Pumpkin Apple Bundt Cake with Dulce de Leche and Pecans Recipe

If you’re anything like me, the magic of fall flavors wrapped into one cozy dessert lights up your kitchen with pure joy. This Pumpkin Apple Bundt Cake with Dulce de Leche and Pecans Recipe is exactly that kind of treat — it brings together pumpkin’s warm spices, tender apples, and the rich, silky charm of dulce de leche all in a perfectly moist bundt cake. I’ll be honest, it quickly became my go-to dessert for chilly weekend afternoons or gatherings when I want to impress but keep things comforting and effortless.

What makes this Pumpkin Apple Bundt Cake with Dulce de Leche and Pecans Recipe truly special is its balance — the natural sweetness from the apples, the gentle spice from cinnamon, and that luscious topping of caramel-like dulce de leche paired with crunchy pecans. Whether you’re baking it for a family dinner or a festive celebration, it’s worth trying because it manages to feel both indulgent and homey. Plus, it’s one of those recipes that’s surprisingly straightforward, so you’ll feel confident diving in even if you’re not a seasoned baker.

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Ingredients & Why They Work

This Pumpkin Apple Bundt Cake with Dulce de Leche and Pecans Recipe works because every ingredient plays a key role in flavor, texture, or moisture. Once you gather quality ingredients, the rest is mostly about gentle mixing and loving care!

• Eggs: They provide structure and richness for a tender crumb.
• White sugar and brown sugar: The combo offers balanced sweetness plus a slight caramel note from brown sugar.
• Vegetable oil: Keeps the cake moist and soft without weighing it down.
• Vanilla extract: Enhances all the flavors with a sweet, aromatic touch.
• Pumpkin puree: The star of the show adding moisture and classic fall flavor.
• All-purpose flour: The backbone for structure in this cake.
• Baking soda, baking powder, cornstarch: Work together to give the cake a light rise and tender bite.
• Salt: Balances out sweetness and sharpens flavors.
• Cinnamon: Essential for that warm spiced charm.
• Apples: Fresh diced apples add juicy texture and a natural sweet-tart contrast.
• Dulce de leche or caramel sauce: The decadent finishing touch, adding creamy richness.
• Chopped pecans: Brings crunch and nuttiness to balance the soft cake.

Tweak to Your Taste

One of the things I love most about this Pumpkin Apple Bundt Cake with Dulce de Leche and Pecans Recipe is how simple it is to make it your own. You can play with the spice level or even swap in different nuts or toppings to suit your mood.

• Reduce or Increase Cinnamon: I often add a bit more cinnamon for a stronger spice kick, but feel free to dial it down if you prefer a subtler flavor.
• Nut Variations: While pecans add a lovely crunch, walnuts or toasted almonds can be delicious alternatives.
• Apples Type: I usually go for Granny Smith for tartness, but Fuji or Honeycrisp work great if you want it sweeter.
• Fruit Swaps: To switch things up, try adding dried cranberries or even grated carrot along with apples for a different texture.

Step-by-Step: How I Make Pumpkin Apple Bundt Cake with Dulce de Leche and Pecans Recipe

Step 1: Prep and Mix the Wet Ingredients

Start by greasing your bundt pan well; I like to use both butter and a light dusting of flour so the cake releases easily. Then, in a medium bowl, beat your eggs with white and brown sugars until the mixture is pale and fluffy — about 4 minutes. This step is key for a light texture, so don’t rush it! Next, slowly pour in vegetable oil and vanilla extract, beating for 2 more minutes to marry those flavors. Finish this stage by adding the pumpkin puree and beating just enough to combine everything nicely.

Step 2: Combine Dry Ingredients and Fold in Apples

In a separate bowl, whisk together flour, baking soda, baking powder, cornstarch, salt, and cinnamon. When mixing your dry ingredients with the wet, be gentle and stop as soon as there are no more streaks of flour — overmixing can make your cake tough. Finally, fold in the diced apples carefully; their juicy bits add such a lovely surprise in every slice.

Step 3: Bake and Cool

Pour the batter into your prepared bundt pan and slide it into a preheated 350°F oven. Bake for 50 to 60 minutes, depending on your oven, until a toothpick comes out clean when inserted into the thickest part of the cake. Once baked, let it cool on a wire rack for about 40 minutes — this resting time helps the cake settle perfectly before you invert it onto a serving plate.

Step 4: Add Dulce de Leche and Pecans Topping

When the cake is no longer warm to the touch, it’s time for the best part — drizzle it generously with dulce de leche or your favorite caramel sauce, then sprinkle chopped pecans on top. I love that combination of creamy, sweet, and crunchy; it’s a simple finish that makes every bite special.

How to Serve Pumpkin Apple Bundt Cake with Dulce de Leche and Pecans Recipe

Garnishes

I usually keep the garnishes simple since the dulce de leche and pecans shine on their own, but a light dusting of powdered sugar adds a pretty touch. Sometimes I add a few whole pecans around the edges for presentation. A dollop of whipped cream or a scoop of vanilla ice cream on the side also complements the warm spices beautifully.

Side Dishes

While this bundt cake is star enough as a dessert, I like serving it alongside a cup of cinnamon-spiced coffee or chai tea. For a brunch spread, pair it with simple scrambled eggs or a fresh fruit salad to balance out the sweetness.

Creative Ways to Present

For holiday gatherings, I’ve dressed this cake up with festive decorations—think edible gold leaf, sugared cranberries, or a drizzle of white chocolate to add some elegance. Another fun idea is to slice and toast the pieces lightly before serving, then drizzle the caramel sauce again for an extra indulgent treat.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. This keeps the cake moist and the topping fresh — just avoid refrigerating if possible, since it can dry the cake out.

Freezing

If you want to freeze the cake, I recommend skipping the dulce de leche and pecans topping first. Freeze the plain cake wrapped well in plastic and foil for up to 3 months. When you’re ready to eat it, thaw completely and drizzle with fresh dulce de leche and nuts before serving for that just-baked experience.

Reheating

To reheat, I warm individual slices in the microwave for 15-20 seconds or pop them in a low oven (300°F) for about 10 minutes. This revives the moist texture and brings out the spices beautifully. If you prefer, add a little fresh drizzle of caramel or dulce de leche after warming.

FAQs

Final Thoughts

I have to say, this Pumpkin Apple Bundt Cake with Dulce de Leche and Pecans Recipe holds a special place in my heart. It’s the kind of dessert that feels both comforting and a little bit fancy — perfect for those cozy moments when you want to treat yourself or surprise guests. I really hope you enjoy making and sharing it as much as I do; once you try it, I bet this bundt cake will become a staple in your fall baking rotation too!

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