Moist Apple Bundt Cake Recipe with Cinnamon Glaze

This post may contain affiliate links. Please read our disclosure policy.

Moist, tender, and packed with cozy fall flavor, this Apple Bundt Cake with Caramel Glaze is comfort on a plate. Tender apple pieces, warm spices, and a buttery brown sugar glaze make each slice perfect for family gatherings, holiday dessert tables, or a leisurely morning with coffee. It’s an old-fashioned cake that evokes memories of Sunday suppers at Grandma’s house.

If you enjoy this Apple Bundt Cake, try the Apple Cobbler or my spiced Applesauce Cake for more fruit-filled favorites. For other crowd-pleasing bundt options, check the Hummingbird Bundt Cake or the rich and easy Chocolate Bundt Cake.

Why This Apple Bundt Cake Works

Moist & flavorful: Oil keeps the crumb soft while fresh apples add natural sweetness and texture.
Perfect spice balance: Cinnamon, ginger, and nutmeg add cozy warmth without overpowering the apples.
Show-stopping glaze: A rich brown sugar caramel glaze soaks into the cake for extra indulgence.
Make-ahead friendly: The cake stays moist for days and freezes well for future treats.

Before You Start

Choose the right apples: Granny Smith are a great choice — tart and firm so they hold up when baked.

Pan prep matters: Spray every ridge of your bundt pan with nonstick spray or use a pastry brush to make sure the cake releases cleanly.

Spice check: Ground spices lose potency over time. For best flavor, use spices that have been opened within six months.

Room temperature eggs: Cold eggs don’t incorporate as smoothly. If needed, place eggs in warm water for 5 minutes to bring them to room temperature quickly.

Cooling window: Let the cake cool 15 minutes in the pan before inverting. Shorter keeps it fragile; longer increases the chance it will stick from condensation.

Apple Bundt Cake Ingredients

Apples – Granny Smith are ideal for baking: tart flavor and firm flesh that stand up to baking.
Oil – Use a neutral vegetable or canola oil so the cake’s flavor shines through.
Eggs – Use large eggs at room temperature so they blend smoothly into the batter.
- Quick tip: Place cold eggs in warm tap water for 5 minutes, dry, then use.
Vanilla Extract – Use pure vanilla for the best aroma and depth.
Cinnamon, Ginger, Nutmeg – These ground spices add warmth; use fresh spices for maximum flavor.
Dark Brown Sugar – I prefer dark brown for its deeper molasses flavor, but light brown can be substituted if necessary. Pack it firmly when measuring.
Cooling: Follow the specified cooling time so the cake sets without becoming damp from condensation in the pan.

Pro Tips

Bundt release trick: For pans with deep ridges, use a pastry brush to coat baking spray evenly into the crevices.
Extra glaze? Drizzle leftovers over vanilla ice cream or pancakes — it’s delicious and won’t go to waste.
Serving idea: Warm slices briefly (10–15 seconds) in the microwave to make the glaze soft and the cake extra cozy.

How To Make Apple Bundt Cake

See the full instructions in the recipe section below.

Storing + Reheating + Freezing + Make-Ahead Tips

Storing

Store covered in the refrigerator for up to one week. Allow slices to rest at room temperature for about 20 minutes before serving for the best texture and flavor.

Reheating

Warm a slice in the microwave for a few seconds to soften the glaze and make the cake feel freshly baked.

Freezing

Freeze the cake whole or sliced. Wrap tightly in plastic wrap and foil and freeze up to six months. Thaw overnight in the refrigerator.

Make-Ahead

Bake the cake 1–2 days ahead and glaze just before serving for the brightest presentation.

What to Serve With Apple Bundt Cake

This cake is delightful on its own, but it’s extra special with a scoop of vanilla ice cream that melts into the caramel glaze. It also pairs well with a hot cup of tea or coffee, a cozy specialty coffee for a treat, or a tall, ice-cold glass of milk.

Frequently Asked Questions

What are the best apples for baking?

