Fall just got sweeter with this Apple Pumpkin Cinnamon Vanilla Bundt Cake—moist, fluffy, and full of warm autumn flavors! You can optionally drizzle it with dulce de leche or caramel sauce and sprinkle with chopped pecans, though this cake is already incredible on its own. Perfect for cozy Fall treats, and an excellent addition to your Thanksgiving or Christmas dessert menu.
Why You’ll Love This Cake
This apple pumpkin bundt cake is a showstopper! With its moist, fluffy texture and comforting flavors of cinnamon, vanilla, pumpkin, and fresh apples, it’s like having Autumn on a plate. Even if you’re not a pumpkin fan, the apple and pumpkin combination is perfectly balanced—lightly sweet, flavorful, and packed with tender apple chunks. The texture is reminiscent of a classic carrot cake, making it ideal for breakfast, a mid-day snack, or dessert.
More Apple & Pumpkin Inspiration
If you love the apple-pumpkin combo, try these other favorite Autumn recipes:
- Pumpkin Banana Bread with Apples
- Pumpkin Pancakes with Cinnamon Apples
- Pumpkin Banana Muffins with Apples and Cinnamon
Storage Tips
Because this cake is so moist, it keeps beautifully:
- Room Temperature: Loosely cover with foil and store for several days.
- Refrigerator: Wrap with plastic wrap and store for up to 1 week.
- Freezer: Freeze for up to 1 month.
Optional Topping
The caramel or dulce de leche drizzle with chopped pecans adds a decadent touch! Heat the sauce slightly in the microwave to soften it before pouring over the cake. Though this cake is delicious on its own, the topping makes it extra special for serving at gatherings.
Baking Notes
Baked in a bundt pan, this cake rises beautifully and holds its shape. It’s light, not dense, and actually tastes even better the next day. Whether topped with caramel and pecans or served plain, this Apple Pumpkin Bundt Cake is a true Autumn delight you’ll want to make again and again.
Apple Pumpkin Cinnamon Vanilla Bundt Cake
4
servings30
minutes40
minutesThis bundt cake strikes the perfect balance between pumpkin and apples, delivering a moist, tender crumb and warm, comforting flavors. Lightly sweetened and spiced, it’s ideal for holiday celebrations or an everyday Autumn treat. The combination of pumpkin puree and diced apples gives it a texture reminiscent of a classic carrot cake, making it perfect for breakfast, snack time, or dessert.
Ingredients
2 eggs
¾ cup white sugar
½ cup brown sugar
⅔ cup vegetable oil
1 teaspoon vanilla extract
1 cup pumpkin puree
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon cinnamon
4 cups apples, cored, peeled, and diced
Directions
- Preheat oven: 350°F (175°C).
- Prepare wet ingredients: In a medium bowl, beat eggs with white and brown sugar using an electric mixer until light and creamy (about 2 minutes). Add oil, vanilla, and pumpkin puree, mixing until combined.
- Mix dry ingredients: In a separate bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
- Combine: Gently fold dry ingredients into wet ingredients until just incorporated. Avoid overmixing. Fold in the diced apples.
- Prepare bundt pan: Spray the pan generously with baking spray. Pour in the batter carefully.
- Bake: Place in preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool on a wire rack for about 40 minutes, then invert the bundt pan onto a serving platter and allow it to cool completely.
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