An EASY Bundt cake that is so moist and delicious!
This is the perfect Fall or Holiday cake. It is super moist. And it uses less oil by adding a can of pumpkin puree. So….it’s ‘more’ healthy, right. Oh, the things we tell ourselves to justify eating dessert.
You can use any kind of apples for this Apple Pumpkin Cake. I used a combination of Honeycrisp and Pazazz apples.
I’m always using my Bundt pan to make cakes. It’s just so easy. No layer, no using multiple pans and it makes a pretty cake. There are a lot of different Bundt pans you can purchase and you can find some really cool designs that change the appearance of the cake.
I only use mine for desserts but there is a lot of savory dishes that can be cooked in a Bundt pan also.
Apple Pumpkin Cake with Chocolate Drizzle
Ingredients
- 1/3 cup Vegetable oil
- 1/2 cup Sugar
- 1/2 cup Brown sugar
- 2 Eggs
- 1 1/2 tsp Vanilla
- 1 15 oz can Pumpkin puree
- 2 cups Flour, all purpose
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1 tbs Cinnamon
- 3 1/2-4 cups Apples, diced
- 1 cup Pecans, chopped
- 1 cup Dark chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray a Bundt pan with cooking spray.
- In the bowl of a stand mixer add oil, both sugars, eggs and vanilla and mix well on medium speed for 4-5 minutes.
- Add pumpkin and continue to mix for another 2 minutes.
- In a separate bowl combine flour, baking soda, baking powder, salt and cinnamon and stir well with a whisk.
- Slowly add dry ingredients to wet ingredients to combine. DO NOT over-mix.
- Fold in apples and nuts.
- Bake at 350 degrees for 40-45 minutes. Test with toothpick to make sure it's done.
- Cool on wire rack for about 30 minutes, then turn out onto cake pedestal.
- Melt chocolate in glass dish in microwave for 30 second increments, stirring each time until melted. Drizzle chocolate over cake and let cool completely.
Just omit the last step of drizzling chocolate over cake if you prefer. I decided at the last moment to add it (when I’m making dessert I almost always find a way to incorporate chocolate! 🙂 Then I placed whole pecans around the top of cake as a little decoration.
This cake would be really good with a caramel drizzle also! Or even a cream cheese icing that has been thinned enough to drizzle.
This cake will keep on the countertop for several days. I placed mine in a covered glass cake pedestal. Or just wrap it in plastic wrap.
Will keep in the refrigerator for up to a week.
Merry Christmas everyone and I hope you enjoy it to the best we can this year. It has certainly been a challenging year.
I’m ready to ring in the New Year and hopefully ring out 2020!
Dixie
Try one of these Bundt Cakes also:
