This amazing Apple Bundt Cake recipe is topped with Caramel Cream Cheese Frosting making it the perfect fall dessert! Made with apple cider, this fantastic apple cider cake with caramel cream cheese frosting will be a showstopper for any occasion!
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The BEST Apple Bundt Cake Recipe!
I’ve been craving something cinnamon spicy. Something sweet, but not overly sugary. I decided to make my Apple Cider Cake with Caramel Cream Cheese Frosting.
However, after making it from my original recipe using apple pie filling, I experienced a disappointing baking fail – only half the cake came out of the pan. After this happened, I decided to adapt my original recipe to use fresh apples instead of the pie filling. It was a huge success!
What apples are best for apple cake?
Granny Smith, Honecrisp, Gala or Fuji apples are all great choices for apple cake. Make sure apples are peeled and diced into small pieces when adding to the cake batter.
I choice fresh Granny Smith apples for my apple bundt cake, as they add a bit of tart flavor and texture to the sweet cake.
What type of frosting is best for apple cake?
Cream Cheese frosting is a great way to top any apple bundt cake. Be sure to check out my post for How to Make Cream Cheese Frosting.
I added a bit of melted caramel to my cream cheese frosting, as it is the perfect way to top this cake! This creamy, gooey frosting compliments the spice cake wonderfully and with a sprinkle of freshly ground nutmeg on top rounds out the flavors perfectly.
This cake is really easy, as it comes together in just a few steps. The recipe utilizes a cake mix and I add a few extra goodies like applesauce, apple cider and sour cream to keep the cake moist and delicious.
How long do you wait to dump a bundt cake?
I recommend letting the cake cool for 10-20 minutes in the pan. At this time, invert the pan to a cake plate. Don’t wait any longer than this, as the cake will likely stick to the pan.
How do you grease a bundt pan?
I recommend using vegetable, coconut oil or butter to generously grease a bundt pan. I also recommend, flouring the greased pan to ensure the cake comes out of the pan successfully and does not stick.
This cake is perfect for just about any occasion – a fall get-together, pot-luck, church social, or just something for you and your family at home.
If you loved this fantastic apple cider cake, be sure to check out some of my other apple recipes:
- Microwave Apple Crisp
- Apple Cobbler with Cake Mix
- Hot Mulled Apple Cider
- Apple Cider Moscow Mules
- Frosted Apple Cinnamon Snack Cake
- Apple Cinnamon Cream Cheese Breakfast Braid
- Cinnamon Apple Bread
- Pumpkin Apple Streusel Muffins
- Apple Cider Turkey Brine
- Apple Cider Glazed Pork Chops
- Microwave Apple Crisp
- Applesauce Crumb Cake
- Apple Pie Filled Cinnamon Rolls
Be sure to check out some of my other delicious cake recipes:
- Carrot Bundt Cake
- Lemon Bundt Cake
- Carrot Cake Sheet Cake
- Red Velvet Cake Parfaits
- Pumpkin Sheet Cake
- Pumpkin Caramel Cream Cheese Poke Cake
- Red Velvet Sheet Cake
Here’s Apple Bundt Cake Recipe:
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Apple Cider Bundt Cake with Caramel Cream Cheese Frosting
Equipment
- Bundt Cake Pan This bundt cake pan is ideal for any cake recipe!
- Stand Mixer My KitchenAid Stand Mixer is the ultimate cake-making tool!
Ingredients
- 1 (13.25 oz) Spice Cake Mix
- 1 1/4 cup Spiced apple cider (apple juice can also be used)
- 1/3 cup cinnamon applesauce
- 1/3 cup sour cream
- 3 eggs
- 2 cups apples peeled, cored and diced into small chunks
- 2 Tablespoons flour
Caramel Cream Cheese Frosting:
- 1/2 cup butter 1 stick, room temperature
- 4 oz. cream cheese 1/2 brick, room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 18 caramel squares like Kraft or Brach's
- 1 Tablespoon milk
Instructions
- Preheat oven to 350 degrees. Grease and flour a bundt pan, making sure to hit the sides of the pan firmly to remove excess flour. Set aside.
