Apple Pumpkin Cinnamon Bundt Cake
This cake is so easy to make and is incredibly soft and moist from the apples, pumpkin and oil.
[adrotate group="4"] [adrotate group="2"]Apple pumpkin cinnamon bundt cake topped with caramel and pecans. This cake is so easy to make and is incredibly soft and moist from the apples, pumpkin and oil.
- 2 Eggs
- ½ Cup White Sugar
- ½ Cup Brown Sugar
- 2⁄3 Cup Vegetable Oil
- 1 Tbsp Vanilla Essence
- 1 Cup Pumpkin Puree
- 2 Cups Plain Flour (Sifted)
- 1 Tbsp Baking Powder
- 1 Tbsp Baking Soda
- ¼ Tsp Salt
- 1 Tbsp Cinnamon
- 3 Red Apples (Peeled and diced)
- 1 Can Sweetened Condensed Caramel
- Chopped Pecans
Preheat oven to 180C/350F.
In a medium bowl, using an electric mixer, beat eggs and both sugars until light in colour and creamy, about 4-5 minutes.
Add oil and vanilla and beat for 1-2 minutes more to blend ingredients.
Add pumpkin puree and continue beating for 1 more minute.
In a separate medium bowl, combine the flour, baking powder, baking soda, salt and cinnamon.
Add dry ingredients to wet ingredients and mix just until combined. Do not over mix. Fold in the apples.
Spray the bundt tin with baking spray.
Carefully pour the batter into the bundt tin and softly smooth the surface.
Bake in oven for about 50 to 60 minutes or until a toothpick inserted comes out clean. Let the cake cool for about 40 minutes, then invert on a serving plate and leave to cool completely.
Slightly warm the caramel in the microwave so that it can easily be poured over the cake.
Sprinkle with chopped pecans on top.
Enjoy!