I love how this Easy Apple Pecan Cake Recipe makes a simple fall dessert feel special without requiring complicated baking skills. When I make it, I use fresh baking apples, crunchy pecans, and warm apple-pie spices for plenty of homemade flavor. The best part is that I do not need to peel the apples or use a hand or stand mixer.

After baking, I finish the moist apple and pecan cake with a simple caramel glaze and a few pecans.It is the kind of easy apple pecan cake I can serve warm or at room temperature for family, guests, or a cozy afternoon treat.

Cooking Time

This recipe makes about 12 servings and takes a little over an hour from start to finish.

Prep Time: 14 minutes
Cooking Time: 45–50 minutes
Total Time: About 1 hour 9 minutes

Ingredients

The ingredients are simple, and each one helps create the cake’s tender texture, apple flavor, or crunchy finish.

3 cups all-purpose flour: Forms the structure of the cake; use all-purpose flour rather than self-rising flour.
1 teaspoon baking soda: Helps the cake rise; do not replace it with baking powder.
½ teaspoon apple pie spice or ground cinnamon: Adds warm spice; cinnamon works when apple pie spice is unavailable.
½ teaspoon salt: Balances the sweetness and brings the other flavors together.
1½ cups chopped pecans: Add crunch and nutty flavor; lightly roasting them can give them extra depth.
3 large eggs: Help bind the ingredients and provide structure.
1 cup vegetable oil: Adds moisture and keeps the cake tender.
2 cups firmly packed light brown sugar: Provides sweetness and a rich brown-sugar flavor.
2 teaspoons vanilla extract: Rounds out the flavors and adds warmth.
3 medium or 2 large baking apples: Bring natural apple flavor and moisture; Granny Smith is a great choice.
¼ cup pecan halves and pieces: Optional garnish for a pretty, crunchy finish.
Caramel glaze: Drizzle over the finished cake for a rich, sweet topping.
Powdered sugar: Optional alternative if you want to skip the caramel glaze.

Note: serves several — The recipe makes approximately 12 servings.

Equipment You Need

10- to 12-cup Bundt pan: Gives the cake its classic ring shape and allows the batter to bake evenly.
Medium mixing bowl: Used for combining the flour, baking soda, salt, spice, and pecans.
Large mixing bowl: Holds the eggs, oil, brown sugar, vanilla, and shredded apples.
Whisk: Combines the eggs and wet ingredients without needing an electric mixer.
Stand grater or food processor: Makes quick work of shredding the apples.
Cake tester or wooden pick: Checks whether the center of the cake is baked.
Serving plate or cake platter: Used to carefully invert the Bundt cake after cooling.
Cake carrier or airtight container: Keeps leftover cake protected during storage.

How to Make Apple Pecan Cake Recipe?

This old fashioned apple pecan cake comes together with a few straightforward steps.
I find that preparing the Bundt pan and ingredients first makes the process much easier.
The key is to avoid overbaking and let the cake cool for exactly 10 minutes before turning it out.

Prepare the Bundt Pan

Preheat the oven to 350°F. Grease and flour a 10- to 12-cup Bundt pan, or use baking spray that already contains flour. I find the baking spray especially convenient because it quickly reaches the grooves of the Bundt pan and helps the finished cake release cleanly.

Combine the Dry Ingredients

Add the all-purpose flour, baking soda, apple pie spice or cinnamon, and salt to a medium bowl. Stir the chopped pecans into this mixture so they become coated with the flour. This helps distribute the pecans throughout the cake rather than letting them settle in one area.

Mix the Wet Ingredients

In a large bowl, whisk the eggs until they become light and foamy. Add the vegetable oil and whisk just until incorporated. Add the firmly packed brown sugar and vanilla extract, then mix until everything is combined. There is no need to bring out a hand mixer or stand mixer.

Prepare the Apples

Cut the apples away from their cores and shred or finely chop them. One of the easiest shortcuts is that I do not need to peel them first. The recipe calls for about 2½ cups of shredded apple. If the apples are particularly juicy, gently squeeze out some excess moisture before adding them.

Add the Apples

Stir the shredded apples into the brown-sugar mixture until they are evenly distributed. Using a baking apple is important because varieties such as Granny Smith, Golden Delicious, and McIntosh are better suited to baking than apples that can become too soft.

