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Apple Bundt Cake Recipe

Apple Bundt Cake Ingredients

  • Pecan Sour Cream Pound Cake Recipe
    Pecan Sour Cream Pound Cake Recipe

    4 medium Golden Delicious apples (about 1 1/2pounds), peeled, cut
    into 1/3-inch pieces

  • 5 tablespoons plus 2 1/2 cups sugar
  • 2 teaspoons ground cinnamon
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/4 cup orange juice
  • 1 tablespoon grated orange peel
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Powdered sugar

How to make Apple Bundt Cake

  • Preheat oven to 350°F. Oil and flour 12-cup Bundt pan. Mix apple pieces, 5 tablespoons sugar and ground cinnamon in medium bowl. Combine 2 1/2 cups sugar, eggs, vegetable oil, orange juice, orange peel and vanilla extract in large bowl; whisk to blend. Stir flour, baking powder and salt into egg mixture. Spoon 1 1/2 cups batter into prepared Bundt pan. Top with half of apple mixture. Cover with 1 1/2 cups batter. Top with remaining apples, then batter.
  • Bake cake until top is brown and tester inserted near center comes out with moist crumbs attached, about 1 hour 30 minutes. Cool cake in pan on rack 15 minutes. Run knife around sides of pan to loosen. Turn cake out onto rack. Cool at least 45 minutes. Dust with powdered sugar. Serve slightly warm or at room temperature.
  • Pecan Sour Cream Pound Cake is ready to serve.

Irish Cream Bundt Cake Recipe

Irish Cream Bundt Cake Ingredients

  • Irish Cream Bundt Cake Recipe
    Irish Cream Bundt Cake Recipe

    1 cup chopped pecans

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 3/4 cup Irish cream liqueur
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/4 cup Irish cream liqueur

How to make Irish Cream Bundt Cake

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
  • In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
  • To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
  • Irish Cream Bundt Cake is ready to serve.

Prep Time:15 Min
Cook Time:1 Hr
Ready In:1 Hr 30 Min