Delicious Apple Nut Pound Cake Recipe for Fall

Greetings, dear readers! I bid thee a hearty welcome to this recipe article about the delectable Apple Nut Pound Cake. This sweet treat is a quintessential dessert of British cuisine that has been enjoyed for generations. If thou art a fan of pound cakes, walnuts, and fresh apples, then this recipe shall surely tickle thy taste buds.

As a skilled chef who specializes in British cuisine, I can confidently say that this recipe is one of the best apple cakes ever made. It’s moist, buttery, and packed with flavor that every food lover craves. Whether it’s for afternoon tea or dessert after dinner, this cake shall please everyone who tastes it.

In this article, I shall give you a step-by-step guide on how to create this delicious treat in thine own kitchen. Fear not, fellow bakers! This recipe is easy to make and requires no special equipment – only a bundt pan and basic ingredients that art most likely already in thy pantry.

So let us embark on this culinary adventure together and bake the perfect Apple Nut Pound Cake that will make both friends and family proud.

Why You’ll Love This Recipe

Apple Nut Pound Cake
Apple Nut Pound Cake

Hark! Listen well, good people, for I have a delicious treat for thee. Yonder lies a recipe for an apple nut pound cake that wilt surely delight thy taste buds. And why shall thou love this recipe? Allow me to elucidate.

Firstly, this cake is replete with succulent ingredients that shall tantalize thy senses. The marriage of juicy apples and crunchy pecans shall render thee speechless. And let us not forget the plump raisins and maraschino cherries that adorn the cake like jewels.

Secondly, this recipe is versatile and susceptible to modifications. Whether thou wisheth to swap the nuts for another or add raisins to thy heart’s content – this cake is incredibly forgiving and wilt accept many variations with open arms.

Thirdly, this pound cake is the epitome of simplicity in baking. With only a few steps necessary, even those who are loath to bake may easily succeed in making this delicious treat.

Fourthly, the addition of vanilla instant pudding mix engenders a supremely moist cake that shall remain delectable and fresh for days to come. Thou shalt not have any need to worry about staleness or hardness.

Finally, the taste of this apple nut pound cake is unparalleled. Straightforward yet elegant, it shall impress thy guests with its scrumptious flavor profile.

In conclusion, if thee wanteth a simple yet irresistible dessert that shall leave thy taste buds singing with joy – look no further than this apple nut pound cake recipe. I beseech thee to try it and experience the magic for yourself!

Ingredient List

 Slice into a delicious fall treat.
Slice into a delicious fall treat.

Ingredients for the Perfect Apple Nut Pound Cake Recipe

To make this delicious apple nut pound cake, you will need the following ingredients:

  • 3 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of salt
  • 1 (3.4 oz) package vanilla instant pudding mix
  • 1 cup of vegetable oil
  • 1/2 cup of applesauce
  • 2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons of vanilla extract
  • 1 (8 oz) can crushed pineapple, drained
  • 1 cup chopped pecans
  • 1 cup raisins
  • 3 cups diced fresh apples (preferably Granny Smith)

Optional garnish and topping:
– Confectioners’ sugar
– Maraschino cherry

Make sure to have these ingredients on hand before starting to bake the perfect apple nut pound cake.

The Recipe How-To

 A slice of homey goodness.
A slice of homey goodness.

Now that you have all the ingredients for the Apple Nut Pound Cake, it’s time to get started with the recipe. This cake is not only delicious, but also easy to make, and it will definitely impress your friends and family. Follow these step-by-step instructions:


  • Preheat the oven to 350°F.
  • Grease a 12-cup bundt pan with cooking spray or butter.
  • In a large mixing bowl, combine together 3 cups of purpose flour, 1 teaspoon of baking soda, and 1 tablespoon of cinnamon.

Wet Ingredients

  • In another large mixing bowl, beat 1 1/2 cups of vegetable oil and 2 cups of granulated sugar until well combined.
  • Add in three large room temperature eggs, one at a time, mixing after each addition.
  • Then add in one teaspoon salt and two teaspoons vanilla extract.

Dry Ingredients

  • Gradually add the dry ingredients mixture (flour and cinnamon) to the wet mixture while stirring until well combined.
  • Stir in two cups of grated fresh apple (peeled), one cup of chopped pecans, and one cup of raisins.

Bundt Pan

  • Pour the batter into the prepared bundt pan set aside earlier
  • Bake for abut an hour or until a knife inserted into the center comes out clean
  • Take the cake out from the oven and let it cool completely in the pan for at least twenty minutes before removing it.

