Apple Cream Cheese Bundt Cake

Apple Cream Cheese Bundt Cake -

Fall is one of my favorite times of year to bake.  There is just something extra special about filling the house with warm, rich fragrances when there is a chill in the air.

This Apple Cream Cheese Bundt Cake combines a moist and flavorful apple cake with a sweet cream cheese filling, and an incredible praline frosting.  Although this recipe does require several steps, the end results are delicious, impressive and perfect for any fall celebration.

When I first came across this recipe (originally from Southern Living) I considered skipping the cream cheese filling in an effort to simplify the recipe.  But I usually try to make a recipe as listed before making changes, so I figured I’d give it a try as is.  The filling is delicious and adds a nice creamy texture to the overall recipe.  I will say, the apple cake and praline frosting are both delicious, so if you don’t care for cream cheese, or want to speed things along I think you could omit the filling.  If you are going to leave out the filling, be sure to reduce the overall baking time.

Another suggestion would be to bake the cake one day, then frost it the next day, to break up the work a bit.

This cake would be perfect for a fall brunch, and is a delicious treat with a glass of milk, or cup of coffee.

Apple Pecan Cream Cheese Bundt Cake -


Print Recipe

Apple Cream Cheese Bundt Cake

Rich, moist and full of flavor, this is the perfect bundt cake for a special occasion.


Cream Cheese Filling-
1 (8oz) package cream cheese, softened
1/4 cup Challenge butter, softened
1/2 cup sugar
1 egg
2 Tablespoons flour
1 teaspoon vanilla

1 cup finely chopped pecans
3 cups flour
1 cup sugar
1 cup (packed) brown sugar
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon allspice
3 eggs, lightly beaten
3/4 cup oil (canola, olive or vegetable)
3/4 cup applesauce (unsweetened)
1 teaspoon vanilla
3 cups peeled and finely chopped apples (I used Granny Smith)

Praline Frosting-
1/2 cup (packed) brown sugar
1/4 cup Challenge butter
3 Tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar

1/4 cup roughly chopped pecans, for garnish


Grease and flour a (14 cup) bundt pan, and set aside.

Prepare cream cheese filling-
Beat the cream cheese, butter and sugar together with an electric mixer until blended and smooth. Add egg, flour and vanilla and beat until just combined. Set aside.

Prepare cake batter-
Preheat oven to 350*F and bake pecans for 5-7 minutes until lightly toasted and fragrant.
Meanwhile, stir flour, both sugars, salt, baking soda and spices together in a large bowl.
Stir in eggs, then oil, apple sauce and vanilla.
Stir in apples and pecans.
Spoon two-thirds of the apple batter into the prepared pan, then spoon cream cheese filling over the apple mixture, leaving a 1 inch border around the edges of the pan.
Spoon remaining apple batter over the cream cheese filling.
Bake cake at 350*F for 1 hour to 1 hour and 15 minutes, or until a long wooden skewer inserted in the center comes out clean. Cool cake in the pan, on a wire rack about 1 hour. Remove cake from pan, and cool completely (an additional hour).

When the cake has cooled, prepare praline frosting.
Combine brown sugar, butter and milk in a saucepan and bring to a boil. Boil 1 minute (set a timer).
Remove pan from heat and add vanilla extract, then powdered sugar. Whisk together until fully combined. If needed, pour frosting through a fine strainer to remove any powdered sugar lumps. Cool frosting slightly (about 5 minutes) until it has begun to thicken slightly, but is still easily pourable. Pour over cake, as desired. Garnish with pecans, if desired.

Recipe source - Southern Living, September 2011


Apple Cream Cheese Bundt Cake -

Happy fall baking!


  1. This bundt looks straight perfect! Yum!

  2. I just pulled this recipe out yesterday and have it sitting on my counter! I’ve oogled over the photo from the original recipe hundreds of times and haven’t made it yet but you’ve definitely inspired me now! This looks just scrumptious!

  3. Glory, I’ll be right over, press “start” on the coffee maker! I love Southern Living recipes, they never disappoint! Great photos, as always, looks delish!

