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Caramel Apple Bundt Cake is a delicious treat made with fresh apples, basic baking ingredients, cinnamon and topped with a drizzle of Torani Caramel Sauce and chopped pecans.
‘Tis the season for baking and I have been creating all sorts of goodies lately, including this Caramel Apple Bundt Cake. I was really craving a seasonal dessert and thought of apples. Since caramel apples are a must right now, why not combine apples with caramel in a cake form? Yea, I couldn’t think of a single reason why that wouldn’t be a good idea either and the final product is crazy good!
What really takes this bundt cake from yum to WOW are the toppings. The crunch of the pecans on top of the moist cake alongside the toasty notes of the creamy Torani Caramel just completes this dessert.
My one stop shop for baking this season is my local Walmart for convenience and great prices. Walmart also offers a great selection of Torani Syrups and Sauces. Everyone knows Torani Syrups can be found across coffee shops all across America, but did you know they also have a line of sauces made with real, simple ingredients like pure cane sugar and natural flavors?
Torani is a third generation family owned business that has been creating authentic coffeehouse flavors for over 90 years. You can say they know a thing or two about crafting amazing drinks and decadent desserts. Some great ways to use Torani Sauces include:
- Mochas
- Drizzled on cheesecake and other desserts.
- Hot Chocolate
- Cocktails
- Cappuccinos
- Whatever your heart desires.
Caramel Apple Bundt Cake
Caramel, cinnamon, and fresh apples. It is okay to do a happy dance thinking about this Caramel Apple Bundt Cake – it is totally worth the little happy foodie cake dance (I know you have one too). Not to mention, this cake is beautiful! It is the type of dessert that you expect to see at grandmas house during the holidays that smells amazing and you just know a lot of love when into baking it. 
RECOMMENDATION
I think you will be pleasantly surprised how easy this cake is to pull together. The one thing I recommend doing is to use a silicone bundt cake pan. I switched to silicone about a year ago and it takes the stress out bundt cakes. You won’t have to cross your fingers when it is time to remove the cake from the pan because it won’t stick with the silicone. Say hello to a perfectly formed bundt cake!
TIPS
I have just a couple tips for creating the perfect Caramel Apple Bundt Cake and that is to squeeze out some of that excess water from the grated apples. That extra moisture can weigh down the cake and make it dense but we want moist, fluffy cake so once those apples are peeled and grated, place the pieces into a kitchen towel and give a squeeze over a sink or a bowl.
My second tip is to add your toppings right before serving this cake. This moist cake wants to suck in all the delicious sauce you pour over top. To keep the cake looking gorgeous for serving, add the Torani Caramel Sauce and chopped pecans right before cutting.
Let us get baking now!
Caramel Apple Bundt Cake |
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Caramel Apple Bundt Cake is a delicious treat made with fresh apples, basic baking ingredients, cinnamon and topped with a drizzle of Torani Caramel Sauce and chopped pecans.Â
- non-stick spray to coat pan
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- .5 teaspoon baking soda
- 1.5 cups brown sugar
- 1 tablespoon cinnamon, ground
- 1 teaspoon salt
- 1 cup butter, room temperature
- 4 eggs
- 3 cups granny smith apples, peeled and grated (I used 6 apples)
- .5 cup pecans, chopped
- 1 cup Torani Caramel Sauce
- Also try a drizzle of Torani White Chocolate Sauce (optional)
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat together the room temperature softened butter with brown sugar. Use a hand or stand mixer to beat until creamy.
- Add in the eggs, beat again.
- In a medium mixing bowl whisk together flour, baking powder, baking soda, cinnamon and salt. Add to the butter mixture and beat until the batter is creamy and smooth.
- Peel and grate 3 cups of apples.
- Place the grated apple into a kitchen towel and squeeze out the excess liquid.
- Add the apples to batter and fold them in.
- Spray the fluted tube pan. I used a 9.5 inch silicone bundt cake pan.
- Cook for 50 minutes are until an inserted toothpick comes out clean.
- Let cool for 10 minutes, then flip out the cake pan.
- Let cool another 20 minutes minimal. Before serving, drizzle with Torani Caramel Sauce and sprinkle chopped pecans over top. Also try Torani White Chocolate Sauce for extra flavor!
Add the ingredients to your Walmart Shopping List by clicking the items below!
What are your favorite ways to use Torani sauces? Let me know in the comments.
We make apple cake every holiday. I’ve never thought to top it with a caramel sauce. I know what we’re testing out this year. #client
It is perfect for the holiday and the caramel sauce just adds that extra flavor that makes it perfect.
What a gorgeous cake and I love that caramel sauce! I don’t know why I’ve never thought to use a silicone bundt pan, but that’s such a great idea… Need to get one ASAP!
You do! You wont have to cross your fingers before removing the cake from the pan anymore.
Such great presentation! This looks amazing. Anything with caramel apple I’m usually a sucker for. Great job!
Caramel apple is a go-to for me also. Always so tasty.
This looks divine! I’ve tried that caramel sauce before. It’s amazing!
Thanks Jackie. The caramel is really good.
Oh my gosh, this bundt cakes is serious perfection!! That drizzle looks simply amazing 🙂 Bundt cakes have a special place in my heart, my first job was at a Nothing Bundt Cakes shop haha.
That’s funny! I love bundt cakes- they are so easy and so yummy.
This looks amazing! Such a tasty fall cake
Perfect for this time of year Paula.
I want to bath in the white chocolate one ahahah, the cake looks incredible!
Right? It is so delicious.