Pumpkin Apple Bundt Cake Recipe With Caramel Glaze

Pumpkin Apple Bundt Cake Recipe With Caramel Glaze; This delicious autumn bundt cake dessert is loaded with pumpkin spice, apples, pecans and drizzled with caramel glaze.

I have an amazing fall recipe coming your way! This Pumpkin apple bunt cake recipe with caramel glaze will be a dessert favorite for your family! This bundt cake dessert is so easy and delicious to make, you'll want to make it every week!

The best part about this recipe is that it's made with simple ingredients, so you don't have to run out and buy a bunch of stuff you don't need. You probably already have everything you need in your pantry or fridge!

The cake itself is moist, tender and full of delicious pumpkin flavor. It's complemented by a sweet caramel glaze with pecans that adds just enough sweetness and crunch. This bundt cake would be perfect served warm, topped with vanilla ice cream or whipped cream.

This pumpkin bundt cake recipe is even better because it uses apples too! You can use any type of apple in this recipe—just make sure they're ripe enough so they are sweet but not too mushy. I love using granny smith apples.

Without anymore rambling lets jump into this Pumpkin apple bunt cake recipe shall we!?

How to Make Pumpkin Apple Bundt Cake Recipe With Caramel Glaze

Ingredients:

• eggs
• white sugar
• brown sugar
• extra virgin olive oil
• vanilla extract
• pumpkin puree
• apples (peeled and diced small)
• Pumpkin Seeds
• Pecans (crushed)
• all-purpose flour
• baking soda
• baking powder
• salt
• pumpkin spice (or 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon ground ginger)
• Caramel Glaze (see recipe card)

Directions:

Start by preheating the oven to 350 degrees F. Grease a bundt cake pan with a cooking spray and set aside. Using an electric mixer, cream together the eggs, white sugar and brown sugar in a large bowl. Add the oil, vanilla extract and the pumpkin puree and continue to beat until fully combined.

In a separate medium bowl, whisk the dry ingredients (flour, baking soda, baking powder, salt, and pumpkin spice). Add dry ingredients to wet ingredients and mix just until combined. Do not over mix, air bubbles are ok. Fold in the apples, pumpkin seeds and pecans.

Carefully pour the batter into the bundt pan. Bake for 50-60 minutes or until a toothpick comes out clean. Remove from oven and set aside to cool on wire rack for about 30 minutes. While you wait for the cake to cool, create your caramel glaze. Once cool, remove from the pan by placing a plate on top and flipping the cake on top. Drizzle with caramel sauce and sprinkle remaining pecans and pumpkin seeds. Cut serve and enjoy!

How to Easy Make Caramel Glaze:

•  ¼ cup butter
• ½ cup brown sugar packed packed
• ¼ cup milk
• 2 teaspoons vanilla extract

Melt butter in a medium saucepan over low heat. Add the brown sugar to the melted butter, stir constantly for 1 about minute or until fully melted together. Bring to a boil over medium heat. Continue stirring for about 2 minutes. Next, add the milk and vanilla extract. Bring to a light boil over medium heat. Continue stirring for 3 more minutes. Remove from heat and set aside to cool. The longer it cools, the thicker the caramel glaze will become.

Tips for Making this Autumn Bundt Cake Recipe Great

• This recipe is best made with a stand mixer. A hand mixer can be used, but will result in a less-than-smooth batter.
• The batter should be thick enough to hold its shape when scooped onto the pan. If it's too thin, add another tablespoon of flour (or other dry ingredient) to the mix; if it's too thick, add a few more tablespoons of oil.
• Use fresh baking powder and baking soda—they'll make your cake rise higher and taste better! If you have an older box of baking powder or soda, you should replace it with new ones before using them in this recipe.
• Don't overfill your pan! It's tempting—when you see those delicious layers forming in the pan as the batter rises around the edges and pulls away from the sides, you might think "hey, why not make this cake even bigger?" But that's not what we want! We want our cake to be just big enough to fit on our plate once it's baked, so don't go overboard with how much batter gets poured into your pan.
• Make sure that your oven is at 350 degrees before baking. If it's not hot enough when you start baking, the cake may not rise correctly or evenly (and therefore could have an odd texture).
• When in doubt about whether or not something is done baking, use a toothpick or knife inserted into the center of the cake to check for doneness. If it comes out clean with no batter left on it, then it's done!

Pumpkin Apple Bundt Cake Recipe With Caramel Glaze; This delicious autumn bundt cake dessert is loaded with pumpkin spice, apples, pecans and drizzled with caramel glaze.