Apple Cinnamon Bundt Cake
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Apple Cinnamon Bundt Cake starts with a box of spice cake mix and gets dressed up with fresh apples, applesauce, and pecans for a truly moist, fruity cake. It’s fancy enough to serve at a holiday gathering, but simple enough to make any night you want something cozy. A dusting of powdered sugar is the only decoration it really needs.
Fall is all about the apple to me. Here are some apple recipes I love to make: my Caramel Apple Dump Cake and my Apple Turnovers with Puff Pastry. Try them this fall.
Why this Cinnamon Bundt Cake Recipe is a Keeper
- Beautifully Versatile: Bake this as a bundt cake, a square cake, or a layered cake, whatever you have on hand.
- Easy Ingredients: Everything here comes straight from the pantry or fridge.
- Family Friendly: This is a great recipe to make together, since the steps are so simple.
- Adaptable: Easy to make low-carb or dairy-free with a few simple swaps.
How Do I Keep This Cinnamon Roll Cake from Sticking to the Bundt Pan?
Greasing every nook and cranny of the pan really matters here, even if your pan is non-stick. Bundt pans have a lot of detail for batter to cling to.
Take your time coating every groove and corner with nonstick spray before you pour in the batter. A few extra seconds of greasing saves you from a stuck cake later.
What Reader’s Are Saying…
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“Thank you so much for sharing this amazing apple bundt cake recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!”
~ Glenda
Ingredient Notes for Cinnamon Swirl Coffee Cake
A few ingredients in this apple cinnamon bundt cake recipe are worth a closer look.
- Spice Cake Mix: The base flavor already has warm spices built in, which pairs perfectly with the apples. It has the flour, the baking soda, baking powder, and ground cinnamon.
- Applesauce: This adds moisture and a little extra texture to the light and fluffy finished cake.
- Fresh Apples: Use Gala or Fuji apples for a sweeter cake, or Granny Smith for more tartness.
- Pecans: These add a nice bit of crunch that balances the soft, moist cake.
Variations and Substitutions for Bundt Cake
This cinnamon cake is easy to adjust based on what you have on hand. You can make your favorite sour cream coffee cake and add some cinnamon flavor to the cake.
➡️ Swap the Cake Mix: Use a white or vanilla cake mix instead of spice cake mix if that’s what you prefer.
➡️ Make Your Own Spice Mix: Add warm spices, sugar and cinnamon to a plain white cake mix if you don’t have spice cake mix on hand.
➡️ Swap the Nuts: Walnuts work well in place of pecans, or leave the nuts out entirely.
➡️ Add a Glaze: Whisk together powdered sugar, vanilla extract, and milk or cream for a simple drizzle on top. Or make a wonderful cream cheese frosting and dust with cinnamon sugar.
Special Equipment Needed for Cinnamon Coffee Cake
A few specific tools make this cake much easier to pull off.
- Bundt Pan: A well-greased bundt pan gives this cake its classic shape and pretty presentation.
- Mixing Bowls: You’ll need a large bowl for the batter and additions. Shop Mixing Bowls
- Hand Mixer: Makes mixing the cake batter quick and lump-free. Shop Hand Mixer
How to Make Cinnamon Roll Bundt Cake Recipe
Here’s a quick overview for my cinnamon cake before you jump into the full recipe card below.
✔ Mix the batter. Prepare the cake mix per the box, then stir in the cinnamon, vanilla, applesauce, apples, and pecans.
✔ Bake. Pour the batter into a greased bundt pan and bake until golden.
✔ Cool in the pan. Let the cake cool in the pan before turning it out.
✔ Turn out and cool completely. Move the cake to a wire rack to finish cooling.
✔ Dust and serve. Move the cake to a serving plate and dust with powdered sugar.
Prep Ahead and Short Cut Tips for Cinnamon Swirl Bundt Cake
This cake is genuinely great to make a little ahead of time.
➡️ Bake a Few Days Early: This cake keeps well for three to four days, so it’s easy to make ahead of a gathering.
➡️ Dice Your Apples in Advance: Peel and dice your apples a few hours ahead and toss them with a little lemon juice to keep them from browning.
➡️ Freeze for Later: Bake and freeze the cake un-glazed, then thaw and dust with powdered sugar right before serving.
Can I Make Mini Bundt Cakes Instead?
Yes, you don’t need a standard-size bundt pan for this recipe. A mini bundt pan works well and makes individual-sized cakes.
These mini versions are perfect for parties or special occasions where everyone gets their own cake. Just keep an eye on the bake time, since smaller cakes will finish faster.
How to Store, Reheat and Use Leftover Cinnamon Bundt Cake
- Storing: Keep this cake in an airtight container or wrapped well in foil or plastic wrap for up to four days at room temperature.
- Reheating: Warm individual slices in the microwave for a few seconds and serve with vanilla ice cream.
- Using Leftovers: This cake freezes well for up to six months, though it’s best within the first three. I love to crumble leftover cinnamon cake into my morning oatmeal.
Expert Tips for Making This Moist Cinnamon Bundt Cake Recipe
Remember these tips to make this cinnamon bundt cake even better.
➡️ Grease Every Groove: I take extra care greasing every detail of the bundt pan, since that’s what makes for a clean release.
➡️ Cool in Stages: I always cool the cake in the pan first, then on a rack, rather than rushing straight to a serving plate.
➡️ Dust Right Before Serving: I wait to add the powdered sugar until just before serving, since it can dissolve into the cake if it sits too long.
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Apple Cinnamon Bundt Cake
Equipment
- Spatula
Ingredients
- 15.25 ounces Spice cake mix, plus eggs, oil, and water called for on the box
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla extract
- 1 cup Applesauce
- 3 Apples, peeled and diced
- 1 cup Pecans, chopped
Instructions
- Preheat the oven to 350℉.
- Spray a bundt pan with nonstick baking spray.
- Mix the cake mix per the box directions, adding the eggs, oil, and water.
- Stir in the cinnamon and vanilla extract.
- Add the applesauce, diced apples, and pecans, and mix into the batter.
- Pour the batter into the prepared bundt pan.
- Bake for 38 minutes, or until golden brown.
- Remove the cake from the oven and let it cool in the pan for 25 minutes.
- Turn the cake out onto a wire rack.
- Let the cake cool completely on the rack.
- Move the cooled cake to a serving plate.
- Dust the top with powdered sugar.
Christina’s Notes
- Grease Thoroughly: Every groove of the bundt pan needs coating, or the cake risks sticking when you turn it out.
- Cool in the Pan First: Skipping the initial 25-minute cool can cause the cake to break apart instead of releasing cleanly.
- Dice Apples Evenly: Uniform apple pieces bake more evenly throughout the cake.
- Check for Doneness: A toothpick inserted in the center should come out clean before you pull the cake from the oven.
- Storage Tip: Keep this cake well wrapped or in an airtight container to stay moist for up to four days.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
