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Autumn Spice Bundt Cake
This autumn caramel apple pecan & cinnamon spice bundt cake 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
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
16
Author
Melissa Williams | Persnickety Plates
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° 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.
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.
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
Video
Notes
Use a tart apple, like Granny Smith, for the best flavor. 3 cups is approximately 3 apples, depending on size.
Store cake covered in the refrigerator.
Nutrition
Serving:
1
g
|
Calories:
201
kcal
|
Carbohydrates:
24
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
47
mg
|
Sodium:
196
mg
|
Potassium:
149
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
83
IU
|
Vitamin C:
1
mg
|
Calcium:
38
mg
|
Iron:
2
mg