Apple Cinnamon Bundt Cake

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Apple Cinnamon Bundt Cake is moist and flavorful and is the perfect way to use up your favorite apples. This from scratch apple bundt cake recipe is great all year long!

apple bundt cake on white platter

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Serve this Apple Cinnamon Bundt Cake after a dinner of Meatloaf with Brown Gravy or Zucchini Boat Turkey Tacos!

One week til Thanksgiving! I feel like Thanksgiving is getting the shaft this year. It seems like it’s going from Halloween to Christmas and Thanksgiving, typically my favorite holiday, is getting left in the dust.

Maybe it’s because I have a toddler this year and she probably cares more about dressing up and presents than just eating, which she has a love/hate relationship with.

overhead shot of bundt cake in pan

I, on the other hand, am a food-bloggin’, mashed potato-lovin’, Thanksgiving aficionado. Making food is my love language.

That being said, this cake, that would be the perfect addition to a Thanksgiving table (give the pies a break – I’d take a cake over pie any day), was honestly made in September.

It’s the perfect fall cake, especially if you’ve been apple picking.


The answer is yes, you should.

Remember last year when I said I wanted to start a new tradition of making half a cake for my daughter’s half birthday (last year I made a Pumpkin Chocolate Marble Bundt Cake)?

Well, that’s what this cake was. We “celebrated” her half birthday on September 27th.  And by celebrated, I mean we ate this cake. This year she actually got to eat some and she loved it.

We kept half and I sent the other half to work with my husband. I think it’s a fun tradition.

slices of apple bundt cake on white plate

Use whatever kind of apples you like – I used Gala for this particular one because that’s what I had on hand. Golden Delicious or Granny Smith would be good.


  • Eggs – I use large, organic eggs.
  • Vegetable Oil – You use half oil and half applesauce in this cake for the fat.
  • Applesauce – To cut down on using full oil, but keeping moistness, you combine applesauce with the oil.
  • Sugar – Gotta have sugar in cake!
  • Brown Sugar – I don’t specify light or dark brown sugar, but I typically use light. Both will work.
  • Nutmeg – Warm and spicy, nutmeg is perfect in this apple cake.
  • Flour – I’ve only tested with all-purpose white flour.
  • Cinnamon – Sidekick to nutmeg, cinnamon perfectly spices this cake. Use a high quality cinnamon & don’t be tempted by the cheap stuff & opt for ceylon.
  • Baking soda – When baking soda is mixed with moisture, the chemical reaction causes baked goods to expand and rise. Fluffy cake.
  • Salt – to balance the sweet
  • Vanilla – I know vanilla extract has gone up in price lately (there’s a shortage), but please use pure vanilla extract & not imitation.
  • Diced apples – I used Gala because that’s what we like to eat and typically keep on hand. Granny Smith are great for baking. Use whichever kind you like best.
overhead shot of ingredients laid out in bowls to make apple bundt cake


  • Bundt pan – Bundt pans are a little pricey but they’ll last forever. I’ve also seen really pretty ones at TJ Maxx/HomeGoods for good prices.
  • Apple slicer – An apple slicer will make your life easier. For this cake & day to day for apple snacks.
  • My favorite measuring spoons – I love that they’re magnetic so they stack nicely in my drawer.


STEP ONE: Beat vegetable oil and eggs in a large bowl on medium speed until light & fluffy.

STEP TWO: Add in the applesauce, sugars, nutmeg, flour, cinnamon, baking soda, salt, and vanilla. Mix well.

STEP THREE: Stir in the diced apples and pour into a greased bundt pan. Bake for 30-40 minutes or until golden brown & a toothpick inserted into the center comes out clean.

STEP FOUR: Let cool for 10-15 minutes in the pan before flipping it out onto a platter. Slice & serve!

collage of mixing bowl making apple bundt cake


This recipe, which makes a 10″ bundt cake, should serve 12-16 people.


Yes, you can. But you’ll have to bake the cake for longer in a bundt pan and the texture will be slightly denser than if you were making a layer cake.

two slices of apple bundt cake on white plate


Williams Sonoma Sour Cream Chocolate Bundt Cake
Kentucky Butter Cake
Lemon Lover’s Bundt Cake
Caramel Apple Bundt Cake
Butter Pecan Bundt Cake
Click to view my full collection of cakes


Caramel Apple Poke Cake
Slow Cooker Apple Crisp
Apple Cinnamon Swirl Bread
Apple Peanut Butter Blondies
Apple Zucchini Muffins
Apple Strudel

apple bundt cake on a white platter with title text overlay


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Apple Cinnamon Bundt Cake - fall flavors that would be perfect for the Thanksgiving table! | Persnickety Plates

Apple Cinnamon Bundt Cake

Melissa | Persnickety Plates
Apple Cinnamon Bundt Cake is moist and flavorful and is the perfect way to use up your favorite apples. This from scratch apple bundt cake recipe is great all year long!
4.09 from 116 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 275 kcal


  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon nutmeg
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 4 cups diced apples I used Gala


  • Preheat your oven to 350 degrees. Grease and lightly flour a bundt pan and set aside.
  • In a large bowl, beat vegetable oil and eggs on medium speed until foamy.
  • Add in the applesauce, sugars, nutmeg, flour, cinnamon, baking soda, salt, and vanilla. Mix well.
  • Stir in the diced apples with a spoon.
  • Pour into the prepared bundt pan.
  • Bake 30-40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  • Let cool for 10-15 minutes then flip onto a platter.


Serving: 1gCalories: 275kcalCarbohydrates: 44gProtein: 3gFat: 10gSaturated Fat: 7gCholesterol: 27mgSodium: 202mgPotassium: 96mgFiber: 1gSugar: 26gVitamin A: 60IUVitamin C: 2mgCalcium: 21mgIron: 1.3mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Happy half birthday, Boo! I can’t believe you’re well on your way to two!

Originally published November 19, 2015

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  1. Carole from Carole's Chatter says

    Melissa, your cake is great. I would love you to stop by Food on Friday: Cakes over at Carole’s Chatter to add this to the cake collection! Cheers!

  2. Melissa Williams says

    I’m not sure I know what that means? Apple cinnamon don’t go together?

  3. Janet Timpson says

    5 stars
    This Apple Cinnamon Bundt Cake is an absolute keeper!!! Very easy to make and it is moist and delicious. I served it with a side of vanilla bean ice cream and salted Carmel sauce dribble over. Yum!!!

    • Melissa Williams says

      Thanks so much for reporting back ♥

  4. Sue says

    5 stars
    Delicious and easy to make. Great recipe!

  5. Lisa says

    5 stars
    This recipe was absolutely delicious! I shared with someone who had been in the hospital and they wanted the recipe because it was so tasty! Easy and a keeper recipe! I did add 1 cup of chopped walnuts too!

    • Melissa Williams says

      I love hearing that – thanks so much for reporting back!

  6. Helen says

    5 stars
    Wonderful recipe keeper

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.

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