Enjoy the cozy flavors of fall with my Apple Pecan Cake with Caramel Glaze, a dessert that feels both comforting and indulgent. Fold tender apples and toasted pecans into a moist, spiced cake for layers of warm, nutty flavor. Finish the Bundt cake with a rich caramel glaze that drips beautifully over the top and makes every slice feel extra special.
Recipe at a glance
- Recipe: Apple Pecan Cake with Caramel Glaze
- Serving: 12
- Total Time: 1 hour 10 minutes
- Difficulty: Medium
- Key Ingredients: Flour, Apples, Pecans, Brown Sugar
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Ingredients
Find below the list of ingredients I used to make my Apple Pecan Cake with Caramel Glaze.
- All Purpose Flour
- Baking Soda
- Cinnamon
- Nutmeg
- Salt
- Large Eggs
- Granulated Sugar
- Brown Sugar
- Neutral Tasting Oil
- Unsweetened Apple Sauce
- Vanilla Extract
- Apples
- Pecan Pieces
- Unsalted Butter
- Heavy Cream
See recipe card for quantities.
How to make the Apple Pecan Cake
Preheat & prep
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or a Bundt pan very well.
- Combine in a medium bowl, the flour, baking soda, cinnamon, nutmeg, and salt. Whisk to combine.
- Add to a separate larger bowl, the eggs, granulated sugar, and brown sugar. Whisk until smooth and then pour in the oil, applesauce, and vanilla until smooth.
- Add dry ingredients to wet and fold gently until just combined. Fold in diced apples and pecans.
- Pour batter into prepared pan. For the 9×13-inch pan: Bake 40–45 minutes. For the Bundt pan: Bake 45–55 minutes. A toothpick should come out clean or with a few moist crumbs. Cool cake in pan for 10–15 minutes, then turn out (Bundt) or leave in pan.
How to make the Caramel Glaze
- Add to a small saucepan over medium heat, the brown sugar, butter, milk, and salt.
- Bring to a gentle simmer, stirring constantly, for 2–3 minutes until smooth and slightly thickened. Remove from heat and stir in vanilla. Spoon warm glaze over the cooled cake.
Storage
Store the baked Apple Pecan Cake with Caramel Glaze by allowing it to cool completely and letting the glaze fully set. Cover the cake tightly or transfer it to an airtight container and keep it at room temperature for up to 2 days. Refrigerate the cake for up to 5 days if your kitchen is warm, bringing slices to room temperature before serving for the best texture and flavor. Freeze individual slices for longer storage by wrapping them tightly and storing in a freezer-safe container for up to 2 months, thawing overnight before enjoying.
You may also like
If you enjoyed this Apple Pecan Cake with Caramel Glaze, you might also love exploring other cozy, fruit-forward, and nutty recipes that share the same comforting vibe. Try the Apple Coffee Cake for another apple-filled bake that’s perfect for breakfast or brunch, or lean into rich, chocolatey comfort with the Chocolate Zucchini Bundt Cake. For seasonal flavors with a nutty twist, the Pumpkin Pecan Waffles make a warm and satisfying option, while the Strawberry Lemon Bundt Cake offers a brighter, citrusy take on a classic cake format. To round things out with a savory option that still highlights apples, the Apple Bacon Pumpkin Soup delivers the same cozy, fall-inspired appeal in a completely different way.
Recipe
Apple Pecan Cake with Caramel Glaze
Equipment
- 9"x13" pan
- 10-12 cup Bundt pan
Ingredients
Dry Ingredients
- 2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Salt
Wet Ingredients
- 2 large Eggs
- ½ cup Brown Sugar
- 1 cup Granulated Sugar
- ¾ cup Canola Oil
- ½ cup Unsweetened Apple Sauce
- 1 teaspoon Vanilla
- 2 cups Apples finely diced
- 1 cup Pecan Pieces
Caramel Glaze
- ½ cup Brown Sugar
- ¼ cup Unsalted Butter
- 3 tablespoon Heavy Cream
- 1 teaspoon Vanilla Extract
Instructions
Making the cake batter
Preheat oven to 350°F (175°C).Grease and flour a 9×13-inch pan or a Bundt pan very well.
- In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.2 cups All Purpose Flour, 1 teaspoon Baking Soda, 1 teaspoon Cinnamon, ½ teaspoon Nutmeg, ½ teaspoon Salt
- In a large bowl, whisk eggs, granulated sugar, brown sugar, oil, applesauce, and vanilla until smooth.2 large Eggs, ½ cup Brown Sugar, 1 cup Granulated Sugar, ¾ cup Canola Oil, ½ cup Unsweetened Apple Sauce, 1 teaspoon Vanilla
- Add dry ingredients to wet and fold gently until just combined. Fold in diced apples and pecans.2 cups Apples, 1 cup Pecan Pieces
- Pour batter into prepared pan. For the 9×13-inch pan: Bake 40–45 minutes. For the Bundt pan: Bake 45–55 minutes. A toothpick should come out clean or with a few moist crumbs. Cool cake in pan for 10–15 minutes, then turn out (Bundt) or leave in pan.
Making the Caramel Glaze
- In a small saucepan over medium heat, combine brown sugar, butter, milk, and salt.½ cup Brown Sugar, ¼ cup Unsalted Butter, 3 tablespoon Heavy Cream
- Bring to a gentle simmer, stirring constantly, for 2–3 minutes until smooth and slightly thickened.
- Remove from heat and stir in vanilla.1 teaspoon Vanilla Extract
- Spoon warm glaze over the cooled cake.
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