Apple Pumpkin Sour Cream Bundt Cake with Cinnamon Pecan Swirl

Pumpkin Bundt Cake is a rich, moist fall dessert made with pumpkin puree, fresh apples, sour cream, warm spices, and a buttery cinnamon pecan swirl. Pumpkin Bundt Cake has a tender crumb, deep autumn flavor, and a beautiful shape that makes it perfect for Thanksgiving, family gatherings, weekend baking, or a cozy holiday dessert table.

The apples add natural sweetness and moisture, while sour cream keeps the cake soft for days. A cinnamon pecan layer runs through the center, and a simple caramel-style glaze makes every slice feel extra special.

Prep Time: 25 minutes

Cook Time: 55 to 65 minutes
Cooling Time: 30 minutes
Total Time: About 2 hours
Servings: 12 to 14

Ingredients

For the Cake Batter

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 4 large eggs, room temperature
• 1 cup pumpkin puree
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 2 cups peeled and finely diced apples

Ingredients For the Cinnamon Pecan Swirl

• 1 cup chopped pecans
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons melted butter
• Pinch of salt

For the Caramel Glaze

• 4 tablespoons unsalted butter
• 1/2 cup packed brown sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

For Garnishing

• 1/2 cup chopped toasted pecans
• Extra cinnamon, optional
• Powdered sugar, optional

Why You’ll Love This Recipe

Pumpkin Bundt Cake combines several classic fall flavors in one dessert. Pumpkin keeps the crumb soft, apples add juicy bites, and cinnamon, ginger, nutmeg, and cloves give the cake a warm seasonal aroma.

Another reason to love Pumpkin Bundt Cake is the cinnamon pecan swirl. It adds texture and creates a beautiful ribbon through the center of each slice.

This cake also stores well, which makes it a practical choice when you need to bake ahead for guests, Thanksgiving, potlucks, or holiday brunches.

How to Make Pumpkin Bundt Cake

Step 1: Preheat the Oven

Preheat the oven to 350°F or 175°C.

Grease a 10 to 12-cup Bundt pan very thoroughly with softened butter or baking spray.

Dust lightly with flour, then tap out any excess.

Pay special attention to the grooves and center tube so the cake releases cleanly after baking.

Step 2: Prepare the Apples

Peel and core the apples.

Cut them into small cubes so they distribute evenly through the batter.

Pat the diced apples lightly with paper towels if they seem especially juicy.

Too much moisture can create wet pockets in the cake.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

Set the dry mixture aside.

Mixing the spices evenly through the flour helps every slice of Pumpkin Bundt Cake have consistent flavor.

Step 4: Make the Cinnamon Pecan Swirl

In a small bowl, combine chopped pecans, brown sugar, cinnamon, melted butter, and a pinch of salt.

Stir until the mixture resembles moist crumbs.

Set it aside while you prepare the cake batter.

Step 5: Cream the Butter and Sugars

Add softened butter, granulated sugar, and brown sugar to a large mixing bowl.

Beat with an electric mixer for 3 to 4 minutes until light and fluffy.

This step adds air to the batter and helps create a softer cake texture.

Step 6: Add the Eggs

Add the eggs one at a time.

Beat well after each addition.

Scrape down the sides and bottom of the bowl as needed.

Adding eggs gradually helps the batter stay smooth and evenly mixed.

Step 7: Add Pumpkin and Vanilla

Add pumpkin puree and vanilla extract.

Mix until combined.

Use pure pumpkin puree rather than pumpkin pie filling because the pie filling already contains sugar and spices.

Step 8: Add the Sour Cream

Mix in the sour cream until the batter looks smooth.

Sour cream is one of the ingredients that helps Pumpkin Bundt Cake stay moist and tender even after it has cooled completely.

Step 9: Add the Dry Ingredients

Add the dry ingredients in two or three batches.

Mix on low speed only until the flour disappears.

Do not overmix because too much mixing can make the cake dense.

Step 10: Fold in the Apples

Add the diced apples.

Fold them gently into the batter with a spatula until evenly distributed.

Step 11: Add the First Batter Layer

Spoon about half of the batter into the prepared Bundt pan.

Smooth the surface gently with a spatula.

Step 12: Add the Pecan Swirl

Sprinkle the cinnamon pecan mixture evenly over the first layer of batter.

Try to keep the filling slightly away from the outer edge and center tube of the pan.

This helps keep the swirl inside the cake instead of sticking to the pan.

Step 13: Add the Remaining Batter

Spoon the remaining batter over the pecan filling.

Spread it gently until the surface is even.

Tap the pan lightly on the counter once or twice to remove large air pockets.

Step 14: Bake

Bake for 55 to 65 minutes.

Pumpkin Bundt Cake is done when a wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs.

If the top begins browning too quickly, cover it loosely with foil during the final 15 minutes.

Step 15: Cool in the Pan

Remove the cake from the oven.

Let it cool in the pan for about 15 to 20 minutes.

Do not leave it in the pan for too long because the sugary swirl may begin sticking as it cools completely.

Step 16: Turn Out the Cake

Run a thin knife gently around any exposed edges if necessary.

Place a wire rack or serving plate over the Bundt pan.

