Pumpkin Apple Bundt Cake with Caramel Sauce and Pecans Recipe

I’m so excited to share this Pumpkin Apple Bundt Cake with Caramel Sauce and Pecans Recipe with you! It’s one of those cozy, fall-perfect cakes that feels like a warm hug in dessert form. Whether you’re baking for a family gathering, a holiday party, or just a lazy weekend afternoon, this cake brings together the best flavors of autumn in every bite.

What makes this Pumpkin Apple Bundt Cake with Caramel Sauce and Pecans Recipe special is the balance of moist pumpkin, sweet-tart apples, and that irresistible drizzle of caramel with crunchy pecans on top. I’ve found it’s the kind of recipe that impresses everyone—even those who don’t usually reach for pumpkin desserts. Trust me, once you try this, it’s going to become your go-to cake when you want to wow your guests or treat yourself.

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Ingredients & Why They Work

Every ingredient in the Pumpkin Apple Bundt Cake with Caramel Sauce and Pecans Recipe plays its part to create the ultimate comfort dessert. From the simple pantry staples to fresh apples and pumpkin puree, here’s what you need and the practical tips I’ve picked up along the way.

• Eggs: They bind the batter and add richness while helping the cake rise properly.
• White Sugar: Adds sweetness without overpowering the other flavors.
• Brown Sugar: Contributes moisture and a subtle molasses depth that pairs beautifully with pumpkin.
• Vegetable Oil: Keeps the cake moist and tender – I wouldn’t swap this for butter here.
• Vanilla Extract: Tiny splash that enhances all the warm spices and natural sweetness.
• Pumpkin Puree: Use canned or homemade, just make sure it’s smooth pumpkin and not pumpkin pie filling.
• All-Purpose Flour: The cake’s base – be sure to measure correctly to avoid a dense cake.
• Baking Soda & Baking Powder: These leavening agents help the cake rise and stay light.
• Cornstarch: Adds extra tenderness and lightness to the crumb.
• Salt: Balances the sweetness and flavors.
• Cinnamon: The star spice that gives the cake that unmistakable autumn warmth.
• Apples: I like tart varieties like Granny Smith to add a fresh, crisp contrast to the soft texture of the cake.
• Dulce de Leche or Caramel Sauce: The luscious topping that transforms the cake into a showstopper.
• Chopped Pecans: Adds crunch and a nutty flair – don’t skip this!

Make It Your Way

One of my favorite things about this Pumpkin Apple Bundt Cake with Caramel Sauce and Pecans Recipe is how easy it is to customize. Maybe you want it a bit lighter, or maybe you adore spicy warmth — it’s your kitchen, your rules!

• Variation: I’ve tried swapping half the apples for pears for a softer, mellower flavor. It’s lovely and just as moist.
• Dietary Change: You can substitute the flour with a gluten-free blend, but I recommend adding an extra egg for structure.
• More Spice: Feel free to add a pinch of nutmeg or ginger if you like your cake with a little more holiday flair.
• Less Sweet: If you’re watching sugar intake, reduce the brown sugar slightly and use a sugar-free caramel sauce or drizzle with a sugar-free honey alternative.

Step-by-Step: How I Make Pumpkin Apple Bundt Cake with Caramel Sauce and Pecans Recipe

Step 1: Get Your Pan Ready

Preheat your oven to 350°F and thoroughly grease your bundt pan. I usually use a combination of butter and a light dusting of flour — it helps the cake release beautifully without sticking. You don’t want the mess of a torn bundt cake, trust me!

Step 2: Cream the Sugars and Eggs

In a medium mixing bowl, beat the eggs with the white sugar and brown sugar until the mixture looks light and creamy, about 4 minutes. This step adds air, which helps give the cake a light texture — so don’t rush it. I use my stand mixer but a hand mixer works just as well.

Step 3: Mix in the Wet Ingredients

Add the vegetable oil and vanilla extract and beat for another 2 minutes to combine. Then blend in the pumpkin puree for a minute more. This is where the cake really starts to look rich and vibrant — you’ll love the smell already!

Step 4: Combine the Dry Ingredients Separately

In another bowl, whisk together the flour, baking soda, baking powder, cornstarch, salt, and cinnamon. Taking the time to sift or thoroughly mix these ensures no clumps and an even spice distribution. It’s a small step but makes a noticeable difference in the final crumb.

Step 5: Bring It All Together and Fold in Apples

Gently add the dry ingredients to your wet mix, stirring until just combined—don’t overmix or the cake could get tough. Then fold in the diced apples carefully to distribute them evenly without breaking them down.

Step 6: Bake and Cool

Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Bake 50 to 60 minutes, and keep an eye starting around minute 50 by inserting a toothpick—it should come out clean or with a few moist crumbs. After baking, let the cake cool in the pan for about 40 minutes before flipping it out onto a wire rack to cool completely.

Step 7: Add the Finishing Touches

Once your cake is no longer warm to the touch, drizzle with either dulce de leche or caramel sauce. Then sprinkle plenty of chopped pecans on top for that perfect sweet and nutty crunch. This final step always gets oohs and ahhs from my dinner guests!

How to Serve Pumpkin Apple Bundt Cake with Caramel Sauce and Pecans Recipe

Garnishes

I’m a big fan of finishing this cake simply with the caramel drizzle and pecans, but for a little extra flair, a dusting of powdered sugar or a dollop of whipped cream works beautifully. Sometimes, I even add a few thin apple slices on top for a pretty, edible garnish that hints at the cake’s flavors inside.

Side Dishes

This cake is so rich and flavorful, it pairs nicely with a cup of spiced chai tea or fresh brewed coffee. If you want to turn dessert into an event, a scoop of vanilla bean ice cream on the side is absolutely dreamy, especially if served warm.

Creative Ways to Present

For holiday dinners, I love placing the cake on a rustic wooden board surrounded by fresh cinnamon sticks, star anise, and small pumpkins. It makes for a delicious centerpiece that guests admire before diving in. If you want to get fancy, layering pecans in a decorative ring on top of the caramel adds a festive touch.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin apple bundt cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. It stays wonderfully moist and the flavors become even more melded the next day. If your kitchen is warm, refrigerate it, but just take it out before serving to let it come to room temp.

Freezing

I’ve successfully frozen this cake by wrapping it very well in plastic wrap and then foil, storing it in a freezer bag. When thawed overnight in the fridge, it keeps most of its moisture and texture. Just add the caramel sauce and pecans fresh after thawing for best results.

Reheating

To reheat, pop slices in the microwave for about 20 seconds or warm in a low oven (around 300°F) for 10 minutes. This revives the moist texture without drying it out. Add your caramel and pecans after reheating to maintain crunch and gooey goodness.

FAQs

Final Thoughts

This Pumpkin Apple Bundt Cake with Caramel Sauce and Pecans Recipe holds a special place in my heart because it feels like fall wrapped up in one slice. I hope when you bake it, you get that same cozy, joyful feeling—whether you’re sharing it with friends, family, or enjoying a quiet moment with a cup of tea. Give it a try and let me know how it turned out for you; I bet it’ll become a favorite in your recipe box just like it has in mine!

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