This caramel apple bundt cake has been a fall staple in my kitchen for years, the kind of dessert that turns an ordinary afternoon into a cozy gathering. I first made this after finding a bag of Jonagold apples at the farmers market on a crisp October morning. The combination of tart-sweet apples, crunchy pecans, and a glossy caramel topping made everyone pause mid-conversation and reach for another slice. The crumb remains moist thanks to the oil base, and the caramel sinks in slightly where you poke tiny holes, creating pockets of buttery sweetness. I remember serving this at a small family brunch last year. My uncle, who rarely indulges in dessert, asked for the recipe and then called the next day to say he had already made it for his book club. What makes this preparation special is its simplicity and reliable results: straightforward mixing, a single 12-cup bundt pan, and a quick caramel cooked together on the stovetop. The texture is tender but with enough structure to hold a beautiful slice, and the chopped apples add a fresh, juicy contrast to the nutty pecans and the lush caramel.

Ingredients

• Eggs: 3 large eggs at room temperature help create an emulsified batter that traps air for lift and a tender crumb. Let eggs sit at room temperature for 20 minutes if taken from the fridge.
• Sugar: 2 cups granulated sugar give the cake its classic sweetness and help with browning. For a slightly deeper flavor, use a mixture of granulated and light brown sugar.
• Canola oil: 1 1/2 cups keeps the cake moist for days. Canola is neutral in flavor; you may substitute vegetable oil or light olive oil if preferred.
• Vanilla extract: 2 teaspoons pure vanilla adds aromatic depth. I prefer Nielsen-Massey for consistent flavor.
• All purpose flour: 3 cups provides structure. Spoon and level when measuring to avoid packing and a dense cake.
• Salt: 1 teaspoon brings out the sweetness and balances flavors, especially important with caramel.
• Baking soda: 1 teaspoon gives gentle lift; ensure it is fresh for best results.
• Apples: 3 cups peeled and chopped apples, about 3 medium Jonagold apples. Jonagold lends a balanced sweet-tart character and holds texture during baking.
• Pecans: 1 cup coarsely chopped adds crunch and a toasty flavor that pairs beautifully with caramel and apple.

Instructions

Prepare the oven and pan: Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 12-cup bundt pan thoroughly so the cake releases cleanly. Use baking spray plus a light dusting of flour or rub softened butter into all nooks, tapping out excess flour. Set the pan aside while you mix the batter. Whip the eggs and sugar: In a large mixing bowl, beat 3 large eggs until foamy and slightly thickened. Gradually add 2 cups granulated sugar while continuing to beat; the mixture should become paler and ribbon slightly when the beater is lifted. This step incorporates air and helps build a light texture even in an oil-based cake. Add oil and vanilla: With the mixer on low, slowly stream in 1 1/2 cups canola oil until fully incorporated, then blend in 2 teaspoons pure vanilla extract. The emulsion will look glossy; if it appears curdled, continue mixing a little longer and add a tablespoon of flour to help stabilize. Combine dry ingredients and fold: Whisk together 3 cups all purpose flour, 1 teaspoon salt, and 1 teaspoon baking soda. Add the dry ingredients to the wet mixture in two additions, folding gently after each addition until just combined. Overmixing develops gluten and will toughen the crumb. Stir in apples and pecans: Fold in 3 cups peeled, chopped apples and 1 cup coarsely chopped pecans. Coat the apple pieces lightly with a tablespoon of flour before adding if you notice they sink; this helps suspend them in the batter for even distribution. Bake until set: Pour the batter into the prepared bundt pan and smooth the top. Bake at 350 degrees Fahrenheit for about 60 minutes, or until a skewer inserted in the thickest part comes out with just a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 15 minutes. Make the caramel sauce: In a medium saucepan combine 1/2 cup unsalted butter, 1/4 cup milk, 1 cup packed light brown sugar, and a pinch of salt. Bring to a boil over medium heat and boil, stirring constantly, for 3 minutes until the sauce thickens slightly. Remove from heat and set aside. For a richer sauce, substitute heavy cream for the milk. Finish and serve: When the cake is done, cool in the pan on a wire rack for 10 minutes. Carefully invert onto a serving platter. Using a bamboo skewer, gently poke holes across the top surface, spacing them evenly. Slowly pour the warm caramel sauce over the cake, allowing it to sink into the holes and cascade down the sides. Serve warm or at room temperature.

Storage Tips

To keep the cake fresh, cover it with a cake dome or wrap the platter tightly with plastic wrap once it has cooled to room temperature. Room temperature storage is fine for two days because the oil keeps the crumb moist. For longer storage refrigerate up to five days; bring slices to room temperature or reheat gently to restore softness. For freezing, portion into slices, wrap individually in plastic, then foil. Thaw in the refrigerator overnight and reheat in a 300 degree Fahrenheit oven for 10 minutes or in the microwave for 20 to 30 seconds.

Ingredient Substitutions

If you prefer a less sweet profile, substitute half the granulated sugar with light brown sugar for a deeper molasses note while keeping total sweetness similar. Swap canola oil for melted coconut oil for a faint tropical aroma, but expect a slightly firmer crumb when chilled. Use walnuts instead of pecans for a more robust flavor. For a dairy-free caramel, replace the butter with a vegan margarine and use full-fat coconut milk in place of milk; the texture will be slightly different but still luscious.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a dollop of lightly whipped cream for contrast between hot and cold. Garnish slices with additional chopped pecans and a light dusting of powdered sugar for a picture-ready finish. Pair with strong coffee or a spiced tea in the afternoon, or offer small dessert forks for elegant holiday presentation. For a brunch menu, present alongside sliced pears, a simple green salad, and a cheese board to balance sweetness.

Cultural Background

Bundt cakes are rooted in Central European ring cake traditions, adapted by American home bakers for ease and presentation. This caramel apple version blends classic American fall flavors with the bundt format. Apples have long been celebrated in autumn harvest festivals and county fairs, and combining them with a caramel topping nods to caramel apples, a nostalgic treat. The bundt pan creates a dramatic silhouette that elevates simple batter into a centerpiece dessert.

Seasonal Adaptations

In winter, swap Jonagold for Granny Smith and increase cinnamon by 1/2 teaspoon for a tarter, spicier finish. For spring, incorporate chopped rhubarb with the apples for tang. During the holidays, fold in 1/2 cup dried cranberries and 1 teaspoon ground nutmeg. To make a lighter summer version, reduce sugar slightly and serve with fresh whipped ricotta and thin apple slices on top.

Meal Prep Tips

Make the batter the day before and keep it refrigerated in the bowl, covered. Bring to room temperature before baking and give a gentle stir. Prepare the caramel sauce ahead and keep it warm in a thermos or reheat briefly over low heat before pouring. If bringing the cake to an event, transport it inverted on the platter with a sheet of parchment underneath to catch any drips, then invert back just prior to serving for a clean presentation.

This caramel apple bundt cake rewards simple care and a few thoughtful touches. Whether you serve it at a quiet weekday dinner or a bustling holiday table, it has a way of bringing people together and inspiring second helpings. Make it yours by adjusting the nuts, apples, or sauce to match what you love most.