Easy Apple Butter Bundt Cake (From a Mix)
This easy apple spice cake is made with a cake mix and apple butter, then topped with a dreamy brown sugar icing.
If you want a quintessential fall dessert that’s easy to make, you’ll love this apple butter bundt cake! It’s moist, tender, and full of warm spices and cozy sweet flavor.
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Fall is the perfect time to start enjoying all of the cozy recipes we tend to avoid during the hot days of summer.
And although pumpkin spice treats tend to get a lot of attention, I think apple spice goodies deserve a bit of the spotlight, too!
This apple butter bundt cake is one of those desserts that’s super simple to make, thanks to a doctored-up cake mix, but it tastes like it’s made from scratch.
It gets extra flavor from the apple butter itself, and the homemade brown sugar icing really takes it to the next level.
It’s great for sharing with friends and family, bringing to a potluck or bake sale, or adding to your Thanksgiving dessert table!
More Baked Goods Made with Apple Butter:
What Kind of Apple Butter to Use
I prefer to use homemade apple butter, because I always think it has the best flavor, but you can use any kind of apple butter you like!
You might be able to find homemade apple butter at a local farmer’s market or Amish market, which would be a great option. You can also use store-bought if needed.
If you want to make your own, I have some easy recipes you can choose from:
How to Make an Apple Butter Cake
It’s really easy to make this delicious dessert.
Ingredients You’ll Need
- Spice Cake Mix
- Vegetable Oil
- Apple Butter
- Eggs
- Ground Cinnamon
- Brown Sugar
- Butter
- Milk
- Powdered Sugar
How to Make It:
Find the full printable recipe available below
Make the batter. First, you’ll use an electric mixer to beat together the cake mix, oil, apple butter, eggs, and cinnamon. Mix for about 30 seconds on low speed, then scrape down the sides of the bowl.
Mix for another 2 minutes or so on medium-high speed, until everything is well-combined and smooth.
Bake. Pour the batter into a greased bundt pan and bake in a preheated oven for about 30-33 minutes, or until a toothpick inserted in the cake comes out clean.
Make the icing. Once the cake has cooled completely, begin preparing the icing by combining butter and brown sugar in a small saucepan.
Heat over medium heat until it’s bubbly and the sugar dissolves (this won’t take long, since it’s a small amount).
Remove from heat and stir in the milk.
Finish the icing and spoon it over the cake. Then, you’ll add powdered sugar to the brown sugar mixture. Use an electric mixer to beat until smooth.
While it’s still warm, spoon the icing over the top of the cake, letting it drizzle over the sides.
Cool for about 15 minutes so the icing can set, then slice and enjoy!
Notes and Adaptations:
- I prefer to use homemade apple butter, but you can use store-bought as well.
- Cake can be covered and stored at room temperature for up to 3-4 days.
- If you want to skip the icing, you can dust the top of the cake with powdered sugar instead. However, I highly recommend using the icing, as it really pairs well with the apple spice flavor. If you’d prefer a cream cheese icing, you can double the icing from my Instant Pot apple butter cake recipe.
Recommended Equipment:
Apple Butter Bundt Cake
Ingredients
For the Cake:
- 15.25 ounce spice cake mix
- 1/2 cup vegetable oil
- 1 cup apple butter
- 4 eggs
- 3/4 teaspoon ground cinnamon
For the Icing:
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 2-3 tablespoons milk
- 1 cup powdered sugar
Instructions
- Preheat oven to 350F and spray a 12-cup bundt pan with nonstick baking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), combine cake mix, oil, apple butter, eggs, and cinnamon. Mix on low speed for about 30 seconds to incorporate. Scrape down the sides of the bowl, then increase speed to medium-high for about 2 minutes.
- Pour batter into prepared pan. Bake in preheated oven for about 30-33 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool in the pan for about 10 minutes, then run a knife along the edges of the cake to ensure it's loosened from the pan. Carefully invert the cake onto a serving plate to cool completely.
- Once the cake is completely cooled, begin to prepare the icing by combining butter and brown sugar in a small saucepan over medium heat. Stirring frequently, bring it to a low boil and cook until the butter is melted and the sugar is dissolved (this will likely only take a couple of minutes, since it's a small amount).
- Remove pan from heat. Carefully stir in 2 tablespoons of milk, mixing to incorporate.
- Using an electric mixer, beat powdered sugar into the mixture until it's nice and smooth. If it seems thick, add another tablespoon of milk and mix to combine. You want it to be thin enough to spoon it over the cake, but not so thin that it just runs right off the cake.
- Working quickly while the icing is still warm, spoon it over the cooled cake. Let the icing cool and harden for about 15 minutes, then slice and serve.
Notes
- I prefer to use homemade apple butter, but you can use store-bought as well.
- Cake can be covered and stored at room temperature for up to 3-4 days.
- If you want to skip the icing, you can dust the top of the cake with powdered sugar instead. However, I highly recommend using the icing, as it really pairs well with the apple spice flavor.
Nutrition
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