Apple Cider Bundt Cake with Caramel Cream Cheese Frosting
This easy apple cider bundt cake starts with a spice cake mix, gets extra moist from apple cider, applesauce and fresh apples, and is topped with caramel cream cheese frosting. The perfect fall and Thanksgiving dessert.
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
Cake:
- 1 (13.25 oz) spice cake mix (note: a 15.25 oz box also works)
- 1¼ cup spiced apple cider, spiced or plain see Notes for juice
- ⅓ cup cinnamon applesauce (or unsweetened + ½ tsp cinnamon)
- ⅓ cup sour cream
- 3 eggs
- 2 cups apples (about 2 medium) peeled, cored and diced into ½" pieces
- 2 Tablespoons all-purpose flour for tossing the apples, plus more for the pan
Caramel Cream Cheese Frosting:
- ½ cup unsalted butter, softened (1 stick)
- 4 oz. cream cheese, softened ½ brick, room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 18 caramel squares like Kraft or Brach's, or 5½ oz caramel bits
- 1 Tablespoon milk
- Freshly grated nutmeg, for garnish optional
Instructions
- Preheat the oven to 350°F. Brush a 10–12 cup bundt pan with softened butter or shortening, covering every ridge and the center tube. Dust with flour, tap the pan to coat, and knock out the excess.
- In a large bowl, beat the cake mix, apple cider, applesauce, sour cream and eggs on low for about 2 minutes, until smooth and well combined.
- In a small bowl, toss the diced apples with 2 tablespoons flour until coated. Fold the apples into the batter and spread it evenly in the prepared pan.
- Bake for 43–46 minutes, until a toothpick inserted in the center comes out clean. With a 13.25 oz cake mix, start checking at 40 minutes.
- Cool in the pan on a wire rack for 10 minutes. Run a thin knife around the edges and center tube, then invert onto a plate. Cool completely, about 1½–2 hours, before frosting.
Caramel Cream Cheese Frosting
- Place the unwrapped caramels and milk in a microwave-safe bowl. Microwave for 45–60 seconds, stir, then microwave in 15–30 second bursts until melted and smooth. Let cool for about 10 minutes, until warm but not hot.
- With a stand or hand mixer, beat the butter, cream cheese and vanilla until creamy. Add the powdered sugar 1 cup at a time, mixing well after each addition.
- Add the warm caramel and beat until smooth.
- Spread or drizzle the frosting over the completely cooled cake. Finish with freshly grated nutmeg, if using.
Notes
- Cake mix size: This recipe works with a 13.25 oz or 15.25 oz box of spice cake mix.
- Apple juice: Apple juice can replace the cider. The cake will taste milder, so add ½ teaspoon cinnamon.
- Releasing the cake: Grease with butter or shortening and flour every part of the pan, including the center tube. Plain non-stick spray isn't enough for a bundt pan. Cool exactly 10 minutes before inverting.
- Storage: Store the frosted cake covered in the refrigerator for up to 5 days. Don't leave it at room temperature for more than 2 hours.
- Make ahead: Bake the cake 1 day ahead and wrap tightly. The frosting keeps in the fridge for up to 3 days; re-whip before using.
- Freezing: Freeze the unfrosted cake, wrapped in plastic and foil, for up to 3 months. Thaw overnight, then frost.
Nutrition
Serving: 1gCalories: 448kcalCarbohydrates: 72gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 91mgSodium: 107mgPotassium: 150mgFiber: 1gSugar: 66gVitamin A: 579IUVitamin C: 2mgCalcium: 61mgIron: 0.5mg
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