Harvest Apple Cake


  • 3 eggs
  • 1 1/2 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups finely chopped, peeled apple
  • 1 cup chopped pecans

Caramel Glaze

  • 20 square caramel candies
  • 1/4 cup confectioner's sugar
  • 2 Tablespoons apple juice


  1. Preheat roaster oven to 350°F. Grease and flour a 10 to 12 cup bundt or tube pan; set aside.
  2. In large mixer bowl, beat eggs, oil and vanilla extract.
  3. Add flour, sugar, brown sugar, baking soda, salt, cinnamon and nutmeg.  Beat until smooth. Batter will be thick.
  4. Stir in pecans and apples. Pour into prepared pan.
  5. Place in roaster oven on insert rack.
  6. Bake 60 - 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes then invert on rack to cool.
  7. For glaze, microwave caramels and apple juice in microwaveable bowl on HIGH 45 seconds to 1 minute or until caramels are completely melted, stirring every 30 seconds. Stir in confectioners' sugar. Drizzle over cooled cake.

Serves: 18

Test Kitchen Tip: Once apples are peeled or cut and exposed to air, they begin to brown. Peel and chop the apples just before adding to the batter. Once peeled and cored, a medium apple will yield approximately 1 cup of chopped apple.



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