There's nothing quite like the smell of apple pecan cake baking in the oven, filling your kitchen with the warm, inviting aromas of cinnamon, nutmeg, and toasted pecans. This rich, moist cake is the perfect dessert to celebrate the flavors of fall, whether you're hosting a holiday gathering or simply indulging in a sweet treat on a crisp evening.
I first discovered this recipe during a cozy family weekend, and it's quickly become a seasonal favorite. The combination of tart apples, crunchy pecans, and a luscious caramel glaze makes it irresistible. Let’s dive into what makes this cake so special.
Why You'll Love This Apple Pecan Cake With Caramel Glaze
Get ready to fall head over heels for this show-stopping dessert. It’s everything you love about autumn baked into a single cake, with the perfect balance of sweetness and spice.
First, it’s incredibly moist and packed with flavor. The grated apples not only add a natural sweetness but also keep the cake tender and soft, even days after baking.
This cake is also a breeze to make. No need for a stand mixer or fancy equipment—just a bowl, a whisk, and some simple ingredients you probably already have in your pantry.
The caramel glaze is the crowning glory. Dripping over the edges of the cake, it adds a buttery richness that ties all the flavors together. Best of all, it’s quick to whip up while the cake cools.
Whether you’re serving this for a family gathering or as a decadent snack with your afternoon coffee, it’s guaranteed to be a hit.
Ingredients Notes

The beauty of this cake lies in its straightforward yet flavorful ingredients. Each one contributes to the perfect texture and taste.
Apples are the star of the show. Choose firm, tart varieties like Granny Smith or Honeycrisp to provide the right balance of sweetness and acidity. Grate them finely for a cake that’s evenly moist with no large apple chunks.
Pecans add a delightful crunch and a nutty depth of flavor. Toast them lightly beforehand to enhance their natural richness. Walnuts could work as a substitute, but pecans are highly recommended for their buttery taste.
Cinnamon and nutmeg bring the warm, spicy notes that make this cake so comforting. Be sure to use fresh spices for the most vibrant flavor.
The caramel glaze is made with just a handful of ingredients, including butter, brown sugar, and heavy cream. A pinch of salt takes it from sweet to sublime, giving it a balanced, complex flavor.
No special equipment is required, but a bundt pan works beautifully to create a cake with a stunning presentation. Be sure to grease and flour the pan thoroughly to prevent sticking.
How To Make This Apple Pecan Cake With Caramel Glaze

Making this cake is a simple, enjoyable process that will fill your home with the most wonderful aromas.
Start by preheating your oven to 350°F and preparing your bundt pan. Grease it generously with butter or non-stick spray, then dust it with flour to ensure your cake releases perfectly.
In a large mixing bowl, whisk together your dry ingredients: flour, baking soda, cinnamon, nutmeg, and a pinch of salt. Set this aside as you work on the wet ingredients.
In a separate bowl, combine vegetable oil, sugar, and eggs, mixing until smooth and creamy. Stir in the grated apples, vanilla extract, and toasted pecans, folding them in gently to preserve their texture.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the cake dense. Pour the batter evenly into your prepared bundt pan.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely.
While the cake cools, make the caramel glaze. In a small saucepan, melt butter over medium heat, then stir in brown sugar and heavy cream. Bring the mixture to a gentle boil, stirring constantly, and cook for 2-3 minutes until thickened. Remove from heat and stir in vanilla extract and a pinch of salt.
Drizzle the warm caramel glaze over the cooled cake, letting it cascade down the sides. The glaze will set slightly as it cools, creating a glossy, irresistible finish.
Storage Options
This apple pecan cake stores beautifully, making it an excellent make-ahead dessert.
To keep it fresh at room temperature, cover it tightly with plastic wrap or store it in an airtight container. It will stay moist for up to three days.
For longer storage, refrigerate the cake. Wrap it in plastic wrap and place it in an airtight container to prevent it from drying out. It will keep well for up to a week in the fridge.
This cake also freezes wonderfully. Wrap it in plastic wrap, then in aluminum foil, and store it in the freezer for up to three months. Thaw overnight in the refrigerator before serving.
Reheat individual slices in the microwave for 10-15 seconds to bring back the warm, fresh-baked taste.
Variations and Substitutions
This recipe is wonderfully versatile, allowing you to tailor it to your preferences or dietary needs.
Swap the pecans for walnuts or almonds if you prefer a different nutty flavor. You can also omit the nuts entirely for a simpler apple cake.
If you’d like a slightly lighter version, replace half of the vegetable oil with unsweetened applesauce. It maintains the moist texture while reducing the fat content.
Experiment with different spices to customize the flavor. Adding a pinch of cardamom or ginger can give the cake an exciting twist.
For an extra indulgent treat, stir in a handful of butterscotch or white chocolate chips into the batter before baking.
Feel free to play with the glaze as well. A cream cheese frosting or simple dusting of powdered sugar can be a lovely alternative if you’re not in the mood for caramel.
With so many ways to adapt this recipe, you’ll never tire of baking (or eating) this delicious cake. Whether you stick to the classic version or put your own spin on it, you’re in for a treat. Enjoy!
PrintApple Pecan Cake With Caramel Glaze Recipe
Savor the irresistible flavors of this Apple Pecan Cake with Caramel Glaze. Made with fresh apples, crunchy pecans, and a buttery caramel topping, this dessert is a showstopper. Perfect for autumn gatherings or a cozy treat, it’s a must-try recipe packed with rich seasonal ingredients.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups peeled and diced apples (Granny Smith recommended)
- 1 cup chopped pecans
For the Caramel Glaze:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large mixing bowl, beat butter, granulated sugar, and brown sugar until creamy. Add eggs one at a time, then mix in vanilla extract.
- Gradually add dry ingredients to the wet mixture, mixing until just combined. Fold in diced apples and chopped pecans.
- Pour batter into the prepared baking dish and spread evenly. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- While the cake cools slightly, prepare the caramel glaze. In a saucepan, melt butter over medium heat. Stir in brown sugar and heavy cream, cooking for 2-3 minutes until smooth and slightly thickened. Remove from heat and stir in vanilla.
- Pour the caramel glaze over the warm cake, spreading evenly. Let it set before serving.
Notes
- For an extra crunch, toast the pecans before folding them into the batter.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 170mg
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