Apple, Pumpkin bundt Cake with Caramel Sauce

Apple, Pumpkin bundt Cake with Caramel Sauce

I’m sure you’ve noticed that everything is “pumpkin” something at this time of the year, and oh man, have I gotten on the pumpkin bandwagon in a big way with this cake! Pumpkin, apple, caramel sauce – I don’t think I could have possibly squeezed in any more fall flavors if I tried! The result is a nice moist flavorful cake that makes you want to have another slice.

Apple, Pumpkin bundt Cake with Caramel Sauce
Gotta start with the basics. Cream the butter. I pretty much always use butter when I bake – I just don’t like the taste of margarine. Remember to have all your ingredients at room temperature, they will cream together much better than if they are cold.
Apple, Pumpkin bundt Cake with Caramel Sauce
Add the sugar and mix together until creamy and light. It takes a good two minutes in an electric mixer.
Apple, Pumpkin bundt Cake with Caramel Sauce
Add the eggs, one at a time, beating after each addition. I usually break the eggs into a bowl first just so I don’t have to worry about getting egg shells in my batter.
Apple, Pumpkin bundt Cake with Caramel Sauce
Next add in pumpkin, water, vanilla and apples and mix together well. Be sure to use a spatula to scrape the sides and bottom of the bowl to make sure everything is mixing well.
Apple, Pumpkin bundt Cake with Caramel Sauce
I just shred my apples, peels and all, in the food processor. Add a tablespoon of lemon juice to enhance the flavor and keep the apples from turning brown.
Apple, Pumpkin bundt Cake with Caramel Sauce
When I mix the dry ingredients together I always find a whisk works best.
Apple, Pumpkin bundt Cake with Caramel Sauce
Just add all of the whisked dry ingredients. Fold it a few times with a spatula so you won’t get a big puff of flour when you turn the mixer on.
Apple, Pumpkin bundt Cake with Caramel Sauce
Mix for about 30 seconds then scrape down the sides and bottom with a spatula. Mix about 30 seconds more until all ingredients are moist.
Apple, Pumpkin bundt Cake with Caramel Sauce
Spoon batter into the prepared cake pan, smoothing the top and tapping the pan on the counter to help release any air bubbles. Bake for about an hour or until toothpick comes out clean.
Apple, Pumpkin bundt Cake with Caramel Sauce
Let cake stand in pan for about 10 minutes then turn out onto a wire rack. Let cool completely and serve with delicious caramel sauce!

Check out the instructions for the caramel sauce here!

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Apple, Pumpkin bundt Cake with Caramel Sauce

Apple, Pumpkin bundt Cake with Caramel Sauce

All the flavors of fall come together in this tasty cake.

Yield: 10- 16 servings.

Ingredients:

4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 and 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 and 1/2 cups sugar
3/4 cup butter
4 eggs
1 teaspoon vanilla
3/4 cup of water
1 - 15 oz can of pumpkin
2 apples shredded (peels and all) mixed with about a tablespoon of lemon juice.

1 recipe of Caramel Sauce or 1 jar store-bought Caramel Sauce.

Directions:

Heat oven to 350 f. Grease and flour bundt pan or lightly spray with cooking spray.

In a bowl whisk together flour, baking soda, salt, spices and set aside.

In a large bowl cream together butter and sugar until light and creamy, about 2 minutes with an electric mixer. Add the eggs one at a time, allowing batter to mix after each addition. On low speed beat in pumpkin, apples and water. Add in flour mixture and mix for about one minute, or until all ingredients are moist. Spread batter evenly in pan, smoothing out the top and tapping the pan on the counter to release any air bubbles.

Bake about 1 hour to 1 hour 15 minutes or until a wooden skewer or toothpick comes out clean. I have a convection oven and found the cake was done at just under an hour.

Let cake cool completely, I think the cake tastes best the day after it's baked. Drizzle with Caramel Sauce just before serving.

Enjoy!

EasyOnTheCook.com

Apple, Pumpkin bundt Cake with Caramel Sauce

7 Comments

Sheryl says:
November 16, 2014 at 11:45 am

This looks absolutely delicious and I wanted to make it as soon as I saw it, but when I went to start, I noticed that the butter was excluded from the recipe. I also noticed the water was added twice. I could have always guessed how much butter to use, but if I got it wrong it would probably really mess up the cake and waste a lot of ingredients. If you could update the recipe, I’d still love to make this.

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easyonthecook says:
November 16, 2014 at 12:13 pm

Sheryl,

So so sorry about the typo. The first “water” should have been butter. It’s 3/4 a cup of butter …and 3/4 cup of water.

Thank you so much for pointing out the error.

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Sheryl says:
November 16, 2014 at 7:27 pm

Thank you for updating this so quickly! I made the cake and it was ridiculously delicious. Definitely hanging onto this recipe.

Reply
easyonthecook says:
November 16, 2014 at 7:35 pm

So glad you loved it! And so glad you caught the typo just after I put the post up!!

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Christina says:
November 16, 2014 at 2:50 pm

This cake sounds perfect! Love the combo!

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Christy says:
November 22, 2014 at 2:36 pm

Caramel is my favorite, much better than chocolate in my book :) This looks awesome! Pinning

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easyonthecook says:
November 22, 2014 at 2:51 pm

Thank you so much – It’s a great cake…I can’t wait to try your Apple Cider Cranberry Bread

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