Caramel Apple Bundt Cake has a special place in my kitchen, and I’m so glad to share it with you. Hi, I’m Amanda. Cooking has always been more than a task for me—it’s where comfort and connection come alive. That’s why I started BeamRecipes, a space for approachable recipes that work in real life. From childhood days spent baking with family to today’s busy weeknights, food has always been my love language. Each recipe here carries a story, and this cake is one of my favorites—warm, spiced, and baked to bring joy to every table. Welcome to my kitchen.
Why This Cake Works
Caramel Apple Bundt Cake is a true autumn treat, balancing cozy spices, moist apple-studded crumb, and a golden drizzle of caramel that soaks into every bite.
Perfect Texture Every Time
Bundt cakes have a reputation for drying out, but the combination of shredded apples and oil keeps this one incredibly moist without feeling heavy.
Flavors That Comfort
The cinnamon, nutmeg, and brown sugar create a warmly spiced cake that feels like fall in every forkful. The caramel topping adds that glossy finish while seeping into the ridges for irresistible flavor.
Bake Once, Share Often
Bundt cakes are naturally beautiful, making them the ideal dessert for gatherings or potlucks. This cake doesn’t just taste good—it looks stunning on the table.
Tested in Real Kitchens
This isn’t a fussy dessert. The steps are straightforward, the ingredients are familiar, and the results are consistent, even for beginner bakers.
Ingredients and Swaps
Core Ingredients
- 3 cups all-purpose flour – Provides structure to the cake while keeping the crumb tender.
- 2 cups granulated sugar – Sweetens and balances the tart apples.
- 1 cup brown sugar – Adds moisture and a subtle molasses flavor that deepens the caramel notes.
- 1 cup vegetable oil – Keeps the cake soft for days, even after baking.
- 4 large eggs – Bind the ingredients and give the cake lift.
- 3 cups peeled, shredded apples – Granny Smith adds tartness, Honeycrisp brings juiciness; either way, the fruit guarantees a moist crumb.
- 1 tsp baking soda + 1 tsp baking powder – Work together to ensure the cake rises evenly.
- 1 tsp cinnamon + ½ tsp nutmeg – Warm spices that define the cake’s flavor and complement the caramel topping.
- ½ tsp salt – Sharpens all the other flavors.
- 1 tsp vanilla extract – Adds aroma and a smooth finish.
Caramel Topping
- 1 cup brown sugar – Creates the rich sweetness of the caramel.
- ½ cup butter – Lends creaminess and depth.
- ¼ cup heavy cream – Makes the caramel silky and pourable.
Easy Swaps
- Apples: If you’re out of apples, pears make a surprisingly good substitute. They add natural sweetness and bake down beautifully.
- Oil: Melted butter can replace the oil if you prefer a richer flavor. Just know the cake will be slightly denser.
- Flour: A gluten-free 1:1 blend works perfectly for those who want the same texture without gluten.
Step-by-Step Instructions
Step 1: Prepare the pan
Grease and flour your bundt pan generously, making sure to reach every ridge and curve. Bundt cakes are notorious for sticking, and proper prep ensures your cake comes out whole and beautiful.
Step 2: Mix dry ingredients
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This distributes the leavening agents evenly, preventing clumps and giving you a consistent rise.
Step 3: Combine wet ingredients
In a separate bowl, beat together the oil, eggs, granulated sugar, and brown sugar until smooth and slightly thickened. Stir in vanilla. This mixture creates the base of the cake’s moist texture.
Step 4: Fold in apples
Stir the shredded apples into the wet mixture. They’ll release natural juices as the cake bakes, infusing every bite with flavor and tenderness.
Step 5: Combine wet and dry
Gradually add the dry mixture to the wet, stirring gently until no streaks of flour remain. Avoid overmixing, which can make the cake tough. The batter should feel thick but scoopable.
Step 6: Bake
Pour the batter into your prepared bundt pan. Smooth the top with a spatula and bake at 350°F for 55–65 minutes, or until a toothpick inserted comes out clean. Your kitchen will smell like fall by this point.
Step 7: Cool
Allow the cake to rest in the pan for 15 minutes. This helps it firm up and release more easily. Invert onto a cooling rack and let it cool completely before adding the topping.
Step 8: Make caramel topping
In a saucepan, melt butter and brown sugar together over medium heat, whisking constantly. Once melted, add the cream and whisk until smooth and glossy. The caramel should be pourable but thick enough to cling to the cake.
