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    Home » Recipes » Desserts

    Apple Cinnamon Cake with Butter Rum Glaze

    Published: Sep 19, 2023 · Modified: Aug 23, 2024 by Amanda Mason · 65 Comments

    Yield 15 servings
    Cook 1 hour hour
    Prep 20 minutes minutes
    Jump to Recipe
    Apple Pumpkin Spice Bundt CAke on a glass container topped with glazed and fresh pecans, apples and cinnamon on table.
    Slice of bundt cake sitting on a plate topped with powdered sugar.
    Piece os sliced bundt cake topped with powdered sugar.
    Whole bundt cake sitting on a glass dish topped with pecans.
    Bundt cake on a white dish; piece cut and on a plate.
    Sliced bundt cake in a glass dish.
    Bundt cake on a plate topped with powdered sugar, pecans on plate.

    With all the wonderful fall flavors, you're guaranteed to love this apple cinnamon cake! Apples and pumpkin mixed with ground cinnamon, clove, and nutmeg topped with a creamy butter and spiced rum glaze, this is the best fall cake recipe!

    Apple pumpkin bundt cake sitting on a glass cake platter, 2 red apples with cinnamon stick and pecans on a black table.

    This apple cinnamon cake is out-of-this-world delicious! Cake recipes made with apples and cinnamon are always a huge crowd pleaser! Cinnamon and sugar are great all year long in many types of recipes, like with this cherry apple pie, these pumpkin waffles, and these homemade churro ice cream sandwiches. But if you're looking for a fall recipe that contains cinnamon and sugar, then this apple cinnamon cake is the only recipe you will need!

    With so many savory fall recipes to indulge in, like this creamy tomato basil soup, these acorn squash muffins, and this roasted apple cider spatchcock chicken, this is the perfect dessert to finish off any good meal. Topped with a spiced butter rum glaze that really enhances all of those sweet autumn spices, this will quickly become your go-to cake recipe!

    Jump to:
    • ℹ️ Why This Recipe Works
    • 🛒 Ingredients You'll Need
    • 📓 Variations
    • 📋 Step-by-Step Recipe Instructions
    • 🙋🏼‍♀️ Recipe FAQs
    • 💭 Expert Tips
    • 🍰 More Cake Recipes To Try!
    • Apple Cinnamon Cake with Butter Rum Glaze

    ℹ️ Why This Recipe Works


    1. Made with oil and shredded fresh apples, this cake is soft, fluffy, and moist.

    2. Every bite is bursting with the delightful tastes of pumpkin, apple, cinnamon, clove, nutmeg, and pecan!

    3. Not only is it good after a delicious meal, but it's the perfect holiday dessert to grace any Thanksgiving or Christmas table!


    Sliced apple pumpkin bundt cake sitting on a glass cake platter, white lace plate containing a slice of cake with 2 red apples with cinnamon stick and pecans on a black table.

    🛒 Ingredients You'll Need

    Flour, baking soda and powder, rum, powdered sugar, pumpkin puree, evaporated milk, vanilla extract, butter, eggs, spices on counter.

    For the apple cinnamon cake, you'll need:

    • Evaporated Milk: use Carnation evaporated milk for best results. It contributes to the moisture and sweetness.
    • Flour: a good quality all-purpose flour works best. Make sure your flour is fresh. Flour that has been sitting for awhile becomes stale and loses its effectiveness for baking.
    • Vinegar: helps the cake rise and become fluffy. It will also balance out the sweetness.
    • Eggs: a binding agent.
    • Sugar: use white granulated sugar to provide the sweetness.
    • Brown Sugar: use light brown sugar. Not only does this provide sweetness, but also adds depth of flavor and contributes to the moisture level.
    • Apple: a key ingredient, make sure to shred the apple because it adds a lot moisture. The best apples to use are Honeycrisp, Jonathon, or Granny Smith.
    • Pumpkin Puree: use a canned version to add sweetness, as well as additional moisture.
    • Shortening: The key ingredient to making this a super moist cake is the oil. Melted shortening (Crisco) works best.
    • Baking Soda: a leavening agent.
    • Baking Powder: a leavening agent.
    • Salt: helps balance the sweetness
    • Spices: ground cinnamon, allspice, clove, and nutmeg add a depth or fall flavor in every bite.
    • Vanilla Extract: a flavor enhancer.

