There’s something wonderfully comforting about a homemade Bundt cake filled with the flavors of fall. This Apple Pumpkin Pecan Bundt Cake with Cinnamon and Vanilla combines everything you love about autumn baking in one beautiful dessert: tender pumpkin cake, juicy apples, crunchy toasted pecans, warm cinnamon, and a sweet vanilla glaze.

The cake is incredibly moist without being heavy, thanks to pumpkin puree and freshly prepared apples. The pecans add a delicious contrast of texture, while cinnamon brings warmth to every bite. A simple vanilla glaze drizzled over the cooled cake finishes everything beautifully.

Whether you’re preparing dessert for Thanksgiving, a family dinner, a fall brunch, or simply want something special to enjoy with coffee, this pumpkin apple Bundt cake is an excellent choice.

Why You’ll Love This Apple Pumpkin Pecan Bundt Cake

This cake has everything a great fall dessert should have.

Moist and tender: Pumpkin puree helps create a soft, rich crumb that stays delicious for several days.

Full of fall flavor: Cinnamon, pumpkin, apples, vanilla, and pecans create a classic autumn combination.

Beautiful presentation: The Bundt shape makes the cake look impressive even before you add the glaze.

Easy to prepare: There’s no complicated decorating technique required. A simple vanilla glaze and pecans are enough.

Perfect for sharing: One large Bundt cake provides plenty of slices for family gatherings, parties, and holiday celebrations.

Great with coffee: The warm cinnamon and vanilla flavors pair beautifully with a cup of coffee, tea, or hot apple cider.

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Apple Pumpkin Pecan Bundt Cake Ingredients

For the best texture and flavor, use fresh apples, pure pumpkin puree, and good-quality vanilla extract.

For the Cake

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 cup pumpkin puree
• 2 medium apples, peeled, cored, and finely diced
• 1 cup chopped pecans
• 1 cup granulated sugar
• ¾ cup packed light brown sugar
• ¾ cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• ½ cup buttermilk

For the Vanilla Cinnamon Glaze

• 1 ½ cups powdered sugar
• 2 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• 1 tablespoon melted butter, optional

For the Pecan Topping

• ½ cup pecan halves or roughly chopped pecans
• 1 tablespoon brown sugar
• 1 tablespoon butter
• ¼ teaspoon cinnamon

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Equipment You’ll Need

Before starting, gather:

• 10- or 12-cup Bundt pan
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Electric hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Wooden skewer or cake tester
• Wire cooling rack

A good Bundt pan is especially important because the cake has a fairly moist batter. Make sure every part of the pan is properly greased and lightly floured so the finished cake releases easily.

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How to Make Apple Pumpkin Pecan Bundt Cake

1. Prepare the Oven and Bundt Pan

Preheat your oven to 350°F (175°C).

Generously grease a 10- or 12-cup Bundt pan with softened butter or nonstick baking spray. Pay special attention to all the ridges and details of the pan.

Lightly dust the pan with flour, then tap out any excess.

This step is important because Bundt cakes can stick more easily than cakes baked in simple round pans.

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2. Prepare the Apples and Pecans

Peel and core two medium apples.

Dice the apples into small pieces. Try to keep the pieces relatively small and uniform so they distribute evenly throughout the batter.

For the best results, use apples that hold their shape during baking. Granny Smith, Honeycrisp, Fuji, or Gala apples all work well.

Next, roughly chop the pecans.

If you have a few extra minutes, toast the pecans in a dry skillet over medium-low heat for about 3–5 minutes. Stir frequently so they don’t burn.

Allow them to cool before adding them to the batter.

Toasting the pecans brings out their natural oils and gives the cake a deeper, nuttier flavor.

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3. Mix the Dry Ingredients

In a medium bowl, whisk together:

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Cinnamon
• Nutmeg
• Cloves

Whisking helps distribute the spices and leavening ingredients evenly throughout the flour.

Set the bowl aside while you prepare the wet ingredients.

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4. Combine the Pumpkin and Wet Ingredients

In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil.

Beat until the mixture is well combined.

Add the eggs one at a time, mixing after each addition.

Then add the pumpkin puree and vanilla extract.

Mix until smooth.

The pumpkin gives this cake its beautiful golden-orange color and contributes plenty of moisture to the finished crumb.

For the best flavor, use pure pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which can change the balance of the recipe.

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5. Add the Dry Ingredients

Add approximately one-third of the dry ingredients to the pumpkin mixture.

Mix gently.

Add half of the buttermilk and mix again.

Continue alternating the dry ingredients and buttermilk, finishing with the remaining dry ingredients.

Mix only until the ingredients are combined.

Do not overmix the batter.

Overmixing can develop too much gluten and make the cake heavier or chewier than intended.

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6. Fold in the Apples and Pecans

Add the diced apples and chopped pecans to the batter.

Using a rubber spatula, gently fold them in until evenly distributed.

You want the apples and pecans spread throughout the cake rather than concentrated in one area.

The batter should be thick but soft and easy to spoon into the Bundt pan.

