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Apple Tube Cake

I love this apple bundt cake recipe because the cake has a thin, crunchy crust and a soft, delicious inside. With the butter cream sauce, it's almost like eating candy.
  • Total Time
    Prep: 20 min. Bake: 1-1/4 hours + cooling
  • Makes
    12-16 servings


  • 2 eggs
  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups diced peeled apples
  • 1 cup chopped pecans
  • 1/2 cup butter, cubed
  • 1 cup sugar
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract


  • In a large bowl, beat the eggs, sugar and oil. Combine the flour, baking soda, cinnamon and salt; gradually add to batter (batter will be very stiff). Fold in apples and pecans.
  • Pour into a greased 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  • For sauce, melt butter in a small saucepan. Add the sugar, cream and vanilla. cook and stir over low heat until sugar is dissolved and sauce is heated through. Slice cake; serve with warm sauce. Refrigerate leftover sauce.
Nutrition Facts
1 each: 560 calories, 35g fat (9g saturated fat), 52mg cholesterol, 222mg sodium, 60g carbohydrate (40g sugars, 2g fiber), 4g protein.

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Average Rating:
  • EmilyMeinen
    Feb 17, 2015

    I love this cake, it never fails to please! I haven't made the sauce because I find the cake stands up on its own, it's THAT good!

  • martylb
    Jan 16, 2015

    This cake is fantastic, and the sauce puts it over the top. Took it to a church potluck and it got rave reviews. It's a keeper.

  • badjrsgord
    Nov 9, 2014

    this was my first cake from scratch. it was great and a big hit. Very rich and very moist. I thought the batter was extremely thick and thought I was doing it wrong but stuck it through to the end and loved it.

  • TheHarveys
    Apr 10, 2014

    There is never enough of this for my family - every time it is gone they ask me to make it again!

  • Sue Zappa
    Jan 29, 2014

    This has been an all-time favorite cake in our family for nearly 30 yrs. The only things I change are: reduce oil to 1 cup; & add 1/2 tsp. nutmeg & 1/4 tsp. cloves to the flour mixture. We frequently enjoy this for breakfast on Sundays.

  • lottieda
    Oct 17, 2012

    No comment left

  • elainemariekelley
    Nov 15, 2010

    very good cake i find its even better if you make a day or 2 ahead the flavor is even better as it sits if you can keep it around that long! :)

  • cindydep
    Oct 25, 2010

    No comment left

  • TC51
    Jul 10, 2010

    This cake was awesome!!! My brother ate 3 pieces. My family rated this cake very high. Yes indeed it was EXTREMELY stiff. It did have a lot of oil but next time I will try using 1/2 of the oil and 1/2 applesauce. The recipe didn't indicate what kind of apples, so I used Granny Smith. I recommend this cake to all!!

  • Katriana84
    Mar 22, 2010

    This is a good recipe, and I absolutely love the sauce! I made it for a class of 30 adults, and I got many compliments and two recipe requests. The sauce is probably the best part! Three tips: The sauce as it was cooling kept wanting to separate, but as long as I stirred it every now and then as it was cooling the sauce came out perfect. Secondly, for those that might think that 1 and 1/2 cups oil is alot, try substituting half of that with applesauce. It will make a less oily, more moist and flavorful cake. And lastly, the recipe says that the batter will be stiff and that was totally an understatement! But resist the temptation to add some liquid and follow the recipe. The cake will turn out fine. Will definitely make this again!