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+ servings
Bundt Cake on a large platter

Spiced Apple Bundt Cake

Take advantage of the fruit that is in season! Serve this delicious and easy spiced apple bundt cake at your next family gathering.
Course Cake, Dessert
Cuisine Latin American
Prep Time 25 minutes
Cook Time 1 hour 6 minutes
Cool Cake 2 hours
Total Time 3 hours 31 minutes
Servings 10 Servings


For The Cake

  • 3 cups plus 1 tbsp all purpose flour
  • 1 cup cane or granulated sugar
  • 1/2 cup dark brown sugar
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground clove
  • 1/8 tsp ground nutmeg
  • 1 1/2 tsps baking powder
  • 3/4 tsp kosher salt
  • 1 cup milk at room temperature
  • 1 1/2 sticks of unsalted butter melted and then cooled
  • 4 large eggs at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 pound sweet/tart apples washed, peeled and chopped
  • * 1 tbsp butter or shortening for cake pan

For The Glaze

  • 14 oz can dulce de leche
  • 1/4 cup apple cider apple brandy or apple juice
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1 cup crushed pecans


  • Spread 1 tablespoon of softened butter or shortening to the inside of cake pan. Dust with 1 tablespoon of all purpose flour. Shake out any excess flour. Set aside.
  • In a bowl, whisk together the flour, sugar, brown sugar, cinnamon, ginger, clove, nutmeg, salt and baking powder. set aside.
  • Add the room temperature milk, cooled butter, 4 large eggs and vanilla. Mix just until combined. Fold in the apples.
  • Pour the batter into prepared bundt cake pan. Bake in a preheated 350 degree F oven on the middle rack for 40 minutes to one hour. The cake is ready when the knife comes out clean from center of cake.
  • Remove from oven and let sit for 10 minutes. After 10 minutes, flip over onto wire rack and let cool completely.,
  • Once cake has cooled, in a small pot combine the dulce de leche, cinnamon, apple cider and salt. Heat on medium/low just until it melts and you can stir it well.
  • Let the dulce de leche cool and thicken back up for a few minutes. Line a baking sheet with wax or parchment paper then place the cake on the wire rack over that. Pour on some of the thickened dulce de leche over cake. Add some pecans. Add more dulce de leche, then top with more pecans.


Store nuts and seeds in an airtight freezer bag in the freezer for up to 6 months. The recipe can be prepared without apples, nuts and dulce de leche as well. A light dusting of powdered sugar is a simple and delicious way to serve it. Without the apples, the cake will not has as much volume, of course.