extract, not artificial, for the best flavor.
5. Cinnamon, Ginger, Nutmeg - Remember when it comes to ground spices the flavor is best when used within 6 months after opening. Check out this article if you want to read more about spices.
6. Dark Brown Sugar - The difference between light and dark brown sugar is simply the amount of molasses each contains. In this recipe, I prefer the flavor of dark brown. In a pinch, if all you have is light brown you can, however, substitute it. Make sure you pack the brown sugar firmly.
7. Cooling: The other thing you need to know is about the cooling process. Let your apple bundt cake recipe cool for the time specified in the recipe, then invert it and get it out of the pan. The apple bundt cake will need time in the pan to set up, so it doesn’t break apart. BUT, cooling too long in the pan can cause your cake to become damp from the condensation making it stick even more. It’s kind of a fine line.
8. How To Store This delicious apple bundt cake recipe stores best in the fridge but I like to serve it at room temperature. It’s up to you. I give my pieces a little time on the counter before serving. Keep in mind that cakes start losing moisture as soon as you cut them. Even if you’re storing your apple bundt cake in a cake saver, use a small piece of plastic wrap to cover the end after cutting.
9. How Long Can You Keep This In The Fridge? This cake will keep in the fridge for up to a week.
10. Can You Freeze This? Slice it or store it whole and you can freeze it for up to six months. To thaw your cake, let it sit in the fridge overnight, then slice and serve!

Nutrition

Serving: 1serving | Calories: 496kcal | Carbohydrates: 76g | Protein: 3g | Fat: 21g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 231mg | Potassium: 100mg | Fiber: 2g | Sugar: 58g | Vitamin A: 127IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

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