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Front view of an old fashioned caramel apple pound cake on a vintage glass cake plate

Old-Fashioned Caramel Apple Pound Cake Recipe

Delicious caramel apple pound cake recipe. Each bite is filled with fresh granny smith apple chunks coated in the perfect balance of cinnamon and sugar in a dense, rich, moist, and tasty pound cake topped with a great stand alone cream cheese frosting, drizzled with caramel, and sprinkled with toasted walnuts.
Course Dessert
Cuisine American
Keyword baked apple, Bundt Cake, caramelized onions, Old-Fashioned, Pound Cake
Prep Time 15 minutes
Cook Time 50 minutes
Allow to Cool 45 minutes
Total Time 1 hour 50 minutes
Servings 12 generous slices
Calories 616kcal
Author Mary Beth
Cost $10.00


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


  • Preheat oven to 350°. Spray a 12 cup Bundt pan with baking spray with flour.
    Pam Baking spray next to KitchenAid rechargeable mixer and 12-cup Nordic Ware Bundt cake pan
  • 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 1/4 up of light brown sugar.
    Granny smith chopped apples coated with cinnamon and brown sugar for filling for caramel apple pound cake
  • Spoon one-third of the batter into prepared Bundt cake pan.
  • Top with half of the apple mixture. Repeat layers once.
    Chopped Granny Smith apples on top of one-third of caramel apple pound cake batter
  • Top with remaining one-third of batter.
    Caramel apple pound cake batter in Bundt cake pan
  • 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.
    Fresh out of the oven caramel apple pound cake cooling on rack
  • Remove from pan and let cool completely on wire rack.
    Old-Fashioned Caramel Apple Pound Cake cooling on Cake Plate
  • Top with Cream Cheese Frosting.
  • Drizzle with caramel topping and sprinkle with chopped walnuts if desired.
    Overhead view of old-fashioned caramel apple pound cake

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 1/4 cup caramel topping if desired.
    Cream Cheese Icing in glass mixing bowl


Calories: 616kcal | Carbohydrates: 112g | Protein: 7g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 510mg | Potassium: 241mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1080IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg