Caramel Apple Bundt Cake
Caramel Apple Bundt Cake – An easy cake recipe baked up in a gorgeous Bundt pan, and topped with a perfect caramel glaze.
When you’re fresh out of college and just learning the ropes when it comes to cooking and baking on your own, you’re probably not going to dive head-first into a triple layer cake right out of the gate, right? At least, I didn’t. So what do you do when there is company coming over and you want to make dessert? If you’re like me, you leaned heavily on easy, semi-homemade recipes, like this amazing caramel apple cake, which was one of the first cakes that I ever made on my own as an adult.
One Saturday, my mom had my grandparents over for lunch and I wanted to make dessert. It was in September or October, and I immediately pulled out some issues of Kraft’s Food and Family magazine (my go-to in the early days of learning how to navigate the kitchen on my own!) and found this cake. I baked it up (my first Bundt!), served it, and it was a huge hit with everyone. That little recipe clipping has followed me through four moves and I thought it was high time I shared it with you!
This isn’t terribly fancy, it’s not complicated, and it’s not made 100% from scratch, but it is incredibly delicious, and has been met with rave reviews every single time I’ve made it.
I’ve said it before – while I love to bake from scratch, I definitely think it’s great to keep a few really easy, semi-homemade recipes in your arsenal for when you need something that’s not too time-consuming and still makes a great presentation. This cake absolutely fits that bill.
If you’re planning a trip to the local apple orchard, grab some Granny Smiths (or even your favorite variety – I think any would work well!) and make this for afternoon company, a weekend dinner party, or just something to make your regular run-of-the-mill Tuesday dinner a little bit more special.
Enjoy! :)
One year ago: Sausage, Mushroom & Pepper Risotto
Two years ago: Beef Enchiladas
Five years ago: Honey Cake
Six years ago: Pumpkin Whoopie Pies with Maple-Cream Cheese Filling
Caramel Apple Bundt Cake
Ingredients
For the Cake:
- 1 2-layer size package yellow cake mix
- 1 4-serving size instant vanilla pudding mix
- 1 cup (250 ml) water
- 4 eggs
- â…“ cup (72.67 ml) vegetable oil
- 3 Granny Smith apples, peeled and coarsely chopped
For the Caramel Glaze:
- 10 ounces (283.5 g) caramel candy squares, unwrapped
- 3 tablespoons heavy cream
Instructions
- Make the Cake: Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.
- Using an electric mixer on low speed, beat the cake mix, pudding mix, water, eggs and oil in a large bowl until blended, about 30 seconds. Increase the mixer speed to high and beat for 2 minutes. Gently stir in the chopped apples and transfer the batter to the prepared Bundt pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 20 minutes, then turn the cake out of the pan and onto a wire rack to cool completely.
- Make the Caramel Glaze: In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes. Set aside to cool for about 10 minutes, until thickened. Slowly drizzle over the top of the cooled cake and let it drip down the sides. Allow to set for about 30 minutes before serving.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Could you tell me what size (ounces) you used for the cake mix? Â Ever since Dunkin, Betty and the doughboy downsized their packaging I’ve been hesitant to use them in recipes. Â 18.25 ounces has shrunk to anywhere from 15 to 16.25 depending on the brand. Â I’d love to make this though, looks and sounds wonderful… pretty sure I can smell it already. Â Many thanks.
Hi Franne, I honestly am not sure what the exact size was… it was just a standard yellow box mix that’s sold at the grocery store.
If you could make a classic yellow cake recipe instead of the store mix and make your own vanilla pudding with one of your recipes, what would be those (yellow cake and vanilla pudding) recipes? Could you leave links for them?
Hi Lillian, I would use this cake (https://www.browneyedbaker.com/yellow-cake-chocolate-frosting/) and this homemade pudding mix (https://www.browneyedbaker.com/diy-homemade-instant-vanilla-pudding-mix/).
