This apple bundt cake is moist, loaded with apples and spice, and topped with a heavenly maple glaze. This delicious and gorgeous cake is surprisingly easy to make, feeds a crowd, and can be made in advance! Apple bundt cake on a cake stand with two slices on plates.

Why this recipe is so great:

  • Easy to make – All you have to do is separately mix the wet and dry ingredients by hand, combine the two, fold in the apples, and bake. This cake recipe is as easy as that!
  • Tastes amazing – The cake is soft, moist, and loaded with spices and apples. The glaze is sweet and super aromatic with the lovely scent of maple.
  • Feeds a crowd – This cake makes enough to last for a few days and can easily feed up to 16 people.
  • Even better the next day! – This apple bundt cake is even more soft, moist, and flavorful the next day. Even the glaze keeps well, which makes it a great make-ahead dessert.

Apple bundt cake with maple glaze on a vintage cake stand.

How to make apple bundt cake:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a large bowl, whisk together the sugars, vegetable oil, eggs, and vanilla extract.
  2. In a separate bowl, toss together the flour, apple pie spice, baking soda, and salt.
  3. Add the flour mixture to the wet ingredients and mix until just combined. Fold in the chopped apples.
  4. Spoon the cake batter into a greased bundt cake pan. Bake at 325F for 45-55 minutes.

Process shots of how to make apple bundt cake.

FAQ:

What is a bundt cake?

A bundt cake is a cake that is baked in a bundt pan, a large round cake pan shaped like a dome with a hole in the middle.

What apples are best for apple cake?

The best apples for cake are firm apples that hold their shape and don’t break down like applesauce under heat.

Can you freeze apple bundt cake?

Yes, if you are planning to freeze the cake, skip the glaze until ready to serve. Double wrap the completely cooled cake in aluminum foil or plastic wrap and store in the freezer for up to 3 months. Thaw overnight in the fridge and bring to room temperature before glazing and serving. A slice of apple cake on a plate with a piece on a fork with the rest of the cake in the background.

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Apple Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Total Time: 1 hour 5 minutes
  • Yield: 16
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This apple bundt cake is moist, loaded with apples and spice, and topped with a heavenly maple glaze.

Ingredients

Cake

  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) lightly packed brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 3 cups (375g) all-purpose flour
  • 2 tsp apple pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 medium apples, peeled and chopped

Glaze

  • 1–1/2 cups (190g) powdered sugar
  • 1/2 tsp maple extract**(see notes)
  • 2 to 3 tablespoons milk or water
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 325F. Grease a bundt cake pan well and set aside.
  2. In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
  3. In a separate bowl, toss together the flour, apple pie spice, baking soda, and salt.
  4. Add the flour mixture to the wet ingredients and mix until almost combined. The batter will be thick.
  5. Fold in the chopped apples until just combined. Spoon the batter into the prepared cake pan.
  6. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before inverting the cake onto a cooling rack.
  7. Once the cake is completely cooled. Whisk together the powdered sugar, maple extract, and 1 tablespoon of milk/water at a time until you reach a thick but pourable consistency. Slowly pour over the cooled cake.

Notes

Leftovers can be stored tightly covered at room temperature for up to 3 days or in the fridge for up to 5 days.

**If you don’t have or can’t find maple extract, you can use maple syrup instead of milk or water, but the flavor won’t be as pronounced.

Recipe adapted from Taste of Home.