Cinnamon Apple Bundt Cake – a delicious recipe with yellow cake, vanilla pudding, vegetable oil, apples, water, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Wipe a 10 inch Bundt pan well with shortening or oil.
2
Sprinkle with nuts.
3
Set aside.
4
Combine cake mix, 1/3 cup vegetable or peanut oil, pudding mix, water, and eggs, beating for 2 minutes at medium speed.
5
Pour 1/3 batter into prepared pan, sprinkle 2 tablespoons sugar and cinnamon over batter.
6
Spread half of the can of apples.
7
Pour 1/3 more batter into pan.
8
Sprinkle 2 tablespoons sugar and cinnamon over batter.
9
Spread the second half of the apples.
10
Cover with the remaining batter.
11
Bake at 350F for 50-60 minutes until cake tests done when toothpick inserted in center.
12
Cool 25 minutes on a rack then remove cake from pan and cool completely.
13
Note: Two cups fresh pared apples, diced, dusted with flour may be substituted for the canned apples.
549
kcal
Calories
40
g
Fat
22
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18 ounce) package yellow cake mix, 1 (3 3/4 ounce) package instant vanilla pudding, ⅓ cup vegetable oil, 1 (14 ounce) can sliced apples, drained thoroughly, and more.
Yes, Cinnamon Apple Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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