Apple Pumpkin Pecan Bundt Cake with Cinnamon and Vanilla
This cozy Apple Pumpkin Pecan Bundt Cake is packed with tender apples, pumpkin, crunchy pecans, warm cinnamon, and sweet vanilla. Moist, flavorful, and perfectly spiced, it’s an ideal fall dessert for family gatherings, holidays, or a comforting afternoon treat.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin purée
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 medium apples, peeled, cored, and finely chopped
- ¾ cup chopped pecans
For the Cinnamon Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
For Topping
- ¼ cup chopped pecans
- 1 tablespoon brown sugar, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly, making sure to coat all the grooves.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients. Mix just until combined. Do not overmix.
- Fold in the chopped apples and pecans until evenly distributed throughout the batter.
- Pour the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for about 15 minutes. Carefully turn it onto a wire rack and let it cool completely.
- To make the glaze, whisk together the powdered sugar, milk, vanilla, and cinnamon until smooth. Add a little more milk if needed to reach a drizzling consistency.
- Drizzle the cinnamon-vanilla glaze over the cooled cake.
- Sprinkle with chopped pecans and a light dusting of brown sugar if desired.
- Slice and serve with coffee, tea, or a scoop of vanilla ice cream.
Tip: For the best texture, use a firm apple such as Granny Smith, Honeycrisp, or Pink Lady. Make sure the cake has cooled completely before adding the glaze so it stays beautifully on top.