Description
This easy autumn bundt cake uses a boxed spice cake mix enhanced with chopped apples, pecans, and cinnamon, then topped with a sweet caramel drizzle. It’s a quick and cozy dessert full of classic fall flavors.
Ingredients
- 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
Instructions
- Preheat the oven to 350 °F (175 °C).
- Grease a 12-cup (10-inch) bundt cake pan thoroughly.
- In a large bowl, combine spice cake mix, vegetable oil, eggs, and water. Beat with an electric mixer for about 2 minutes until smooth.
- Gently fold in chopped apples, cinnamon, and pecan pieces with a spatula or wooden spoon.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool slightly in the pan, then invert onto a serving plate.
- Drizzle with caramel sauce, slice, and serve.
Notes
- Swap pecans with walnuts or add dried cranberries for variation.
- Use homemade brown sugar caramel for a richer topping.
- Store in the refrigerator up to 1 week; watch for spoilage due to moisture from apples.
- Reheat slices in the microwave (30 seconds) or oven (300 °F for 15 minutes).
- Freeze well-wrapped cake for longer storage; thaw at room temperature before serving.
