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Apple Pumpkin Bundt Cake

Apple pumpkin bundt cake bakes into a golden, tender crumb with diced cinnamon apples throughout. Finished with a smooth cream cheese glaze poured on top for a rich, lightly tangy finish.
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Prep Time 1 hour 20 minutes
Cook Time 58 minutes
Total Time 2 hours 18 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3 cup all-purpose flour Toss diced apples in a little flour to help prevent sinking.
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
Wet ingredients
  • 1 cup pumpkin puree
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 1.5 cup brown sugar
Fruit and glaze
  • 2 apples, peeled and diced
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar, 2 tbsp milk, for glaze

Equipment

  • 1 Bundt pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a bundt pan well so the cake releases cleanly.
  2. Whisk the all-purpose flour, pumpkin pie spice, and baking soda together in one bowl.
Make the batter
  1. Beat the pumpkin puree, vegetable oil, eggs, and brown sugar until smooth.
  2. Fold the wet mixture into the dry ingredients until just combined.
  3. Fold in the diced apples so the batter stays thick and the apples are evenly distributed.
Bake
  1. Pour the batter into the greased bundt pan and bake for 55-60 minutes, until a toothpick comes out clean.
Glaze and finish
  1. Cool the cake for 15 minutes, then invert onto a plate.
  2. Beat the cream cheese with the powdered sugar and milk until smooth, then drizzle the glaze over the cake.

Notes

Grease the bundt pan thoroughly (including all crevices) so the cake unmolds without tearing. Toss the diced apples in a spoon or two of flour if you want extra insurance against sinking. Store covered in the refrigerator up to 4 days; warm slices briefly in the microwave. Freezing is yes—freeze without glaze for up to 2 months and thaw before glazing. For a lighter option, use reduced-fat cream cheese for the glaze and reduce the milk by 1 tbsp only if it becomes too thin.