    For the butter rum glaze, you'll need:

    • Butter: use unsalted butter.
    • Powdered Sugar: ensures a smooth texture and added sweetness.
    • Rum: use Captain Morgan Spiced Rum because the flavor pairs extremely well with all the spices.
    • Hot Water: helps with the consistency to ensure the glaze does not become too thick.

    Be sure to see the recipe card below for the full ingredients list & instructions!

    📓 Variations

    • Oil: Instead of using shortening, trying substituting canola oil or olive oil. Both work really well and are a healthier choice.
    • Cake Pans/Molds: I used a bundt cake mold, but you can use a rectangle pan or round pan for this recipe. You can also make muffins and a bread loaf using this recipe! Make sure to grease the pan, use cupcake holders, or use a non-stick mold.
    • Glaze: Don't like glaze? Skip it. It's so flavorful that it actually tastes really good without any icing or glaze. You can also try sprinkling on powdered sugar and topping it with chopped pecans. Or, use a cream cheese icing, like the one I use in this red velvet cake.
    • Gluten Free Flour: If you're gluten free, use a good quality gluten free flour. The measurements/ratios will remain the same as the recipe is written in the recipe card below.

    📋 Step-by-Step Recipe Instructions

    Step 1: Start by preheating the oven to 350°F. Then peel the apple and grate it with a box grater or food processor.

    Person grating a peeled apple.

    Step 2: Unlike most cake recipes, I don't mix the liquid ingredients separately before mixing the dry ingredients. I add all the ingredients to a large bowl. From there, use a standing or electric mixer on low speed for 30 seconds. Then turn the speed up to medium-high and mix for 3 minutes.

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    Silver bowl containing ingredients for cake mix.

    Step 3: Pour the batter into a pan or mold. Place the pan in the oven and bake for 55-60 minutes, or until done. Remove from the oven and allow to cool.


    👩🏼‍🍳 Expert Tip: To ensure the cake is done, insert a toothpick into the center and if it comes out clean, it's done. Or, you can tap the center of the cake and if it's firm, it's done.


    Pouring cake mix into a bundt cake mold.

    Step 4: While the cake is cooling, make the butter rum glaze. For a thin, more liquid glaze, completely melt the butter and then mix it on a medium to low speed with the powdered sugar, rum, and hot water. The color will appear more clear than white.

    For a thick, more solid glaze, make sure the butter is at room temperature. You want the butter to be soft, but still in a solid form. Add the soft butter, powdered sugar, hot water, and spiced rum and mix on a medium high speed until the glaze is white and thick. Make sure you don't add too much hot water as it will become more of a liquid consistency.

    A piece of sliced apple pumpkin bundt cake sitting on a white lace plate, 2 red apples with cinnamon stick and pecans on a black table.

    Once the cake has cooled, about 30 minutes, slowly drizzle on the butter rum glaze. While the apple cinnamon cake is the star of the show, the light rum glaze helps enhance the flavor with it's light buttery finish. The hint of spiced rum brings out the flavor, especially when you top it with powdered sugar!

    A piece of sliced apple pumpkin bundt cake sitting on a white lace plate, 2 pecans on a plate with apples and cinnamon sticks on black table.

    This is probably the most moist cake I’ve ever had in my life and it's filled with the perfect amount of autumn spices and apples. Indulge in every single bite!

    🙋🏼‍♀️ Recipe FAQs

    Do I need to peel the apple before shredding it?

    For this recipe, yes. Peeling the apple helps ensure an overall smoothness and texture to the cake.

    Can I substitute applesauce for the apples when making cinnamon apple cake?

    Yes! If you don't want to use fresh apples, add in ½ cup of applesauce.

    💭 Expert Tips

    • The key to making the butter rum glaze is using unsalted butter.
    • You can store this covered on your counter for 3-4 days.
    • Make sure your baking soda and baking powder have not expired.
    • Don't over mix the batter. Mix just until the ingredients are combined. Over mixing can lead to a tougher texture in this finished cake.
    • This cake freezes extremely well! Once the it completely cools, store in a freezer safe container for up to 3 months. To thaw, place in the refrigerator until completely thawed. Do not add the glaze if freezing. Always make a fresh batch.
    Sliced apple pumpkin bundt cake sitting on a glass cake platter, topped with powdered sugar.

    🍰 More Cake Recipes To Try!

    • A photo of a bundt cake with blown out candles on them.
      Orange Polenta Cake
    • Flourless Chocolate Torte
    • Glass cake dish containing an Orange Vanilla Bundt Cake topped with cream cheese frosting and mini chocolate chips sitting on a marble table.
      Orange Vanilla Bundt Cake
    • Zucchini, Carrot and Apple Olive Oil Cake topped with cream cheese frosting sitting on a white lace plate.
      Healthy Zucchini Bread Recipe

    If you tried this Apple Cinnamon Cake or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!

