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Pumpkin Apple Bundt Cake

Everything we love about fall baked right into a cake!

Pumpkin apple bundt cake

I’m so excited to share this recipe with you today! If you’re looking for an impressive cake that’s surprisingly easy to make, then this is the recipe for you. Juicy apples, earthy pumpkin puree, cinnamon, brown sugar, and caramel come together to make one incredible dessert.

With the apples and pumpkin, this cake turns out so moist and delicious! You can top it with either caramel sauce or dulce de leche. Pecans are optional, but I love the extra crunch they add. See how easy this cake is to make in the video below!

Pumpkin apple bundt cake

To get started on this delicious cake, preheat the oven to 350F. Grease a bundt pan and set aside. Next, add eggs and both sugars to a medium bowl and beat with an electric mixer until light and creamy, about 4 minutes. Pour in oil and vanilla and beat for an additional 2 minutes. Add pumpkin puree and continue to beat for 1 more minute to combine.

In a separate bowl, mix together flour, baking soda, baking powder, cornstarch, salt, and cinnamon. Add these dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the diced apples.

Pumpkin apple bundt cake

Next, pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the cake comes out clean. Let cool on a wire rack for about 40 minutes. Invert the bundt pan onto the serving platter and let the cake cool further. When no longer warm to the touch, drizzle either dulce de leche sauce or caramel sauce on top and then sprinkle chopped pecans over everything. Enjoy!

This is one recipe everyone is sure to love! They might think you spent hours slaving over this dessert, but in reality, it’s very simple to throw together and bake. Your secret is safe with us! Check out the full ingredient list and instructions below.

Pumpkin apple bundt cake
4.4
Rated 4.4 out of 5
Rated by 5 reviewers

Allergens: Eggs, Gluten, Nuts

Ingredients
  • 2 eggs
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 4 cups apples, cored, peeled, and diced
  • Topping: Dulce de leche sauce or caramel sauce and chopped pecans
Preparation
  1. Preheat oven to 350F. Grease a bundt pan and set aside.
  2. Add eggs and both sugars to a medium bowl and beat with an electric mixer until light and creamy, about 4 minutes.
  3. Pour in oil and vanilla and beat for an additional 2 minutes. Add pumpkin puree and continue to beat for 1 more minute to combine.
  4. In a separate bowl, mix together flour, baking soda, baking powder, cornstarch, salt, and cinnamon. Add these dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the diced apples.
  5. Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the cake comes out clean. Let cool on a wire rack for about 40 minutes. Invert the bundt pan onto the serving platter and let the cake cool further.
  6. When no longer warm to the touch, drizzle either dulce de leche sauce or caramel sauce on top and then sprinkle chopped pecans over everything. Enjoy!

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