Apple Bundt Cake with Caramel Frosting

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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 55

Total Time 1 15

Servings servings

Calories 341kcal

Author Deborah Harroun

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.

Notes

*I would sift the powdered sugar to avoid any clumps in the icing.

recipe from Christmas Desserts by Laura Powell

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guideline.

Nutrition