Apple Pecan Cake Recipe Easy Homemade Fall Dessert With Caramel Glaze

The scent of fresh apples and toasted pecans baking in my kitchen? That’s when I know fall has truly arrived. Honestly, every time I pull this apple pecan cake recipe out of my worn, flour-dusted cookbook, it’s like a little celebration. There’s something magical about the way tart apples, crunchy pecans, and gooey caramel glaze come together—especially when the air turns crisp, and sweaters come out of storage.

I first made this cake on a chilly October afternoon, just after a local orchard trip with my kids. We came home with way too many apples (like, a bushel!), and I needed a showstopper dessert for a family dinner. This homemade apple pecan cake was born out of necessity—and let’s face it, a deep craving for something sweet and cozy. Over the years, I’ve tweaked the recipe to perfection, making it easier, richer, and honestly, more irresistible. The caramel glaze? Oh, it’s the finishing touch that makes everyone swoon.

Whether you’re baking for a potluck, a holiday gathering, or just a Tuesday night treat, you’ll love how easy this apple pecan cake comes together. It’s a dessert that looks impressive, tastes even better, and fills your home with the best fall smells imaginable. If you’ve never tried the combo of apples, pecans, and caramel in cake form, trust me—you’re in for a treat! And as a home baker who’s tested this recipe more times than I can count, I promise you’ll get foolproof results.

This apple pecan cake recipe is my go-to for making autumn feel extra special, and I’m thrilled to share all the secrets so you can make it part of your fall traditions too.

Why You’ll Love This Apple Pecan Cake Recipe

Let’s be honest: there are a lot of apple cakes out there, but this one? It’s a keeper. Here’s why this homemade apple pecan cake will earn a spot in your favorite recipe stash:

• Quick & Easy: You can whip up the batter in under 20 minutes—no fancy mixers or complicated steps. Perfect for when you want a homemade dessert without spending all afternoon in the kitchen.
• Simple Ingredients: Everything you need can be found in your pantry or at any grocery store. No mystery items, just real, wholesome stuff that lets the apples and pecans shine.
• Perfect for Fall Gatherings: This cake is a star at Thanksgiving, Friendsgiving, potlucks, or Sunday brunches. It’s cozy, comforting, and totally festive.
• Crowd-Pleaser: Kids love the sweet apples, adults rave about the nutty crunch, and the caramel glaze? Well, it’s basically happiness poured on top.
• Unbelievably Delicious: The texture is moist and tender, with bites of juicy apple and toasted pecans. The caramel glaze seeps into every nook, making each slice extra special.

What really sets this apple pecan cake recipe apart is the way I mix the apples and pecans right into the batter (no layering or fussing). The apples stay super juicy, and the pecans add just the right amount of crunch. I’ve tested it with both oil and butter, but using oil keeps it moist for days—seriously, leftovers are just as good as the first slice.

And let’s not forget the caramel glaze. Instead of a basic powdered sugar icing, I use a quick stovetop caramel that’s poured over the warm cake. It soaks in, hardens just enough, and gives you that sweet, buttery finish everyone craves. This cake isn’t just a treat—it’s a little slice of fall comfort, perfect for sharing or sneaking a second piece after dinner.

If you want a dessert that’s easy, impressive, and downright delicious, this apple pecan cake recipe is the one you’ll come back to again and again.

Ingredients Needed

This apple pecan cake recipe uses simple, wholesome ingredients to deliver amazing flavor and texture. Most of these are pantry staples, and you can easily swap or substitute if needed. Here’s what you’ll need:

• For the Cake Batter:
  • 2 cups (250g) all-purpose flour (spooned & leveled for best results)
  • 1 1/2 cups (300g) granulated sugar
  • 1 cup (240ml) vegetable oil (I use canola or sunflower—keeps it super moist)
  • 3 large eggs (room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon (add a pinch of nutmeg if you like a warm, spicy flavor)
  • 3 cups (360g) apples, peeled and chopped (I love Honeycrisp or Granny Smith for their tartness; use what you like!)
  • 1 cup (120g) pecans, chopped (toast them for extra flavor!)
• For the Caramel Glaze:
  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (60ml) milk (whole milk or half-and-half works best)
  • 1 teaspoon vanilla extract
  • Pinch of salt (balances the sweetness)

Ingredient Notes & Substitutions:

• Flour: Swap with a 1:1 gluten-free flour blend for gluten-free needs.
• Oil: Melted butter works for a richer flavor, but oil keeps it fresher longer.
• Pecans: Walnuts are a solid substitute (especially if you’re out of pecans).
• Apples: Use any baking apple—Gala, Fuji, Pink Lady. Tart apples give a brighter flavor.
• Milk: Non-dairy milk is fine for the glaze, but stick to unsweetened varieties.

