It's that time of year again...Autumn and it's time to crank up the oven for some baking and today, I'm sharing a delicious recipe for an old-fashioned Caramel Apple Pound Cake as part of the Harvest Home Tour hosted by French Creek Farmhouse.

old-fashioned caramel pound cake with cream cheese frosting on a glass vintage cake plate

So, grab a coffee or a pumpkin spice latte and enjoy and after you've checked out this recipe, head to the bottom of this post where you'll find 29 links to more gorgeous (and delicious) autumn inspiration!

Ingredients used to bake an old-fashioned caramel apple pound cake

Recipe Ingredients

A few basic ingredients to make a moist and delicious fall dessert!

Butter
Flour - all-purpose. This cake is a dense cake and cake flour would make it much too light!
Granulated Sugar
Light Brown Sugar
Large eggs - I used organic cage-free eggs for this recipe but any large eggs you prefer will work wonderfully.
Pie Spice - this can be found in the spice section of your local grocery store or by fresh apples in the produce section
Granny Smith Apples are used in this recipe because when baked they don't collapse or disintegrate. This characteristic makes it the preferred apple for cakes, tarts, and pies.
Salt
Cinnamon

Apple Pie Spice container in front of mixing bowl with flour, baking powder, and salt for caramel apple pound cake

Frequently Asked Question About Bundt Cakes

How to know when a bundt cake is done.

A bundt cake is done when the sides of the cake start to gently pull away from the pan. A toothpick, broom cake tester, or an insta-read thermometer can be used to test for doneness. If using the thermometer, it should register an internal temperature of 210 degrees F.

Should this cake be iced when it's hot?

For this recipe a Cream Cheese Frosting is used and therefore the cake should be cool before frosting it. The icing will be placed on the top portion and upper sides of the cake only.

How do I keep the cake from sticking to the pan?

Before baking, you can butter and flour the pan completely making sure to get in all the crevices of the pan or you can use a baker's spray. I like to use Pam for baking Bundt cakes. Also, you'll want to set the timer for 10 minutes after you remove the cake from the oven and then release it by flipping the cake over onto a cooling rack. You can leave the cake in the pan if you don't feel it drop and as it cools it will release onto the rack.

Can this cake be frozen?

Absolutely! Once the cake has cooled completely, wrap it in plastic warp and cover in foil tightly. The cake can be frozen for up to 3 months.

close up view of an old fashioned pound cake - a caramel apple pound cake - sitting atop a vintage cut glass cake plate

More delicious bundt cake recipes!

My favorite tools for baking Bundt Cakes

I have several antique Bundt cake pans but for this recipe, I wanted something new and after looking at several options, I chose the Nordic Ware 12 Cup Bundt Pan. This pan is non-stick coated for easy release and clean-up and I found that my cake released easily keeping the unique shape and pattern intact.

If you have a stand mixer, use that, but if you are looking for a convenient alternative, I love my KitchenAid Rechargeable Mixer. It's easy to use and I don't have to be near a plug, which in my house is a definite plus! I don't have many outlets and almost no counter space so this nifty tool allows me to mix cake batter, cookie dough, and mashed potatoes on the dining room table where I have much more room.

📖 Recipe

Prep Time:15

Cook Time:50

Allow to Cool:45

Total Time:1 50

Equipment

Ingredients

1 ¼ cups light brown sugar firmly packed
1 cup granulated sugar
1 ½ cups butter melted
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon apple pie spice
1 teaspoon salt
3 cups Granny Smith apples chopped, approximately 4 medium-sized apples
2 teaspoon ground cinnamon
¼ cup chopped walnuts optional, for garnish

Cream Cheese Icing

8 ounces cream cheese 1 package, softened
2 cups confectioners' sugar
¼ cup whole milk
¼ cup hot caramel topping Smucker's Hot Caramel Topping

Instructions

Preheat oven to 350°. Spray a 12 cup Bundt pan with baking spray with flour.
In a large mixing bowl, beat melted butter, 1 cup brown sugar, and granulated sugar with a mixer at medium speed until well combined.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
In a medium bowl, whisk together flour, baking powder, apple pie spice, and salt. With mixer on lowest speed, gradually add flour mixture to butter mixture beating until well combined.
In a separate bowl combine chopped Granny Smith apples, cinnamon, and remaining ¼ up of light brown sugar.
Spoon one-third of the batter into prepared Bundt cake pan.
Top with half of the apple mixture. Repeat layers once.
Top with remaining one-third of batter.
Bake until cake tester or wooden pick inserted near center comes out clean, 50 minutes to one hour. Let cool in pan for 10 minutes.
Remove from pan and let cool completely on wire rack.
Top with Cream Cheese Frosting.
Drizzle with caramel topping and sprinkle with chopped walnuts if desired.

