By Guest Blogger Christiane Potts

You might remember when we featured Christiane as a Mom on the Move. Christiane was inspired to start her recipe blog Taking on Magazines in 2009 after taste testing several recipes from magazines with results that didn’t match up to what she expected. Whether it was the look of the finished product, the taste or the amount that should be served, she was constantly surprised at how different the recipes turned out

It made her wonder what would happen if a regular Mom Chef took on some of these recipes and made them in her own kitchen. She started testing recipes in Gourmet Magazine, and has since tested recipes in several other magazines – all while featuring them on her blog – along with suggestions on what she would do differently to make it better.

Today we highlight a fun fall dessert that Christiane created herself after taste testing other similar recipes. We also link to delicious dessert (at the very bottom of this post) that you might want to try for Thanksgiving. Enjoy! – Katie

Caramel Apple S’mores Bundt Cake

Fall. Cool weather. Bonfires. Apples. Caramel Apple S’mores Bundt Cake brings good stuff together in one fantastic treat!

I’ll be the first to admit that I’m a bundt fan. I have more than a half dozen bundt pans and wouldn’t turn down new ones if they were offered. A bundt is the kind of cake that belongs under the dome of a fancy stand yet can be sliced and carried away by hand if needed. It’s the little black dress of the dessert world. It can be casual or classy depending on the bling applied. I wouldn’t be me if I stuck with the standard graham cracker, chocolate and marshmallow thing. I remembered a collection of s’mores that I made from a magazine five years ago and decided to expand upon one of those. So, I took its simplicity and turned it into a bundt cake. A glorious, delicious bundt cake.

The Process

Yes, there are a few components here. Yes, it takes a bit of time. Yes, it’s totally worth it. And, time does not equal difficult. I do have a few suggestions.

Make the caramel first so it has time to cool before you spoon it on the cake. Use a stainless steel or other light-colored pan when you make the caramel so you can actually see when the sugar changes color. That’s crucial.

Make the apple filling just before you’re ready to make the cake so the apples won’t start browning. No matter how much lemon juice is used, it will happen.

Use butter or vegetable shortening to grease your bundt pan instead of spray. Chances are better that the cake will slide out of the nooks and crannies that way.

Finally, don’t pulverize your graham crackers as though you’re going to make a pie crust. Everyone loves the bigger chunks of a crumble. This is no different.

Prep Time: 35 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 50 minutes


Apple Filling

  • 2 medium apples, peeled and chopped into small bits
  • 1 teaspoon lemon juice
  • 1 tablespoon cornstarch


  • 2 cups granulated sugar
  • ¾ cup butter, cubed
  • 1 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon granulated sugar

Bundt Cake

  • ¾ cup (1½ sticks) butter, at room temperature
  • 3½ cups all-purpose flour, plus more for dusting
  • ¾ teaspoon fine salt
  • ½ teaspoon baking soda
  • ¾ cup vegetable oil
  • 2 cups granulated sugar
  • ½ cup light brown sugar
  • 4 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup milk at room temperature

S’mores Crumbles

  • 3 graham cracker sleeves, crumbled (not finely pulverized)
  • ¼ cup light brown sugar
  • Pinch of salt
  • 2 tablespoons butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 cup mini marshmallows
  • 1 cup chocolate chips


  1. Preheat the oven to 325. Generously butter and dust with flour a 10-inch bundt pan.
  2. Make the caramel. Melt the sugar in a stainless steel sauce pan over medium high heat, stirring with a whisk occasionally. When the liquid turns a nice caramel color, add the butter (it will bubble). Whisk the liquid until the butter is completely melted.
  3. Remove the pan from heat and add the cream while whisking constantly (it will bubble as well) until smooth. Add the salt and vanilla, whisk to combine. Let the caramel cool.
  4. To make the apple filling, combine the chopped apples and lemon juice. Sprinkle the cornstarch over the apples and toss to coat. Set aside.
  5. Make the cake. Whisk the 3½ cups of flour, salt 
and baking soda together in a medium bowl.
  6. In a stand mixer fitted with the paddle, beat the butter with the oil at medium-high speed until smooth. Add the sugars and 
beat until light and fluffy, about 2 minutes. At medium speed, beat in the eggs 1 at a time until just incorporated, then beat in the vanilla; scrape down the side of the bowl. Beat in the dry ingredients and milk in 3 alternating batches, starting and ending with the dry ingredients.
  7. Pour half of the batter into the prepared 
Bundt pan. Spoon the apples in the center of the batter, pushing it down a little so it is nestled in. Drizzle ⅓ cup of the caramel over the apples. Carefully pour the rest of the batter in the pan and use a spatula to smooth the surface.
  8. Bake in the middle of the oven 
for about 1 hour and 15 minutes, until 
a toothpick inserted in the center of the 
cake comes out clean. Let the cake cool on 
a rack for 30 minutes, then turn it out on 
a platter or cake stand to cool completely.
  9. To make the crumble, combine the crumbled graham crackers, brown sugar, butter, vanilla and salt in a small bowl. Toss to combine. Spread the mixture on a baking sheet and bake in the 325 oven for 15 minutes or until lightly toasted. Let cool, then toss with the marshmallows and chocolate chips.
  10. Carefully pour as much caramel over the cooled cake as desired and sprinkle with the S’mores Crumble.

For another twist on a fall favorite, click HERE to try a Pumpkin Pie with Oat-Pecan Crust recipe from Country Living Magazine with tips and suggestions from Christiane to make it even better!