If you’re feeling adventurous, toss in a handful of golden raisins or dried cranberries for a pop of color and tang. I’ve even added a little orange zest once—totally delicious! When shopping, look for firm apples and fresh pecans (old nuts can taste bitter). I always use King Arthur or Bob’s Red Mill flour for best results, but any trusted brand will work.

Equipment Needed

Here’s what you’ll need to make this apple pecan cake recipe from scratch:

• Mixing bowls (at least two—one for wet, one for dry ingredients)
• Hand mixer or stand mixer (or a sturdy whisk—this batter isn’t fussy!)
• Rubber spatula (for folding in apples and pecans)
• 9×13-inch (23x33cm) baking pan (glass or metal; if using glass, add 5 minutes to bake time)
• Measuring cups and spoons (accuracy matters for baking!)
• Small saucepan (for caramel glaze)
• Wire cooling rack
• Knife and cutting board (for prepping apples and pecans)

If you don’t have a 9×13 pan, you can use two 8-inch (20cm) square pans or a bundt pan (adjust bake time accordingly). I’ve baked this in everything from Pyrex to old-school metal pans—just grease well and you’re good to go.

Pro tip: If you bake often, invest in a quality nonstick pan. I picked up mine at a discount store, and it’s lasted years. For caramel glaze, any small sturdy saucepan works, but avoid thin-bottomed pans (they burn sugar too easily!). Clean up is a breeze if you rinse pans while still warm—trust me, don’t wait until the caramel hardens.

Preparation Method

1. Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking pan with butter or nonstick spray. Line with parchment if you want super easy removal.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups (250g) flour, 1 1/2 cups (300g) sugar, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 2 teaspoons cinnamon. If you like a little extra spice, add 1/4 teaspoon nutmeg.
3. Beat Wet Ingredients: In another bowl, beat 1 cup (240ml) oil and 3 eggs together until smooth and slightly foamy (about 1 minute with a hand mixer). Add 2 teaspoons vanilla and mix again.
4. Combine Batter: Pour wet ingredients into dry mixture. Stir gently (don’t overmix—just until combined). Batter will be thick, almost like muffin batter.
5. Fold in Apples & Pecans: Add 3 cups (360g) chopped apples and 1 cup (120g) pecans. Fold with a spatula until evenly distributed. The batter will loosen up a bit as the apples release moisture.
6. Bake: Spread batter evenly in the prepared pan. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. If using glass or a bundt pan, check at 50 minutes—edges should be golden but not dark brown.
7. Cool: Place pan on a wire rack for at least 20 minutes. If you’re removing from the pan, cool completely first or it might break apart (learned this the hard way!).
8. Make Caramel Glaze: In a small saucepan over medium heat, melt 1/2 cup (115g) butter. Stir in 1 cup (200g) brown sugar and 1/4 cup (60ml) milk. Bring to a gentle boil, stirring constantly. Boil for 1 minute, then remove from heat. Stir in 1 teaspoon vanilla and a pinch of salt. Let cool for 5 minutes until slightly thickened.
9. Glaze Cake: While cake is still a little warm (not hot!), pour caramel glaze slowly over the top. Use a spatula to spread if needed. It’s normal if some glaze seeps into the cake—makes it extra moist!
10. Slice & Serve: Cut into squares, serve warm or at room temperature. Top with extra pecans or a scoop of ice cream if you’re feeling fancy!

Preparation Notes: If your apples are super juicy, pat them dry with a paper towel before adding to the batter. If your glaze starts to harden before pouring, just reheat gently and stir. Don’t worry if the cake cracks a little on top—it means it’s moist inside!

