Apple Pecan Cake with Caramel Glaze


by: Great Grub Delicious Treats

This apple pecan cake will get you in the mood for fall. The glaze on this cake oozes with caramel goodness. The scrumptious apple flavor, with delicious pecans mixed throughout, will definitely satisfy your taste buds!There are a lot of apple pieces and pecans throughout this cake. The moist texture and the flavor will have you baking this cake over and over for many years to come.


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serves: 8

cups 1½ cooking oil

2 cups sugar

4 Eggs

3 cups of flour

1 tsp baking soda

1/2 tsp cinnamon

1 tsp salt

2 tsps vanilla

cups 3½ diced apples (approximately 3-4 apples)

1 cup of chopped pecans

For the Caramel Glaze

3/4 cups butter (1½ sticks)

1 cup light brown sugar

1/4 cup milk

1 tsp vanilla

Nutrition Facts
Apple Pecan Cake with Caramel Glaze

Servings Per Recipe: 8

Amount per Serving

Calories: 913

  • Total Fat: 43.9 g
  •     Saturated Fat: 16.4 g
  •     Trans Fat: 0.7 g
  • Cholesterol: 129.9 mg
  • Sodium: 655.8 mg
  • Total Carbs: 123.9 g
  •     Dietary Fiber: 4 g
  •     Sugars: 83.6 g
  • Protein: 9.8 g

how is this calculated?

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1.  Preheat oven to 325°

2.  In a large mixing bowl, add oil, sugar and eggs and mix until nice and creamy.

3.  Next, add together the flour, baking soda, cinnamon and salt, then add to mixing bowl and mix well.

4.  Once mixture is well blended, add in vanilla and mix well.

5.  Add in the apples and pecans and stir until well blended.

6.  Pour into generously greased and floured tube pan (you can use two loaf pans in place of a tube pan).

7.  Bake at 325° for approximately 1 hour. Check using a tooth pick at about 50 minutes, and if it comes out clean, then your cake is done. If using the loaf pans, make sure to check it at about 50 minutes as well.

8.  Making the glaze

9.  In a small pan, melt butter over low heat.

10.  Stir in the brown sugar and milk.

11.  Bring to a boil over low heat, then reduce to a simmer, stirring constantly.

12.  Let boil for 10 minutes.

13.  Remove from heat and add in the vanilla. Let cool.

14.  Once caramel glaze is cooled, pour over the top of cake.

Cooks' note:
Recipe adapted from Pines and Plantations

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