    📧 Don't forget to subscribe to my newsletter, so that you don’t miss out on any of my delicious recipes!


    Apple pumpkin bundt cake sitting on a glass cake platter, 2 red apples with cinnamon stick and pecans on a black table.

    Apple Cinnamon Cake with Butter Rum Glaze

    With all these wonderful fall flavors, you're guaranteed to love this apple cinnamon cake! Apples and pumpkin mixed with ground cinnamon, clove, and nutmeg topped with a creamy butter and spiced rum glaze, this is the best fall cake recipe!
    4.95 from 20 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 15 servings
    Calories: 372kcal
    Author: Amanda Mason

    Ingredients

    Cake Ingredients

    • 1 12 ounce can of Carnation evaporated milk
    • 2 ½ cups all-purpose flour
    • 1 Tablespoon white vinegar
    • 3 eggs
    • 1 cup sugar
    • ½ cup apple, shredded and peeled
    • 8 ounces Libby's Pumpkin Puree
    • ¾ cup packed brown sugar
    • ⅔ cup shortening, melted Crisco
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • ¾ teaspoon ground cinnamon
    • ¾ teaspoon ground allspice
    • ½ teaspoon ground clove
    • ½ teaspoon ground nutmeg
    • ½ teaspoon vanilla extract

    Butter Rum Glaze Ingredients

    • ⅓ cup unsalted butter
    • 2 cups powdered sugar
    • 1 Tablespoon Captain Morgan Spiced Rum
    • 2 Tablespoons Hot Water

    Instructions

    For The Cake

    • Preheat the oven to 350°F.
    • Combine all cake ingredients in a bowl.
    • Turn your standing or electric mixer on low for 30 seconds, then turn the speed up to medium-high and mix for 3 minutes.
    • Pour your batter into the bundt cake mold.
    • Cook for 55-60 minutes, until done.
      👩🏼‍🍳 Expert Tip: To ensure the cake is done, insert a toothpick into the center and if it comes out clean, it's done.

    For Butter Rum Glaze

    • Heat the unsalted butter in a pan until melted.
    • Stir in the powdered sugar and spiced rum.
    • Whisk in the water and whisk until the consistency is of a thick syrup.
    • Pour on top of the cake and serve.

    Notes

    • You can use any type of apple you want. Pink lady, gala, and honeycrisp are the best for this recipe.
    • Don't mix the dry ingredients and then the wet ingredients. Dump all the ingredients in a bowl and mix it all together at once.
    • I used a bundt mold, but you can use a rectangle pan or round pan for this recipe. I've actually made muffins and bread with this recipe and they are amazing! Make sure you grease the pan well or use a no stick mold.
    • Don't like icing? Skip it. Sometimes, I like to just add on some powdered sugar and top it with chopped pecans.
    • The key to making the butter rum glaze is using unsalted butter. 
    • Store any leftovers covered on your counter for 3-4 days.
    • For a thin, more liquid glaze: Completely melt the butter and then mix it on a medium to low speed with the powdered sugar, rum, and hot water. The color will appear more clear than white.
    • For a thick, more solid glaze: Make sure the butter is at room temperature. You want the butter to be soft, but still in a solid form. Add the soft butter, powdered sugar, hot water, and spiced rum and mix on a medium high speed until the glaze is white and thick. Make sure you don't add too much hot water as it will become more of a liquid consistency.

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    Nutrition

    Calories: 372kcal | Carbohydrates: 58g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 247mg | Potassium: 112mg | Fiber: 1g | Sugar: 41g | Vitamin A: 2527IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @RecipesWorthRep or tag #RecipesWorthRepeating!
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    About Amanda Mason

    Hi! I'm Amanda, the founder and creator behind Recipes Worth Repeating! Simply put, I focus on creating delicious recipes for everyone. I offer variety. I offer convenience. I offer yumminess! And that's why people keep coming back. The recipes I create are absolutely worth repeating.

    Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing. Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes Worth Repeating is the driving force behind what engages my readers to keep coming back for more recipes they will love.

    Reader Interactions

    Comments

      4.95 from 20 votes (8 ratings without comment)

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      Recipe Rating




       

    1. Jamie

      September 25, 2023 at 6:43 am

      I made this earlier and it was so good! Gonna try it again!