Step 9: Finish the cake
Drizzle the warm caramel over the cooled bundt cake, letting it seep into the ridges. This final step transforms the cake into a showstopper—sweet, sticky, and ready to share.
Why It Works in the Kitchen
Apples Keep It Moist
Grated apples aren’t just about flavor—they act like nature’s built-in moisture lock. As the cake bakes, the apples release their juices, keeping the crumb soft and tender without becoming soggy. This means your bundt cake will stay fresh for days, perfect if you want to bake it ahead for gatherings.
Spices Deepen Flavor
The warm spice blend of cinnamon and nutmeg transforms the cake from sweet to soulful. Instead of being overly sugary, the spices ground the flavor, giving it that nostalgic autumn taste we all crave.
Bundt Shape Benefits
The bundt pan isn’t just pretty—it’s practical. Its ridges create more surface area, so every slice has caramel clinging to it. Plus, the shape makes the cake look impressive without any extra decorating effort.
Caramel as a Finishing Touch
Rather than fussing with frosting, a glossy caramel drizzle provides both shine and richness. It seeps into the cake’s ridges, creating hidden pockets of buttery sweetness that surprise you with every bite.
Oil Over Butter
Butter adds flavor, but oil adds staying power. By choosing oil here, you guarantee a cake that stays tender—even after a couple of days on the counter. It’s the difference between a one-day dessert and one that lasts the whole week.
Real-Life Variations
Breakfast Twist
Leave off the caramel and slice the cake as-is for a cozy breakfast treat. It pairs beautifully with coffee or tea, almost like a spiced apple bread.
Salted Caramel Upgrade
Stir a pinch of flaky sea salt into the caramel before drizzling. That little bit of salt sharpens the sweetness and gives a gourmet touch without extra effort.
Apple Cider Glaze
Want a lighter finish? Simmer apple cider down until it thickens and whisk in a little powdered sugar. This tangy glaze brightens the cake and emphasizes the apple flavor.
Mini Bundt Cakes
Divide the batter among mini bundt pans or even muffin tins for portable portions. These make wonderful gifts, lunchbox treats, or a dessert table centerpiece.
Nutty Crunch
Chopped pecans or walnuts stirred into the batter add a pleasant crunch and nuttiness that complements the soft apples and caramel glaze.
Mistakes to Avoid
Overmixing the Batter
Once the flour goes in, mix gently. Too much stirring builds gluten, which makes the cake dense and tough instead of tender.
Skipping Pan Prep
Bundt pans are unforgiving—one missed ridge can mean half your cake stays stuck inside. Always grease and flour generously, and don’t rush this step.
Rushing the Cool
Bundt cakes need a short rest after baking. If you flip it too soon, the cake can tear. Letting it sit for 15 minutes gives it structure, so it unmolds cleanly.
Pouring Hot Caramel Too Soon
Patience matters here. If you pour the caramel over a warm cake, it won’t soak in—it’ll slide right off. Wait until the cake is completely cool before drizzling.
FAQ
Can I make this cake ahead of time?
Yes! In fact, the flavors deepen overnight, so it often tastes even better the next day.
What apples are best for this cake?
Granny Smith apples bring tartness to balance the sweetness, while Honeycrisp offers more juice and natural sweetness. Either works beautifully, or you can mix both.
Can I freeze this cake?
Definitely. Wrap the cooled cake tightly (without caramel) in plastic wrap and foil. When ready to serve, thaw at room temperature and add the caramel drizzle fresh.
Do I need a bundt pan?
Not at all. If you don’t have one, bake the batter in two loaf pans instead. They’ll take about 45–50 minutes in the oven.
Final Encouragement
This cake isn’t about perfection—it’s about connection. When you slice into it and share with the people you love, you’re offering more than dessert. You’re offering warmth, memory, and the kind of comfort only a homemade cake can give. Bake it once, and I promise, it will find a place in your family’s story too.
Simple Fall Cake Designs
Equipment
- Bundt Pan or Loaf Pan
- Mixing Bowls
- Whisk
- Spatula
- Wire Rack
Ingredients
Base Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup butter softened
- 2 eggs
- 1 cup pumpkin puree or grated apple
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup milk or buttermilk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
- Cream butter and brown sugar in a large mixing bowl until light and fluffy. Add eggs one at a time, mixing well after each.
- Stir in pumpkin puree (or grated apple) and milk or buttermilk until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- Fold dry ingredients into wet mixture gently, stopping as soon as no streaks of flour remain.
- Pour batter into the prepared pan. Bake for 40–50 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool fully.
- Decorate simply with maple glaze, powdered sugar, or crushed pecans before serving.