This mini apple bundt cake recipe is the perfect way to serve up sweet fall flavor to friends and family. Six moist, tender mini apple bundt cakes are topped with a homemade caramel drizzle to create a classic dessert that always has everyone coming back for more.
We love to cook because we love food and we love making people happy. Of course, we also love looking like cooking superheroes. We won’t lie. It’s fun! If you cook or bake, you know exactly what we’re talking about.
When fall rolls around, we really kick our baking into high gear with all kinds of pumpkin and apple recipes. And our favorites are the ones that look so rustic and time-consuming but are actually quick and easy. Our family loves the flavor, and we get major cooking cred. Everyone wins! If you love recipes that are full of flavor, not work. then these mini apple bundt cakes are perfect for you!
Why You’ll Love These Mini Apple Bundt Cakes
- Simple Ingredients: This recipe uses basic kitchen ingredients. They’re probably all in your kitchen right now.
- Easy to Make: Both the cake and the caramel sauce are simple, easy recipes that take very little effort.
- Loaded with Flavor: The tender, moist apple cake and caramel glaze are perfect for the fall season.
Ingredients
For the Cake
- Apples: Granny Smith apples give the cake its apple flavor and a tartness that balances the other ingredients.
- Eggs: Eggs help give the cakes a dense, soft, moist texture.
- Cinnamon: Cinnamon is the classic spice for pumpkins.
- Pecans: Chopped pecans add an earthy flavor and crunch to the cake.
For the Caramel
- Butter: Butter adds richness to the caramel.
- Brown Sugar: Brown sugar and whole milk create the sweet caramel base.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Granny Smith Apples: You can use your favorite apples for the cake. They all work and each one adds a slightly different flavor to the cake.
- Pecans: Pecans, walnuts, and almonds all work well in this cake.
- All Purpose Flour: For super tender cake, try using cake flour.
- Apple Pie Spice: Try replacing the cinnamon with apple pie spice for even more fall flavor.
- Cake Shapes: You can use a regular bundt pan or two loaf pans.
How to Make Mini Apple Bundt Cake
For the Cakes
1: Mix the eggs and oil until creamy. Then, add the dry ingredients and mix well.
2: Add the vanilla and mix again. Then, stir in the apples and pecans.
3: Spray 6 mini bundt pans with nonstick spray and divide the batter evenly between them.
4: Bake the cakes until a toothpick inserted into the center comes out clean. Adjust the cooking time if you used a regular bundt pan or two loaf pans.
5: Remove the cakes and let them cool. Then, turn them out onto wire cooling racks.
For the Sauce
1: Melt the butter in a small pan. Then, add the brown sugar and milk.
2: Bring to a boil over low heat, stirring constantly. Then, reduce the heat and simmer for 13 to 15 minutes.
3: Remove the sauce from the heat and stir in the vanilla. Then, let it cool down a bit.
4: Pour the sauce over the mini bundt cakes and let it set. Enjoy!
Hint
Be sure to get every nook and cranny of your bundt pans when you spray them. If you miss a spot, your cakes will stick and break apart when your try to remove them.
Storage
Store these bundt cakes at room temperature covered tightly with plastic wrap for up to 3 days. For longer storage, freeze them for up to 3 months wrapped in a double layer of plastic wrap and a layer of foil.
Defrost the cakes on the counter before serving.
What to Serve with Mini Apple Bundt Cakes
These cakes make a delicious dessert after a dinner of fall favorites like broccoli cheddar chicken pot pie, slow cooker pot roast, or chili.
Tips
- Bring your caramel mixture to a boil on low heat to avoid scorching.
- Stir your sauce constantly for even cooking, caramelization, and no sticking or scorching.
- Spray your bundt pans just before filling them so the spray doesn’t drip down and pool.
- Give your bundt pans a firm tap on the bottom and all around the sides to help them release from the pans.
FAQ
Although most people peel their apples before baking them, it’s not required. Leaving the peel on your apples results in a more rustic texture, while peeling them gives you a softer, more tender feel. In the end, it’s all a matter of personal preference.
Adding more fat in the form of oil helps make cakes more tender. In addition, using cake flour creates cakes with a moist, tender crumb. Finally, be sure you measure your flour correctly so you don’t use too much.
Loosely spoon your flour into the measuring cup and level it off with a knife. Never scoop the flour out with the measuring cup. This compacts the flour and causes you to use too much.
Place a wire rack over the top of the pan. Then, gently invert the pan and rack, placing the rack on a hard surface. If your cake doesn’t immediately release, give it several firm strikes with the palm of your hand all around the base and sides to help loosen it from the pan.
Try These Mini Apple Bundt Cakes
With tons of apple flavor, the crunch of chopped pecans, and a rich caramel glaze, these mini apple bundt cakes are the perfect fall treat for any apple lover. They’re always a welcome addition to any dinner or party, and they’re so easy to make, you’ll be glad to set them out on the table. Give them a try, and we know you’ll fall in love with them.
More Delicious Apple Desserts You’ll Enjoy
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Mini Apple Bundt Cake with Caramel Sauce
Ingredients
Apple Cake
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 1 teaspoon salt
- 2 cups granulated sugar
- 1½ cups cooking oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups Granny Smith apples, approximately 2-3 apples, peeled, chopped in small pieces
- 1 cup pecans, chopped small
Caramel Sauce
- 1 cup light brown sugar
- ¾ cups butter, (1 ½ sticks)
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325° and spray each bundt pan with non-stick cooking spray right before filling.
Apple Cake
- In a large mixing bowl, add oil, sugar, eggs, and vanilla, and mix until nice and creamy.
- In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt, and add to the large mixing bowl. Mix well.
- Stir in apples and pecans.
- Pour into the mini bundt pans (you can use a regular size bundt pan or two loaf pans in place of the mini bundt pans).
- Bake at 325° for approximately 45 minutes. Check using a toothpick at about 40 minutes, and if it comes out clean, then your cakes are done. If using the loaf pans, make sure to check it at about 50 minutes as well. And for a regular size Bundt pan bake for 1 hour checking at 50 minutes.
Caramel Sauce
- In a small pan, melt butter over low heat.
- Stir in brown sugar and milk.
- Bring to a boil over low heat stirring constantly, then reduce to a simmer, stirring constantly.
- Let boil for 13-15 minutes, and continue stirring.
- Remove from heat and add vanilla. Stir. Let cool a bit.
- Once caramel glaze has cooled a bit, pour over the top of the mini bundt cakes and enjoy!
Notes
- Bring your caramel mixture to a boil on low heat to avoid scorching.
- Stir your sauce constantly for even cooking, caramelization, and no sticking or scorching.
- Spray your bundt pans just before filling them so the spray doesn’t drip down and pool.
- Give your bundt pans a firm tap on the bottom and all around the sides to help them release from the pans.
