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Yummy Apple Pound Cake

Yummy Apple Pound Cake

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This is a moist and versatile cake. Use any type of fresh fruit in place of the apples.

Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a medium bowl, cream together the oil, butter and sugar. Beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the egg mixture. Finally, fold in the vanilla, apples, cherries, and walnuts. Pour batter into the prepared pan.
  3. Bake for 75 to 90 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
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mmmmm, that says it all


This cake was delicious! I had tons of apples and I was getting sick of making only apple pies, so I tried this one out. I did change a few things, though. I didn't use the cherries because I don't like them and I used crushed almonds instead of walnuts because we have a realative allergic to walnuts. And, at the end, while the cake was still hot, I poked holed in the top and poured hot caramel (from a jar) over it. All the hot caramel sunk into the cake. To die for!!!


This is fantastic. I made this once with apples and blue berries and once with bananas and cranberries. Delicious with a vanilla glaze over it. I also added a single serving of flavoured apple sauce. I just find it always makes cakes more moist.