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Apple Crumble Bundt Cake

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Holly Haines
Updated Nov 24, 2025
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This Apple Crumble Bundt Cake is inspired by Thanksgiving apple pie. It starts with Betty Crocker™ Butter Recipe Yellow Cake Mix, that’s layered with an apple-chip filling, topped with vanilla icing and buttery crumbs. The result is a tender, apple-packed Bundt with texture in all the right places.

Recipe Ingredients

Here’s a quick overview of the ingredients you’ll need for this Apple Crumble Bundt Cake.

Butter Recipe Yellow Cake Mix: The perfect base for this tender cake starts with Betty Crocker ™ cake mix.

Instant Pudding: Vanilla pudding mix helps give the cake structure, richness, and a tender texture.

Shredded Apple: Shredding the apple helps add flavor and moisture without weighing down the crumb.

Apple Chips: Using crunchy dehydrated apple chips and crushing them gives an intense apple flavor without the added moisture. 

Brown Sugar & Cinnamon: These classic warm apple-pie flavors carry through in every bite.

Apple Pie Spice: A blend of cinnamon, nutmeg, and allspice with some varieties also including ginger and cardamom.

Other Ingredients You’ll Need: All-purpose flour, butter, kosher salt, whole milk, eggs, powdered sugar, and vanilla.

How to Make Apple Crumble Bundt Cake

Here’s how to make the Apple Crumble Bundt Cake—find full details in the recipe.

1. Make the Crumb Topping

Mix the flour, brown sugar, salt, and butter until crumbly. Freeze, then bake until lightly golden. Cool while preparing the rest of the cake.

2. Make the Apple Filling

Stir together crushed apple chips, brown sugar, and cinnamon.

3. Make the Batter

Combine cake mix, pudding mix, spices, milk, eggs, butter then, fold in the grated apple.

4. Fill the Pan

Spoon half the batter into the pan, sprinkle on the filling, then spread on remaining batter.

5. Bake the Cake

Bake the cake at 325°F until a toothpick comes out clean; cool completely.

6. Ice and Top the Cake

Make the simple vanilla icing and pour over cooled cake. Sprinkle the crumb mixture over the cake and press into the icing.

How to Store Apple Crumble Bundt Cake

Here are a few tips on storing Apple Crumble Bundt Cake.

Refrigerator

Wrap cake tightly in plastic wrap or store in an airtight container in the refrigerator for up to 5 days. Let stand at room temperature for 30 minutes before serving for the best texture.

Freezer

Wrap the uniced cake tightly with plastic wrap or foil and place inside a resealable freezer plastic bag or airtight freezer-safe storage container. Place the crumb topping in a separate resealable freezer plastic bag. Freeze up to 4 months.

Thawing

To thaw, place the cake in the refrigerator overnight and set the bag of crumb topping on the counter at room temperature to thaw. Remove the cake from the refrigerator 30 minutes prior to serving. Prepare icing and pour over the cake. Top with the crumb mixture, pressing crumbs gently into icing.

Apple Crumble Bundt Cake

  • Prep Time 40 min
  • Total 3 hr 15 min
  • Servings 12
  • Ingredients 17
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Ingredients

Crumble Topping

  • 1/2 cup Gold Medal™ All Purpose Flour
  • 1/4 cup packed brown sugar
  • Pinch of kosher salt
  • 1/4 cup butter, softened

Cake

  • 1/2 cup finely crushed crispy apple chips
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 box Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 1/2 teaspoon apple pie spice
  • 1/2 cup whole milk
  • 4 large eggs
  • 1/2 cup butter, softened
  • 1 large Granny Smith apple, peeled and shredded (about 3/4 cup packed shredded apple)

Icing

  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 to 2 tablespoons whole milk
Make With
Gold Medal Flour

Instructions

  • Step 
    1

    In a small bowl, mix 1/2 cup flour, 1/4 cup brown sugar, and salt. Cut in the butter, using a pastry blender or fork, until the mixture resembles coarse crumbs the size of a pea. Sprinkle crumbs evenly onto a parchment paper-lined baking sheet and freeze for 15 minutes.

  • Step 
    2

    Meanwhile, heat the oven to 350°F. Bake crumbs for 11 to 13 minutes, rotating the pan halfway through baking, or until just starting to brown. Remove from the oven and use a fork to break up the crumbs into smaller pieces. Cool completely. The crumbs will crisp up as they cool. Store in an airtight container for up to 3 days.

  • Step 
    3

    In a small bowl, mix crushed apple chips, 1/4 cups brown sugar, and the cinnamon; set aside.

  • Step 
    4

    Decrease oven temperature to 325°F. Grease a 12- to 15-cup fluted tube cake pan with baking spray with flour.

  • Step 
    5

    In a large bowl, beat dry cake mix, pudding mix, apple pie spice, milk, eggs, and 1/2 cup butter with an electric mixer on low speed for about 20 seconds. Increase speed to high and beat for 2 minutes. Fold in the shredded apple. Spoon about half of the cake batter into the prepared pan and spread evenly. Sprinkle the apple chip mixture over the batter. Top with remaining the batter spreading to completely cover the apple chip mixture.

  • Step 
    6

    Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.

  • Step 
    7

    In a small bowl, whisk the powdered sugar, vanilla and 1 tablespoon of milk until smooth. The icing should be quite thick and just pourable. Add additional milk (a teaspoon at a time) if the icing is too thick or additional powdered sugar if the icing is too thin until desired consistency.

  • Step 
    8

    Transfer the cake to a serving platter.

  • Step 
    9

    Spoon the icing over the cake and sprinkle with the crumb mixture, gently pressing the crumbs into the icing. Slice and serve.

Nutrition

Nutrition Facts are not available for this recipe

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