Finish the Batter

Add the flour mixture to the brown-sugar and apple mixture. Stir just until the ingredients are combined. Avoid unnecessary mixing once the flour disappears so the cake keeps its tender texture.

Fill the Bundt Pan

Pour the batter evenly into the prepared Bundt pan. Smooth the top if necessary, then place the pan on the center rack of the preheated oven. Keeping the batter evenly distributed helps the cake bake consistently.

Bake the Cake

Bake for approximately 45 to 50 minutes. Check the center with a wooden pick or cake tester. It should come out almost clean, with a few crumbs attached but no wet batter.

Cool Before Inverting

Let the cake cool in the Bundt pan for 10 minutes. I recommend setting a timer here because turning the cake out too early can cause it to fall apart, while leaving it in the pan too long can make it more difficult to release.

Prepare the Caramel Glaze

While the cake rests in the pan, prepare the caramel glaze. The glaze becomes thicker as it cools, so timing it with the cake’s cooling period makes it easier to drizzle over the finished dessert.

Invert the Cake

Place a serving plate over the Bundt pan. Using oven mitts or pot holders, carefully turn the pan over so the cake releases onto the plate. Remove the pan carefully and allow the cake to continue cooling if desired.

Add the Finishing Touches

Drizzle the caramel glaze over the cake while it is ready for serving. For extra texture and presentation, add the optional pecan halves and pieces while the glaze is still soft. You can also skip the glaze and simply dust the cake with powdered sugar.

Serve

Serve the cake warm or at room temperature. For an especially comforting dessert, I like the idea of pairing a warm slice with vanilla ice cream. Coffee, milk, iced tea, or hot tea also make simple serving companions.

Additional Tips for Making This Recipe Better

A few small choices can make this apple pecan cake even more enjoyable.

I choose baking apples carefully. Granny Smith gives the cake a pleasant tang, while Golden Delicious and McIntosh are also suitable choices.
I never worry about peeling the apples. Leaving the peel on saves time and keeps the preparation simple.
I lightly roast pecans when I have time. It brings out a deeper, toastier pecan flavor.
I squeeze very juicy shredded apples gently. This helps the cake stay moist without becoming overly wet.
I set a timer for the 10-minute cooling period. This small step helps me avoid problems when releasing the cake from the Bundt pan.
I make the glaze close to serving time. Since it thickens as it cools, it is easier to drizzle when timed properly.
I use flour-containing baking spray when available. It makes preparing the detailed Bundt pan shape much quicker.

Common Mistakes to Avoid

Using the wrong apples: I avoid Red Delicious for baking because they can become too soft. Baking varieties hold their shape better.
Overly wet apples: If my shredded apples are exceptionally juicy, I gently squeeze them before mixing them into the batter.
Using baking powder instead of baking soda: I stick with the recipe’s baking soda because the source specifically calls for it.
Turning the cake out too soon: I always allow the full 10-minute cooling period so the cake has time to settle.
Leaving the cake in the pan too long: I avoid excessive cooling in the Bundt pan because the cake can become harder to release cleanly.

How to Serve Apple Pecan Cake?

This cake already has an attractive Bundt shape, so I like to keep the presentation simple. Place the whole cake on a cake stand or serving platter and let the caramel glaze fall naturally over the ridges. For a more decorative finish, add pecan halves and pieces to the glaze before it firms.

If I want a lighter, simpler presentation, I can skip the caramel and dust the cake with powdered sugar. Serve individual slices warm or at room temperature. A scoop of vanilla ice cream makes a particularly inviting pairing with a warm slice, while coffee, milk, iced tea, or hot tea work nicely for a casual dessert table.

Variations

The original recipe is flexible enough to make a few easy changes without losing its character.

Cinnamon version: Replace the apple pie spice with ¾ teaspoon ground cinnamon for a simpler spice profile.
Homemade apple pie spice: Combine ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, and ⅛ teaspoon cloves.
Chopped-apple version: Instead of shredding the apples, chop them finely and add them to the batter.
Powdered-sugar topping: Skip the caramel glaze and finish the cake with powdered sugar.
Extra pecan finish: Add the optional pecan halves and pieces over the glaze for more crunch.
Apple variety variation: Try Granny Smith, Golden Delicious, McIntosh, or other suitable baking apples.
Quick caramel option: When time is short, caramel syrup from the ice-cream-topping section can be used instead of preparing a glaze.