Caramel Glaze

  • While waiting for the cake to cool down, make the caramel glaze by combining 1/4 cup of unsalted butter, 1/4 cup of brown sugar, and 2 tablespoons of milk in a small saucepan over medium heat.
  • Cook and stir until melted and smooth (about five minutes)


  • Turn out on a cake plate or platter, drizzle the caramel glaze on top of the cake, then decorate with apple slices and cherries if desired.
  • Enjoy your wonderful Apple Nut Pound Cake recipe with a hot cup of coffee or tea.

This recipe will undoubtedly become one of your favorites; it is perfect for any occasion or time of day, whether in the morning or as an afternoon snack. Do not hesitate to try this best apple cake ever recipe!

Substitutions and Variations

 Perfect for a cozy autumn day.
Perfect for a cozy autumn day.

Hark! There be many ways to vary this recipe to thy liking. Here are a few substitutions and variations that wilt make this apple nut pound cake truly thine own:

– Raisins: Instead of raisins, try dried cranberries or chopped dates.

– Pecans: If thou art not a fan of pecans, walnuts are another great nut option. Almond could also be used to great effect.

– Applesauce: This recipe calls for applesauce, but if thou dost prefer using fresh apples, then finely grate one apple and mix it into the batter in place of the applesauce.

– Flour: This recipe can be made using only all-purpose flour, but you can experiment with substituting a portion of the all-purpose flour with whole wheat flour, almond flour or oat flour for added texture.

– Bundt Cake: Although this recipe utilizes a bundt pan, it can also be made into muffins or cupcakes by adjusting the baking time accordingly.

– Caramel Glaze: For a different taste sensation, substitute caramel glaze for cream cheese glaze or vanilla bean icing.

With these variations and substitutions, you can create your perfect apple nut pound cake – customized to meet thy cravings and preferences.

Serving and Pairing

 Fall flavors in every bite.
Fall flavors in every bite.

Hark, the moment is nigh to indulge in the fruit of thy labour, for upon thee rest the fruits of thy labours – a delectable apple nut pound cake lies before thee. A true confection from the gods themselves! Thou mayest serve this delightfully moist and flavourful cake with a sprinkle of confectioners’ sugar, for tis a simple and classic choice that befits the angelic flavours of this bundt cake.

For those who desire to unleash their creativity, tis suggested to add some sliced maraschino cherries and pecans atop the foundation of confectioners’ sugar. This addition adds a multilayered texture and tantalizing sweetness. If raisins be thy cuppa tea, then they too can be added to thy heart’s desire for a unique twist.

When it comes to pairing, how about serving with warm apple sauce drizzled on top? Apple sauce is a fitting guest to any apple dish but stikes chords perfectly with our delectable bundt cake. A apple walnut bundt cake slathered with smooth apple butter is another good option.

As for beverages and libations, coffee, tea or any beverage that pairs well with vanilla goes great alongside this apple pound cake recipe. For a night cap after dinner, accompany with glasses of bourbon whiskey. A fine dollop of whipped cream works well as a sidekick – old fashioned style.

Make-Ahead, Storing and Reheating

 A beautiful blend of apples and nuts.
A beautiful blend of apples and nuts.

Let me offer thee some tips and tricks for handling thy sweet Apple Nut Pound Cake. If thou art planning to make it aforehand, there are several ways to store it properly to ensure its freshness.

Firstly, after the cake is baked and cooled completely, wrap it tightly with plastic wrap and store it in a refrigerator for up to 4 days. Alternatively, thou may freeze the cake after wrapping it tightly with plastic wrap and aluminum foil; this will keep the cake fresh for up to 2 months.

When reheating the cake, it is best to let it come to room temperature first; then warm it in the oven at low heat (around 300°F) for about 10-15 minutes. This would retain the texture and moisture of the cake.

If thou art serving slices of Cake for thy guests, dust some confectioners’ sugar atop each slice or drizzle caramel glaze atop to enhance its sweetness.

Overall, this recipe is wonderful for making ahead of time, freezing or storing leftovers. Just make sure that It is stored properly so that you can enjoy every slice of thy delicious Apple Nut Pound Cake with caramel glaze and maraschino cherries anytime thou wish!

Tips for Perfect Results

 A hearty and satisfying dessert.
A hearty and satisfying dessert.

To achieve a perfect apple nut pound cake, there are some things you must keep in mind. One of them is to get the right consistency of the batter. It should be neither too thick nor too thin. If it’s too thick, add a few tablespoons of applesauce or vegetable oil to achieve the desired consistency.

Another tip is to use fresh apples. Fresh apples will give your cake the best flavor and texture. You can use any type of apple you like, but I recommend using tart ones such as Granny Smith, which hold up well during baking.

