Apple-Cream Cheese Bundt Cake


This delicious apple bundt cake features a sweet cream cheese filling and homemade praline frosting. Garnish the frosting with extra toasted pecans.

Apple-Cream Cheese Bundt Cake

Total Time 4 hrs 10 mins
Course Dessert
Cuisine American
Servings 12


Cream Cheese Filling

  • 1 8 oz pkg cream cheese softened
  • ¼ cup butter softened
  • ½ cup granulated white sugar
  • 1 large egg
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract

Apple Cake Batter

  • 1 cup pecans finely chopped
  • 3 cups all-purpose flour
  • 1 cup granulated white sugar
  • 1 cup light brown sugar firmly packed
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp ground nutmeg
  • ½ tsp ground allspice
  • 3 large eggs lightly beaten
  • ¾ cup canola oil
  • 1 tsp vanilla extract
  • 3 cups Gala Apples about 1 ½ lb, pealed and finely chopped

Praline Frosting

  • ½ cup light brown sugar firmly packed
  • ¼ cup butter
  • 3 tsp vanilla extract
  • 1 cup powdered sugar


  • Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
  • Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
  • Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
  • Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
  • Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

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