Apple Pumpkin Bundt Cake Recipe

Here’s a moist and flavorful Apple Pumpkin Bundt Cake recipe that’s perfect for fall or any time you’re craving a comforting spiced dessert.

🍰 Apple Pumpkin Bundt Cake Recipe

⭐️ Servings: 12

⏱️ Prep Time: 20 min | Cook Time: 60–70 min | Total Time: ~90 min

🎃 Ingredients:

Dry Ingredients:

• 3 cups all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• 1 tsp salt

• 2 tsp ground cinnamon

• 1 tsp ground nutmeg

• ½ tsp ground cloves

• ½ tsp ground ginger

Wet Ingredients:

• 1 cup canned pumpkin puree (not pumpkin pie filling)

• 1½ cups granulated sugar

• ½ cup brown sugar, packed

• 1 cup vegetable oil (or melted butter for richer flavor)

• 4 large eggs

• 1 tsp vanilla extract

Fruit:

• 2 medium apples, peeled, cored, and chopped (about 1½ cups)
  Recommended apples: Granny Smith, Honeycrisp, or Fuji

Optional Add-ins:

• ½ cup chopped pecans or walnuts

• ½ cup raisins or dried cranberries

🧁 For the Glaze (Optional):

• 1 cup powdered sugar

• 2–3 tbsp milk or apple cider

• ¼ tsp cinnamon

• Splash of vanilla extract

👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan thoroughly.

2. Mix dry ingredients in a large bowl: flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

3. Mix wet ingredients in another large bowl: pumpkin puree, sugars (white and brown), oil, eggs, and vanilla. Whisk until smooth.

4. Combine wet and dry: Gradually add dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

5. Fold in chopped apples (and nuts or raisins, if using).

6. Pour batter into prepared Bundt pan and smooth the top.

7. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.

🍯 Optional Glaze:

Whisk together powdered sugar, milk/apple cider, cinnamon, and vanilla until smooth. Drizzle over cooled cake.

🍂 Tips:

• Make it a day ahead—the flavor improves after resting.

• Dust with powdered sugar if you skip the glaze.

• Serve with whipped cream or vanilla ice cream for extra indulgence.

Would you like a printable version or a version sized for mini Bundt pans or muffins?