Photo of Apple Spice Bundt Cake with Pomegranate Glaze by WW

Apple Spice Bundt Cake with Pomegranate Glaze

Total Time
1 hr 10 min
15 min
55 min
Warm spices enhance this moist, slightly dense, dairy-free apple cake—and make your house smell heavenly. Applesauce and shredded fresh apples lend lots of fruity flavor, and they provide natural sweetness so you can use less added sugar. The glaze comes together by boiling down pomegranate juice until syrupy, then stirring in seeds for a pop of juicy freshness. Prep couldn’t be simpler: The batter is an easy, whisk-together mixture that doesn’t require you to use an electric mixer.


Cooking spray

4 spray(s)

All-purpose flour

2¼ cup(s)

Baking soda

1½ tsp

Ground cinnamon

1½ tsp

Table salt

½ tsp

Ground allspice

½ tsp

Unsweetened applesauce

1 cup(s)

Packed brown sugar


Canola oil


Vanilla extract

1 tsp


2 large egg(s)


1½ cup(s), unpeeled, shredded

Pomegranate juice



2 Tbsp, granulated

Pomegranate seeds



  1. Preheat the oven to 350°F. Coat a 10-cup Bundt pan with cooking spray.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and allspice. In a medium bowl, whisk together the applesauce, brown sugar, oil, vanilla, and eggs; stir in the shredded apple. Add the applesauce mixture to the flour mixture; stir until well combined. Spoon the batter into the prepared pan.
  3. Bake at 350°F until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Cool the cake in the pan for 5 minutes. Run a thin knife around the outside edge of the pan. Carefully invert the cake onto a wire rack to cool.
  4. Meanwhile, in a small saucepan, combine the pomegranate juice and granulated sugar. Bring to a boil over medium-high heat. Reduce heat to medium, and cook until syrupy, 8 to 10 minutes. Remove from heat and stir in pomegranate seeds. Spoon the glaze over the cake. Slice into 16 pieces.
  5. Serving size: 1 slice