Cream Cheese Frosting

In a medium bowl, beat cream cheese and confectioners' sugar with a mixer at medium-low speed until smooth and creamy. Beat in milk. Beat in ¼ cup caramel topping if desired.

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Nutrition

Servings: generous slices

Calories: 616kcal

Author: Mary Beth

Cost: $10.00

Slice of freshly baked caramel apple pound cake on a blue and white plate with silver fork

And now, for the rest of the wonderful Harvest Home Tour Inspiration!

Click on any of the links below to be taken to the posts you would like to see and thank you so much for checking out this recipe.

I'm thrilled to be joining in today as 30 talented bloggers bring you the best of all things home! Please continue along this inspiring Harvest Home tour, and visit the other participants in each of the following categories.

Farm On Hogback Lane || Cali Girl In A Southern World || Willow Bloom Home || The Ponds Farmhouse || Fancy Fix Decor

Decor Hint || Le Cultivateur || The Inspired Room || Savvy Apron || Twelve O Eight

The Wood Grain Cottage || Vin'yet Etc || Worthing Court || Southern Spangled || Lora Bloomquist: Create & Ponder

Hammers 'n Hugs || I Should Be Mopping The Floor || Postcards From The Ridge || Living Large In A Small House || Cottage On Bunker Hill

French Creek Farmhouse || DIY Beautify || Fiddle Leaf Interiors || My Homier Home || Thistle Key Lane

The How To Home || My Uncommon Slice of Suburbia || Small Farm Big Life || Petals, Pies, and Otherwise || Roots & Boots

front view of bundt cake - caramel apple pound cake

5 from 1 vote

28 Comments

Kristin salazar says:

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This looks so good!! Thank you for sharing I can't wait to try!

1. Mary Beth says:
  
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  Thank you, Kristin!
  
Becky says:

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This sounds delicious! Happy to be on the tour with you.

1. Mary Beth says:
  
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  Thank you, Becky, and I am so happy to tour with you as well! xo
  
Meeghan says:

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Oh my goodness! This looks delicious and perfect for breakfast or dessert. I can't wait to try it!

1. Mary Beth says:
  
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  Thank you so much, Meeghan, and I hope you love it if you decide to make it!
  
Kristi L Dominguez says:

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Oooh, Mary Beth! This cake looks like a fabulously fall creation for sure. YUMMY! Happy Harvest season...so happy to be on this tour with you. xoxo, Kristi

1. Mary Beth says:
  
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  Thank you so much, Kristi, and I am always thrilled to tour with you!!! xoxo
  
Kathleen says:

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beautiful! I've always loved a good bundt cake.

1. Mary Beth says:
  
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  Thank you and bundt cakes are one of my personal faves! They look fancy without even trying.
  
Lynn says:

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Your recipe sounds so yummy and perfect for a fall treat!

1. Mary Beth says:
  
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  Thank you so much, Lynn! xo
  
French Creek Farmhouse says:

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Don't mind me...just over here drooling on my keyboard! This looks SO delish!! YUM! xo, Kristi

1. Mary Beth says:
  
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  Thank you so very much, Kristi! xo
  
Michelle | Thistle Key Lane says:

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That pretty slice of cake is calling to me. I love apple recipes and I can't wait to try yours. In fact even without the topping it looks like it would be so delicious. Pinning!

1. Mary Beth says:
  
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  Thank you, Michelle! I did try some without the topping and it was delicious with a fresh cup of coffee! Enjoy. <3
  
Angie @ Postcards from the Ridge says:

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This looks amazing and I've been wanting to bake something with apples. Definitely going to try this.

1. Mary Beth says:
  
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  Thank you, Angie, and I hope you love it!
  
Rachel Harper says:

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Oh my gosh! This sounds amazing.

1. Mary Beth says:
  
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  Thank you so much, Rachel!
  
Laurie @ Vinyet Etc says:

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Literally drooling, this sounds so yummy, perfect for fall!

Cindy says:

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Oh wow MaryBeth, this looks and sounds amazing!!

Sherry Denise Cole says:

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I love desserts with apples so I will be trying this recipe soon. The cake looks delicious. Pinning!

1. Mary Beth says:
  
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  Thank you so much, Sherry!
  
Elaine says:

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Yum! This bundt cake looks amazing. I love to start fall by using all the apples that are in season for recipes first. I can't wait to try this cake!

1. Mary Beth says:
  
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  Thank you so much, Elaine! Enjoy.
  
Jennifer Howard says:

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OK, I'm dying for a late afternoon sweet right now...I wish I had a few bites of this!!!

Lora Bloomquist says:

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This sounds amazing, Mary Beth! I love these flavors in the Fall and love Bundt cakes!

Old Fashioned Caramel Apple Pound Cake

Recipe Ingredients