Praline Apple Bundt Cake

Praline Apple Bundt Cake

This Praline Apple Bundt Cake is loaded with apples, pecans and covered in a brown sugar praline glaze — the perfect fall dessert!


  • 1 cup light sour cream or Greek yogurt
  • 1 cup canola oil
  • 4 large eggs
  • 3 teaspoons vanilla
  • 2 cups lightly packed brown sugar
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 3 cups all purpose flour
  • 2 apples, finely chopped
  • 1 apple, shredded
  • 1½ cups chopped, toasted pecans, divided


  • 1 cup brown sugar
  • ½ cup milk or cream
  • 1 tablespoon butter
  • 1½ cups powdered icing sugar


  • Preheat oven to 350 degrees F. Grease a 10 cup bundt pan.
  • In a large bowl, whisk together sour cream or yogurt, oil, eggs and vanilla. Whisk in brown sugar until smooth.
  • Add baking powder, baking soda, salt, cinnamon and stir until combined. Stir in flour just until combined. Stir in chopped and shredded apples and 1 cup pecans.
  • Pour into greased bundt pan and bake for 50-55 minutes, until a toothpick comes out clean. Let cool in pan for 15-20 minutes before inverting onto a cooling rack to cool to room temperature.


  • In a medium saucepan, combine brown sugar and milk. Bring to a boil over medium heat and cook for 3-4 minutes, whisking constantly.
  • Remove from heat and stir in butter until melted. Stir in powdered sugar and whisk until smooth. Let cool 5-10 minutes to thicken slightly before pouring over cooled cake. Sprinkle with remaining ½ cup pecans.

I never peel my apples when I’m baking, but you can if you want to! I don’t take any extra steps that aren’t really necessary.

Recipe by The Recipe Critic at

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