Go Back
–+ servings
Apple butter bundt cake topped with brown sugar icing and served on a white platter. A jar of apple butter and two fresh apples are in the background.

Apple Butter Bundt Cake

Chrysti Benner
This easy apple butter cake starts with a cake mix, then gets "doctored up" into a delicious spice cake topped with a brown sugar icing. It's an easy and flavorful dessert for fall!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Course Cakes, Dessert
Cuisine American
Servings 12 Servings
Calories 374 kcal

Equipment

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

Serving: 1gCalories: 374kcalCarbohydrates: 52gProtein: 4gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 60mgSodium: 264mgPotassium: 176mgFiber: 1gSugar: 39gVitamin A: 148IUVitamin C: 0.2mgCalcium: 54mgIron: 2mg
Keyword apple butter bundt cake, apple butter cake, apple butter cake from mix, apple butter cake with brown sugar icing, brown sugar icing for apple cake, cake mix apple butter cake, easy apple spice cake, spice cake recipe for fall
Tried this recipe?Let us know how it was!