Caramel Apple Bundt Cake

If I’m honest, I’m not a big fan of cake. It seems to always disappoint. Either it’s too dry or too mushy. The frosting is either too sweet or too artificial. The flavors are either too mild or way too overwhelming. I know people who LOVE cake. And when I bite into this Caramel Apple Bundt Cake, I can totally understand their love for it. Anything with apples, cinnamon and nutmeg can NEVER be bad.

I always think of this as an autumn treat. It really hits the spot in the crisp fall air, and it’s a hit at the Halloween bake sale. But it’s so good that I make it year round. Whenever I have a good batch of apples to work with, this is my go to recipe. One of these days I plan on replacing the apples with pears and seeing if it works. Something tells me it would add a new dimension to this old favorite. Maybe one of you will be brave enough to try it and let me know how it goes.

Here’s what you’ll need to make this awesome dessert.

For the Cake: 

3 egg whites
1 C sugar
1 C apple sauce
3 C shredded apples
1 tsp vanilla
1 tsp ground cinnamon
½ tsp nutmeg
3 C flour
1 tsp baking soda
½ tsp salt

For the Frosting:

1 C brown sugar
1/3 C Karo Syrup
½ C milk
1 T vanilla
1 ½ C powdered sugar

First up, you want to be sure to preheat the oven to about 350°.

In a large bowl, beat together three egg whites. They should be really light and fluffy. Into the mix, gently fold in the sugar, apple sauce, vanilla and cinnamon. Once combined, add in the flour, baking soda, salt and nutmeg.

Mix until everything is combined (don’t over mix!). Add in the grated apples.

Now, spray your bundt pan with nonstick spray and pour the cake mixture into it. Bake for about 45 minutes to an hour or until slightly brown on top. Remove from the oven and let it cool on a rack.

Once it is cooled, it’s time to make the frosting. Simply take the brown sugar, karo syrup, milk and vanilla into a saucepan and bring to a boil, stirring occasionally. Boil it for about 2 – 4 minutes. Bring it off the heat and allow it to slightly cool and then add the powdered sugar.

Drizzle your frosting over the cooled cake.

Seriously, how good does that look? It’s like molten gold, I tell you! This cake is not only delicious but it is truly beautiful to look at. What is your favorite kind of cake?

Katie Reed

Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.