Apple Spice Bundt Cake Recipe
Apple Spice Bundt Cake Recipe photo by Taste of Home

Apple Spice Bundt Cake Recipe

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This cake is perfect for the autumn season. Not too sweet and not too heavy, the moist bundt cake has a mild fruit flavor and a pleasant spice level.—Laurel Leslie, Sonora, California
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 12 servings


  • 1/3 cup butter, softened
  • 1/3 cup shortening
  • 3/4 cup sugar
  • 2/3 cup packed brown sugar
  • 1 teaspoon grated lemon peel
  • 2 eggs
  • 1-1/4 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup unsweetened applesauce
  • 3/4 cup chopped pecans, toasted
  • 2/3 cup finely chopped peeled tart apple
  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • 3 tablespoons heavy whipping cream
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons chopped pecans, toasted

Nutritional Facts

1 serving (1 piece) equals 444 calories, 22 g fat (8 g saturated fat), 62 mg cholesterol, 218 mg sodium, 59 g carbohydrate, 2 g fiber, 5 g protein.


  1. In a large bowl, cream butter, shortening, sugars and lemon peel until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking powder, baking soda, allspice, nutmeg and salt; add to creamed mixture alternately with applesauce, beating well after each addition. Stir in the pecans and apple.
  2. Pour into a greased and floured 9- or 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
  3. For glaze, in a heavy saucepan, melt butter and brown sugar over low heat. Stir in cream. Cook and stir until mixture comes to a boil; boil for 1 minute. Remove from the heat; whisk in sugar and vanilla until smooth, about 1 minute. Pour over cake; immediately sprinkle with pecans. Yield: 12 servings.
Originally published as Apple Spice Bundt Cake in Taste of Home October/November 2003, p19

Nutritional Facts

1 serving (1 piece) equals 444 calories, 22 g fat (8 g saturated fat), 62 mg cholesterol, 218 mg sodium, 59 g carbohydrate, 2 g fiber, 5 g protein.

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Reviewed Jun. 23, 2014

I recall making this cake when it had been featured in Taste of Home! I've changed the amount of salt to 1 tsp. rather than 1/4 tsp. for more flavor and for more rising! Obviously I'd written out this recipe so that I could make it! I'd say that this recipe rates as a 5* recipe! I baked the cake 50 to 55 minutes in a greased and floured 10" Bundt cake pan! If I remember correctly, I used milk for the glaze, rather than whipping cream! This recipe which I'd written down is in one of my "Crate 'o Recipes" so that I can prepare it when I want to make an apple cake! I'll say this: Taste of Home and its companion magazines with recipes certainly has a wonderful supply of apple recipes! Laurel Leslie, thank you for sharing this recipe with Taste of Home! delowenstein

Reviewed Dec. 6, 2013

I made this cake to take to a meeting and it was an instant success. Everyone loved it. Not only that but I had to share the recipe with the ladies present. This is an easy cake to make and the glaze just completes it. I highly recommend it.

Reviewed Oct. 6, 2011

This is a very dense cake. I added raisins and my family loved it. and I made more prailine for the top.

Reviewed Sep. 13, 2010

This is a lovely cake with a moist tender crumb. Next time I'll add a little more chopped apple as we like pieces of fruit in our cakes!

Reviewed Jul. 12, 2009


Sounds good will be trying this tomorrow.


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