Caramel Apple Pumpkin Bundt Cake

I had some homemade Caramel Dipping sauce leftover in my fridge from Halloween and have been thinking about how to use it.  I came up with this Caramel Apple Pumpkin Bundt Cake.   I crammed in as much fall flavor as possible, apples, pumpkins and spices.

Since this was the first time I made this, I used a little trick.  I made a large Bundt and saved a bit of the batter to make a small "test" Bundt.  This way if you are planning to bring the cake to someone, you can taste the small one before bringing a mystery cake unsure of  how it tasted!  Judges always ask contestants on cooking shows if they have tasted their dish before presenting it.  This will keep you from sweating it out!

Recipe:

Apple mixture:
3 Macintosh Apples peeled, cored and diced
1 tsp Cinnamon
1/4C Chopped Walnuts
1/4C Caramel Sauce

Mix apples, cinnamon and walnuts in a bowl, set aside

Cake:
3 Eggs
1C Sugar
1 - 15oz can of Pumpkin
1/2C Apple Sauce (or 2 - 90g Apple Sauce squeeze pouches)
1/2C Avocado Oil
1 tsp Salt
1tsp Nutmeg
1 tsp Cinnamon
1 tsp Baking Powder
1 tsp Baking Soda
3C All Purpose Flour
1/2C Chopped Walnuts

1. Grease a large Bundt pan with shortening (best not to use an intricate mold)
2. Fill the bottom of the Bundt pan with apple mixture
3. Cover with Caramel Sauce
4.  Mix Cake ingredients together to form batter
5.  Fill pan with batter and smooth out, you can drop it a few time to get the air bubbles out and help the batter fill in some of the cracks in the apple mixture.
6. Bake at 350 degrees for about 45min give or take depending on your oven and they type of pan you use.  Toothpick should come out clean.
7. Take the cake out of the oven, place a plate over the top and flip out.  If any apples stick to the pan just scrap them out and put them on top of the cake.
8. Drizzle with extra Caramel sauce before serving. 

Apple Mixture