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7. Fill the Bundt Pan

Carefully spoon the batter into the prepared Bundt pan.

Spread it evenly around the pan.

Gently tap the pan on the counter once or twice to help eliminate any large air pockets.

Use a spatula to smooth the top.

Because Bundt pans have a central tube, the cake batter should be distributed evenly around the entire pan for consistent baking.

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8. Bake the Cake

Place the Bundt pan in the center of the preheated oven.

Bake for approximately 50–60 minutes.

Begin checking the cake around the 50-minute mark.

Insert a wooden skewer or cake tester into the thickest part of the cake. It should come out clean or with a few moist crumbs attached.

If the skewer has wet batter on it, continue baking for another 5 minutes and check again.

The exact baking time can vary depending on your oven, Bundt pan, and the moisture content of your apples and pumpkin.

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9. Cool the Bundt Cake

Remove the cake from the oven and place the pan on a wire cooling rack.

Allow it to cool in the pan for approximately 15–20 minutes.

Then carefully invert the cake onto the cooling rack.

Let it cool completely before adding the glaze.

Avoid trying to remove the cake immediately after baking. The cake is delicate while hot and may break when turned out of the pan.

At the same time, don’t leave it in the pan for several hours because the moisture can make the edges stick.

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How to Make the Vanilla Cinnamon Glaze

While the cake cools, prepare the glaze.

In a small bowl, whisk together the powdered sugar, milk or heavy cream, vanilla extract, and cinnamon.

If you’re using melted butter, whisk it in as well.

The glaze should be smooth and thick enough to coat the cake but thin enough to drizzle.

If the glaze is too thick, add milk one teaspoon at a time.

If it becomes too thin, add a little more powdered sugar.

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Prepare the Cinnamon Pecans

For an extra-special topping, prepare a quick cinnamon pecan mixture.

Melt one tablespoon of butter in a small skillet over medium-low heat.

Add the pecans, brown sugar, and cinnamon.

Stir continuously for approximately 2–3 minutes, just until the pecans become fragrant and lightly coated.

Transfer them to a plate and allow them to cool.

Once cool, break apart any pieces that have stuck together.

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Assemble the Apple Pumpkin Pecan Bundt Cake

Once the cake is completely cool, transfer it to a serving plate.

Slowly drizzle the vanilla cinnamon glaze over the top of the Bundt cake.

Let the glaze naturally flow down the ridges and sides.

For a beautiful finish, sprinkle the cinnamon pecans over the top while the glaze is still slightly wet.

You can also add a light dusting of powdered sugar before serving.

The finished cake should have a rustic, homemade appearance with glossy vanilla glaze and plenty of pecans.

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Tips for Making the Best Pumpkin Apple Bundt Cake

Use pure pumpkin puree

Pure pumpkin puree provides the right consistency and allows you to control the amount of sugar and spices in the recipe.

Choose the right apples

Firm apples work best because they retain some texture while baking. Granny Smith gives a slightly tart contrast, while Honeycrisp and Gala create a sweeter flavor.

Don’t overmix

Once the flour is added, mix just until the batter comes together. Overmixing can lead to a dense cake.

Grease the Bundt pan thoroughly

Use a pastry brush or your fingers to make sure the butter or baking spray reaches every ridge.

Toast the pecans

Toasting isn’t absolutely necessary, but it gives the pecans a richer and more noticeable flavor.

Let the cake cool before glazing

A warm cake can cause the glaze to melt completely and disappear into the surface.

Check doneness with a skewer

Don’t rely only on the baking time. Oven temperatures vary, so always check the cake before removing it.

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Can I Make This Cake Ahead of Time?

Absolutely.

This Apple Pumpkin Pecan Bundt Cake is actually a wonderful make-ahead dessert.

You can bake the cake one day before serving. Allow it to cool completely, then cover it tightly and keep it at room temperature.

Prepare the glaze separately and drizzle it over the cake shortly before serving.

For a holiday meal, you can bake the cake the day before Thanksgiving or another gathering, which makes dessert preparation much easier.

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How to Store Apple Pumpkin Pecan Bundt Cake

Store the cake in an airtight container at room temperature for up to 2 days.

Because the cake contains fresh apples and pumpkin, you can also refrigerate it for longer storage.

When refrigerated, keep it tightly covered and enjoy it within approximately 4–5 days.

For the best texture, allow refrigerated slices to sit at room temperature for a short time before serving.

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Can You Freeze Pumpkin Apple Bundt Cake?

Yes.

For best results, freeze the cake without the glaze.

Allow the cake to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil or place it in a freezer-safe airtight container.

Freeze for up to 2–3 months.

When you’re ready to serve it, thaw the cake overnight in the refrigerator or for several hours at room temperature.

Prepare fresh vanilla glaze and add the pecan topping before serving.

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Delicious Ways to Serve This Cake

This cake is wonderful on its own, but there are several ways to make it even more indulgent.

With Whipped Cream

Add a spoonful of lightly sweetened whipped cream alongside each slice.

