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apple Bundt cake on a wooden cutting board, next to extra glaze, green apples, and a plate.
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Apple Bundt Cake

This moist and flavorful Apple Bundt Cake is the perfect balance of cozy spice-free apple flavor and bright citrus notes. With chunks of tender apple baked right into the batter and a delicate orange glaze drizzled on top, it’s a crowd-pleasing dessert for any season. The applesauce keeps it moist for days, while the Bundt shape makes it a beautiful centerpiece for your table. Perfect for holiday gatherings, fall bake sales, or a sweet treat with afternoon tea.
Prep Time15 minutes
Cook Time1 hour
Cool Time15 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Apple Bundt Cake
Servings: 12 -14
Calories: 289kcal
Author: Ashley Nicole

Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 2 cups granulated sugar
  • 1 cup unsweetened applesauce
  • 4 large eggs beaten
  • 1/3 cup orange juice fresh-squeezed preferred
  • 2 teaspoons vanilla extract
  • 1 21-ounce can apple fruit filling

Optional Citrus Glaze:

  • 1 cup powdered sugar
  • 2 –3 teaspoons orange juice plus more if needed

Instructions

  • Preheat & Prepare the Pan
    Preheat your oven to 350°F (175°C). Grease a 10-inch Bundt or tube pan thoroughly with butter or nonstick spray, making sure to coat all the grooves so the cake releases easily.
  • Mix the Dry Ingredients
    In a large mixing bowl, whisk together the flour, salt, baking powder, and sugar until well blended.
  • Add the Wet Ingredients
    Pour in the applesauce, beaten eggs, orange juice, and vanilla extract. Using a spatula or a hand mixer on low speed, mix until the batter is smooth and no dry streaks of flour remain.
  • Incorporate the Apple Filling
    Gently fold in the canned apple fruit filling. The chunks of apple should be evenly distributed throughout the batter, giving every slice sweet apple goodness.
  • Bake the Cake
    Pour the batter evenly into your prepared Bundt pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake uncovered for 1 hour, or until a toothpick inserted into the thickest part comes out clean.
  • Cool & Remove from Pan
    Allow the cake to cool in the pan for 15 minutes. Then carefully invert it onto a serving plate or wire rack. Let it cool completely before adding the glaze.
  • Make the Citrus Glaze (Optional)
    In a medium bowl, whisk together powdered sugar and orange juice until smooth. Add additional orange juice 1 teaspoon at a time until the glaze reaches your desired drizzling consistency.
  • Finish & Serve
    Drizzle the glaze over the cooled cake, letting it cascade down the sides. Slice and enjoy!

Notes

  • Fruit Filling Swap: If you prefer a different flavor, peach or pear filling can be substituted for the apple.
  • Homemade Touch: For a fresher taste, make your own cooked apple filling with diced apples, sugar, and cinnamon.
  • Storage: Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. This cake also freezes well for up to 2 months—just wrap tightly.
  • Serving Suggestion: Delicious served with a dollop of whipped cream or a scoop of vanilla ice cream.