This Caramel Apple Bundt Cake has been a staple at my kitchen table every fall and winter for years. I first discovered this combination after a weekend apple-picking trip when my fridge was full of Jonagold apples and I wanted something that felt celebratory but was still easy enough for a weekday dessert. The cake balances tender crumb with the sweet-tart bite of chopped apples and the toasty crunch of pecans. The real showstopper is the homemade caramel — warm, buttery, and poured over the cake while it’s still slightly warm so it sinks into the crumb.

I remember serving this to a group of friends after a blustery hike; the house filled with the scent of baked apples and caramel, and everyone went back for seconds. It’s the kind of dessert that invites conversation and nostalgia: you can taste the apples, smell the vanilla, and enjoy the comfort of a dessert that’s both rustic and refined. This recipe is forgiving, approachable, and consistently produces a crowd-pleasing result whether you’re baking for family, a potluck, or a holiday table.

Ingredients

• Eggs (3): Use large eggs at room temperature for better incorporation and a tender crumb; cold eggs can cause batter to seize slightly, so set them out for 20 minutes before mixing.
• Granulated sugar (2 cups): Standard white sugar gives structure and sweetness; do not substitute with all brown sugar in the cake batter or the crumb will be denser.
• Canola oil (1 1/2 cups): Neutral oil keeps the cake moist and yields a soft texture. You can substitute vegetable oil or light olive oil if preferred for subtle flavor differences.
• Vanilla extract (2 tsp): Pure vanilla provides depth. If you have a high-quality extract, use it — it makes a noticeable difference.
• All-purpose flour (3 cups): Spoon and level your flour for accuracy. If you use a cup measure that packs flour, the cake may be dry — fluff then spoon into the cup for best results.
• Salt (1 tsp) & Baking soda (1 tsp): Salt balances sweetness and baking soda gives lift; ensure your baking soda is fresh for proper rise.
• Apples, peeled and chopped (3 cups): Jonagold or Honeycrisp work beautifully — they hold shape and have excellent flavor. Chop into roughly 1/2-inch pieces for even distribution.
• Pecans, coarsely chopped (1 cup): Toast them lightly in a dry skillet for 3–4 minutes for extra depth, then cool before folding in.
• Caramel sauce: Butter (1/2 cup), whole milk (1/4 cup), packed brown sugar (1 cup), pinch of salt — simmered briefly into a glossy sauce to pour over the warm cake.

Instructions

Preheat and prepare pan: Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 12-cup bundt pan thoroughly, getting into the crevices with a pastry brush or your fingers so the cake releases cleanly; tap out excess flour. Beat eggs and sugar: In a large mixing bowl, beat the 3 large eggs until foamy — about 1 minute by hand or 30–45 seconds with a mixer. Gradually add 2 cups granulated sugar while beating to dissolve sugar crystals and build a light base for the batter. Add oil and vanilla: Blend in 1 1/2 cups canola oil and 2 teaspoons vanilla extract until the mixture is homogenous. Oil gives the cake a tender, moist crumb and keeps it soft after cooling. Combine dry ingredients: Whisk together 3 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon baking soda in a separate bowl to distribute the leavening. This prevents lumps and ensures even rise when added to the wet ingredients. Mix batter: Add the dry mix to the egg mixture in two additions, folding gently to avoid overworking the gluten. Stop when no visible streaks of flour remain; a few small lumps are okay and will disappear during baking. Fold in apples and pecans: Stir in 3 cups chopped peeled apples and 1 cup coarsely chopped pecans until evenly distributed. The apples add moisture; be deliberate but gentle when folding so the fruit stays suspended rather than sinking to the bottom. Bake: Pour batter into the prepared bundt pan, smoothing the top lightly. Bake at 350 degrees F for about 60 minutes, or until a thin skewer inserted near the center comes out clean and the top springs back lightly when touched. If the top browns too quickly, tent with foil for the final 15 minutes. Make caramel sauce: While the cake bakes, combine 1/2 cup butter, 1/4 cup whole milk, 1 cup packed brown sugar, and a pinch of salt in a medium saucepan over medium heat. Bring to a gentle boil and cook for 3 minutes, stirring constantly until glossy and slightly thickened. Remove from heat and set aside. Cool and glaze: When the cake is done, cool it in the pan on a wire rack for 10 minutes. Run a thin knife around the edge to release, invert onto a platter, and poke holes over the surface with a bamboo skewer. Slowly pour the warm caramel sauce over the cake so it soaks into the holes and cascades down the sides. Serve warm or at room temperature.

Storage Tips

Store leftovers covered loosely with foil or in an airtight container in the refrigerator for up to 4 days. If you prefer the cake at room temperature, remove it from the fridge 30–60 minutes before serving. To freeze, do not add the caramel — wrap the fully cooled cake tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator and warm gently in a low oven for 10–15 minutes before adding freshly warmed caramel sauce.

Ingredient Substitutions

If you don’t have canola oil, use vegetable oil or light olive oil; coconut oil will add coconut flavor and should be measured melted. For a nut-free version, omit pecans and replace with toasted oats or an extra 1/2 cup apples for texture. To make dairy-free, use a plant-based butter and dairy-free milk for the caramel — note the flavor and mouthfeel will be slightly different but still delicious.

Serving Suggestions

Serve slices with a scoop of vanilla ice cream or a dollop of lightly whipped cream. For a brunch twist, serve slightly warm with a dusting of cinnamon and a side of spiced coffee. Garnish with extra toasted pecan halves and thin apple slices for an attractive platter presentation that’s perfect for holidays.

Cultural Background

Bundt cakes trace back to European ring cakes and were popularized in America by mid-20th century home bakers. This apple-and-caramel pairing draws on classic North American fall flavors — apples and caramel are a cultural staple at fairs and orchards, so combining them into a single celebratory cake feels both nostalgic and timeless.

Seasonal Adaptations

In autumn, use tart-sweet apples like Jonagold or Honeycrisp and add a pinch of cinnamon or ground nutmeg to the batter. For winter holidays, fold in 1/4 cup raisins soaked in rum or apple cider and glaze with a bourbon-spiked caramel. In summer, replace some apples with fresh stone fruit for a lighter variation.

Meal Prep Tips

Make the batter the night before and refrigerate it (apples and nuts folded in) covered; give it a brief gentle stir before pouring into the pan and bake as directed. Make the caramel ahead and refrigerate in a jar — gently reheat before pouring. This is a great candidate for make-ahead entertaining because the demanding steps are simple and forgiving.

Every time I pass the plate around, someone will ask for the recipe and then inevitably tell me about a family version of a similar cake. That sense of connection and passing along homemade favorites is the best part of sharing this dessert — I hope you enjoy it as much as we do.