The supplied source does not provide dairy-free or sugar-free substitutions, so those changes would require altering the original recipe rather than following it exactly.

Nutritional Information

The supplied recipe source provides an estimated calorie figure but does not list protein, carbohydrate, or fat amounts. Nutritional values can also vary depending on the ingredients and products used.

Calories: Approximately 702 kcal per serving
Protein: Not provided in the source
Carbohydrates: Not provided in the source
Fat: Not provided in the source

The calorie figure is based on one-twelfth of the cake, according to the source’s nutritional information.

Make Ahead and Storage

Make Ahead

I can prepare the apple pecan cake ahead of time and serve it later. The source notes that the cake can be made the day before, with the caramel sauce added before serving. For the freshest presentation, keeping the glaze separate until serving also allows the topping to look and taste freshly prepared.

Room-Temperature Storage

Store leftover cake covered or in an airtight container at room temperature. If the cake will not be served for more than three hours after cooling, loosely cover it with aluminum foil or use a cake dome.

Refrigerator Storage

The cake can also be stored covered in the refrigerator. Keep in mind that the caramel glaze becomes firmer when chilled, so the texture of the topping will change slightly.

Freezing

This apple pecan Bundt cake freezes well, either as a whole cake or as individual slices. The source also notes that the cake can be frozen weeks before it is needed. After thawing, prepare the glaze when you are ready to serve it.

Reheating and Serving Again

The supplied source recommends serving the cake warm or at room temperature but does not provide a specific reheating method or time. For that reason, I would avoid giving an exact reheating temperature or duration if the goal is to follow the source precisely.

Why You’ll Love This Recipe?

This cake has several qualities that make it a dependable fall dessert.

No mixer required: I love that the batter comes together with bowls and a whisk. There is no need to pull out a hand or stand mixer.
A major apple-prep shortcut: I can shred the apples without peeling them first. That saves preparation time and keeps this recipe genuinely easy.
Great texture: The combination of fresh apples and pecans creates a moist apple and pecan cake with a contrasting nutty crunch.
Flexible finishing options: I can choose a caramel glaze for a richer presentation or powdered sugar when I want something faster.
Perfect for gatherings: The Bundt shape makes the cake look special on a serving platter, while the recipe yields about 12 servings.

FAQs

Can I make this apple pecan cake without peeling the apples?

Yes. One of the recipe’s biggest shortcuts is that the apples do not need to be peeled. Simply remove the cores and shred or finely chop the apples.

What are the best apples for apple pecan cake?

The source recommends baking apples such as Granny Smith, Golden Delicious, and McIntosh. These varieties are better suited to baking because they hold their shape well.

Can I use cinnamon instead of apple pie spice?

Yes. The recipe allows ground cinnamon as a substitute. You can use ¾ teaspoon ground cinnamon or make a simple apple pie spice blend with cinnamon, nutmeg, and cloves.

Can I make this cake ahead of time?

Yes. The cake can be made a day ahead. For the best finishing texture, you can add the caramel glaze closer to serving time.

Can apple pecan cake be frozen?

Yes. The cake freezes well either whole or in individual slices. You can also freeze it ahead of time and make the glaze after the cake has thawed.

Final Thoughts

This easy apple pecan cake proves that a dessert can look impressive without being difficult to prepare. Fresh baking apples, brown sugar, pecans, and warm spices give the cake plenty of character, while the Bundt pan creates a beautiful presentation.

I especially like the practical shortcuts: no peeling, no electric mixer, and an optional powdered-sugar finish when caramel glaze is not convenient. Whether you think of it as an old fashioned apple pecan cake, an easy apple pecan cake, or simply a cozy fall Bundt cake, it is a versatile dessert for sharing.

Ash Tyrrell

Easy Apple Pecan Cake Recipe

I love how this apple pecan cake makes a simple fall dessert feel special without requiring complicated baking skills. When I make it, I use fresh baking apples, crunchy pecans, and warm apple-pie spices for plenty of homemade flavor. The best part is that I do not need to peel the apples or use a hand or stand mixer.