It’s also essential to measure your ingredients accurately. Measuring cups and spoons may look small, but even slight variations in volume can have a significant impact on your cake.

When mixing your ingredients, be sure not to overmix the batter. Overmixing can cause the cake to become dense and tough. Mix until everything is combined and stop once it looks smooth.

To ensure that your apple bundt cake doesn’t stick to the pan, make sure it is thoroughly greased before adding the batter. Use butter or cooking spray generously to coat every inch of the pan.

Finally, let your cake cool completely before slicing it. Cutting into the cake while it’s warm can cause it to crumble and fall apart.

Follow these tips carefully, and your result will be a perfectly baked apple nut pound cake that’s moist and full of flavor!


Hark! You have come to the section of the article where I shall address some common questions regarding this apple nut pound cake recipe. Fear not, for I shall answer all thy queries and ensure a smooth baking experience. Readeth on, my dear lords and ladies!

What’s the difference between Bundt and pound cake?

Have you ever wondered what sets a Pound Cake apart from a Bundt Cake? While any cake can be prepared as a Bundt Cake by using a Bundt pan, Pound Cakes have their own distinct characteristics. The primary difference between the two lies in the texture and ingredients. Pound Cakes are known for their denseness and were historically made with one pound each of butter, sugar, eggs, and flour.

What is Elvis Presley pound cake?

It has been reported that pound cake held a special place in Elvis Presley’s heart, as it was a dessert that was baked by his close friend Janelle McComb during his childhood. The recipe for this beloved cake was shared with the Sterns in 1987, on the 10th anniversary of Elvis’s passing. According to the Sterns, McComb would bake two loaves of this delicious cake every Christmas and bring them to Graceland.

What kind of nuts go with apples?

The recipe calls for a variety of nuts including almonds, cashews, chestnuts, hazelnuts, peanuts, pecans, pine nuts, sesame seeds, sunflower seeds, pistachios, and walnuts.

Why is my pound cake not moist?

When cakes turn out dry, there could be a couple of reasons. One possibility is that the cake was cooked for too long. Another explanation could be that not enough butter or sugar was added, or an excess of flour was mixed in. A quick fix could be to reduce the oven temperature, or take the cake out a little sooner.

Bottom Line

Methinks, that thou art ready to bake the most delectable Apple Nut Pound Cake! With its rich aroma and scrumptious taste, this cake is truly worthy of being called a masterpiece.

In conclusion, this recipe is perfect for anyone who is looking for a mouth-watering dessert that is both easy to prepare and deliciously satisfying. The blend of fresh apples, crunchy pecans, and soft raisins will leave your taste buds dancing with delight. And the best part of it all? This cake can be easily stored and reheated so you can enjoy it again and again.

So, dear cook, do not hesitate. Gather thy ingredients and take heed to these instructions, and I am sure that thou shalt create the perfect Apple Nut Pound Cake – fit for kings!

Apple Nut Pound Cake

Apple Nut Pound Cake Recipe

This is another cake from the Duncan Hines Treasury of Baking Cookbook. This is the one that we use all the time during the holidays. If I bake one, I must bake one for my husband also. Hope you all enjoy. It reminds me of a fruit cake without the alcohol.
Course Dessert
Cuisine American
Keyword < 60 Mins, Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Servings 1 cake
Calories 283.2kcal


  • 1 (18 ounce) package duncan hines moist deluxe yellow cake
  • 4 ounces serving of jello vanilla instant pudding mix
  • 2 teaspoons cinnamon
  • 4 eggs
  • 1 cup applesauce
  • 1 cup raisins
  • 1 cup chopped pecans
  • 2/3 cup Crisco cooking oil
  • 1/4 cup chopped maraschino cherry
  • confectioners' sugar


  • Preheat oven to 350°F; grease and flour 10-inch bundt pan.
  • Combine cake mix, pudding mix, and cinnamon in a large bowl. Add remaining ingredients except confectioners sugar; stir with a wooden spoon.
  • Pour into prepared pan. Bake at 350°F for 50-55 minutes or until toothpick inserted in center comes out clean. Cool inpan 25 minutes. Invert onto serving plate. Cool completely. Dust with confectioners sugar.
  • TIP; For an enhanced flavor, toast the pecans before adding to cake batter.
  • Bake pecans in a single layer in baking sheet at 325°F for 3-5 minutes.


Serving: 60g | Calories: 283.2kcal | Carbohydrates: 24.3g | Protein: 3.4g | Fat: 20.5g | Saturated Fat: 2.7g | Cholesterol: 70.5mg | Sodium: 166.7mg | Fiber: 1.8g | Sugar: 16.4g

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