This Apple Pumpkin Bundt Cake with Cinnamon and Vanilla is a moist, spiced dessert that brings together the warmth of fall flavors in one beautiful cake. With tender chunks of apple, the richness of pumpkin, and aromatic hints of cinnamon and vanilla, it’s the perfect treat for cozy afternoons or holiday gatherings.
Why You’ll Love This Recipe
I love how this cake marries the best of two autumn classics—apple and pumpkin—into one delightful dessert. The bundt shape gives it an elegant look, perfect for serving guests, while the texture remains soft and fluffy on the inside. The cinnamon and vanilla add a comforting, familiar aroma that fills my kitchen as it bakes. It’s simple enough for a casual family treat but impressive enough for festive occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking soda
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Baking powder
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Ground cinnamon
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Ground nutmeg
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Salt
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Canned pumpkin puree
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Granulated sugar
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Brown sugar
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Eggs
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Vegetable oil
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Vanilla extract
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Apples (peeled and chopped)
Directions
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I start by preheating my oven to 350°F (175°C) and greasing a bundt pan generously.
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In a large bowl, I whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
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In another bowl, I combine the pumpkin puree, both sugars, eggs, oil, and vanilla until the mixture is smooth.
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I gradually mix the dry ingredients into the wet mixture, stirring just until combined.
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Then, I fold in the chopped apples.
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I pour the batter evenly into the prepared bundt pan and smooth out the top.
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I bake it for about 55–65 minutes, or until a toothpick inserted in the center comes out clean.
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After removing it from the oven, I let it cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
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Optional: I sometimes dust the top with powdered sugar or drizzle a simple vanilla glaze for extra sweetness.
Servings and timing
This recipe makes about 12 servings. The total time required is approximately 1 hour and 20 minutes, including 15 minutes of prep and 55–65 minutes of baking.
Variations
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I like adding chopped pecans or walnuts for some extra crunch and texture.
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For a richer flavor, I occasionally use maple syrup in place of some of the sugar.
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I’ve tried swapping half the apples with pears for a fun twist that still keeps the fall vibe.
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Adding a handful of raisins or dried cranberries gives it a touch of natural sweetness.
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I sometimes use pumpkin pie spice in place of the cinnamon and nutmeg for convenience.
Storage/reheating
I store the cake covered at room temperature for up to 3 days. For longer storage, I keep it in the refrigerator for up to 5 days. If I want to freeze it, I wrap slices tightly in plastic wrap and store them in an airtight container or freezer bag for up to 3 months.
To reheat, I warm individual slices in the microwave for about 15–20 seconds. If I’ve frozen the cake, I let it thaw at room temperature before reheating.
FAQs
How do I keep the bundt cake from sticking to the pan?
I always grease the bundt pan thoroughly with butter or oil and lightly flour it, or use a baking spray with flour. Letting the cake cool before turning it out also helps prevent sticking.
Can I use fresh pumpkin instead of canned?
Yes, I can use fresh pumpkin puree as long as it’s smooth and not too watery. I just make sure to drain any excess liquid for best results.
What type of apples work best in this cake?
I prefer firm, tart apples like Granny Smith or Honeycrisp. They hold their shape and add a nice contrast to the sweet and spiced flavors.
Can I make this cake ahead of time?
Absolutely. I often bake it a day in advance and store it covered until I’m ready to serve. The flavors actually deepen overnight.
Do I need to peel the apples?
I like to peel the apples for a softer texture in the cake, but leaving the skin on can add a bit of chewiness and color if that’s what I’m going for.
Conclusion
This Apple Pumpkin Bundt Cake with Cinnamon and Vanilla is everything I crave when I want a cozy, flavorful dessert that feels like fall in every bite. It’s simple to make, full of comforting spices, and always a crowd-pleaser. Whether I’m enjoying it with coffee or serving it at a holiday dinner, it never fails to impress.