Granny Smith are great for their tartness and firmness. Honeycrisp and Fuji also hold up well.

Can I leave out the walnuts?

Yes — omit them or swap for pecans if you prefer.

Do I have to refrigerate the cake?

Yes. Because the cake contains moist apples and a glaze, refrigeration helps keep it fresh longer.

More Yummy Apple Recipes

Apple Pie Moonshine
Apple Crisp
Sour Cream Apple Pie
Apple Cobbler
Apple Pie With Crumb Topping
Apple Bread Pudding
Cracker Barrel Fried Apples
Caramel Apple Dump Cake

Tried This Recipe?

If you make this Apple Bundt Cake, please leave a star rating and a comment — I’d love to know how it turned out. Share a photo on Instagram and tag @gonna_want_seconds when you post; I enjoy seeing your kitchen creations!

From quick weeknight dinners to nostalgic desserts, my free newsletter shares recipes regularly — subscribe so you don’t miss new posts. Thanks for stopping by my kitchen today — happy baking! ❤️ Kathleen

Apple Bundt Cake with brown sugar glaze on a metal cake stand

Print Recipe
Pin Recipe

Apple Bundt Cake (with Caramel Glaze!)

Apple Bundt Cake with brown sugar glaze is moist and filled with apple pieces, finished with a rich brown sugar glaze.

Prep Time
30 mins

Cook Time
1 hr

Total Time
1 hr 30 mins

Servings:12 servings

Author:Kathleen

Ingredients

Cake:

2 cups granulated sugar
1 1/2 cups vegetable oil
3 large eggs, lightly beaten
1/2 cup apple cider
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2–2 1/2 cups apples, peeled, cored, and diced
1 cup walnuts, chopped

Caramel Glaze:

1 (14-ounce) can sweetened condensed milk
1 cup dark brown sugar, firmly packed
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract

US Customary – Metric

Instructions

Prep. Preheat oven to 325°F. Spray a 12-cup bundt pan with nonstick cooking spray and set aside.
Mix. In a large bowl, beat 2 cups sugar, 1 1/2 cups oil, and 3 lightly beaten eggs until smooth. Stir in 1/2 cup apple cider and 2 teaspoons vanilla until combined.
Combine. In a separate bowl, whisk 3 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg. Gradually add the dry mixture to the wet and beat well. Fold in 2–2 1/2 cups diced apples and 1 cup chopped walnuts.
Bake. Pour batter into the prepared bundt pan. Bake until a skewer inserted in the center comes out clean, about 1 hour to 1 hour 20 minutes. Cool in the pan on a wire rack for 15 minutes, then invert onto a plate and cool completely.
Glaze. For the caramel glaze, bring the sweetened condensed milk and 1 cup dark brown sugar to a boil over medium-high heat, whisking frequently. Reduce heat and simmer 8 minutes, whisking often. Remove from heat and stir in 2 tablespoons butter and 1/2 teaspoon vanilla. Cool 5 minutes before drizzling over the cake.

Fans Also Made:

Apple Coffee Cake
Blueberry Coffee Cake
Coconut Pound Cake
Peach Pound Cake

RATE THIS RECIPE

Notes

Apples: Granny Smith are preferred for baking because of their tartness and firm texture.
Oil: Use a neutral-flavored oil such as vegetable or canola.
Eggs: Use large eggs at room temperature; warm them in warm water for 5 minutes if needed.
Vanilla: Pure vanilla extract gives the best flavor.
Spices: Ground spices taste best when used within six months of opening.
Dark Brown Sugar: Adds deeper flavor; pack firmly when measuring.
Cooling: Remove from the pan after the specified cooling time to avoid condensation that can make the cake stick.
Storage: Store in the refrigerator and bring slices to room temperature before serving.
Freezing: Freeze whole or sliced up to six months; thaw in the fridge overnight.

Nutrition

DID YOU MAKE THIS RECIPE? I’D LOVE TO SEE!
Tag @GonnaWantSeconds or #gonnawantseconds on Instagram!