Apple Pumpkin Bundt Cake

Serves: 12 | Prep Time: 20 min | Bake Time: 55–65 min | Difficulty: Easy-Medium

Ingredients

Dry Ingredients

• 2 ½ cups (315 g) all-purpose flour

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground allspice

• ½ tsp ground ginger

• ½ tsp salt

Wet Ingredients

• 1 cup (240 ml) pumpkin purée (not pumpkin pie filling)

• 1 cup (200 g) granulated sugar

• ½ cup (100 g) brown sugar, packed

• 1 cup (240 ml) vegetable oil (or melted butter for richer flavor)

• 4 large eggs, room temperature

• 2 tsp vanilla extract

Add-ins

• 2 cups (240 g) peeled & chopped apples (Granny Smith or Honeycrisp)

• ½ cup (60 g) chopped pecans or walnuts (optional)

Optional Glaze

• 1 cup (120 g) powdered sugar

• 2–3 tbsp (30–45 ml) apple cider or milk

• ¼ tsp cinnamon (optional)

‍ Instructions

1️⃣ Preheat & Prepare

1. Preheat oven to 350°F (175°C).

2. Grease and flour a 10–12 cup Bundt pan, ensuring all grooves are coated to prevent sticking.

2️⃣ Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, ginger, and salt.

3️⃣ Mix Wet Ingredients

1. In a large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, and oil until smooth.

2. Add eggs one at a time, whisking well after each addition.

3. Stir in vanilla extract.

4️⃣ Combine Batter

1. Add the dry mixture to the wet mixture in two parts, stirring until just combined.

2. Fold in chopped apples and nuts (if using).

5️⃣ Bake

1. Pour batter evenly into the prepared Bundt pan.

2. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

3. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

6️⃣ Glaze (Optional)

1. Whisk together powdered sugar, apple cider/milk, and cinnamon until smooth.

2. Drizzle over cooled cake.

Tips

• Extra flavor boost: Add ½ tsp cloves for a deeper spice profile.

• Prevent sticking: Use baking spray with flour specifically for Bundt pans.

• Serving idea: Top with whipped cream or vanilla ice cream.