Carmel Apple Bundt Cake

Carmel Apple Bundt Cake

Carmel Apple Bundt Cake

Carmel Apple Bundt Cake


3 eggs

2 cups sugar

1 1/2 cups canola oil

2 tsp vanilla extract

3 cups cake flour

1 tsp salt

1 tsp baking soda

3 cups apples, chopped and peeled (your choice)

1 cup pecans, coarsely chopped


1/2 cup margarine

1/4 cup fat-free milk

1 cup brown sugar, packed

pinch of salt



Preheat oven to 350°F.


Grease and flour bundt pan, set aside.


In a mixing bowl, beat eggs until foamy; gradually add sugar; blend in oil and vanilla. Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans. Pour into bundt pan and bake for one hour or until cake tests done.


In a medium saucepan, combine all ingredients together; boil for 3 minutes, stirring constantly. Set aside.


When cake is done, let cool in pan for 10 minutes on a wire rack. Remove cake to platter; slowly pour Carmel topping over warm cake and serve.

Yield: 24 servings

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