Praline-Glazed Apple Bundt Cake

Prep Time 20 minutes
Total Time 1 hour 15 minutes
Servings 14

Jump to Recipe

This Praline-Glazed Apple Bundt Cake is SO moist and loaded with apples and pecans, then smothered in a praline glaze — a great fall dessert, perfect for Thanksgiving or Christmas!

Recipe was first posted on The Recipe Critic.

I’m currently sitting here wondering why I have never posted a bundt cake recipe here on The Recipe Rebel.

I’ve got plenty of cake (I do love cake!): Black Forest Cake and Hot Fudge Sundae Cake and Pumpkin Caramel Pecan Naked Cake but never a bundt cake. Whyyyyy is that?!

whole praline apple bundt cake on white cooling rack with praline glaze and pecans

I guess maybe because I try not to post too many recipes that use specialty kitchen tools or pans, or maybe because on most days I just can’t bear to wait for 50 minutes for a cake in the oven (tell me I’m not the only one!).

Whatever the reason, it’s not going to stop me now. This Praline-Glazed Apple Bundt Cake is my go-to fall dessert from now on.

slice of apple bundt cake on white plate with caramel glaze and chopped pecans

I love apple desserts because we can get pretty good, reasonably priced apples here (and in most places) year round, and because when I asked my Facebook group about their favorite holiday dessert combinations, apple and cinnamon was #1 (can you believe it?! I was stunned!), so I was pretty sure this one would be a hit.

Plus, the brown sugar praline glaze smothered alllllll over it doesn’t hurt.

And just as (okay, almost) as exciting as praline glaze is that I shared this recipe over on The Recipe Critic earlier and I’m going to be contributing to her site on a regular basis! If you guys don’t follow Alyssa, you need to because you will love her recipes!

slice of apple bundt cake on plate with extra praline glaze and chopped pecans


  • The first time I made this recipe, it needed a little more sugar and a little more moisture. So I know that 1 cup oil and 2 cups sugar sounds like a lot, but keep in mind that this is a big cake and can feed a lot of people — you won’t regret it!
  • Also, I will admit that I was planning to use applesauce instead of the sour cream in this recipe, BUT I didn’t have any. Wait that’s a lie, I had a container in the fridge that was moldy. So, as you can imagine, I opted for sour cream! I would think that you could substitute applesauce for the sour cream and it would work just as well (but I haven’t tested this theory, so don’t get mad at me if it doesn’t work).
praline glazed apple bundt cake on white plate with gold fork and bite taken out
ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Praline-Glazed Apple Bundt Cake

5 from 4 votes
This Praline-Glazed Apple Bundt Cake is SO moist and loaded with apples and pecans, then smothered in a praline glaze — a great fall dessert, perfect for Thanksgiving or Christmas!
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Cuisine American
Course Bread and Baked Goods
Servings 14
Calories 484cal


  • 1 cup canola oil
  • 1 cup light sour cream or Greek yogurt
  • 4 large eggs
  • 3 teaspoons vanilla
  • 2 cups lightly packed brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 3 cups all purpose flour
  • 2 apples finely chopped
  • 1 apple shredded
  • 1 1/2 cups chopped toasted pecans, divided


  • 1 cup brown sugar
  • 1/2 cup milk or cream
  • 1 tablespoon butter
  • 1 1/2 cups powdered icing sugar


  • Preheat oven to 350 degrees F and grease a 10 cup bundt pan.
  • In a large bowl, whisk together oil, sour cream, eggs and vanilla. Add brown sugar and whisk until smooth.
  • Add baking powder, baking soda, salt, cinnamon and whisk until combined. Stir in flour just until combined. Stir in chopped and shredded apples and 1 cup pecans.
  • Pour into greased bundt pan and bake for 50-55 minutes, until a toothpick comes out clean. Let cool in pan for 20 minutes before inverting onto a cooling rack to cool to room temperature.
  • GlazeIn a medium saucepan, combine brown sugar and milk. Bring to a boil over medium heat and cook for 3-4 minutes, whisking constantly.
  • Remove from heat and stir in butter until melted. Stir in powdered sugar and whisk until smooth. Let cool 5-10 minutes to thicken slightly before pouring over cooled cake. Sprinkle with remaining ½ cup pecans.

Nutrition Information

Calories: 484cal | Carbohydrates: 88g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 171mg | Potassium: 316mg | Fiber: 2g | Sugar: 63g | Vitamin A: 135IU | Vitamin C: 1.9mg | Calcium: 126mg | Iron: 2.2mg

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions


  1. Adrienne Alsbury says

    I made this but substituted canned pumpkin for the oil and 2 of the 4 eggs. I had to bake it longer and tested with a knife. I thought it was cooked through but very wet/ moist inside. Can’t say it wasn’t baked enough. It baked 1 hour 15 minutes. I loved the glaze. I will try this again.

    Just tried to make it a little less fat.

    Thank you

  2. Angela says

    I made this as a 9×13 pan cake instead. I adjusted the temperature to 325 degrees and baked it 40 minutes. It came out pretty tasty! This method didn’t leave it as spongy and fluffy as I would have liked, but it tasted great.

    My only issue was with the glaze.. I did exactly as the directions state, but the milk immediately began to curdle. You can’t bring milk to a boil so quickly on the temperature as this will happen. I strained the curdles and used the brown sugar syrup to try it again on low heat but as the texture was changing I was afraid it would curdle again so I took it off. I added the sugar and butter but it just didn’t turn out well. It was a very syrupy, clear mixture and way too sweet. I would suggest adding some steps in your directions mentioning what we should expect when heating up the mixture.

  3. Charis says

    What vairity apple ? Looks like Golden Delicous in the pix. Also, that does not look like a fine chop on the apple. Looks like 1/4 to 3/8 or even 1/2″ ” dice. I want to make a cake that look exactly like yours

  4. Dorothy Dunton says

    Hi Ashley! Years ago a friend gave me a recipe for a fresh apple bundt cake which is similar to this. I believe that’s why I have a bundt pan! I like the addition of sour cream and pecans and I will be trying it soon!

Leave A Reply

Have you tried this recipe? Leave a rating