Cooking Tips & Techniques

After making this apple pecan cake recipe more times than I can count, here are my tried-and-true tips:

• Toast Your Pecans: Toss chopped pecans in a dry skillet for 3-4 minutes. It amps up the flavor and keeps them crunchy in the cake.
• Apple Choice Matters: Tart apples (Granny Smith, Honeycrisp) keep their texture and add a bright flavor. Softer apples can get mushy, but still taste great.
• Don’t Overmix: Once you combine wet and dry ingredients, stir just until you see no dry flour. Overmixing can make the cake dense.
• Check for Doneness: The cake should spring back lightly when touched and have a golden brown color. If your toothpick comes out sticky, bake a few more minutes.
• Glaze Timing: Pour the caramel glaze while the cake is still slightly warm. If the cake is too hot, the glaze might run off. If it’s too cold, the glaze won’t soak in.

I once let my glaze boil too long and it turned to rock candy—so keep an eye on it! If your cake sinks in the middle, it’s probably underbaked or the apples were too wet. No worries, though—just spoon extra glaze over that spot and no one will notice!

Multitasking tip: While the cake bakes, prep your glaze and toast pecans for garnish. Saves time and keeps things moving. For consistency, use the same brand of flour and measure apples the same way each time. The more you bake, the easier it gets!

Variations & Adaptations

This apple pecan cake recipe is super flexible. Here are some fun ways to switch it up:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking flour (Bob’s Red Mill works well). The texture stays moist and tender.
• Low-Sugar: Reduce sugar to 1 cup (200g), or use coconut sugar for a deeper flavor. The caramel glaze can also be made with less sugar if you prefer.
• Seasonal Fruit: Sub half of the apples with pears or add a handful of fresh cranberries for a tart twist. In spring, try peaches or plums.
• Dairy-Free: Use non-dairy milk for the glaze, and swap the butter for a vegan alternative. The cake itself is already dairy-free!
• Bundt Cake Method: Pour batter into a greased bundt pan and bake for 55-65 minutes. Makes a gorgeous centerpiece for parties.

Personally, I love adding a sprinkle of orange zest to the batter during the holidays—it perks up the flavor and makes the cake smell amazing. If you have nut allergies, simply leave out the pecans or use sunflower seeds for crunch. For a richer dessert, swirl in a bit of cream cheese filling before baking (trust me, it’s decadent!).

Serving & Storage Suggestions

This apple pecan cake tastes best served slightly warm or at room temperature. The caramel glaze sets up beautifully, so each slice looks picture-perfect for sharing or, you know, posting on Pinterest!

• Serving: Slice into squares and serve on a pretty platter. Top with a dollop of whipped cream, vanilla ice cream, or a sprinkle of cinnamon for extra flair.
• Pairings: Enjoy with hot coffee, spiced chai, or even a mug of apple cider. For a savory twist, serve alongside sharp cheddar cheese—sounds weird, but it’s so good.
• Storage: Cover leftovers tightly and store at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week (the cake stays moist!).
• Freezing: Wrap individual slices in plastic, then foil. Freeze for up to 3 months. Thaw overnight and warm in the microwave for 10-15 seconds.
• Reheating: Warm slices in the oven at 300°F (150°C) for 10 minutes, or microwave briefly. The caramel glaze softens up and tastes freshly made.

The flavors deepen after a day or two, so don’t be afraid to make this ahead of time. Honestly, it’s even better the next morning with a cup of coffee!

Nutritional Information & Benefits

Here’s a quick look at the nutrition per slice (based on 15 servings):

• Calories: Approx. 320
• Fat: 15g
• Carbs: 44g
• Protein: 3g
• Fiber: 2g

This apple pecan cake recipe is packed with wholesome apples, which add vitamin C and fiber. Pecans provide healthy fats and antioxidants. If you use less sugar or swap in coconut sugar, you’ll cut down on the sweetness but keep the flavor. The cake is naturally dairy-free (except for the glaze), and it can be made gluten-free with a flour swap. Watch out for nut allergies—pecans are the only major allergen here.

I love that this dessert feels indulgent but still uses real, simple ingredients. It’s a nice balance for families who want something homemade without overdoing the treats.

