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Caramel Apple Bundt Cake With Caramel Glaze

Caramel Apple Bundt Cake

As much as I love homemade caramel apples on a stick, they are just as messy to make as they are to eat. I was trying to think of how I could get that delicious caramel apple flavor without the mess of making homemade caramel apples.

SB Diced Apples

That’s when I decided a Caramel Apple Bundt Cake would be the perfect addition to the fall season festivities. Everyone loves cake, right?

Caramel Apple Bundt Cake with Caramel Glaze

This Caramel Apple Bundt Cake is a simple, full-of-apple-flavor cake and makes half the mess of a traditional caramel apple. I highly suggest still getting your caramel apple fix on, but if you want to make something that’s a little easier to eat (and less kitchen clean up), this Caramel Apple Bundt Cake is just the thing.  I know you’ll love it. Enjoy!

Caramel Apple Bundt Cake with Caramel Glaze

Caramel Apple Bundt Cake With Caramel Glaze

Prep Time: 30

Cook Time: 1 ½ hours

Serves: 16


Caramel Apple Bundt Cake

  • 1 cup Greek yogurt
  • 1 ¼ cups granulated sugar
  • ½ cup packed light brown sugar
  • 3 eggs
  • 3 cups all purpose flour, plus ½ teaspoon (reserved)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 large Jonagold apples, core removed, diced
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Caramel glaze

  • ½ cup packed light brown sugar
  • ⅓ cup whole milk or half and half
  • ¼ cup butter, cubed
  • ⅛ teaspoon sea salt or Kosher salt
  • 1 cup confectioners sugar


Preheat oven to 325°F

In the bowl of a stand mixer, mix Greek yogurt, sugars and eggs until well blended.

Gradually add 3 cups of flour, cinnamon, baking soda and salt to the bowl. Mix on medium speed until well blended, scraping down the side of the bowl as needed.

In a small bowl, toss the diced apples with remaining 1 teaspoon of flour.

Fold the apples, vanilla and almond extract into the batter.

Spoon batter into a greased and floured 10-inch bundt cake pan. Bake for 1 ½ hours, or until knife inserted into the center comes out clean. Cool for 15 minutes before removing from the pan to cool completely on a wired rack.

In the meantime, for the caramel glaze:

Add the brown sugar, milk, butter and salt to a small saucepan. Bring to a slow boil, stirring continuously, then remove from heat. Allow to cool completely.

Once cooled, transfer to a medium bowl and beat in confectioners (powdered) sugar. Beat until smooth.

Spoon over cooled cake and serve.

Kristen Doyle is the author of the award-winning blog, Dine & Dish. Through the use of simple, family friendly recipes, tempting food photography, compelling storytelling and lots of coffee, Kristen has created a space on the internet that feels like home. Pull up a chair and see what’s on her menu today.

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