Dessert

Apple Pumpkin Bundt Cake Recipe

ByHugo Harnd November 28, 2025November 28, 2025

Introduction

This Apple Pumpkin Bundt Cake is a delightful blend of fall flavors, combining tender pumpkin and juicy apples in a moist, spiced cake. Perfect for cozy afternoons or holiday gatherings, it offers a comforting taste with a beautiful presentation.

A round bundt cake with a rich brown color and moist texture is placed on a white plate on a white marbled surface. The cake is decorated with thick, light caramel-colored drizzle flowing down its sides, and topped with a scatter of chopped nuts adding a rough texture. One slice is cut out from the cake, showing the dense, slightly crumbly inside with an even brown color. Red apples are placed blurred in the background, adding a warm tone to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 eggs
3/4 cup white sugar
1/2 cup brown sugar
2/3 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
1/4 teaspoon salt
1 tablespoon cinnamon
4 cups apples, cored, peeled and diced

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: In a medium bowl, use an electric mixer to beat the eggs, white sugar, and brown sugar until the mixture is light in color and creamy, about 2 minutes.
Step 3: Add the vegetable oil and vanilla extract, then beat for 1 to 2 minutes until well blended. Add the pumpkin puree and continue beating for another minute until combined.
Step 4: In a separate medium bowl, whisk together the sifted flour, baking soda, baking powder, salt, and cinnamon.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid over mixing. Gently fold in the diced apples.
Step 6: Spray a bundt pan with baking spray. Carefully pour the batter into the prepared pan.
Step 7: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 40 minutes. Then invert the bundt pan onto a serving platter and allow the cake to cool completely.

Tips & Variations

Use tart apples like Granny Smith for a nice balance with the sweetness of the cake.
Add 1/2 cup chopped walnuts or pecans for extra texture.
For a richer flavor, substitute half of the vegetable oil with melted butter.
Dust the cooled cake with powdered sugar or drizzle with cream cheese glaze for an elegant touch.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, warm slices gently in the microwave for 15-20 seconds.

How to Serve

A close-up of a single slice of moist, dense orange-brown bundt cake on a white plate, with visible chunks of nuts and a drizzled light caramel or tan sauce flowing down the sides, topped with small pieces of chopped pecans. In the background, the whole bundt cake shows the same sauce drizzled evenly over its surface on a white plate, all placed on a white marbled texture. The lighting is warm, highlighting the texture and rich colors of the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin yourself. Use an equal amount as the canned pumpkin puree called for. Just be sure it’s smooth and not watery for the best texture.