Conclusion

This apple pecan cake recipe is more than just a dessert—it’s a little taste of fall that’s easy enough for any night, but special enough for holidays. I love how every slice brings together tender apples, crunchy pecans, and that dreamy caramel glaze. You can tweak it to fit your style, your pantry, or even your dietary needs.

Honestly, this cake is the one I bake when I want to make people smile. It’s simple, forgiving, and always delicious. I hope you’ll give it a try, make it your own, and share the results (I’d love to hear how it turns out!). Leave a comment below, pin it for later, or tag me on social media with your apple pecan cake creations!

Happy baking—and may your kitchen always smell like apples and caramel!

Frequently Asked Questions

Can I use walnuts instead of pecans in this apple pecan cake recipe?

Absolutely! Walnuts work just as well and add a slightly earthier flavor. If you like, mix half pecans and half walnuts for a fun twist.

What are the best apples for this cake?

I recommend tart apples like Granny Smith or Honeycrisp. They hold up during baking and give a nice contrast to the sweet caramel glaze. Use whatever you have on hand—just avoid super soft varieties.

Can I make the cake ahead of time?

Yes, you can bake the cake a day in advance. The flavors actually improve after sitting overnight. Just add the caramel glaze before serving for best results.

How do I prevent the cake from sticking to the pan?

Grease your baking pan well, and if you want extra insurance, line with parchment paper. The caramel glaze can make things sticky, so parchment helps a lot.

Is this apple pecan cake recipe gluten-free?

It’s not gluten-free as written, but you can substitute all-purpose flour with a gluten-free blend. The cake stays moist and delicious!

Apple Pecan Cake Recipe Easy Homemade Fall Dessert With Caramel Glaze

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• Author: Rachel Summers
• Total Time: 1 hour 15 minutes
• Yield: 15 servings 1x

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Description

This easy apple pecan cake is a cozy fall dessert featuring tart apples, crunchy pecans, and a gooey caramel glaze. Perfect for gatherings or a comforting treat, it’s moist, tender, and packed with autumn flavor.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour (spooned & leveled)
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil (canola or sunflower)
• 3 large eggs (room temperature)
• 2 teaspoons pure vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 3 cups apples, peeled and chopped (Honeycrisp or Granny Smith recommended)
• 1 cup pecans, chopped (toast for extra flavor)
• For the Caramel Glaze:
• 1/2 cup unsalted butter
• 1 cup packed light brown sugar
• 1/4 cup milk (whole milk or half-and-half)
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. Line with parchment for easy removal.
2. In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
3. In another bowl, beat oil and eggs until smooth and slightly foamy (about 1 minute). Add vanilla and mix again.
4. Pour wet ingredients into dry mixture. Stir gently just until combined; batter will be thick.
5. Fold in chopped apples and pecans with a spatula until evenly distributed.
6. Spread batter evenly in prepared pan. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean and edges are golden.
7. Cool cake in pan on a wire rack for at least 20 minutes. If removing from pan, cool completely first.
8. For caramel glaze: In a small saucepan over medium heat, melt butter. Stir in brown sugar and milk. Bring to a gentle boil, stirring constantly. Boil for 1 minute, then remove from heat. Stir in vanilla and salt. Let cool for 5 minutes until slightly thickened.
9. Pour caramel glaze slowly over the slightly warm cake. Spread with a spatula if needed.
10. Slice into squares and serve warm or at room temperature. Top with extra pecans or ice cream if desired.

Notes

Toast pecans for extra flavor. Use tart apples for best texture. Don’t overmix batter to keep cake tender. Pour glaze while cake is slightly warm for best absorption. For gluten-free, substitute flour with a 1:1 gluten-free blend. Cake can be made ahead; flavors improve overnight. Store tightly covered at room temperature for 3 days or refrigerate for up to 1 week.

• Prep Time: 20 minutes
• Cook Time: 45-55 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/15 of cake)
• Calories: 320
• Sugar: 28
• Sodium: 180
• Fat: 15
• Saturated Fat: 4
• Carbohydrates: 44
• Fiber: 2
• Protein: 3

Keywords: apple cake, pecan cake, caramel glaze, fall dessert, easy cake, homemade cake, autumn baking, Thanksgiving dessert, potluck cake, moist cake