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Apple Pumpkin Bundt Cake

Apple pumpkin bundt cake with spiced, moist crumb and diced apples, baked in a ridged pan and finished with a glossy maple glaze. Blend pumpkin puree into a one-bowl batter, then bake until a toothpick tests clean for a tender slice-ready cake.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
Wet ingredients
  • 1 cup vegetable oil
  • 1.5 cup brown sugar
  • 4 large eggs
  • 1 cup pumpkin puree
  • 1 apple Toss diced apple with a little flour before folding in so pieces don’t sink.
Maple glaze
  • 1.5 cup powdered sugar
  • 3 tbsp maple syrup

Equipment

  • 1 cast iron skillet

Method
 

Mix the spiced dry ingredients
  1. In a mixing bowl, whisk all-purpose flour, baking powder, cinnamon, and nutmeg together until evenly combined.
  2. Keep whisking until there are no visible spice clumps and the mixture looks uniform.
Build the batter
  1. In a large mixing bowl, beat vegetable oil and brown sugar together until smooth.
  2. Add large eggs one at a time, beating well after each addition.
  3. Stir in pumpkin puree until the batter is smooth and fully incorporated.
  4. Fold in the dry ingredients just until combined, then fold in diced apple.
Bake
  1. Pour the batter into a greased and floured bundt pan, spreading it evenly into the ridges.
  2. Bake at 350°F for 55-60 minutes, until a toothpick inserted in the center comes out clean.
Glaze and serve
  1. Let the cake cool fully before glazing so the powdered sugar sets glossy instead of melting.
  2. Whisk powdered sugar with maple syrup until smooth, then pour over the cooled cake ridges.

Notes

Pro tip: toss the diced apple in a small amount of flour before folding in so the pieces don’t sink to the bottom. Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze unfrosted slices for up to 2 months; thaw overnight in the fridge, then glaze after thawing. For a lighter option, use half the brown sugar and add 2 tbsp unsweetened applesauce to keep the crumb moist without changing the bake method.