This Caramel Apple Bundt Cake speaks fall! A moist cake filled with fresh apples and drizzled with sweet caramel glaze!
This Caramel Apple Bundt Cake is simple to make by using a boxed cake mix, and the vanilla pudding mix makes the cake super moist. Granny Smith apples bake perfectly in this cake, but you can always substitute the apples of your choice.
I highly recommend picking up the caramel bits in the baking aisle so you don’t have to spend time unwrapping every single caramel. If you cannot find the caramel bits, the caramel glaze is absolutely worth taking the time to unwrap the caramels!
Caramel Apple Bundt Cake
- 1 box 2-layer size yellow cake mix
- 1 box 3.4 oz vanilla instant pudding mix
- 1 cup water
- 4 eggs
- 1/3 cup vegetable oil
- 1/4 cup whole milk
- 3 Granny Smith apples 1 lb, peeled & coarsely chopped
- 11 oz bag caramel bits
- 3 T heavy cream
- Preheat oven to 350ºF. Grease and flour a 12-cup bundt cake pan.
- In a large bowl, add the cake mix, pudding mix, water, eggs, oil, and milk. Beat with an electric mixer on low until blended (about 30 seconds). Increase the speed to medium-high, and continue to beat for 2 minutes. With a large spoon, gently stir in the apples. Pour into the prepared pan.
- Bake for 50 to 60 minutes or until a toothpick inserted near the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes. Then invert the cake onto a plate or cake stand.
- In a medium microwave-safe bowl, add the caramels and cream. Microwave on high for 2 minutes or until completely melted and smooth, stirring every 20 seconds. Allow to cool for 10 minutes or until slightly thickened. Drizzle the glaze over the cake.
- Serve & enjoy!