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#BundtBakers: Apple Pumpkin Bundt Cake with Salted Caramel Drizzle

Apples and pumpkin flavor this festive fall bundt cake that's topped with a salted caramel drizzle.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Cake
Keyword: apple pumpkin bundt cake, apples, baking, bundt bakers, bundt cake, cake, dessert, pumpkin, salted caramel
Servings: 12 -16 slices
Author: NicholeL

Ingredients

For the Cake:

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla
  • 4 oz. unsweetened applesauce
  • 15 oz. can pumpkin puree
  • 4 medium tart-sweet apples peeled, cored and diced

For the Drizzle:

  • ½ cup homemade or storebought salted caramel
  • ¼ cup pecans chopped

Instructions

  • 1. Preheat the oven to 350 degrees. Spray a bundt pan with cooking spray.
  • 2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
  • 3. In the bowl of your stand mixer, combine the eggs, sugar and brown sugar and beat on medium speed until lightened, about 5 minutes.
  • 4. Add the vanilla, applesauce and pumpkin until combined.
  • 5. Slowly add the flour and mix until just combined. Stir in the diced apples by hand.
  • 6. Pour the batter into the prepared bundt pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  • 7. Remove from the oven and allow to cool on the counter for 1 hour. Use a butterknife to run around the edges of the cake, gently pulling it away from the pan.
  • 8. Place a plate on top of the pan and flip over, inverting the cake onto the plate.
  • 9. Warm up the salted caramel sauce until a pouring consistency and drizzle over the cooled cake. Sprinkle immediately with chopped pecans so they stick to the caramel. Slice and serve!