Print Recipe Pin Recipe

Total Time 1 9

Servings: 12

Ingredients Method Notes

Ingredients

3 cups all-purpose flour: Forms the structure of the cake; use all-purpose flour rather than self-rising flour.
1 teaspoon baking soda: Helps the cake rise; do not replace it with baking powder.
½ teaspoon apple pie spice or ground cinnamon: Adds warm spice; cinnamon works when apple pie spice is unavailable.
½ teaspoon salt: Balances the sweetness and brings the other flavors together.
1½ cups chopped pecans: Add crunch and nutty flavor; lightly roasting them can give them extra depth.
3 large eggs: Help bind the ingredients and provide structure.
1 cup vegetable oil: Adds moisture and keeps the cake tender.
2 cups firmly packed light brown sugar: Provides sweetness and a rich brown-sugar flavor.
2 teaspoons vanilla extract: Rounds out the flavors and adds warmth.
3 medium or 2 large baking apples: Bring natural apple flavor and moisture; Granny Smith is a great choice.
¼ cup pecan halves and pieces: Optional garnish for a pretty crunchy finish.
Caramel glaze: Drizzle over the finished cake for a rich sweet topping.
Powdered sugar: Optional alternative if you want to skip the caramel glaze.

Method

Preheat the oven to 350°F. Grease and flour a 10- to 12-cup Bundt pan, or use baking spray that already contains flour. I find the baking spray especially convenient because it quickly reaches the grooves of the Bundt pan and helps the finished cake release cleanly.
Add the all-purpose flour, baking soda, apple pie spice or cinnamon, and salt to a medium bowl. Stir the chopped pecans into this mixture so they become coated with the flour. This helps distribute the pecans throughout the cake rather than letting them settle in one area.
In a large bowl, whisk the eggs until they become light and foamy. Add the vegetable oil and whisk just until incorporated. Add the firmly packed brown sugar and vanilla extract, then mix until everything is combined. There is no need to bring out a hand mixer or stand mixer.
Cut the apples away from their cores and shred or finely chop them. One of the easiest shortcuts is that I do not need to peel them first. The recipe calls for about 2½ cups of shredded apple. If the apples are particularly juicy, gently squeeze out some excess moisture before adding them.
Stir the shredded apples into the brown-sugar mixture until they are evenly distributed. Using a baking apple is important because varieties such as Granny Smith, Golden Delicious, and McIntosh are better suited to baking than apples that can become too soft.
Add the flour mixture to the brown-sugar and apple mixture. Stir just until the ingredients are combined. Avoid unnecessary mixing once the flour disappears so the cake keeps its tender texture.
Pour the batter evenly into the prepared Bundt pan. Smooth the top if necessary, then place the pan on the center rack of the preheated oven. Keeping the batter evenly distributed helps the cake bake consistently.
Bake for approximately 45 to 50 minutes. Check the center with a wooden pick or cake tester. It should come out almost clean, with a few crumbs attached but no wet batter.
Let the cake cool in the Bundt pan for 10 minutes. I recommend setting a timer here because turning the cake out too early can cause it to fall apart, while leaving it in the pan too long can make it more difficult to release.
While the cake rests in the pan, prepare the caramel glaze. The glaze becomes thicker as it cools, so timing it with the cake’s cooling period makes it easier to drizzle over the finished dessert.
Place a serving plate over the Bundt pan. Using oven mitts or pot holders, carefully turn the pan over so the cake releases onto the plate. Remove the pan carefully and allow the cake to continue cooling if desired.
Drizzle the caramel glaze over the cake while it is ready for serving. For extra texture and presentation, add the optional pecan halves and pieces while the glaze is still soft. You can also skip the glaze and simply dust the cake with powdered sugar.
Serve the cake warm or at room temperature. For an especially comforting dessert, I like the idea of pairing a warm slice with vanilla ice cream. Coffee, milk, iced tea, or hot tea also make simple serving companions.

Notes

I choose baking apples carefully. Granny Smith gives the cake a pleasant tang, while Golden Delicious and McIntosh are also suitable choices.
I never worry about peeling the apples. Leaving the peel on saves time and keeps the preparation simple.
I lightly roast pecans when I have time. It brings out a deeper, toastier pecan flavor.
I squeeze very juicy shredded apples gently. This helps the cake stay moist without becoming overly wet.
I set a timer for the 10-minute cooling period. This small step helps me avoid problems when releasing the cake from the Bundt pan.
I make the glaze close to serving time. Since it thickens as it cools, it is easier to drizzle when timed properly.
I use flour-containing baking spray when available. It makes preparing the detailed Bundt pan shape much quicker.