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.

Caramel Apple Bundt Cake – An easy cake recipe baked up in a gorgeous Bundt pan, and topped with a perfect caramel glaze.

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!

Caramel Apple Bundt Cake - An easy cake recipe baked up in a gorgeous Bundt pan, and topped with a perfect caramel glaze.

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.

MY OTHER RECIPES

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.

Caramel Apple Bundt Cake - An easy cake recipe baked up in a gorgeous Bundt pan, and topped with a perfect caramel glaze.

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! :)

Caramel Apple Bundt Cake - An easy cake recipe baked up in a gorgeous Bundt pan, and topped with a perfect caramel glaze.

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

Servings 16 servings
Prep 20 minutes
Cook 1 hour
Cooling time 10 minutes
Total 1 hour 30 minutes
Course:Dessert
Cuisine:American
Author: Michelle
This apple Bundt cake is incredibly easy to make, and is topped with a delicious caramel glaze.

Ingredients:

For the Cake:

  • 1
    2-layer size package yellow cake mix
  • 1
    4-serving size instant vanilla pudding mix
  • 1
    cup
    water
  • 4
    eggs
  • cup
    vegetable oil
  • 3
    Granny Smith apples
    (peeled and coarsely chopped)

For the Caramel Glaze:

  • 10
    ounces
    caramel candy squares
    (unwrapped)
  • 3
    tablespoons
    heavy cream

Directions:

  1. Make the Cake: Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes:

Nutritional values are based on one serving

Nutrition:

Calories: 324kcal
Fat: 9g
Saturated fat: 5g
Cholesterol: 46mg
Sodium: 387mg
Potassium: 107mg
Carbohydrates: 58g
Fiber: 1g
Sugar: 41g
Protein: 3g
Vitamin A: 2.5%
Vitamin C: 2%
Calcium: 10.1%
Iron: 5.1%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!