Spiced Bundt Cake with Gooey Butterscotch Topping

This classic, old-fashioned spice bundt cake is infused with warm autumn spices and finished with a homemade butterscotch sauce. Dark brown sugar brings deep caramel notes that pair beautifully with cinnamon, ginger, allspice, cloves, and nutmeg. Unsweetened applesauce and shredded apple keep the cake tender and moist. Serve warm with extra butterscotch for a cozy fall dessert.

If you love nostalgic fall flavors, this homemade spice bundt cake delivers comforting slices full of spice and soft texture. Baked until golden and fragrant, it makes a lovely centerpiece for gatherings or a simple weekend treat.

The spice blend of cinnamon, ginger, allspice, cloves, and nutmeg fills the kitchen as it bakes; freshly grated ginger can be added for extra brightness. Top the cooled cake with rich butterscotch sauce and chopped pecans for a crunchy contrast, or serve with whipped cream or vanilla ice cream for a creamy finish.

How to Make Spice Bundt Cake

Start by whisking together all-purpose flour, baking powder, baking soda, the spices, and salt in a large bowl until evenly combined.

Cream room-temperature unsalted butter with dark brown sugar and granulated sugar until soft and light. Mix in neutral baking oil and vanilla, then add the eggs and extra yolk one at a time, beating until incorporated.

On low speed, add the dry ingredients in three additions, alternating with unsweetened applesauce so the batter stays smooth. The batter will be thick—fold in the shredded apple gently with a spatula so the fruit is evenly distributed without overworking the batter.

Prepare a 10-cup bundt pan by coating it with baking spray that contains flour, or generously butter and flour the pan. Spoon the batter into the pan, smooth the top with a spatula, and tap the pan to release air bubbles.

Bake at 350°F for about 42 to 44 minutes, or until the cake is golden, springs back lightly, and a tester inserted in the center comes out with a few moist crumbs. Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto the rack to cool completely.

When the cake has cooled, drizzle with butterscotch sauce and scatter chopped pecans across the top. Warm slices with extra sauce make for an especially indulgent serving.

Ingredients

Cake

• 2 1/2 cups (350 g) all-purpose flour
• 1 tsp (5 g) baking powder
• 1/4 tsp baking soda
• 1 Tbsp (6 g) ground cinnamon
• 2 tsp (4 g) ground ginger
• 1/2 tsp allspice
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 3/4 tsp salt
• 3/4 cup (168 g) unsalted butter, at room temperature
• 1 cup (200 g) dark brown sugar
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (75 g) neutral baking oil
• 2 tsp (8 g) vanilla extract
• 2 large eggs (about 100 g), at room temperature
• 1 large egg yolk (about 18 g), at room temperature
• 1 cup (240 g) unsweetened applesauce
• 1 cup (120 g) shredded apple

Topping

• Homemade butterscotch sauce
• Chopped pecans

Instructions

1. Preheat oven to 350°F (175°C).
2. Make the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. In a large bowl or stand mixer, beat the butter and both sugars until soft and creamy, about 2 minutes. Mix in the oil and vanilla, then beat in the eggs and egg yolk one at a time until blended. With the mixer on low, add the flour mixture in three additions, alternating with the applesauce and finishing with the flour. Fold in the shredded apple by hand.
3. Prepare a 10-cup bundt pan with baking spray that contains flour or by buttering and flouring the pan. Spoon the batter into the pan, smooth the top, and tap to remove air bubbles.
4. Bake for 42 to 44 minutes, until golden and a tester shows a few moist crumbs. Cool in the pan on a wire rack for 10 minutes, then invert and cool completely.
5. Drizzle the cooled cake with butterscotch sauce and sprinkle with chopped pecans. Serve with extra sauce if desired.
6. Store any leftovers in an airtight container at room temperature.

More fall cake ideas

• Apple Cider Bundt Cake
• Brown Butter Pumpkin Spice Cakes
• Apple Praline Bundt Cake