      Reply
      • Amanda Mason

        September 25, 2023 at 8:39 am

        Enjoy!!!

        Reply
    2. Ann

      September 24, 2023 at 5:39 pm

      5 stars
      Wow, this looks and sounds delicious! I can't wait to give this recipe a try! Thanks for the share!

      Reply
    3. Amy Liu Dong

      September 24, 2023 at 12:41 am

      5 stars
      I am going to welcome the first day of fall by making this apple cake. Looks so delicious!

      Reply
    4. Lynne A Johnson

      December 15, 2021 at 11:12 am

      5 stars
      Excellent gluten free cake! I followed the recipe exactly. It came together well. I used a Nordic Ware cake pan. The cake was moist, flavorful and tasted like a delicious wheat based cake. This is the best gluten free cake I've had ever! Thanks for a recipe that pleased everyone.

      Reply
      • Amanda Mason

        December 15, 2021 at 6:12 pm

        I am SO glad to hear this Lynne!! So glad everyone loved it!! Let me know what other recipes of mine you end up trying!!

        Reply
    5. Linda Fox

      October 03, 2021 at 12:15 pm

      5 stars
      Delicious!!!

      Reply
      • Amanda Mason

        October 04, 2021 at 8:07 am

        Thank you, Linda!! So glad you loved it!!

        Reply
    6. Michelle

      October 13, 2019 at 1:57 pm

      No eggs?

      Reply
      • Amanda Mason

        October 14, 2019 at 8:08 pm

        Yes - 3 eggs. It's at the bottom of the ingredients in the recipe card.

        Reply
    7. Geet

      November 20, 2018 at 9:10 am

      Hi,

      Can i use regular all purpose flour instead of gluten free?

      Thanks!

      Reply
      • Amanda Mason

        November 20, 2018 at 4:24 pm

        Hi there - yes you can! just user 2 cups of flour instead of 2.5.

        Amanda

        Reply
        • Geet

          November 20, 2018 at 6:33 pm

          Great! Planning to make it tomorrow for friends and family to share on Thanksgiving day. Will share the picture and their feedback 😊Thank you!

    8. Debra

      October 31, 2017 at 1:20 pm

      5 stars
      This cake is delicious! I used Canola oil in place of the melted Criso. It turned out fabulous! Will definitely be making this one again.

      Reply
      • Amanda Mason

        October 31, 2017 at 2:08 pm

        YEAH!! I'm SO glad you liked it!! I'll have to add a note in my recipe card that Canola oil can be used as a substitute! Thanks so much for writing back that you loved it!!

        Reply
      • Lauressa

        November 04, 2021 at 3:25 pm

        I wonder if I could use butter in place of the Crisco?

        Reply
        • Amanda Mason

          November 04, 2021 at 6:13 pm

          Hi Debra! You can use olive or canola oil in place of crisco. You can try butter, but I've not tried this recipe with butter before.

      • Lily

        November 19, 2023 at 5:15 pm

        5 stars
        Thank you for the delicious recipe!
        I used gluten free flour, canola oil and 3/4 white sugar. The rest I follow the recipe. This is the best gluten free cake I ever made!

        Reply
        • Amanda Mason

          November 19, 2023 at 7:44 pm

          I am so glad to hear it!! You made my day!!

    9. Debra

      October 23, 2017 at 8:15 pm

      This recipe sounds so good! The recipe calls for 2/3 cup shortening, you note that you used melted Crisco. Can canola oil be used, or will it change the texture or taste too much?
      Can't wait to try it!
      Thanks for sharing.

      Reply
      • Amanda Mason

        October 23, 2017 at 10:12 pm

        Hi there! I've never made it with Canola oil BUT I think it would turn out just fine!!! Give it a go and let me know how it turns out!! Can't wait to hear!

        Reply
        • Leilani

          November 02, 2019 at 10:50 am

          I'm making it with canola oil right now, I believe it'll turn out fine without the melted crisco! Thanks!

        • Amanda Mason

          November 02, 2019 at 12:04 pm

          Yeah - it should. The crisco just adds a ton of moisture. You could also use olive oil. Olive oil cakes are amazing!

    10. Çitra Kale @Çitra's Home Diary

      September 19, 2017 at 3:45 pm

      The cake looks superb.. so festive this up coming fall.

      Reply
      • Amanda Mason

        September 19, 2017 at 4:08 pm

        Thanks! I hope you find time to make it!!

        Reply
    « Older Comments

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