Caramel Apple Bundt Cake

side view of an autumn spice bundt cake dripping with caramel

4.54 from 13 votes

This autumn caramel apple bundt cake is filled with pecans & cinnamon spice and starts with a cake mix so it's extra easy. Served warm with a scoop of vanilla ice cream and drizzled with caramel sauce, you'll love this fall dessert.

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Author Melissa Williams

Ingredients

15.25 oz Spice Cake Mix
¼ cup vegetable oil
4 large eggs
1 cup water
3 cups apples peeled and chopped
1 teaspoon cinnamon
½ cup pecan pieces
caramel sauce for topping

Instructions

Preheat oven to 350°F and liberally spray a 12 cup (10") bundt cake pan with non-stick spray and set aside.
In a large mixing bowl, add the cake mix, vegetable oil, eggs, and water.
15.25 oz Spice Cake Mix, ¼ cup vegetable oil, 4 large eggs, 1 cup water
With an electric mixer, beat for approximately 2 minutes until all ingredients are well combined.
Next, fold in the chopped apples, cinnamon, and pecan pieces with a spatula or wooden spoon.
3 cups apples, 1 teaspoon cinnamon, ½ cup pecan pieces
Pour into the prepared bundt cake pan.
Bake for 30-35 minutes or until the center a toothpick inserted into the center comes out clean.
Let cool before flipping out of the pan.
Drizzle with caramel sauce, slice and serve
caramel sauce

Video

Notes

Fresh apples add moisture—check for spoilage early
Homemade caramel (like brown sugar caramel) works great—avoid “magic shell” types
Use a tart apple, like Granny Smith, for the best flavor. 3 cups is approximately 3 apples, depending on size.
Reheat small slices in the microwave (about 30 seconds).
Store in the fridge for up to 1 week.

Nutrition