Description

This Apple Pumpkin Bundt Cake combines moist pumpkin puree and tender apples with warm spices to create a deliciously moist and flavorful dessert perfect for fall or any time you crave a spiced cake with fruit. The bundt pan gives it an elegant shape and the cake bakes to a golden brown with a soft crumb and delightful sweetness.

Ingredients

Scale

Wet 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

Dry Ingredients

2 cups all-purpose flour (sifted)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon cinnamon

Other

4 cups apples, cored, peeled and diced

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s ready when your batter is mixed.
Mix Eggs and Sugars: 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, approximately 2 minutes.
Add Oil, Vanilla, and Pumpkin: Beat in the vegetable oil and vanilla extract for 1 to 2 minutes until well incorporated, then add the pumpkin puree and continue beating for another minute to combine all wet ingredients thoroughly.
Combine Dry Ingredients: In a separate medium bowl, mix together the sifted flour, baking soda, baking powder, salt, and cinnamon until evenly blended.
Mix Wet and Dry Ingredients: Gently add the dry ingredients to the wet ingredients and mix just until combined to avoid over-mixing which could toughen the cake. Then carefully fold in the diced apples evenly through the batter.
Prepare Bundt Pan and Pour Batter: Spray a bundt pan with baking spray to prevent sticking. Pour the batter carefully into the prepared pan, spreading it evenly.
Bake the Cake: Place the bundt pan in the preheated oven and bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean indicating that the cake is fully baked.
Cool and Serve: Remove the cake from the oven and allow it to cool on a wire rack for around 40 minutes. Once cooled slightly, invert the bundt pan onto a serving platter and let the cake cool further before slicing and serving.

Notes

Ensure apples are peeled and diced evenly for consistent texture throughout the cake.
Do not over-mix the batter once dry ingredients are added to keep the cake tender.
Use pumpkin puree, not pumpkin pie filling, for best results.
You can substitute vegetable oil with a neutral oil like canola if preferred.
If a toothpick doesn’t come out clean after 60 minutes, continue baking checking every 5 minutes.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Apple Pumpkin Bundt Cake, Pumpkin Cake, Fall Desserts, Spiced Cake, Bundt Cake, Apple Cake