This flavorful, moist Apple Pecan Bundt Cake with caramel glaze is the perfect fall recipe!

Fall is my favorite time of year, and a big part of that is all of the cozy fall flavors that come with the season!

This apple pecan cake has amazing flavor with apples, cinnamon, pecans, brown sugar, and a luscious caramel glaze.

This Apple Pecan Bundt cake is perfect for fall, and has become an instant favorite of ours! (We have a great easy Apple Bundt Cake from cake mix as well!)

How to Make Apple Pecan Bundt Cake

You can find our full, printable cake recipe further down in this post. Here is a quick rundown of our steps!

1. Preheat the oven to 350 degrees. Grease and flour a large bundt pan.  (Baking times differ depending on the size or thickness of your pan.)
2. Flour Mixture: In a bowl separate from your mixing bowl,  add the flour, cinnamon, salt and baking soda.  Whisk and set aside.

3. Oil, sugar, and Flavoring: Add the vegetable oil, vanilla extract, granulated sugar and brown sugar to the bowl of your mixer.  Mix to blend. 
4. Eggs: Add the eggs one at a time mixing until the yellow of the yolk disappears.

5. Flour and Egg Mixture: Using a spoon, stir the flour mixture into the egg mixture.  The batter will be quite thick.
6. Apples and Pecans: Fold in the finely chopped apples and  pecans.  Spoon the batter into the prepared pan. (You can see a photo of how finely we chopped our apples below also).

7. Time to Bake! Bake for 45 minutes, check on the cake using a long wooden skewer or toothpick inserted into the cake. It is done when the tester comes out clean or with just a few crumbs attached.
8. Cool the cake in the pan 10 minutes before turning out. 

For the Caramel Glaze

While this Apple Pecan Bundt Cake has BIG flavor on it's own, the caramel glaze really takes it to another level.

1. In a medium saucepan combine brown sugar, condensed milk, and light corn syrup and heat on medium heat stirring constantly to prevent burning. Try to keep the mixture off the sides of the pan. It can easily burn so watch carefully.
2. Once the mixture is about to boil, reduce to low heat and simmer the caramel sauce for 5-6 minutes. Stir often.
3. Remove from heat and stir in butter, vanilla extract, and salt.
4. After it cools for several minutes, pour into a a heat proof bowl. The caramel will cool and thicken as it sits- but you can speed up the process by refrigerating if you would like!

Final Touches

I applied the cooled caramel glaze to the cooled apple bundt cake using a disposable piping bag with the tip snipped away. (You can spoon the caramel onto the cake if you would rather!)

I topped it off with a sprinkling of chopped pecans.

We hope that you enjoy this Apple Pecan Bundt Cake!

More Fall Cakes

Not only do we love apple cakes (like applesauce cake and caramel apple cake), but fall cakes in particular are our favorite! If you are also a fan of fall cakes, we have more recipes for your must-bake list.

Some of our most popular are: Pumpkin Spice Cake, Pumpkin Cupcakes, Snickerdoodle Cake, and Spice Cake!

For more fall cake recipes, don't miss our collection of 50+ of the BEST Fall Cake Recipes!

Apple Pecan Bundt Cake with Caramel Glaze

BY Melissa and Bebe

This moist Apple Pecan Bundt Cake with Caramel Glaze has amazing flavor! This is the perfect fall cake recipe!

Course: Dessert

Servings: 15

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Ingredients

• ▢ 1 cup (200g) sugar
• ▢ 1 cup (217g) brown sugar
• ▢ 1 ½ cup (322g) vegetable oil (we use canola oil)
• ▢ 3 large eggs, room temperature (Place in a bowl of warm water for 5 minutes if in a hurry)
• ▢ 2 teaspoons (8g) vanilla extract
• ▢ 3 cups (375g) all purpose flour
• ▢ 1 teaspoon (5g) baking soda
• ▢ 1 teaspoon (3g) cinnamon
• ▢ ½ teaspoon (3g) salt
• ▢ 2 cups finely chopped apples we used 3 medium size Granny Smith apples
• ▢ 1 cup (104g) chopped pecans

For the Caramel Glaze

• ▢ 14 oz sweetened condensed milk (We used one 14 oz can)
• ▢ 1 cup (217) light brown sugar
• ▢ 2 tablespoons unsalted butter
• ▢ 1 teaspoon (4g) vanilla extract
• ▢ 1 (18g) tablespoon light corn syrup
• ▢ ½ teaspoon (3g) salt

Instructions

• Preheat the oven to 350 degrees. Grease and flour a large bundt pan.  Baking times differ depending on the type or thickness of your pan.
• In a bowl separate from your mixing bowl,  add the flour, cinnamon, salt and baking soda. Whisk at least 30 seconds to blend ingredients.  Set aside.
• To the bowl of you mixer add the  1 ½ cups oil, vanilla, white and brown sugar.  Mix to blend. Add the eggs 1 at a time mixing until the yellow of the yolk disappears.
• Using a spoon, stir the flour mixture into the egg mixture.  The batter will be quite thick.
• Fold in the finely chopped apples and  pecans.  Spoon the batter into the prepared pan.
• Bake for 45 minutes, check on the cake using a long wooden skewer or toothpick inserted into the cake. It is done when the tester comes out clean or with just a few crumbs attached.
• Cool the cake in the pan 10 minutes before turnout out.  If desired, spoon or pipe caramel sauce on the top of the cake.

Caramel Glaze

• In a medium saucepan combine brown sugar, condensed milk, and light corn syrup and heat on medium heat stirring constantly to prevent burning. Try to keep the mixture off the sides of the pan. It can easily burn so watch carefully.
• Once the mixture is about to boil, reduce to low heat and simmer for 5-6 minutes. Stir often. Remove from heat and stir in butter, vanilla extract, and salt.
• After it cools a bit, pour into a a heat proof bowl. Keep in mind that it will thicken more as it cools. You can refrigerate to speed up the cooling process.
• Once the cake and caramel have cooled, you can either spoon the caramel over the cake, or for more control, add to a disposable piping bag with the tip snipped away or to a ziplock bag with a bit of the corner snipped away and drizzle onto the cake.

Notes

 

 

 

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