- In mixing bowl, combine cake mix, cider, apple sauce, sour cream and eggs. Mix for about 2 minutes on low, until thoroughly combine and smooth. In a small bowl, combine the apple chunks and sprinkle with the flour. Mix to coat the apples. Fold in the apple chunks into the batter. Pour batter evenly in the prepared bundt pan.
- Bake at 350 for 43-46 minutes, or until inserted toothpick comes out clean.
- Cool in pan for 5-10 minutes. Run a knife around the edges of the cake to loosen, then invert the cake onto a plate to cool completely.
Frosting Instructions:
- In microwave safe bowl, unwrap caramels and add milk. Microwave for 45 sec -1 minute. Stir, and microwave for 30 more seconds or until melted and smooth, being careful not to overcook. Set aside and let cool while making the rest of the frosting.
- With stand or hand mixer, cream together butter, cream cheese and vanilla. Gradually add the sugar one cup at a time. Then add the cooled, melted caramel. Caramel should be warm, but not hot. Mix together caramel and frosting until smooth. Drizzle or frost your cake once it's completely cooled.
Notes
Nutrition
Wow, Erin, this looks fantastic. I wish I could jump right through this screen and get some. I have been looking for a caramel topping too and this looks perfect.
Great job, thanks for sharing an awesome recipe:) Di
It is definitely yummy!! If I had a computer/food transport device, I would totally share a big hunk with ya. 🙂 Thanks so much for visiting!
We have a lot of orchards where I live so I’d love to make this with fresh apples. Any suggestions on how to make this with fresh apples instead of canned apple pie filling? This looks so good, can’t wait to try it! Thanks for sharing the recipe 🙂
Mary, you’re so lucky to live close to orchards! Instead of the pie filling, you could definitely use fresh apples. Here is what I would try: cut and peel two medium apples, and slice into bite-sized pieces. In a bowl, add 1-2 tsp. of flour, 1-2 tsp. sugar, and 1 tsp. cinnamon. (the flour will help absorb some of the apple juice that will come out during baking.) Spoon this mixture into the center of the batter. Or, you could mix the apples (with the flour, sugar, cinnamon) into the batter before putting into the pan – this will disperse the apples nicely. Give it a try – I think you’ll come out with a beautiful apple-spice cake! Enjoy!
This cake and that caramel cream frosting looks magnificent!
Thanks so much, Nancy!!
This looks SO good! Just pinned it! Can’t wait to make it!
Thanks so much, Jamie!! Give it a try – its the perfect fall dessert!
This looks fantastic! I’m going to make it this weekend for dinner party! What’s sprinled on it? It doesn’t look like cinnamon?
Thanks,
Diane
Hi Diane! I sprinkled fresh ground nutmeg on the top. Not only does it look pretty, but it smells fabulous! Best wished for a great dinner party – this dessert will be perfect!
What a great recipe!! In other news, congrats you have been officially nominated for the Liebster Award! Follow instructions here: http://motherhoodraandme.blogspot.com/2013/09/the-liebster-award.html
This looks amazing! I am going to have to try this soon. That frosting looks SO good 🙂
The frosting really is AMAZING! Definitely worth a try. Thanks for stopping by Adell!
Are you kidding me?! This looks amazing! I wish I was eating that ooey-gooey cake RIGHT NOW. Thank you so much for sharing this at Saturday Night Fever!
Thanks so much for stopping by, Andi!
Oh my word, this cake looks amazing!!! Now I’m craving it…! Love those thick ribbons of frosting, and that dusting of freshly grated nutmeg. Gorgeous! 🙂
Thanks so much, Allie!
Mmm! This looks so delicious and so pretty! I love anything apple!
Thanks so much, Becky!
What a fabulous recipe – can’t wait to try it! I’m also in love with that gorgeous cake stand, do you know where you got it from?
Thanks so much, Jessica! I actually got the cake stand from JC Penny’s a few years ago. Chris Madden Home Collection. Hope you enjoy the cake!
