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A bundt cake with caramel glaze and pecans sits on a white plate atop a woven placemat, with green apples in the background.
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Pecan Apple Cake

Moist pecan apple cake is loaded with Granny Smith apples and pecans, topped with a buttery caramel glaze. This sweet treat is perfect for potlucks, gathering, or just to satisfy your sweet tooth.
Prep Time20 minutes
Cook Time2 hours 10 minutes
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 14 Servings
Calories: 448kcal
Author: Wendy

Equipment

  • Bundt Pan
  • Large Mixing Bowl
  • Medium bowl
  • Rubber Spatula
  • small saucepan

Ingredients

Cake

  • 1 ½ cups vegetable oil
  • 2 cups sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 ½ cups peeled and finely diced Granny Smith apples about 3–4 apples
  • 1 cup chopped pecans

Glaze

  • ¾ cup unsalted butter 1 ½ sticks
  • 1 cup packed light brown sugar
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 325°F (163°C). To prevent sticking, grease and flour a bundt pan or two loaf pans.
  • In a large bowl, whisk together the oil, sugar, and eggs until smooth.
    A glass bowl with eggs, sugar, and vanilla, surrounded by whole green apples, pecans, a whisk, eggshells, vanilla extract, flour, and measuring cups on a white surface.
  • In a separate bowl, mix the flour, baking soda, cinnamon, and salt. Slowly stir the dry mixture into the wet ingredients until just blended.
    Top-down view of baking ingredients on a white surface, including flour, sugar, eggs, oil, vanilla, green apples, pecans, and a whisk.
  • Stir in the vanilla extract, then fold in the chopped apples and pecans until evenly incorporated.
    A glass bowl with cake batter, chopped apples, and pecans being mixed with a spatula; measuring cups and a bowl with eggs and apples are nearby.
  • Pour the batter into the prepared pan(s). Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before glazing.
    Bundt pan filled with unbaked cake batter containing apple chunks and pecans, surrounded by mixing bowls, cracked eggshells, and measuring cups on a white surface.
  • Melt the butter in a small saucepan over medium heat. Add the brown sugar and milk, bring to a gentle boil, and cook for 2 minutes, stirring frequently. Remove from heat and stir in the vanilla extract.
    A saucepan with brown sauce sits on a white surface next to a cooling rack with baked goods, a bottle, a small bowl, a spatula, and a measuring cup.
  • Pour half of the warm caramel glaze over the cake while it’s still slightly warm, letting it soak in. Add additional pecans to the top and then add the remaining glaze.
    A round bundt cake with caramel glaze and chopped pecans on top sits on a wire rack over a baking sheet.
  • Slice and serve while warm or allow to cool completely.

Notes

Storage

  • Storing: Keep leftovers in an airtight container in the fridge for up to 3–4 days.
  • Reheating: Warm slices in the microwave (30‑60 sec) or in a low oven.
  • Make ahead: You can bake the cake a day ahead, glaze just before serving (so the glaze is fresh).

Notes

  • Tip: Don’t overmix once you combine wet + dry. Overmixing = tougher cake.
  • Tip: Dice your apples small (but not mushy) so you get good distribution in every bite.
  • Tip: Pour some of the glaze while the cake is still warm so it soaks in nicely.
  • Tip: Use room-temperature eggs for smoother blending.

Nutrition

Serving: 1Slice | Calories: 448kcal | Carbohydrates: 70g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 271mg | Potassium: 144mg | Fiber: 2g | Sugar: 48g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg