Description
This Apple Pumpkin Pecan Bundt Cake is wonderfully moist, tender, and packed with cozy fall flavors! 🍎🎃 Made with sweet apples, creamy pumpkin puree, crunchy pecans, and warm cinnamon and nutmeg, every slice is bursting with delicious autumn goodness. Finished with a sweet maple glaze, this beautiful homemade cake is perfect for Thanksgiving, holiday gatherings, or enjoying with a warm cup of coffee on a crisp fall afternoon. 🍂
Ingredients
2 cups (250 g) all-purpose flour
1 cup (240 g) pumpkin puree, not pumpkin pie filling
1 1/2 cups (about 2 medium apples) peeled and finely chopped
3/4 cup (85 g) chopped pecans
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) packed brown sugar
3 large eggs
3/4 cup (180 ml) neutral vegetable oil
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
For the optional maple glaze
1 cup (120 g) powdered sugar
2 tablespoons pure maple syrup
1–2 tablespoons milk
1/4 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C). Generously grease a 10- to 12-cup Bundt pan, coating all the grooves, and lightly dust with flour.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk the eggs with the granulated sugar and brown sugar until smooth. Add the vegetable oil, pumpkin puree, and vanilla extract, and whisk until combined.
4. Gradually add the dry ingredients to the wet ingredients. Stir gently just until the flour disappears. Fold in the chopped apples and pecans without overmixing.
5. Pour the batter evenly into the prepared Bundt pan. Smooth the top and gently tap the pan on the counter to release large air pockets.
6. Bake for 50–65 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. Loosely cover with foil if the top browns too quickly.
7. Cool the cake in the pan for 15–20 minutes, then carefully invert it onto a wire rack. Let it cool completely.
8. To make the optional maple glaze, whisk together the powdered sugar, maple syrup, vanilla, and enough milk to make a smooth, pourable glaze.
9. Drizzle the glaze over the cooled cake. Sprinkle with extra chopped pecans if desired, slice, and serve.
Notes
Use plain pumpkin puree, not pumpkin pie filling. Granny Smith, Honeycrisp, or Fuji apples work well. Cut the apples into small pieces and measure the flour carefully. Let the cake cool before removing it from the Bundt pan. Store unglazed cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze for up to 3 months. Nutrition estimates vary and include the optional maple glaze.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Bake
- Cuisine: American