This was a big hit at a Halloween gathering this past weekend. Made it a day in advance, glazed just before taking. It was quite moist, but I heard absolutely no complaints. Easy to make and looks great on a cake plate!
Hello,
well this smelled wonderful and looked great but it was almost too moist because it fell apart when cutting it. Every slice kind of crumbled. I am wondering if I should reduce by 1 egg or by some oil if I make again. People liked the taste but it was so moist it was difficult to slice and hold …and it wasn’t overcooked (crumbly and dark) or undercooked (not raw). Any suggestions?
Hi Kelly, Oh no! I’m thinking it may have been crumbly due to the apples. I would try cutting them into smaller pieces next time – if they are too big, it will definitely create larger “holes” in the cake and I could see how it would create a crumbling issue when cutting.
the cake may have also been too moist if there was pudding already in the cake mix (Betty Crocker cake makes a mix with pudding already in the cake mix – it is printed on the front). If that is the case, omit the pudding et reduce by 1 egg.
If not the case as above, it might be the apples -depending on if you use all Granny Smith or a different apple. Some apples are softer for baking et may add softer/ saucier texture to your cake.
Just some thoughts.
Can this be made in advance or will it get soggy?
Hi Barb, This can definitely be made in advance!
I made this the night before. It was gorgeous! The next morning all the Carmel topping had dripped off and pooled at the bottom…. :-/ Should this have been refrigerated?
Hi Barbara, Oh no! The caramel should be nice and thick. Refrigerating would certainly help if it slid, but I haven’t found it necessary. You could try using less liquid in the caramel sauce next time and/or refrigerating.
The Carmel seemed to have been fairly thick. And I thought the cake was cooled enough. Maybe I put the top on the cake server too soon. I’m afraid refrigerating might make the Carmel hard to cut thru…
Hi Michelle, I made this tonight as a dry-run for possibly using it at Thanksgiving (we are not pumpkin or pecan pie lovers). It’s amazing! My husband has now requested that I make it again! Only variation was that I added some vanilla and cinnamon and used sugar free pudding (it was all I had). It turned out great!! I just wish it wasn’t 90 degrees here in Southern California and I could actually feel like Fall is near! Super easy…this recipe is a keeper!
Hey Michelle! I wanted to share that I *Sort of* made this over the weekend. I married this recipe with one I’ve been saving from Recipe Girl- Caramel Apple Cheesecake Cake. My parents host a big family reunion every year, and I wanted to bring something special for dessert. Let me tell you, I made 4 dishes but this one stole the show. I used your recipe for the cake portion because I did not have time to do a cake from scratch. I needed 2 nine inch cakes, but I used a spice cake instead of vanilla. I also added in 3 chopped granny smith apples. Recipe Girl adds a cheesecake in between the 2 spiced cakes and has a caramel buttercream icing. It. Is. HEAVEN! Good wishes and lots of love to you as you anticipate the new bundle! I hope you feel better.
This recipe sounds absolutely divine! I’ve been planning our yearly adventure to the apple orchard & thinking ahead to recipes I can make to use up our bounty! This one sounds like a definite winner!
xoxo, SS
Southern And Style
Looks good. My favorite apple cake is Paula Deen’s grandgirl apple cake. WOW WOW WOW
http://www.foodnetwork.com/recipes/paula-deen/grandgirls-fresh-apple-cake-from-georgia-recipe.html
I can’t wait to make this! I picked up a haul of apples this week from apple picking however – no granny smiths. What alternatives could be used?
Hi Dana, You could use whatever your favorite is – it’s a super adaptable recipe!
I honestly can’t believe you have time right now to make a bundt cake, but good for you! Anyhow, I bought my grandma’s house several years ago and in her basement discovered her collection of bundt pans. She had a ton of them! But since I discovered them, I did want to try my hand at a bundt cake since I’m never tried one before. And you can’t go wrong with that caramel glaze, which looks super easy to do and I could use on other recipes too.