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Hello, everyone! Boy, do I have a treat in store for you all today.

I don’t know about you guys, but I’m a HUGE fan of Bundt cakes. I’m also a HUGE fan of pineapple upside down cake.

Are you catching on to what I’m getting at, here? Today, we are going to make pumpkin apple cinnamon Bundt Cake. Mmm! I think this cake will suit your holiday table quite well, don’t you?

I love how this cake smells while it is baking in the oven. My entire house is filled with the aroma of fall. How special! This cake is pretty to look at, melts in your mouth, and totally easy to make.

What I like best about it is the fact that there are slices of apples and spices in every slice! It’s seriously like capturing fall, the scents, and baby smiles into a Bundt pan and baking them into a cake. I had an idea for some things in the pantry and made this cake last night. We loved it and hope that you will too. Are you as excited as I am about this recipe?

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Quick Tip: Make sure to liberally spray your Bundt pan with Pam cooking spray to avoid sticking.

I decided to dust off my trusty Bundt pan and give this recipe a go. Man, am I glad that I did! I fell in love with the orange cranberry goodness in just one bite. I offered a piece to my elderly neighbor lady, and she said that it reminded her of the Bundt cake her mom used to make. Isn’t that sweet?

I think you’re all really going to like how this Bundt cake turns out!

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Quick Tip: For a pretty presentation, fill the center of this Bundt cake with sugared cranberries. This works well during the holidays and can serve as an edible centerpiece!

There’s no question about it. This is the best Bundt to ever grace my plate.

So, Better Homes and Gardens had a baking contest, right? Well, this shiny little penny of a Bundt cake won! I can see why it took home the gold. It’s moist, flavorful, and a sight for sore eyes. Most importantly, it’s super easy to whip up on a rainy day.

I decided to dust off my trusty Bundt pan and give this recipe a go. Man, am I glad that I did! I fell in love with the orange cranberry goodness in just one bite. I offered a piece to my elderly neighbor lady, and she said that it reminded her of the Bundt cake her mom used to make. Isn’t that sweet?

Recipe courtesy of Better Homes and Gardens.

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Quick Tip: For a pretty presentation, fill the center of this Bundt cake with sugared cranberries. This works well during the holidays and can serve as an edible centerpiece!

Have you been searching for a recipe for a special cake to serve your guests in your next get-together? What would be a better way to make an impression than a gorgeous, delicious dessert on top of a great dinner! This Bourbon Pecan Cake really is a special taste of the South – rich in flavor, yet well balanced and with a light, fluffy texture.

Yes, we Southerners do like our bourbon whiskey, and you don’t have to get the least bit tipsy to enjoy the great flavor it provides (unless you want to, of course). This is a surprisingly easy cake recipe that complements the naturally rich flavor of bourbon with cinnamon and pecans (with just a bit of salt to balance all of the flavors) while making use of a couple of simple ingredients and easy tricks to keep the cake really light and fluffy. And you don’t have to bend over backwards to make it!

Recipe and photo courtesy of Food Network

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Quick tip: Use a single bundt pan for this recipe.

If you like apple, nuts, and cream cheese filling, you’ll love this Apple Cream Cheese Bundt Cake! You could probably have the cake without it, but I think that that praline frosting really puts this cake over the top. And all of that cinnamon and apple really smelled lovely while I was baking this – the perfect flavors for the holiday season!

For having such a rich flavor, this cake certainly is rather moist and buttery – and rather well balanced. Sure, a little of this cake goes a long way, unless you have brought a really hungry sweet tooth with you, but nothing is out of place here. It has a really great flavor for autumn and the holidays. Do use a 14-cup bundt pan if you have one; it will fit into a 12-cup one but only barely so. And while you’re at it, why not make two and save the other one for later (just make sure you hide it well…)

Recipe and photo courtesy of Baked By Rachel

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Quick tip: Use store-bought frosting to make this cake even faster – it will taste amazing even if you don’t use frosting at all!

This Sock It To Me Cake is basically a bundt cake with a nice twist. The bulk of the cake is light and buttery, but it has a lovely, rich filling on the inside and is topped with a delicious but easy-to-make vanilla lemon glaze.

I loved the depth of flavor of this cake. It’s not that difficult to put together, and though I think that the mix of tastes here make it good for any time of year, the pecans, cinnamon, and ginger in here make it a particularly good cake for autumn and the holidays. 

Recipe and photo courtesy of Kelli’s Kitchen

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Bundt cakes are a good option when you need something that’s light and quick to make. This Pumpkin Bundt Cake can be prepped and baked in well under an hour, and it comes with a simple but delicious cinnamon glaze.

Yes, I have dived full-on into fall baking season and haven’t looked back. This pumpkin bundt cake was incredibly easy and quick to put together but didn’t scrimp on the flavor. Oh, and it’s surprisingly light, too, both in terms of texture and calories. Would you believe that one slice (about the standard one seen in the photo, not any super-thin tease of a slice) is only about 180 calories? For a cake, that’s mighty good!

Recipe and photo courtesy of Pinch of Yum

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