Apple Cranberry Pecan Bundt Cake – A Festive Fall Treat You’ll Love

There’s something magical about the flavors of fall baked into a cake. The combination of tart cranberries, sweet apples, and crunchy pecans is a classic pairing that instantly evokes cozy afternoons and holiday gatherings. Our Apple Cranberry Pecan Bundt Cake captures all of these comforting flavors in one gorgeous dessert that’s as pleasing to the eye as it is to the palate. Whether you’re baking for a family brunch, preparing a dessert for Thanksgiving, or simply enjoying a weekend treat with coffee, this bundt cake is sure to impress.

Why This Cake Works

The magic of this cake lies in its balance of flavors and textures. The tender, moist crumb of the cake provides the perfect backdrop for sweet-tart cranberries, juicy apple chunks, and toasted pecans. Brown sugar adds depth and a subtle caramel note, while warm spices like cinnamon and nutmeg give it that signature fall aroma. What’s more, the bundt pan shape gives the cake a beautiful, elegant appearance without the need for elaborate decoration. Just a light dusting of powdered sugar or a simple glaze is enough to make it photo-ready for your table.

Ingredients You’ll Need

For those who love step-by-step clarity, here’s everything you’ll need for this autumn-inspired cake:

• Dry Ingredients:
  • All-purpose flour for structure
  • Baking powder and baking soda for lift
  • Salt to balance sweetness
  • Ground cinnamon and nutmeg for classic fall flavor
• Wet Ingredients:
  • Brown sugar for depth and caramel undertones
  • Granulated sugar for sweetness
  • Vegetable oil and applesauce for a moist texture
  • Eggs for structure and richness
  • Vanilla extract for warmth and aroma
• Fruit and Nuts:
  • Chopped apples (firm varieties like Honeycrisp or Fuji are best)
  • Fresh or frozen cranberries for tartness
  • Toasted pecans for crunch and nutty flavor
• Optional Glaze:
  • Powdered sugar mixed with milk or plant-based milk
  • Vanilla extract for extra flavor

Step-by-Step Instructions

1. Prep the Oven and Pan
   Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan to ensure your cake releases easily. Line the pan with parchment paper if needed.
2. Mix Dry Ingredients
   In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures the spices are evenly distributed and prevents clumping.
3. Combine Wet Ingredients
   In a large mixing bowl, combine brown sugar, granulated sugar, vegetable oil, applesauce, eggs, and vanilla extract. Mix until smooth and creamy. This mixture forms the base of your cake’s moist texture.
4. Incorporate Dry Ingredients
   Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix, as overmixing can make the cake dense. The batter should be thick but smooth.
5. Add Fruit and Nuts
   Gently fold in the chopped apples, cranberries, and toasted pecans. Toss frozen cranberries lightly with flour to prevent them from sinking to the bottom of the cake. Toasting the pecans beforehand enhances their flavor and adds a satisfying crunch.
6. Bake the Cake
   Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The edges should be slightly golden, and the aroma will fill your kitchen.
7. Cool and Serve
   Let the cake cool in the pan for 10-15 minutes, then carefully invert onto a wire rack. Allow it to cool completely before slicing. For an extra touch, whisk together powdered sugar, milk, and vanilla extract and drizzle over the top.

Tips for the Perfect Bundt Cake

• Choosing Apples: Firm apples like Honeycrisp, Fuji, or Gala maintain their shape and add a crisp texture.
• Cranberries: Fresh cranberries provide tartness, while frozen can be used straight from the freezer. Toss them in flour to keep them suspended in the batter.
• Pecans: Toast them lightly in a dry pan to bring out their nutty flavor. Chopping them ensures even distribution.
• Storage: Keep the cake in an airtight container at room temperature for 2-3 days, or refrigerate up to a week. Slice and serve chilled or at room temperature.
• Freezing: Wrap slices tightly and freeze up to 2 months. Thaw overnight in the fridge for the best texture.

Apple Cranberry Pecan Bundt Cake

Moist, spiced bundt cake filled with fresh apples, tart cranberries, and crunchy toasted pecans. Perfect for fall, brunch, or holiday desserts.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 slices

Course: Breakfast, Brunch, Dessert

Cuisine: American, Autumn

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Cake Batter

• 2 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 1 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 0.5 cup brown sugar packed
• 0.5 cup granulated sugar
• 0.5 cup vegetable oil
• 0.5 cup applesauce
• 2 eggs large
• 1 tsp vanilla extract

Add-ins

• 1.5 cups chopped apples peeled
• 1 cup fresh or frozen cranberries
• 3/4 cup toasted pecans chopped

Optional Glaze

• 1 cup powdered sugar
• 2-3 tbsp milk or plant-based milk
• 0.5 tsp vanilla extract

Equipment

• Mixing bowls
• 10-inch bundt pan
• Wire rack
• Whisk or hand mixer

Method

 

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, mix brown sugar, granulated sugar, vegetable oil, applesauce, eggs, and vanilla extract until smooth.
4. Gradually fold dry ingredients into wet ingredients. Gently fold in chopped apples, cranberries, and toasted pecans.
5. Pour batter into prepared bundt pan and smooth the top.
6. Bake 50-60 minutes, or until a toothpick inserted in center comes out clean.
7. Cool cake in pan 10-15 minutes, then invert onto wire rack to cool completely.
8. Optional: whisk powdered sugar with milk and vanilla and drizzle over cooled cake.

Notes

Store at room temperature for 2-3 days or refrigerate up to 1 week. Perfect for holiday gifting or brunch spreads.

Serving Suggestions

• Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert treat.
• Pair with a hot cup of coffee, tea, or apple cider for a cozy fall afternoon snack.
• Use it as a centerpiece at brunch gatherings or holiday tables – the bundt shape is elegant and requires minimal decoration.

Why You’ll Love This Recipe

This Apple Cranberry Pecan Bundt Cake is the perfect combination of moist, flavorful cake, tart cranberries, and crunchy pecans. Its warm spices evoke the feeling of autumn, making it a seasonal favorite. The cake’s balance of sweet and tart, soft and crunchy, ensures that every bite is delicious. Its beautiful bundt shape and easy decoration make it ideal for gifting, special occasions, or simple weekend indulgence.

The cake is versatile – you can double the recipe for a larger gathering, swap nuts based on preference, or add a light glaze for extra sweetness. Whether you’re a seasoned baker or trying a bundt cake for the first time, this recipe is approachable, forgiving, and incredibly rewarding.