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There’s just something special about a homemade Apple Pecan Bundt Cake. The smell alone of apples, cinnamon, and toasted pecans wafting through the kitchen feels like fall should come with its own soundtrack.
This cake is rich, moist, and packed with chunks of fresh apple and plenty of nutty crunch. Much like Salted Caramel Fresh Apple Cake or Pumpkin Chocolate Chip Bundt Cake, it’s one of those desserts that’s just as perfect for brunch as it is for an after-dinner slice with a hot cup of coffee.
Reasons You’ll Want to Make This
If you’re anything like me, you start craving baked apple desserts the minute the weather cools down. This apple pecan bundt cake has everything you want in a fall baking recipe. I’m referring to the warm spices, sweet apples, and a soft, buttery crumb that stays moist for days.
I’ve made this cake every fall for over a decade now, and each time I pull it out of the oven, I’m reminded why it’s one of my favorites. It’s simple enough for everyday baking but looks beautiful enough to bring to a holiday gathering. It also doubles as breakfast the next morning because cake is totally fair game when fruit is involved.
What You’ll Need To Make It
You can find the full ingredient list in the recipe card below, but here’s what makes this cake shine.
You’ll start with fresh apples. Honeycrisp or Pink Lady are my go-tos for their sweet-tart flavor and texture. Pecans add crunch and richness (and yes, I use a lot of them — my nephew once said there were “too many nuts,” and I told him he was nuts). A mix of sugar, cinnamon, and orange juice brings brightness and spice, while oil and eggs keep the crumb tender.
The honey glaze is the finishing touch: a simple mix of powdered sugar, honey, and milk that drizzles over the top like edible art.
How to Make Apple Pecan Bundt Cake
Full details are in the recipe card below, but here’s a quick overview so you know what to expect.
First, toss your chopped apples with sugar, cinnamon, and pecans. They’ll caramelize beautifully as the cake bakes. In one bowl, whisk together the dry ingredients, and in another, the wet. Mix them together until smooth and light.
Layer the batter and apple mixture in your prepared Bundt pan: apples first, then batter, and repeat until both are used up.
Bake until golden and set (your kitchen will smell unreal), then let it cool before flipping it out and drizzling with that honey glaze. Watching it run down the sides never gets old.
Tips for Success
Over the years, I’ve picked up a few little tricks that make this cake turn out perfectly every time.
- Toast your pecans first. It deepens their flavor and keeps them from getting soggy in the batter.
- Use room-temperature ingredients so everything mixes evenly.
- Grease and flour your Bundt pan thoroughly. I know, it’s a hassle, but nothing ruins your day like a cake that sticks.
- Let it rest before flipping. About 15 minutes is the sweet spot. Too soon and it’ll fall apart, too long and it’ll steam.
Learn From Me
This cake isn’t just about flavor; it’s about creating memories. I’ve made it for brunches, birthdays, Thanksgiving dinners, and even just random Tuesdays when I wanted my house to smell amazing.
Every time, it disappears faster than I’d like to admit. The layers of apples and pecans make it beautiful when sliced, and the glaze ties everything together.
So whether you call it an apple pecan pound cake, an easy apple pecan cake, or just “that fall cake I can’t stop making,” it’s one that belongs in your recipe box.
More Apple Dessert Recipes
If you love baking with apples as much as I do, you will definitely love these favorites.
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Pin ItApple Pecan Bundt Cake
Ingredients
For Cake:
- 1 pound apples about 3 medium sized apples (Pink Lady or Honeycrisp recommended)
- 1 cup pecans toasted and chopped
- 1 tablespoon cinnamon
- 1/4 cup sugar
- 2 3/4 cups all-purpose flour sifted
- 2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1/4 cup orange juice
- 1 tablespoon pure vanilla extract
- 4 eggs
For Glaze:
- 1 cup powdered sugar
- 2 tablespoons honey
- 2 tablespoons whole milk
Instructions
- Preheat oven to 350°F. Grease and lightly flour a 10" Bundt pan.
- Peel, core and chop 1 pound apples into chunks. Toss with 1 cup pecans (toasted and chopped), 1 tablespoon cinnamon, and 1/4 cup sugar and set aside.
- Stir together 2 3/4 cups all-purpose flour, 2 cups sugar, 1 tablespoon baking powder, and 1 teaspoon salt in a large mixing bowl. In a separate bowl, whisk together 1 cup vegetable oil, 1/4 cup orange juice, 4 eggs, and 1 tablespoon pure vanilla extract. Mix half to two thirds of the wet ingredients into the dry ones and mix on high speed until well combined and light and fluffy. Add remaining liquid mixture and mix just until all ingredients are incorporated.
- Add about a third of the apples to the bottom of the bundt pan. Pour half of batter into prepared pan over the apples. Spoon half of the remaining apples onto the batter. Pour the remaining batter over the apples and arrange the remaining apples on top.
- Bake for about 1.5 hours, or until a tester comes out clean. Cool in pan on rack 15 minutes, then invert onto rack to cool completely in the pan, about 1 hour, and then transfer onto a plate.
- While the cake cools, add all the glaze ingredients to a small bowl and whisk together until smooth. Drizzle glaze over the top of cake, slice, add ice cream or whipped cream, and serve.1 cup powdered sugar, 2 tablespoons honey, 2 tablespoons whole milk
- *Adapted from Deb Perelman's smittenkitchen.com
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cake will be a winner, the combination of apple and pecans.. mmmm!
I’ve been making this cake for years now and it my husband’s favorite. Thank you for the recipe. I am making it again today for his birthday.
LOL! I had to take three looks at that Bundt pan size. It calls for a 10′ (foot) Bundt pan. Thought I’d share my laugh with you.
Well, that’s embarrassing! I do love cake, but not enough to bake a ten foot diameter one! I updated the recipe card. Thanks for pointing that out!
LOL, the very thought!!!
Delicious! I made a pie earlier this week after picking up some fall apples, and had some leftover. I thought of a bundt cake and from my internet search yours looked the most appealing. So glad I gave it a try! Now I’m not much of a baker, and was a bit worried my batter was not “light and fluffy” like your description, so I had to keep adding more liquid, but the worrying was needless it came out moist and a nice texture! This really is the perfect cake for any time of day, as it’s not overly sweet, My family thought it was a hit, as did I. Thank you, I’ll be back for more of your recipes for sure!
This sounds amazing!! All such comforting & delicious flavors!
That’s gorgeous, and it looks so delicious I am totally starting to drool!
What an excellent recipe; perfect or fall! I am looking forward to enjoying this again and again all season long! Looks delish!
This is so delicious! I made it as dessert for a dinner party, and then we ate it as breakfast the next day! It was just as good the second time as it was the first!