Caramel Apple Bundt Cake

Caramel and apples is a combination that screams fall flavor. I love fresh apples dipped in a rich, creamy, chewy carmel coating. Today’s recipe brings those flavors together but in cake form.

To make live easy, I used a cake mix for the base of the cake. It get a few extra additions though to make it even more delicious including chopped up apple. Then this cake gets a generous topping of an amazing caramel icing. The icing is what really makes this cake!

When making recipes using fresh apples I always like to use 2 kinds of apples. My favorite combination is granny smith and galas.

Caramel Apple Bundt Cake |

Caramel Apple Bundt Cake
  • 1 (18.5 oz) pkg yellow cake mix (I used [url href=”” target=”_blank”]Duncan Hines[/url])
  • 1 (3.4 oz) pkg white chocolate instant pudding mix
  • 1 cup water
  • 4 eggs, slightly beaten
  • 1/3 cup apple sauce
  • 3 apples, peeled and diced
  • Icing:
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1/3 cup whipping cream
  • 1 cup powdered sugar
  1. Preheat oven to 350 degrees. Grease and flour a bundt pan or spray with Pam BAKING Spray (Be sure it is BAKING spray).
  2. In a large bowl, add the cake mix, pudding mix, water, eggs, and applesauce.
  3. Beat with a hand mixer for 2 minutes. Then fold in the diced apple.
  4. Pour the cake batter into the prepared bundt pan.
  5. Bake at 350 degrees for 55-60 minutes until fully cooked.
  6. Remove from oven and allow to cool for 10 minutes. Invert cake on a cake plate and allow to cool completely.
  7. In a medium sauce pan, add butter, brown sugar, salt, and whipping cream. Heat over medium heat to combine and bring to a boil stirring constantly. When it reaches boiling allow to boil for one minute and remove from heat.
  8. Allow mixture to sit for 5 minutes. Add powdered sugar to mixture and whisk until smooth.
  9. Immediately pour glaze slowly over cake and allow to sit for 10 minutes before serving. Serves 12.

Recipe adapted from the Our Table for Seven.

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