I made an Apple Pumpkin Pecan Bundt Cake so irresistibly moist, spiced, and decadently topped with dulce de leche and chopped pecans that you’ll keep scrolling to see how it came together.

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I am obsessed with this Apple Pumpkin Pecan Bundt Cake because it tastes like Thanksgiving in one slice. I love the way pumpkin puree deepens the batter while chopped pecans add that buttery crunch that keeps you reaching for another forkful.

It’s rustic without trying too hard, sweet but never cloying, and dense enough to feel like dessert and coffee companion in one. And when you dress it with a glossy topping, forget about restraint.

I get requests for it every holiday, not for show but because it bites back with flavor, and I never say no to a slice.

Ingredients

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Flour: The cake’s body, gives structure and that classic tender crumb.
Baking powder: Basically the gentle lift, keeps it from being too dense.
Baking soda: Reacts with acids to lighten and brown the cake nicely.
Cinnamon: Warm spice hug, smells like Thanksgiving in your kitchen.
Nutmeg: Adds cozy depth, just a little goes a long way.
Ginger: Gives a tiny zing, brightens the spice mix.
Cloves: Strong and aromatic, I like the extra spice kick.
Salt: Brings out sweetness and balances all the flavors.
Granulated sugar: Sweetness and tender texture, classic and reliable.
Brown sugar: Molasses notes, makes it moist and taste a bit caramelized.
Oil: Keeps the cake moist, no dry crumbs hanging around.
Eggs: Protein and lift, they set the cake so it holds together.
Pumpkin puree: Moisture and autumn flavor, not syrupy pie filling.
Sour cream or yogurt: Adds tang and a super moist crumb.
Vanilla extract: Soft background note that ties everything together.
Apples: Fresh bite and little pockets of juiciness throughout.
Pecans: Crunch and nuttiness, plus they’re festive and cozy.
Sugar for topping: Basically a crunchy sweet finish if you sprinkle it.
Bundt pan prep: Prevents sticking so your cake unmolds like a dream.
Dulce de leche or caramel: Gooey drizzle that’s irresistible, plus flaky sea salt.

Ingredient Quantities

3 cups (360 g) all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves (optional, but I like it)

1 teaspoon fine salt

1 cup (200 g) granulated sugar

1 cup (220 g) packed brown sugar

1 cup (240 ml) neutral oil like vegetable or canola

4 large eggs, room temperature

1 cup (240 g) pumpkin puree, not pumpkin pie filling

1/2 cup (120 g) sour cream or plain Greek yogurt

1 tablespoon vanilla extract

1 1/2 cups peeled, chopped apples (about 2 medium apples), pat dry

1 cup chopped pecans plus extra for topping

2 tablespoons granulated sugar for sprinkling on top (optional)

Nonstick spray or 2 tablespoons butter plus 1 tablespoon flour for bundt pan prep

Optional topping: 1 cup dulce de leche or caramel sauce and a pinch of flaky sea salt

How to Make this

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1. Preheat oven to 350°F (175°C). Prepare a 10 to 12 cup bundt pan by spraying with nonstick spray or rubbing with 2 tablespoons butter and dusting with 1 tablespoon flour, tapping out excess.

2. Whisk together 3 cups (360 g) all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves (if using) and 1 teaspoon fine salt in a large bowl.

3. In another big bowl beat 1 cup (200 g) granulated sugar and 1 cup (220 g) packed brown sugar with 1 cup (240 ml) neutral oil until combined. Add 4 large room temperature eggs one at a time, mixing after each until smooth.

4. Stir 1 cup (240 g) pumpkin puree, 1/2 cup (120 g) sour cream or plain Greek yogurt, and 1 tablespoon vanilla extract into the wet mixture until evenly incorporated.

5. Add the dry ingredients to the wet in two additions, mixing gently after each just until no large streaks of flour remain. Dont overmix or the cake will get tough.

6. Fold in 1 1/2 cups peeled, chopped apples (pat dry first) and 1 cup chopped pecans until evenly distributed. The batter should be thick but scoopable.

7. Spoon the batter into the prepared bundt pan, smoothing the top. If you like a little crunch, sprinkle 2 tablespoons granulated sugar and some extra chopped pecans over the top (optional).

