I made this bundt cake using a boxed spice cake mix, then folded in fresh apples and pecans, and topped it with a drizzle of caramel. It’s quick to prepare and delivers all the cozy flavors of fall. Easy Autumn Caramel Apple Pecan Cinnamon Spice Bundt Cake

Why You’ll Love This Recipe

I love this cake because it’s simple but full of comforting autumn flavors. The warm cinnamon‑spiced cake, juicy apples, crunchy pecans, and sweet caramel combine to make every bite feel like fall. Plus, it’s quick to mix up and makes an impressive dessert without too much fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

15.25 oz spice cake mix
¼ cup vegetable oil
4 large eggs
1 cup water
3 cups apples, peeled and chopped
1 teaspoon cinnamon
½ cup pecan pieces
Caramel sauce, for topping

directions

Preheat the oven to 350 °F (about 175 °C).
Grease (or spray) a 12‑cup (10‑inch) bundt cake pan thoroughly.
In a large mixing bowl, combine the spice cake mix, vegetable oil, eggs, and water. Use an electric mixer to beat for about 2 minutes, until smooth and fully combined.
Fold in the chopped apples, cinnamon, and pecan pieces gently using a spatula or wooden spoon.
Pour the batter into the prepared bundt pan, spreading it evenly.
Bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool a bit in the pan, then invert it onto a serving plate.
Drizzle with caramel sauce, slice, and serve.

Servings and timing

Servings: 16 slices
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

I sometimes swap out the pecans for walnuts if that’s what I have on hand.
Instead of store‑bought caramel sauce, I’ll drizzle a homemade brown sugar caramel.
For extra texture, I’ve stirred in a handful of raisins or dried cranberries.
To reduce sweetness a bit, I use a “light” or reduced‑sugar caramel topping (or less of it).
I’ve also added a pinch of nutmeg or cloves along with the cinnamon for extra spice.

storage/reheating

I store the cake in the refrigerator (covered) and it keeps well for up to one week (the apples add moisture, so watch for spoilage).
To reheat a slice, I heat in the microwave for about 30 seconds (for smaller servings), or I warm in the oven at 300 °F (about 150 °C) for about 15 minutes, until warmed through.
If I’m freezing, I let the cake cool completely, wrap it well in aluminum foil, and place it in a freezer bag. When I’m ready to eat it, I thaw at room temperature.

FAQs

What kind of apples work best?

I prefer tart baking apples like Granny Smith or Braeburn because they balance the sweetness. But any firm apple will work — just avoid very soft or overly sweet ones.

Can I freeze this bundt cake?

Yes — I freeze the cooled cake, wrapped well in foil and in a freezer bag. Then when I want a slice, I thaw it at room temperature before serving.

How long does this cake last?

Stored in the fridge (covered), it lasts about a week. Because of the apples, it’s best to eat it sooner rather than later to avoid spoilage.

Can I warm a slice without drying it out?

Yes — I microwave a small slice about 30 seconds, or heat in the oven at 300 °F for ~15 minutes. Just watch it so it doesn’t dry out.

Can I make my own caramel instead of store‑bought?

Absolutely. I’ve used homemade caramel (brown sugar caramel) instead of jarred sauces, and it works beautifully. I just avoid “magic shell” style caramels.

Conclusion

I hope you’ll enjoy this autumn bundt cake as much as I do. It’s a cozy, flavorful dessert that’s easy to pull together yet delivers big on taste. Serve it warm, with or without a scoop of vanilla ice cream, and savor all the fall flavors in each slice. Let me know how it turns out when you try it!