Salted Caramel Apple Bundt Cake Recipe

Since the chocolate and cherry bundt cake was so delicious and easy, I thought I would play around to create something just as good and easy. That’s how I ended up with this salted caramel apple bundt cake that instantly sent me to cloud 9. The salted caramel apple bundt base is a yellow cake mix with pudding in it, 2 eggs, and a can of apple pie filling.

Yes, it’s that simple to make this salted caramel apple cake!

I beat the eggs first, just a bit to get them nice and frothy. Then I mixed in the cake mix until it was crumbly. I dumped the apple pie filling (keeping a few in the can) into the crumbly mix and whipped it all together with a hand mixer, on high. Once the apples were broken up and the mix looked like a batter it was time to put it in the bundt pan.

I sprayed the bundt pan with non-stick cooking spray and spread a few apple slices over the bottom just so we had a few whole slices on the cake. I love apple <3!

I baked the apple pie-filled cake for 45 minutes at 350F, but you’ll want to check for doneness at around 40 minutes and go from there, adding a few minutes of bake time as needed.

Once the cake was done I let it cool while I made this ridiculously easy caramel to pour on top.

I’m a caramel snob and that can be bad since I’m also super low in patience. If you don’t want to take the time to make a great caramel topping for the cake you can use a store-bought caramel, but I don’t recommend it. You really should take the 20ish minutes and make this easy caramel because it’s absolutely perfect!

Start with 1 1/3 cups of white sugar (not brown, not powdered – plain white granulated sugar), 1/2 cup of water, and a pinch of salt. Heat it all in a medium-ish saucepan over medium heat. Whisk it all together and keep whisking until it starts to boil.

Once it comes to a boil, let it simmer for 10-12 minutes without stirring it. You can swish or swirl it around (carefully) occasionally to keep it from scorching and to make sure it’s cooking evenly.  Keep watching for a color change – once it turns yellowish you’ll want to be close by because when it gets just a shade or two darker it’s time to move to the next step, which is adding 2/3 of a can of condensed milk.

You’re going to stir the condensed milk and a dash of vanilla extract into the syrup mixture with a wooden spoon or silicone spatula as well as reduce the heat to medium-low. Keep stirring for 4 – 6 minutes (or, if you’re using a candy thermometer stir until it reaches 225°F) and immediately drizzle over the cake, or put it in a heat-safe container and store for later.

If you’re making the salted caramel apple cake, sprinkle coarse sea salt over it quickly before it hardens (it hardens quickly) or skip the salt altogether. Either way, this is a delicious dessert that is sure to wow anyone who eats it!

Don’t forget to check out our list of 10 Easy dessert recipes to make from scratch.