8. Bake 50 to 65 minutes at 350°F, until the top is golden and a toothpick inserted in the thickest part comes out with a few moist crumbs. If the top browns too fast tent loosely with foil for the last 10 to 15 minutes.

9. Let the cake cool in the pan on a wire rack for 15 minutes, then invert onto the rack and cool completely before glazing. If you try to remove it too soon it might fall apart.

10. Once cooled, drizzle with 1 cup dulce de leche or caramel sauce, sprinkle extra chopped pecans and a pinch of flaky sea salt if desired. Slice and serve, store wrapped at room temperature for 2 days or refrigerate for longer.

Equipment Needed

1. 10 to 12 cup bundt pan (spray or butter+flour for prep)
2. Large mixing bowls (one for dry, one for wet)
3. Whisk (for dry ingredients)
4. Electric mixer or sturdy wooden spoon (to beat sugars, oil and eggs)
5. Measuring cups and measuring spoons (for flour, sugar, spices, liquids)
6. Rubber spatula (for folding apples and pecans, scraping bowl)
7. Chef knife and cutting board (peel and chop apples, chop pecans)
8. Wire cooling rack and toothpick or cake tester (to check doneness)

FAQ

Q: Can I make this cake ahead of time?

A: Yes. You can bake it up to 2 days ahead, cool completely, wrap it well and store at room temp. If you want it longer, freeze the wrapped cake for up to 2 months and thaw overnight in the fridge before serving.

Q: My apples browned after chopping, is that a problem?

A: Not a big deal. A little browning won’t change the flavor. To prevent it, toss the chopped apples in a teaspoon of lemon juice before folding them into the batter.

Q: The center sank, what went wrong?

A: Sinkage usually means the cake was underbaked or the oven temp was too low. Also overmixing adds air that collapses later. Use a toothpick in the center that comes out with a few moist crumbs, not wet batter, and test your oven with an oven thermometer.

Q: Can I swap the oil for butter or make it healthier?

A: You can substitute melted butter 1 for 1 for a richer flavor but the cake will be slightly denser. For a lighter swap, try half oil and half applesauce, but the texture will change and might be less tender.

Q: How do I prevent the cake from sticking to the bundt pan?

A: Grease thoroughly with nonstick spray or butter and flour the pan well, getting into all the crevices. Let the cake cool 10 to 15 minutes before inverting, then tap the pan gently to help release it.

Q: Can I skip the pecans or replace them because of allergies?

A: Yes, leave them out or swap them for toasted pepitas or extra apples. If you need a crunch without nuts, try toasted oats or crushed pretzels sprinkled on top instead.

Thanksgiving Cake: Apple Pumpkin Pecan Bundt Cake Recipe Substitutions and Variations

All purpose flour (3 cups / 360 g): Swap with 3 cups (360 g) whole wheat pastry flour for a nuttier, denser cake. If using regular whole wheat, reduce to 2 3/4 cups and add 2 tablespoons more liquid because whole wheat soaks up more moisture.
Neutral oil (1 cup / 240 ml): Use 1 cup melted unsalted butter for richer flavor, or 3/4 cup melted coconut oil if you like a hint of coconut. If using butter, let it cool a bit before mixing so eggs don’t scramble.
Sour cream or Greek yogurt (1/2 cup / 120 g): Replace with 1/2 cup buttermilk or 1/2 cup milk plus 1 teaspoon lemon juice or vinegar, let sit 5 minutes. That gives the same tang and acidity for rise.
Pecans (1 cup): Swap with 1 cup chopped walnuts or 1 cup toasted hazelnuts. If anyone has nut allergies, use 1 cup sunflower seeds or 1 cup toasted oats for crunch instead.

Pro Tips

1. Dry the apple pieces well and toss them in a tablespoon of flour before folding into the batter. That keeps them from sinking to the bottom and also so they dont make the batter too wet. Chop pecans a little smaller than you think you need, they’ll distribute better and give even crunch.

2. Use room temp eggs and make sure the oil and pumpkin arent cold. When you add the flour, fold gently and stop when you cant see big streaks of flour. Overmixing makes a tough cake, but undermixing leaves pockets of dry flour, so aim for just combined.