I’ve never made a bundt cake and I tried this one. I don’t think I cooked it long enough because there was a little cake still stuck to the lowest part of the bundt pan, plus there was flower on parts of the top. But because of the apple filling, I couldn’t do the toothpick test anywhere but the side of the cake. Suggestions?
Hi Suzanne! A couple tips for next time: 1)when flouring the pan, make sure you remove any excess flour. I turn the pan upside down (over the sink or trash can) and bang on the sides and bottom with my hands. Any loose flour will come out, which will prevent it from sticking to the cake when it comes out of the pan. 2)When testing with a toothpick, its still ok to insert into the center and sides. The filling will sink further to the center and bottom of the pan, and the batter will cook around it. I like to test in a couple places to be sure – when the toothpick comes out clean (no crumbs sticking) its done.
Thanks for visiting and best wishes! ~Erin
Thank you so much for this recipe, my son asked for an apple cider cake for Thanksgiving and I chose yours. I made a few tiny adjustments because I had to work with ingredients I had in my pantry. The axle was moist, flavorful and absolutely delicious!
Oops I meant to say cake!
Yeah!! Food victory! So glad you and your family enjoyed my cake. Thanks so much for letting me know. All the best for a great holiday season! ~Erin
Yummy! Your bundt pan is unusual. How many cups does it hold?
I’m so sad to report this didn’t work for me! Despite using nonstick spray, the bottom stuck to the pan (even after cooling a bit) and the cake itself was too dense. It was kind of short and squatty looking 🙁
My kids liked the flavor though!
Ahhh, bummer. So sad to hear it didn’t work out. I may be revamping this recipe in the next couple weeks to make it more bundt-pan friendly. So glad your kids liked it, though. 🙂
Stop it! That frosting is going to give me a heart attack! I love that you didn’t skimp so that you get some frosting with every delicious bite of this cake! Pinned!
The icing is what caught my attention, whew does that look good! The whole cake looks beyond delicious! 🙂
Saying hello from moonlight and mason jars! 🙂
Cathy
Oh my gosh look at that frosting! I could dive right in stay there a while!
That looks wonderful and all of the caramel cream frosting piled on is making my mouth water. Thanks for sharing your recipe.
Hi,
Did you just use apple cider from the grocery or did you make a spiced cider to add? Do you think this recipe would work as cupcakes?
Thanks
Hi Jeana! I simply used apple cider right from the grocery store. I’ve also made this recipe with a spiced apple cider, and it’s great as well. This recipe would definitely work as cupcakes (great idea!). Enjoy!
Hmm, I love plain apple cider but not spiced apple cider. I wonder if this would be too spicy for me?
Hi Andrea – you can certainly use the un-spiced apple cider. Use the same amount, and it will turn out great. Hope you get to enjoy soon! ~Erin
What a fun cake, it looks beautiful! We featured your cake in our Feature Friday blog post for Cinnamon and Spice Desserts! We hope you can stop by http://returntothetable.net/recipes/cinnamon-spice-desserts/
This looks absolutely amazing and I’m dying to make it for Christmas. Only thing is I have people attending who are gluten intolerant. Any ideas on how to make it gluten free (can you buy boxed GF cake mix??)?
Yes, I think a GF cake mix would work well. Hope you’re able to enjoy for the holidays! ~erin
This cake looks awesome. Did you use a piping bag with the icing? If so, did you use a tip or just cut the end off a zip lock bag?
I was wondering would you be able to bake it in a pan other than a bundt pan? Also do you think the frosting could be good as a buttercream too? I’m still gonna try it as you have posted but just wondering about the other things too haha.
This sound so delicious! Pinned.
I am definitely going to try this, it looks delicious #ourminilinkyparty@_karendennis
This looks so good = I love the apples so chunky in it! Thanks for sharing at the What’s for Dinner party!
Wondering if I could used an angel cake type pan instead of Bundt? If so, how would the baking time be affected? Can’t wait to make this!
Just finished making-looks & smells amazing! Can’t wait to try it! 😊