Carefully invert the pan and lift it away.

Let the cake cool completely before glazing.

Step 17: Make the Caramel Glaze

Melt butter in a small saucepan over medium-low heat.

Add brown sugar and heavy cream.

Stir constantly for 2 to 3 minutes until the sugar dissolves and the mixture becomes smooth.

Remove from the heat and stir in vanilla and salt.

Step 18: Glaze and Garnish

Let the glaze cool for several minutes until slightly thickened.

Drizzle it generously over Pumpkin Bundt Cake.

Sprinkle with toasted pecans while the glaze is still soft so they stick to the surface.

Serving Suggestions

Pumpkin Bundt Cake is delicious served at room temperature with coffee, tea, hot chocolate, or warm apple cider.

For a holiday dessert, serve Pumpkin Bundt Cake with lightly whipped cream or a small scoop of vanilla ice cream.

You can also add fresh apple slices, toasted pecans, or a little extra caramel sauce to each serving.

If you enjoy rich and savory seafood dishes, try this Buttered Garlic Shrimp with juicy shrimp, fresh garlic, sweet corn, warm spices, and a buttery sauce.

Recipe Tips

Grease every groove of the Bundt pan carefully to prevent sticking.

Use room-temperature eggs, butter, and sour cream for smoother mixing.

Do not substitute pumpkin pie filling for pure pumpkin puree.

Cut the apples into small pieces so they stay suspended in the batter.

For the best Pumpkin Bundt Cake texture, avoid overmixing once the flour is added.

Toast the pecans before adding them to the glaze or swirl if you want a deeper nutty flavor.

Allow the cake to cool before glazing so the topping stays thick instead of sliding off immediately.

Easy Variations

Pumpkin Bundt Cake can be customized with different nuts, fruits, and toppings.

Replace pecans with walnuts if preferred.

To make a stronger apple version, add another 1/2 cup of finely diced apple.

For a chocolate variation, fold in 3/4 cup mini chocolate chips.

You can also make Pumpkin Bundt Cake without the caramel glaze and finish it with a simple dusting of powdered sugar.

If you enjoy stronger spice, increase the cinnamon or add a pinch of cardamom.

For a hearty breakfast or brunch, try this Loaded Breakfast Egg & Avocado Burrito filled with fluffy eggs, creamy avocado, tomatoes, cheese, and fresh herbs.

Make-Ahead Instructions

Pumpkin Bundt Cake is a great make-ahead dessert because the flavor becomes even better after several hours.

Bake the cake one day before serving.

Let it cool completely, then wrap it tightly and keep it at room temperature.

Prepare the caramel glaze shortly before serving or make it ahead and gently warm it until pourable.

If adding pecans on top, sprinkle them over the freshly glazed cake for the best texture.

Storage and Reheating

Store leftover Pumpkin Bundt Cake in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate it for up to 5 days.

Bring refrigerated slices to room temperature before serving or microwave each piece for about 10 to 15 seconds.

The cake can also be frozen without the glaze for up to 2 months.

Wrap it tightly in plastic wrap and foil, then thaw overnight before glazing and serving.

Nutrition Information

Approximate nutrition per serving:

Calories: 490
Protein: 6 g
Carbohydrates: 62 g
Fat: 25 g
Saturated Fat: 11 g
Fiber: 3 g
Sugar: 39 g
Sodium: 310 mg

Nutrition values are estimates and may vary depending on the apples, sour cream, glaze, pecans, and serving size.

Frequently Asked Questions

Can I make Pumpkin Bundt Cake without apples?

Yes. Leave the apples out and increase the pumpkin puree slightly if needed. The texture will be more uniform but still moist.

What apples work best?

Granny Smith, Honeycrisp, Fuji, or Pink Lady apples all work well because they keep some structure during baking.

Can I use Greek yogurt instead of sour cream?

Yes. Thick plain Greek yogurt is a good substitute and gives the cake a similar moist texture.

Why did my Bundt cake stick to the pan?

The pan may not have been greased thoroughly enough, or the cake may have cooled too long before being turned out.

Can I make Pumpkin Bundt Cake without pecans?

Yes. Leave them out or replace them with walnuts. You can also make a simple cinnamon brown sugar swirl without nuts.

Can I make the glaze ahead?

Yes. Refrigerate it in an airtight container, then warm gently before drizzling.

How do I know when the cake is fully baked?

Insert a long skewer into the thickest part of the cake. It should come out clean or with a few moist crumbs rather than wet batter.

Final Thoughts

Pumpkin Bundt Cake combines pumpkin, apples, sour cream, cinnamon, pecans, and caramel into a rich dessert that feels perfect for fall and winter gatherings.

The moist crumb and cinnamon pecan center give Pumpkin Bundt Cake plenty of texture, while the caramel glaze adds a beautiful finishing touch.

Because Pumpkin Bundt Cake stores well and can be baked ahead, it is especially useful for Thanksgiving, holiday brunches, potlucks, and family celebrations.

Keep Pumpkin Bundt Cake in your seasonal recipe collection whenever you want a comforting dessert filled with warm spices, fresh apples, crunchy pecans, and classic autumn flavor.