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PUMPKIN & PECAN APPLE BUNDT CAKE with CHOCOLATE COVERED CRANBERRIES AND PEPITAS 

Print Recipe
Course Dessert
Cuisine American

Ingredients
  

Cake

  • 3/4 cup finely chopped pecans
  • 1 1/2 cups peeled and diced Granny Smith apples
  • 2 tablespoons butter melted
  • 3/4 cup finely chopped chocolate covered cranberries
  • 1/2 cup firmly packed light brown sugar
  • 3 tablespoons all-purpose flour
  • 2 cups granulated sugar
  • 1 cup butter softened
  • 4 large eggs
  • 1 15-oz. can pumpkin
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda

Sugared Pecans and Pepitas

  • 1 cup pecan halves and pieces
  • 1/2 cup roasted salted shelled pepitas (pumpkin seeds)
2 tablespoons butter, melted
  • 2 tablespoons sugar

Maple Glaze

  • 1/2 cup pure maple syrup
  • 2 tablespoons butter
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Instructions
 

Cake

  • Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted, stirring halfway through. Cool 15 minutes.
  • Reduce oven temperature to 325°.
Toss diced apples in 2 Tbsp. melted butter to coat in a medium bowl; add cranberries, next 2 ingredients, and toasted pecans, and toss until well blended
  • .
Beat granulated sugar and 1 cup butter at medium speed with an electric mixer until light and fluffy.
  • Add eggs, 1 at a time, beating just until blended after each addition.
  • Add pumpkin and vanilla; beat just until blended.
  • Stir together 3 cups flour and next 3 ingredients.
  • Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition.
  • Spoon half of batter into a greased and floured 10-inch (12-cup) Bundt pan.
  • Spoon apple mixture over batter, leaving a 1/2-inch border around outer edge. Spoon remaining batter over apple mixture.
  • Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center of cake comes out clean. Check cake at 50 minutes and watch carefully. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 2 hours).
  • Meanwhile, prepare Sugared Pecans and Pepitas

Sugared Pecans and Pepitas

  • Preheat oven to 350°. Stir together pecan halves and pieces, pepitas, and melted butter.
  • Spread in a single layer in a 13- x 9-inch pan.
  • Bake 12 to 15 minutes or until toasted and fragrant, stirring halfway through.
  • Remove from oven; toss with sugar. Cool completely in pan on a wire rack (about 30 minutes).
  • Maple Glaze

Maple Glaze

  • Bring maple syrup, butter, and milk to a boil in a small saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat; whisk in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to thicken and cool slightly. Use immediately.

Assembly

  • Immediately spoon prepared warm glaze onto cooled cake. Arrange pecans and pepitas on cake.
Keyword apple pecan cake with caramel, Pumpkin Apple Bundt Cake, Thanksgiving dessert