Apple Pumpkin Bundt Cake

 Apple Pumpkin Bundt Cake

This golden Bundt marries two fall icons—pumpkin and
 apples—into a moist, cinnamon-kissed crumb with juicy

 apple pockets throughout. Enjoy it plain with a dusting of sugar or dress it up with a silky drizzle of dulce de leche and a shower of pecans. It’s the kind of cozy, crowd-pleasing bake readers love on tinsuf.
Serve warm or at room temperature; it keeps beautifully and slices cleanly.

    Author:tinsuf
    Cuisine: American
    Category: Dessert
    Keywords: apple pumpkin cake, autumn cake, pumpkin bundt cake, deesviral
    Prep Time: 20 mins
    Bake Time: 50–60 mins
    Total Time: ~1 hr 20 mins
    Yield: 12 servings

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Table of Contents

    Ingredients
    Instructions
    Troubleshooting & Tips
    Storage & Make-Ahead
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Ingredients

    2 large eggs
    3/4 cup white sugar
    1/2 cup brown sugar
    2/3 cup vegetable oil
    1 teaspoon vanilla extract
    1 cup pumpkin puree
    2 cups all-purpose flour, sifted
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/4 teaspoon fine salt
    1 tablespoon ground cinnamon
    4 cups apples, cored, peeled, and diced
    Optional: dulce de leche or caramel sauce; chopped pecans for topping

    Baking ingredients online

Instructions


    Preheat —
    Heat oven to 350°F (175°C). Spray a Bundt pan thoroughly with baking spray containing flour.
    Cream & add pumpkin —
    Beat eggs, white sugar, and brown sugar until light and creamy (about 2 minutes). Beat in oil and vanilla, then pumpkin puree until smooth.
    Dry mix —
    Whisk flour, baking soda, baking powder, salt, and cinnamon. Add to wet ingredients and mix just until combined—do not overmix. Fold in apples.
    Bake —
    Pour batter into the prepared pan and smooth the top. Bake 50–60 minutes, until a toothpick inserted in the center comes out clean.
    Cool & unmold —
    Cool in pan on a rack for about 40 minutes. Invert onto a serving platter and let cool further.
    Finish —
    Drizzle with warm dulce de leche or caramel and sprinkle with chopped pecans, if using.

    Cream cheese frosting

Troubleshooting & Tips

    Sticking: Use a light-colored Bundt pan and baking spray with flour. Get into every crease.
    Soggy pockets: Dice apples small and blot with paper towels if very juicy.
    Darker crust: Tent loosely with foil for the last 10 minutes if browning too fast.
    Spice swap: Replace cinnamon with 1 Tbsp pumpkin pie spice for a warmer profile.

Storage & Make-Ahead

    Room temperature: Cover and keep up to 2 days.
    Refrigerate: Up to 5 days. Warm slices briefly to serve.
    Freeze: Wrap slices well for up to 2 months; thaw overnight.

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