With Vanilla Ice Cream

Warm a slice slightly and serve it with a scoop of vanilla ice cream.

With Caramel Sauce

A drizzle of warm caramel sauce pairs beautifully with the apples, pumpkin, cinnamon, and pecans.

With Coffee

The cinnamon and vanilla flavors make this cake particularly delicious alongside a cup of hot coffee.

With Apple Cider

For an autumn gathering, serve each slice with warm apple cider for a complete seasonal dessert experience.

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Variations to Try

Apple Caramel Pumpkin Bundt Cake

Add a generous drizzle of caramel sauce over the vanilla glaze for a richer dessert.

Maple Pumpkin Pecan Cake

Replace part of the glaze milk with pure maple syrup and add a little extra maple flavor to the cake.

Chocolate Chip Version

Fold ¾ cup of semi-sweet chocolate chips into the batter with the apples and pecans.

Walnut Version

Replace the pecans with chopped walnuts for a slightly different nutty flavor.

Extra-Spiced Pumpkin Cake

Add a little ground ginger or pumpkin pie spice for an even warmer spice profile.

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Frequently Asked Questions

Can I use canned pumpkin?

Yes. Use plain 100% pumpkin puree, not pumpkin pie filling.

What apples are best for this recipe?

Firm apples such as Granny Smith, Honeycrisp, Fuji, or Gala are excellent choices.

Do I have to toast the pecans?

No, but toasting them adds extra flavor and crunch.

Can I leave out the pecans?

Yes. The cake will still be delicious without nuts. You can also replace them with walnuts.

Why did my Bundt cake stick to the pan?

Usually this happens when the pan wasn’t thoroughly greased or the cake was removed too quickly or too late. Make sure the entire interior is coated and allow the cake to cool for about 15–20 minutes before turning it out.

Can I use homemade pumpkin puree?

Yes, provided it has a similar consistency to canned pumpkin puree. If your homemade puree is very watery, drain some of the excess moisture before using it.

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Why This Cake Is Perfect for Fall

Pumpkin desserts are a classic part of autumn baking, but combining pumpkin with apples and pecans gives this Bundt cake something extra.

The pumpkin creates a moist and tender crumb, while the apples provide little pockets of fruity sweetness throughout the cake. Cinnamon ties everything together with its familiar warmth, and toasted pecans add a satisfying crunch.

The vanilla glaze brings a creamy sweetness that balances the spices without overpowering them.

It’s the kind of dessert that looks beautiful enough for a holiday table but is simple enough to make for a Sunday afternoon.

Whether you’re hosting Thanksgiving, preparing a fall brunch, attending a potluck, or simply craving a cozy homemade dessert, this cake fits the occasion perfectly.

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Final Thoughts

It’s easy enough for beginner bakers but impressive enough to serve at a special gathering. The Bundt shape creates an elegant presentation, while the simple glaze and cinnamon pecan topping add the perfect finishing touch.

Serve it with coffee on a cool autumn morning, enjoy it after a family dinner, or add it to your holiday dessert table. Once you make it, don’t be surprised if everyone asks for another slice.

Save this recipe for your next fall baking day, and enjoy every delicious bite!

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Apple Pumpkin Pecan Bundt Cake Recipe Card

Prep Time: 25 minutes
Cook Time: 50–60 minutes
Cooling Time: 45 minutes
Total Time: About 2 hours
Servings: 12–14 slices
Course: Dessert
Cuisine: American
Difficulty: Easy to Moderate
Best Season: Fall, Thanksgiving, Holiday Season

Ingredients

Cake

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 cup pumpkin puree
• 2 medium apples, peeled, cored, and diced
• 1 cup chopped pecans
• 1 cup granulated sugar
• ¾ cup brown sugar
• ¾ cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• ½ cup buttermilk

Glaze

• 1 ½ cups powdered sugar
• 2 tablespoons milk or cream
• 1 teaspoon vanilla extract
• ¼ teaspoon cinnamon

Topping

• ½ cup pecans
• 1 tablespoon brown sugar
• 1 tablespoon butter
• ¼ teaspoon cinnamon

Instructions

1. Preheat oven to 350°F (175°C) and thoroughly grease a 10- or 12-cup Bundt pan.
2. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, beat granulated sugar, brown sugar, and oil.
4. Add eggs one at a time, followed by pumpkin puree and vanilla.
5. Alternately add the dry ingredients and buttermilk, mixing just until combined.
6. Gently fold in diced apples and chopped pecans.
7. Transfer batter to the prepared Bundt pan and smooth the top.
8. Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
9. Cool in the pan for 15–20 minutes, then carefully invert onto a cooling rack.
10. Cool completely.
11. Whisk powdered sugar, milk, vanilla, and cinnamon together to make the glaze.
12. Drizzle the glaze over the cooled cake.
13. Toast or prepare the cinnamon pecans and sprinkle them over the glaze.
14. Slice and serve.

Pro Tip: For the most flavorful result, toast the pecans before adding them to the cake and let the finished Bundt cake cool completely before applying the glaze.