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.
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
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
