Pumpkin Apple Bundt Cake with Dulce de Leche and Pecan Topping Recipe

There’s something truly magical about a cozy autumn dessert that feels like a warm hug, and this Pumpkin Apple Bundt Cake with Dulce de Leche and Pecan Topping Recipe is exactly that kind of treat. Imagine the perfect harmony of spiced pumpkin and tender, sweet apples baked into a moist bundt cake, all drizzled with luscious dulce de leche and topped with crunchy pecans—what’s not to love? It’s the kind of recipe I reach for when I want to impress guests or simply indulge myself on a chilly afternoon with a cup of tea.

This Pumpkin Apple Bundt Cake with Dulce de Leche and Pecan Topping Recipe works beautifully for holiday gatherings, casual weekend baking, or any time you need a little sweet comfort. The cake’s soft texture and balanced spice make it incredibly versatile, while the dulce de leche adds that decadent touch that takes it from good to unforgettable. Plus, it’s a surprisingly straightforward recipe that even busy home bakers will appreciate.

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Ingredients & Why They Work

This Pumpkin Apple Bundt Cake with Dulce de Leche and Pecan Topping Recipe relies on simple, fresh ingredients that come together effortlessly. Each plays a special role in texture, flavor, and that signature autumn vibe you’re after. I always recommend using fresh pumpkin puree and crisp apples for the best results.

• Eggs: Provide structure and help the cake rise while keeping it tender.
• White Sugar: Balances sweetness without heaviness.
• Brown Sugar: Adds moisture and a subtle caramel depth that complements pumpkin perfectly.
• Vegetable Oil: Creates a moist, tender crumb unlike butter, which can sometimes dry out bundt cakes.
• Vanilla Extract: Enhances all the spices and adds warmth.
• Pumpkin Puree: The star ingredient that delivers natural moisture and rich fall flavor.
• All-Purpose Flour: The base that supports the texture, use fresh for best results.
• Baking Soda & Baking Powder: Work together to give a light rise without collapsing.
• Cornstarch: Helps lighten the cake and improve tenderness.
• Salt: Balances the sweetness and amplifies the pumpkin’s richness.
• Cinnamon: Classic spice for warmth and that unmistakable autumn aroma.
• Apples: Fresh, peeled, and diced—these add juiciness and little bursts of sweet-tart flavor.
• Dulce de Leche or Caramel Sauce: The crowning touch that melts slightly over the warm cake for indulgence.
• Chopped Pecans: Offer a satisfying crunch and a nutty contrast to the soft cake.

Tweak to Your Taste

I love making this Pumpkin Apple Bundt Cake with Dulce de Leche and Pecan Topping Recipe my own by swapping spices or even switching up the topping. Don’t hesitate to personalize it—there’s so much room for creativity here!

• Variation: Sometimes I sprinkle in a little nutmeg or ginger along with cinnamon to deepen the spice profile. It makes the cake feel even more like fall in every bite.
• Dietary Modification: For a dairy-free topping, caramel sauce made with coconut milk works beautifully instead of dulce de leche.
• Extra Moisture: Add a handful of finely chopped walnuts or swap apples for pears to change things up texture-wise.

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

Step 1: Whisking Eggs and Sugars to Perfection

Start by beating your eggs with both white and brown sugars until the mixture is light, creamy, and a bit fluffy—this usually takes about 4 minutes with an electric mixer. This step is crucial because it creates air pockets that help the cake rise beautifully. Don’t rush it! I’ve found that a good whisk here makes a real texture difference.

Step 2: Adding Oil, Vanilla, and Pumpkin Puree

Next, pour in the vegetable oil and vanilla extract. Keep mixing for another 2 minutes until combined, then add your pumpkin puree and beat for about 1 more minute. This ensures everything is nicely incorporated. The oil keeps the cake moist, so don’t substitute it carelessly!

Step 3: Mixing Dry Ingredients and Folding in Apples

In a separate bowl, whisk together flour, baking soda, baking powder, cornstarch, salt, and cinnamon. Then gently add this mixture to your wet ingredients. Stir just until combined—overmixing is the enemy of a tender cake. Finally, fold in the diced apples carefully so they’re well distributed but still keep their shape.

Step 4: Baking and Cooling with Patience

Pour your batter into a greased bundt pan and bake at 350°F (175°C) for 50–60 minutes. Use a toothpick to check doneness; it should come out clean or with just a few moist crumbs. Once out of the oven, let the cake cool in the pan for about 40 minutes before inverting onto a wire rack. Patience is key here to keep the cake intact and to cool it enough so the topping doesn’t melt away completely.

Step 5: Drizzle Dulce de Leche and Sprinkle Pecans

When the cake has cooled to just warm, drizzle with your favorite dulce de leche or caramel sauce. Then, sprinkle generously with chopped pecans. The warmth helps the sauce spread and soak in slightly while the pecans add a crunchy, nutty finish that seals the deal.

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

Garnishes

I usually keep it simple with extra drizzle of warm dulce de leche on the side for anyone wanting a little more, and a small sprinkle of cinnamon sugar over the top. Fresh whipped cream or a dollop of vanilla ice cream also pairs wonderfully, especially if you’re serving this as a dessert after dinner.

Side Dishes

While this cake can stand alone, I love pairing it with light sides like a crisp green salad tossed in a tangy vinaigrette for contrast or a hot cup of spiced chai or coffee. It’s also a crowd-pleaser alongside pumpkin soup or a cheese platter during holiday parties.

Creative Ways to Present

For special occasions, I sometimes dust the top with powdered sugar and place edible flowers for a stunning centerpiece. Another fun idea is slicing the cake into mini bundt cakes and serving them individually with a pecan half and drizzle—perfect for brunch spreads or potlucks!

Make Ahead and Storage

Storing Leftovers

Leftover cake keeps beautifully covered at room temperature for a day or two—just use a cake dome or airtight container. After that, I move it to the fridge to maintain freshness, especially because of the dulce de leche topping, which can get sticky when warm.

Freezing

I’ve frozen this cake successfully by wrapping individual slices tightly in plastic wrap and foil. The key is to freeze before adding the dulce de leche topping; once thawed, you can warm up slices and add fresh sauce and pecans for that perfect fresh-baked feel.

Reheating

To enjoy leftovers, I pop slices in the microwave for about 20-30 seconds or warm them gently in a low oven. If you’ve removed the dulce de leche, drizzle some fresh sauce right before serving to keep that luscious texture.

FAQs

Final Thoughts

This Pumpkin Apple Bundt Cake with Dulce de Leche and Pecan Topping Recipe holds a special place in my kitchen because it’s both comforting and a little indulgent without being complicated. I hope you enjoy the process as much as the delicious results—you’ll find it’s perfect for cozy weekends or sharing with friends at gatherings. Give it a try soon, and I’m betting it’ll become one of your go-to fall desserts!

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