This easy, yet impressive looking Apple Bundt Cake with Caramel Frosting is perfect to serve to holiday guests. Don’t skip the caramel frosting – it totally makes this cake!
The apple and caramel combo is a classic – we especially love it in this Caramel Apple Crisp or these Caramel Apple Cupcakes. Or serve it for breakfast with these Apple Pancakes with Caramel Apple Syrup!
Apple Bundt Cake
I’m starting to believe that my favorite kind of cake is a bundt cake. I think it’s because they are impressive while still being easy to make. I am not a cake decorator, but I sure can drip frosting down the sides of a bundt cake!
So you’ve got to have a bundt cake for every season. And every fall needs an Apple Bundt Cake. Especially when it comes with caramel frosting.
This one is especially easy because it starts with a cake mix. I like making a cake from scratch as much as the next person, but let’s face it – we all need a shortcut sometimes. This cake is truly the definition of an elevated box mix.
Frequently Asked Questions
What if I can’t find white chocolate pudding mix? This is a mix that I think used to be easier to find than it is now. The white chocolate is my first choice, if you can find it, but if you can’t, I would use vanilla. Make sure it is instant, though!
What kind of apples should I use in this bundt cake? The first time I made it, I just used what I had on hand and used one golden delicious and two fuji apples. My first choice would be granny smith, because they hold up so well in baking, but I think most apples should work.
How can I keep my cake from sticking to the bundt pan? This one can be a bit tricky sometimes. I do have to say that this cake usually behaves pretty well, but we all run into issues every now and then. My biggest hint is to make sure you thoroughly grease and flour the pan. Use a pastry brush to grease it to make sure you get into all of the tricky spots. Then flour generously, shaking out any excess. If you want, you can also use baking spray, which is a combination of cooking spray and flour. Some people swear by it – I always just grease and flour my pan. Also let the cake cool for several minutes before you carefully turn it over.
Can I make this cake ahead of time? The cake can be made ahead of time and tightly wrapped, but I wouldn’t add the frosting on until shortly before you are going to serve it.
More Bundt Cake Recipes
Orange Glazed Bundt Cake
Double Chocolate Bundt Cake
Almond Joy Candy Bar Filled Chocolate Bundt Cake
Root Beer Bundt Cake
Crazy for Coconut Bundt Cake
Buttermilk Pound Cake with Caramel Icing
Coconut Orange Pound Cake
Lime Poppy Seed Cake
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Apple Bundt Cake with Caramel Frosting
Ingredients
Apple Bundt Cake:
- 1 15.25 oz package yellow cake mix
- 1 3.4-oz package white chocolate instant pudding mix
- 1 cup water
- 4 eggs slightly beaten
- 1/3 cup applesauce
- 3 apples peeled and diced (I had about 3 cups of diced apples)
Caramel Frosting:
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/3 cup heavy whipping cream
- 1 cup powdered sugar*
Instructions
- PREP: Preheat the oven to 350ºF. Grease and flour a 12-cup bundt pan. Alternately, spray with baking spray (not nonstick cooking spray).
- MIX: In a large bowl, combine the cake mix, pudding mix, water, eggs and apple sauce. Beat with a hand mixer for 2 minutes. Fold in the apples.
- BAKE: Pour the cake batter into the prepared pan. Bake until a tester inserted in the center comes out clean, about 55 minutes.
- COOL: Remove the cake from the oven and allow it to cool for 10-20 minutes, then turn out to cool completely.
- FROSTING: Once cool, make the frosting. In a medium saucepan over medium heat, combine the butter, brown sugar, salt and whipping cream. Cook, stirring constantly, until the butter melts and the mixture comes to a boil. Allow the mixture to boil for one minute, then remove from the heat and let it sit for 5 minutes. Gradually whisk in the powdered sugar until smooth. Immediately pour the icing over the cake and allow it to sit for at least 10 minutes before serving.
Aviva says
Can this be properly wrapped and frozen pre-icing? Thank You
Deborah says
I haven’t tried freezing it, but I’m guessing it would freeze well.
Georgetta Deck says
Can you substitute the white chocolate pudding for vanilla pudding?
Deborah says
I’m guessing that would work!
Rowan says
Can you make this in a different pan or will it not cook right?
Deborah says
I’m sure you could use a different pan, you’ll just want to make sure it’s large enough. And the baking time will have to be altered as well.
Kim says
How amazing this cake looks! It was on my “bake-this-weekend” list and then I realised that it uses a box cake and instant pudding mix. Believe it or not but I don’t think we get white chocolate instant pudding in South Africa. Well, I have never seen it! Maybe when the bug grabs you and time allows, you could try and develop a recipe from scratch for this cake using ingredients that everyone can get their hands on. It looks so yummie and I’m bleak that I won’t be able to make it :-(.
Deborah says
Hi Kim- sorry this one is one you aren’t able to make! I’ve got lots of other from scratch cake recipes on the blog, but not one that is the same as this one unfortunately. While I do try to bake from scratch most of the time, sometimes I need a shortcut! 😉 Hope you can find another similar cake that is from scratch!
Joanne says
I don’t know if I could ever be over pumpkin, but I am always happy to celebrate caramel and apples! That cookbook sounds AMAZING. I want to eat all the treats!
Kristen says
That Glaze just looks Devine!
DessertForTwo says
This sounds amazing! Love that glaze!
Stacey @ Bake Eat Repeat says
That caramel icing looks amazing. Caramel apple cake sounds absolutely delicious!
Chels R. says
That is one beautiful, impressive looking cake. Bundt cakes are so much fun!!
Angelyn @ Everyday Desserts says
This looks SO good!
Bryn says
How far in advance can this be made? What’s the best way to store? Thanks!
Deborah says
Bryn – you could probably make the cake a day in advance, but I wouldn’t put the icing on it until the day off. Because there are fresh apple chunks in the cake, I probably wouldn’t make it more than one day in advance. I just stored mine in a cake holder on the counter.
Anna @ Crunchy Creamy Sweet says
Gorgeous! I adore bundt cakes and this one looks fabulous! Love the dripping glaze!
Christina @ The Beautiful Balance says
LOVE how easy this recipe is! I would drink that caramel icing…no shame!
Kate @ Diethood says
This is sooooo beautiful!!
Joanna @ Everyday Made Fresh says
Oh geez, that caramel icing alone is screaming to be scooped up with a spoon and just eaten solo! Def a must try this Christmas!
Tori@Gringalicious.com says
So yummy! Definitely going on my holiday dessert list!