3. Prep the bundt pan extra carefully. If you use butter for greasing, rub the butter into all the nooks and then flour it well, tapping out the excess. Let the cake cool in the pan at least 15 minutes before inverting, and if it seems stubborn, run a thin knife around the inner ring (but dont force it) — rushing it will make it fall apart.

4. Watch the last 15 minutes of bake time close. If the top browns too fast, loosely tent with foil, and use a toothpick in the thickest spot to check doneness. Warm the caramel or dulce de leche slightly before drizzling so it spreads easier, and finish with a tiny pinch of flaky sea salt to make the flavors pop.

Thanksgiving Cake: Apple Pumpkin Pecan Bundt Cake Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made an Apple Pumpkin Pecan Bundt Cake so irresistibly moist, spiced, and decadently topped with dulce de leche and chopped pecans that you’ll keep scrolling to see how it came together.

Servings

servings

Calories

624

kcal

Equipment: 1. 10 to 12 cup bundt pan (spray or butter+flour for prep)
2. Large mixing bowls (one for dry, one for wet)
3. Whisk (for dry ingredients)
4. Electric mixer or sturdy wooden spoon (to beat sugars, oil and eggs)
5. Measuring cups and measuring spoons (for flour, sugar, spices, liquids)
6. Rubber spatula (for folding apples and pecans, scraping bowl)
7. Chef knife and cutting board (peel and chop apples, chop pecans)
8. Wire cooling rack and toothpick or cake tester (to check doneness)

Ingredients

3 cups (360 g) all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves (optional, but I like it)
1 teaspoon fine salt
1 cup (200 g) granulated sugar
1 cup (220 g) packed brown sugar
1 cup (240 ml) neutral oil like vegetable or canola
4 large eggs, room temperature
1 cup (240 g) pumpkin puree, not pumpkin pie filling
1/2 cup (120 g) sour cream or plain Greek yogurt
1 tablespoon vanilla extract
1 1/2 cups peeled, chopped apples (about 2 medium apples), pat dry
1 cup chopped pecans plus extra for topping
2 tablespoons granulated sugar for sprinkling on top (optional)
Nonstick spray or 2 tablespoons butter plus 1 tablespoon flour for bundt pan prep
Optional topping: 1 cup dulce de leche or caramel sauce and a pinch of flaky sea salt

Directions

Preheat oven to 350°F (175°C). Prepare a 10 to 12 cup bundt pan by spraying with nonstick spray or rubbing with 2 tablespoons butter and dusting with 1 tablespoon flour, tapping out excess.
Whisk together 3 cups (360 g) all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves (if using) and 1 teaspoon fine salt in a large bowl.
In another big bowl beat 1 cup (200 g) granulated sugar and 1 cup (220 g) packed brown sugar with 1 cup (240 ml) neutral oil until combined. Add 4 large room temperature eggs one at a time, mixing after each until smooth.
Stir 1 cup (240 g) pumpkin puree, 1/2 cup (120 g) sour cream or plain Greek yogurt, and 1 tablespoon vanilla extract into the wet mixture until evenly incorporated.
Add the dry ingredients to the wet in two additions, mixing gently after each just until no large streaks of flour remain. Dont overmix or the cake will get tough.
Fold in 1 1/2 cups peeled, chopped apples (pat dry first) and 1 cup chopped pecans until evenly distributed. The batter should be thick but scoopable.
Spoon the batter into the prepared bundt pan, smoothing the top. If you like a little crunch, sprinkle 2 tablespoons granulated sugar and some extra chopped pecans over the top (optional).
Bake 50 to 65 minutes at 350°F, until the top is golden and a toothpick inserted in the thickest part comes out with a few moist crumbs. If the top browns too fast tent loosely with foil for the last 10 to 15 minutes.
Let the cake cool in the pan on a wire rack for 15 minutes, then invert onto the rack and cool completely before glazing. If you try to remove it too soon it might fall apart.
Once cooled, drizzle with 1 cup dulce de leche or caramel sauce, sprinkle extra chopped pecans and a pinch of flaky sea salt if desired. Slice and serve, store wrapped at room temperature for 2 days or refrigerate for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.