  4. Yummy! Your cake looks amazing! Sounds so delicious, too!

  5. That is a beautiful bundt cake. I definitely don’t make enough bundt cakes.

  6. Looks amazing! I love making bunt cakes.

  7. What a gorgeous cake! Love the praline frosting!

  8. I love everything about this beautiful cake! Apple cakes are my very favorite. I love the frosting you used to drizzle over it all. I bet it made your kitchen smell wonderful. 🙂

  9. Well this gives me a reason to go out and buy a Bundt pan! I love baked apples, and I’m a sucker for anything with cream cheese in it, so I can’t wait to try this recipe out!

  10. I love it. Wonderful flavours! congratulations!

  11. Perfection! Cream cheese AND a praline drizzle, yummy!

  12. What a beautiful cake! It just screams “FALL”!

  13. I bet all those crunchy pecan’s on top as a nice contrast to the soft filling. It looks lovely.

  14. This looks fab!! Is there anything that can substitute for the applesauce? I don’t have any on hand.

    • I would probably go with 1/2 cup sour cream or plain yogurt if you have either of those. If not, I’d up the oil to 1 cup. The apple sauce adds some moisture, but I think either of those substitutions could work well. Or… maybe grate some of the apple, and chop some, so that there are smaller bits of apple all throughout.

  15. Oh my goodness! This cake is phenomenal! I was in total jaw-drop mode at that cream cheese stuffing-er, filling.. <3 ah.mazing.

  16. This looks (almost) too good to be true! I can practically taste how moist and flavorful it is!

  17. Hello, magnifique votre blog culinaire, ce gâteau a l’air delicieux et très tentant ! Bye

  18. Wow, this looks so delicious and so different! Looks super tasty!

  19. What a stunning cake! My husband and I are going apple picking this weekend, so I will definitely be trying this cake once we have our fresh-picked apples. The combination of apples, cream cheese, and a praline frosting sounds absolutely wonderful.

  20. This looks SO delicious Glory! I love fall baking and this recipe is officially on my to-bake list now!

  21. I give a lot of jam away as gifts and this would make the jars look really cute.

  22. I’m definitely stealing that marshmallow pop idea with the bakers twine! Way easier then all the cookies I would usually send.

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  24. What a lovely cake and gorgeous cake stand!! Can you please tell me the brand of it so I can try to find it!

    Many thanks!

  25. This looks delicious! I’m going out of town for Thanksgiving this year, but as the resident baker, I promised to still bake a dessert for family here at home for their Thanksgiving meal. My problem is that I am leaving to go out of town on Monday of Thanksgiving week, so I will need to bake on Sunday. Do you think this cake would keep for them until Thursday? Would refrigerating it until then hurt?

    • Hi Stacy, I haven’t tried to keep the cake that long, but if I was going to try I would suggest to bake the cake, do not add the icing, wrap the cake well and freeze it. Then the day you plan to serve it, remove the freezer and allow it to come to room temperature (still wrapped), then make the icing and add it.

  26. I made this cake last weekend, turned out fabulous! I had some left over cream cheese filling and was going to make a smaller batch of the apple cake recipe and do some as cupcakes. Any idea of how long I should bake for?

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  28. Loved this recipe! made without the pecans and the glaze. A big hit!

  29. Would like to make this for my husband to take to the office. Does the cake need to be refrigerated because of the cream cheese filling?

  30. Delicious cake! Frosting on the inside and praline glaze on the outside – it turned out perfectly! Thanks for sharing.

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  32. I just made this for Thanksgiving morning brunch and my family loved it. The directions worked perfectly! Thank you for sharing! It is yummmmy!

  33. Is the flour all purpose or self rising??

  34. Made this cake over the weekend! It’s definitely a keeper! It is the perfect fall cake. The balance of warm spices paird with the apples & pecans puts it over the top!

    You are right…it is so worth the time and effort.. Thank you for sharing the recipe!

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  36. I think you’ve really outdone yourself this time. Can’t wait try it. This is weight watchers friendly , right

  37. You’ve really out done yourself this time. Hope to try it very soon. This IS weight watchers friendly right?

  38. Loved it!  Made it yesterday; did not have time to make frosting. Sampled the cake. It was very good though I thought the top half was a tad dry.  My husand on the other thought it was perfect.  Today I made the frosting. I reduced the powdered sugar to 1/2 cup and used salted butter to help reduce the “sweetness.”  By doing this the frosting was not thick; rather it seemed to soak into the cake. Today’s sampling of the cake was perfect! The amount of spice in cake was just right. Will make this recipe again 🙂

  39. Can you use can apples in stead. Do you have to toast the pecans

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