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A flat lay photo of an apple caramel bundt cake topped with caramel glaze and topped with fudge pices and chopped pecans

Double apple caramel bundt cake

Course Dessert
Cuisine American
Keyword Apple caramel bundt cake
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12
Author Nickki Thompson, adapted from a recipe by Dorie Greenspan


  • 300 g plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 150 g soft butter
  • 250 g apple butter
  • 2 large eggs
  • 240 g soft light brown sugar
  • 3 medium apples peeled and chopped into small dice
  • 75 g dairy fudge chopped into small pieces

For the caramel glaze:

  • 125 g icing sugar
  • 1-2 tbsp caramel sauce
  • fudge pieces and chopped pecans for sprinkling over


  • Preheat the oven to 180C/160Fan/350F.
    Grease a 9 to 10 inch bundt tin very well, concentrating on all the nooks and crannies.  I've been using "Goop"  (homemade cake release) very successfully for the last few years!  
  • Whisk together the flour, baking powder, bicarbonate of soda and cinnamon.
    Cream together the butter and sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the apple butter and don't worry if the batter seems curdled.
  • Fold the dry ingredients into the creamed mixture gently until they disappear into the batter. Fold in the chopped apples.Pour this mixture into the Bundt tin and bake for 50-55 minutes, or until a skewer inserted into the cake comes out clean.
  • For the caramel glaze:
  • Sieve the icing sugar into a medium bowl.  Add one tablespoon of the caramel sauce, adding more if the glaze is too thick.  Drizzle the icing over the cake and top with fudge pieces and chopped pecans, if using.