Caramel Apple Bundt® Cake


To make this cake, first make a homemade caramel sauce which you then incorporate into the batter and use as a topping! You'll probably have extra sauce; but no worries—it's great on ice cream. too!

Prep Time:
30 mins
Cook Time:
1 hrs 25 mins
Additional Time:
45 mins
Total Time:
2 hrs 40 mins
1 Bundt(R) cake


Caramel Sauce:

  • 1 cup heavy whipping cream

  • 5 tablespoons unsalted butter

  • 2 teaspoons vanilla extract

  • ¼ teaspoon salt

  • 1 ½ cups white sugar

  • ¼ cup light corn syrup

  • ¼ cup water


  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • ¾ teaspoon salt

  • ½ teaspoon ground nutmeg

  • 1 cup firmly packed brown sugar

  • ¾ cup unsalted butter, softened

  • ½ cup white sugar

  • 4 large eggs, at room temperature

  • ¾ cup unsweetened applesauce

  • ½ cup sour cream, at room temperature

  • 2 teaspoons vanilla extract

  • 3 cups Granny Smith apples - peeled, cored, and diced


  1. Combine heavy cream, butter, vanilla, and salt for caramel sauce in a small saucepan. Cook over medium-low heat until butter is melted and mixture begins to bubble, about 5 minutes. Remove from heat and keep warm.

  2. Combine sugar, corn syrup, and water in a large, light-colored saucepan with high sides. Cook over medium heat, swirling occasionally, until mixture is amber in color, 15 to 20 minutes. Reduce heat to low, and very carefully whisk in reserved cream-butter mixture; stir constantly as caramel mixture will bubble up and steam. Continue cooking over low heat, stirring occasionally, for 5 more minutes. Remove from heat. Set out 1/2 cup of caramel sauce for the cake, and reserve the remainder for the topping. Allow to cool to room temperature.

  3. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.

  4. Prepare cake: Whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a bowl until combined.

  5. Beat together brown sugar, butter, and white sugar in a large bowl until light and fluffy. Beat in eggs, 1 at time, mixing well after each addition. Mix in applesauce, sour cream, reserved 1/2 cup caramel sauce, and vanilla until thoroughly combined. Add in 1/2 of the flour mixture, and mix until just combined. Mix in remaining flour mixture until just combined. Fold in diced apples. Pour batter into the prepared Bundt® pan and smooth into an even layer.

  6. Bake in the preheated oven until a bamboo skewer inserted into the cake comes out with a just few moist crumbs, 55 to 60 minutes. Allow cake to cool in the pan for 30 minutes. Gently run a knife around the edge to loosen and remove cake to a wire rack and cool completely, 15 to 30 more minutes.

  7. Just before serving, pour remaining caramel sauce over the top of the cake. If needed, reheat the caramel slightly to make it a pourable consistency.

Editor's Note:

Nutrition data for this recipe includes the full amount of caramel sauce. The actual amount of caramel sauce consumed will vary.

Nutrition Facts (per serving)

615 Calories
28g Fat
88g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 615
% Daily Value *
Total Fat 28g 36%
Saturated Fat 17g 84%
Cholesterol 137mg 46%
Sodium 388mg 17%
Total Carbohydrate 88g 32%
Dietary Fiber 2g 6%
Total Sugars 58g
Protein 6g
Vitamin C 2mg 10%
Calcium 86mg 7%
Iron 2mg 12%
Potassium 164mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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