Apple Honey Bundt Cake

Apple Honey Bundt Cake


"The batter of this moist and delicious cake could also be baked in two loaf pans. Reduce baking time to 45 minutes. To make this even more special, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 10 m servings 464 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 60.2g
  • 19%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch Bundt pan.
  2. In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts.
  3. Bake for 50 to 65 minutes in the preheated oven, or until a toothpick inserted into the crown comes out clean. Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan.


  1. 153 Ratings

Most helpful positive review

Quite good! We cut the sugar to 1/4 cup and the honey to 1/2 cup. Substituted 1/2 vanilla rice milk for 1/2 the oil. Also, had no nuts. Easy to make. Shared with the neighbors, who also liked it...

Most helpful critical review

Not a big hit at my house! Too much honey flavor! I gave it 3 starts because it was a moist cake!

Quite good! We cut the sugar to 1/4 cup and the honey to 1/2 cup. Substituted 1/2 vanilla rice milk for 1/2 the oil. Also, had no nuts. Easy to make. Shared with the neighbors, who also liked it...

ABSOLUTELY FANTASTIC! i made some alterations in an attempt to make it healthier. I used 1/2 cup splenda and 1/2 cup of splenda brown sugar. i also only used 1/2 cup of honey. i used half apples...

Okay - all honesty......was drinking....made the cake....messed up the flour mixture....realized the mistake, pulled the cake out of the oven (within 10 mins) added the appropriate amount of flo...

Delicious! It was very sweet, but I like it sweet. I made it fat free by substituting pumpkin for all of the fat,which produced an extremely moist cake. I'll definitely make again!

This was a great cake. I actually made 2...1st was exactly as written and 2nd I made the following changes: used 2/3 c white sugar + 3 tbs Splenda, 1/2 c canola oil + 1/2 c unsweetened applesa...

This is a great recipe. I didn't have allspice so I substituted 1/2 tbsp was delicious. I used 2 red delicious apples and one granny smith. I used my hand grater and used the largest ...

This cake was a hit! I took it to a church fellowship and it was gone in less than 5 minutes! I followed the recipe exactly and it came out great. I may add a full cup of nuts next time, but on...

An excellent cake for Rosh Hashanah. I followed the recipe pretty closely with a couple of small changes: I sub'd 1/3 cup of the oil with apple sauce and increased the amount of apples to 4, an...

Delicious! Easy to make as well. Moist and flavorful. I followed the recipe, only adding some nutmeg because I love the spice with apples. I made a simple dessert sauce to go along with it: 1/2...