Apple Pumpkin Bundt Cake Recipe

 Why You’ll Love This Recipe

• Moist and Fluffy Texture: The combination of pumpkin puree and diced apples ensures a tender and light crumb.

• Flavorful: Infused with cinnamon and vanilla, each bite delivers warm, comforting flavors.

• Versatile: Enjoy it plain or elevate it with a caramel drizzle and pecans for special occasions.

• Perfect for Gatherings: Ideal for Thanksgiving, Christmas, or any fall get-together.

Ingredients

• 2 eggs

• ¾ cup white sugar

• ½ cup brown sugar

• ⅔ 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

• ¼ teaspoon salt

• 1 tablespoon cinnamon

• 4 cups apples, cored, peeled, and diced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Set your oven to 350°F (175°C).

2. Mix Wet Ingredients: In a medium bowl, use an electric mixer to beat the eggs, white sugar, and brown sugar until light and creamy, about 2 minutes. Add the oil and vanilla extract, beating for an additional 1-2 minutes. Incorporate the pumpkin puree and mix for another minute.

3. Combine Dry Ingredients: In a separate bowl, whisk together the sifted flour, baking soda, baking powder, salt, and cinnamon.

4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing. Gently fold in the diced apples.

5. Prepare the Pan: Spray a bundt pan with baking spray. Carefully pour the batter into the pan, ensuring it’s evenly distributed.

6. Bake: Place the bundt pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool: Allow the cake to cool in the pan on a wire rack for about 40 minutes. Then, invert the bundt pan onto a serving platter and let the cake cool completely.

Servings and Timing

• Servings: This recipe yields approximately 12 servings.

• Preparation Time: 20 minutes

• Cooking Time: 50-60 minutes

• Total Time: Approximately 1 hour and 20 minutes

Variations

• Nutty Addition: Fold in chopped walnuts or pecans into the batter for added crunch.

• Spice Mix: Enhance the flavor by adding nutmeg, cloves, or allspice along with the cinnamon.

• Glaze Options: Instead of caramel, consider a simple powdered sugar glaze or a cream cheese frosting.

• Fruit Mix: Incorporate dried cranberries or raisins for a fruity twist.

Storage/Reheating

• Room Temperature: Due to its moistness, the cake can be kept at room temperature for several days. Loosely cover it with foil.

• Refrigeration: Wrap the cake in plastic wrap and store it in the refrigerator for up to one week.

• Freezing: For longer storage, freeze the cake for up to one month. Ensure it’s wrapped tightly to prevent freezer burn.

FAQs

How do I prevent the cake from sticking to the bundt pan?

Ensure you generously spray the bundt pan with baking spray, making sure to cover all the crevices. Allow the cake to cool adequately before attempting to remove it.

Can I use fresh pumpkin instead of canned puree?

Yes, homemade pumpkin puree can be used. Ensure it’s well-drained to match the consistency of canned puree.

What types of apples are best for this recipe?

Firm apples like Granny Smith, Honeycrisp, or Fuji hold up well during baking and provide a nice contrast to the pumpkin.

Can I make this cake gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure all other ingredients are gluten-free as well.

How can I tell when the cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.

Is it necessary to peel the apples?

Peeling the apples results in a smoother texture, but if you prefer a more rustic feel and added fiber, you can leave the skins on.

Can I add other fruits to the batter?

Dried fruits like cranberries or raisins can be added without altering the batter’s consistency.

How should I store leftovers?

Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.

Can I make this cake ahead of time?

Yes, this cake

Apple Pumpkin Bundt Cake Recipe

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• Author: Isabella
• Total Time: 1 hour 20 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

This Apple Pumpkin Bundt Cake is a moist and flavorful fall dessert, packed with warm cinnamon, sweet apples, and rich pumpkin puree. Perfect for Thanksgiving, Christmas, or any autumn gathering, this easy bundt cake can be topped with caramel drizzle and pecans for extra indulgence.

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Ingredients

• 2 eggs
• ¾ cup white sugar
• ½ cup brown sugar
• ⅔ 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
• ¼ teaspoon salt
• 1 tablespoon cinnamon
• 4 cups apples, cored, peeled, and diced

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Instructions

• Preheat Oven: Set to 350°F (175°C).
• Mix Wet Ingredients: Beat eggs, white sugar, and brown sugar until creamy (about 2 minutes). Add oil and vanilla, then mix in pumpkin puree.
• Prepare Dry Ingredients: Whisk together flour, baking soda, baking powder, salt, and cinnamon.
• Combine Mixtures: Gradually mix dry ingredients into the wet mixture until just combined. Fold in diced apples.
• Prepare Bundt Pan: Spray with baking spray and pour batter evenly into the pan.
• Bake: Bake for 50-60 minutes until a toothpick inserted comes out clean.
• Cool: Let the cake cool in the pan for 40 minutes, then invert onto a serving platter and cool completely.

Notes

• Enhance with a caramel or dulce de leche drizzle and chopped pecans.
• For extra spice, add nutmeg, cloves, or allspice.
• Store at room temperature for 3 days or refrigerate for up to a week.

• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American