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Get this easy apple bundt cake into the oven in no time thanks to a spice cake mix. Filled with fresh apples and flavored with vanilla and warm spices, this cake is delicious when dusted with powdered sugar or drizzled with salted caramel sauce.
Our family went apple picking a couple of weeks ago, which means I have had a ton of apples and apple cider taking up space in our refrigerator.
But don’t worry, I’m not going to let any of that apple goodness go to waste. In addition to making a couple of batches of slow cooker apple butter, I’ve been working on some great new apple recipes to share with all of you.
If you are wanting to add some apple desserts to your Thanksgiving dessert menu, this is your lucky year.
Let’s start things off simple with this easy apple bundt cake. This recipe starts with a cake mix but tastes like you made it from scratch, making it the ultimate shortcut recipe to take to any fall party this year.
MY EASY APPLE BUNDT CAKE RECIPE
I don’t believe anyone who tries to claim that making a recipe with a boxed cake mix isn’t baking, and I don’t think you should either.
I absolutely love baking from scratch and have tons of cake recipes that are made 100% from scratch. But I also think there’s a time and a place for using a doctored cake mix recipe, too.
Like this easy apple bundt cake, for example. Fall is such a busy time of year, I don’t always have time or energy to make a dessert from scratch. So I don’t mind turning to a shortcut recipe for a quick and easy cake!
This is also a great recipe for beginner bakers! And the best part is that it still tastes like it was made from scratch, so no one will even guess it started with a mix.
My easy apple bundt cake starts with a spice cake mix. We add lots of vanilla and warm spices and chunks of fresh apples. The final cake is moist, flavorful, and absolutely delicious on its own or drizzled with salted caramel sauce.
(Check out my homemade apple cake or my caramel apple cake with salted caramel frosting if you’re looking for from-scratch apple cake recipes!)
HOW TO MAKE THIS APPLE BUNDT CAKE
Whether you’re a beginner baker or just a mom with a shortage of time and energy, this easy apple bundt cake is a great recipe to keep on hand for all of your fall get-togethers.
Ingredients you’ll need
Because this recipe starts with a spice cake mix, you only need a handful of other ingredients.
In addition to a 15.25-ounce spice cake mix, you will need:
- 3.4-ounce package instant vanilla pudding mix
- 2 teaspoons apple pie spice
- ½ cup sour cream
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup warm water
- 2 cups peeled, cored, and diced baking apples
Even though the cake mix has some spices already in it, I like adding some of my homemade apple pie spice to the mix. The cardamom and ginger in the apple pie spice really complement the apples and add so much extra flavor to the cake.
If you happen to have apple juice or apple cider on hand, you could use ½ cup of either of those in place of the water.
2 cups of peeled, cored, and diced apples is typically equal to 2 medium apples.
Making this recipe
My easy apple bundt cake takes only a few minutes to mix together. Most of the time needed for this recipe is hands-off time while it’s in the oven!
In a large mixing bowl, use an electric mixer to beat together the cake mix, pudding mix, apple pie spice, sour cream, oil, eggs, and vanilla for about 2 minutes. Fold in the diced apples, then pour the batter into a greased and floured bundt pan.
You can use a 10-cup or a 12-cup bundt pan; either one works fine for this recipe.
Bake the cake for 50-55 minutes. It’s done with a toothpick inserted in the center of the cake comes out clean.
Let the cake cool in the pan for 20 minutes, then turn it out onto a wire rack to cool completely.
FAQS
How should this apple bundt cake be stored?
Because this cake is so moist, I recommend storing it at room temperature for no more than 2 days. If you want to store it for longer, keep it in the refrigerator for up to 4 days.
You can also freeze leftover slices of the apple bundt cake. Per my post on how to freeze cake, wrap them in plastic wrap and place them in a zip-top freezer bag before freezing.
Can I use yogurt instead of sour cream?
Yes! You can substitute plain greek yogurt for the sour cream in this recipe.
I don’t have apple pie spice on hand. What can I use instead?
Apple pie spice is perfectly designed to complement the flavor of apples, but don’t panic if you are out and don’t have time to run to the store or don’t have the ingredients to make your own.
You can substitute with 2 teaspoons of pumpkin pie spice – the spices and ratios are a little different than in apple pie spice, but it still works great with apples.
If you don’t have pumpkin pie spice either, try adding 1 teaspoon of cinnamon and ½ teaspoon of ground ginger. Add a pinch of ground nutmeg and ground cardamom if you have them on hand.
What kind of apples should I use?
You can use any baking apples that you like best and have on hand. Granny smith apples are always a good option, but they’re not the only option!
Golden delicious, honeycrisp, jonagold, pink lady, and cortlands are all great options for this apple bundt cake. They have a sweet-tart flavor and a crisp texture that holds up well after baking.
Easy Apple Bundt Cake
Ingredients
- 1 package spice cake mix 15.25 ounces
- 1 package instant vanilla pudding mix 3.4 ounces
- 2 teaspoons apple pie spice
- ½ cup sour cream
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup warm water
- 2 cups peeled, cored, and diced baking apples
Instructions
- Preheat oven to 350°F. Grease and flour a 12-cup or 10-cup bundt pan.
- In a large bowl, beat together cake mix, pudding mix, apple pie spice, sour cream, oil, eggs, vanilla, and water with an electric mixer for about 2 minutes. Gently fold in apples. Pour batter into the prepared pan.
- Bake 50-55 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; turn cake out onto a wire rack to finish cooling.
- Serve dusted with powdered sugar or drizzled with salted caramel sauce and a scoop of vanilla ice cream.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for the amazing recipe.
I am so happy to hear you enjoy this recipe! Thanks so much for stopping by and leaving your feedback!
-Jamie
Thanks for this recipe! I made it last night as my first recipe for my Fourteen in Fall challenge. I really enjoyed it!! It was moist and light, I loved the cinnamon and nutmeg, it had a good amount of apples, and I’m a total fan of caramel. Thanks for sharing! Here’s the post if you want to see it. I haven’t been blogging for long and I’m not very good… but I thought I’d share anyway :) http://shortcakessweettooth.blogspot.com/2010/09/fourteen-for-fall-recipe-1.html
Butter flavouring has 100 different chemicals in it. What can I substitute for it? Can I omit it from the recipe? Thanks!
Evelyn-
Thanks for stopping by, you can just omit it.
-jamie
I made this cake this weekend for my parents, sister and nephew! It turned out really, really good! They all raved about it! While my husband and I were eating our second piece of the day, we both thought aloud that it might taste even better without the apples! Sure then it would just be a spice cake with caramel frosting, but still good! I think we might try that next time!