Apple Bundt Cake with Cream Cheese Filling & Praline Frosting
This apple Bundt cake is loaded with spice, pecans, has a huge cream cheese swirl in the middle, and is topped with a praline frosting.
This, my friends, is one heck of a cake.
Once I knew my grandparents were coming over for lunch and I had decided on chicken pot pie, I started to give some thought to dessert. I wanted to make something seasonal, something that would be delicious, but nothing that was terribly complicated or time-consuming. I started thinking about some of the different recipes I had seen for apple Bundt cakes and finally settled on this one. Truly, what is not to love? This apple cake is incredibly moist and packed with apple flavor thanks to applesauce in the batter, as well as the chopped apples folded in… we’ve got pecans in there… a cream cheese filling (have I mentioned I never turn down anything with cream cheese?)… and finally, a praline frosting. It’s everything that a fall cake should be… and then some.
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This apple Bundt cake was met with rave reviews, and my Chief Culinary Consultant declared it one of the top three things I’ve made all year. I baked a lot of stuff, so that’s a pretty serious nod of approval. We ate the cake with a small scoop of apple pie ice cream, which was a fantastic complement to the cake. It would also be great with plain vanilla ice cream, or nothing at all. This apple cake is so fantastic that it can absolutely stand on its own. No wingman needed. We all agreed that this would make a fantastic dessert on Thanksgiving – a great change of pace from the typical pumpkin and pecan pies. You could even switch up the frosting and instead of praline, do a maple glaze. However you dress it up, you must make this. Your taste buds deserve it!
P.S. I was rushing to put this cake together before we met friends for dinner and totally forgot to swirl the cream cheese. You should definitely swirl. Swirls rock.
Two years ago: Russian Pound Cake
Four years ago: Homemade Pierogi
Apple Bundt Cake with Cream Cheese Filling & Praline Frosting
Ingredients
For the Cream Cheese Filling:
- 8 ounces (226.8 g) cream cheese, at room temperature
- ¼ cup (56.75 g) unsalted butter, at room temperature
- ½ cup (100 g) granulated sugar
- 1 egg, at room temperature
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
For the Cake:
- 3 cups (375 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon (0.5 teaspoon) ground allspice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 eggs
- ¾ cup (163.5 ml) canola or vegetable oil
- ¾ cup (183 ml) unsweetened applesauce
- 1 teaspoon vanilla extract
- 3 Gala apples, peeled, cored and finely chopped (about 3 cups)
- 1 cup (99 g) pecans, toasted and finely chopped
For the Praline Frosting:
- ½ cup (110 g) light brown sugar
- ¼ cup (56.75 g) unsalted butter
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 cup (120 g) powdered sugar
Instructions
- Preheat oven to 350 degrees F. (reduce temperature to 325 degrees F if your pan is dark/non-stick). Grease and flour a standard Bundt pan (12-cup capacity); set aside.
- Make the Cream Cheese Filling: Beat the cream cheese, butter and sugar on medium speed until well combined and smooth. Add the egg, flour and vanilla and continue beating just until incorporated. Set aside.
- Make the Apple-Pecan Cake: In a large bowl, whisk together the flour, both sugars, the cinnamon, nutmeg, allspice, baking soda and salt. In a separate medium bowl, whisk together the eggs, oil, applesauce and vanilla extract. Pour the egg mixture into the flour mixture and gently mix to combine using a whisk or rubber spatula.
- Gently fold in the pecans and chopped apples until evenly distributed throughout the batter.
- Spoon about 2/3 of the cake batter into the prepared pan. Top evenly with the cream cheese filling, leaving a 1-inch border around the edge of the pan. Use a thin paring knife to gently swirl the cream cheese filling with the cake batter just a few times – less is more. Spoon the remainder of the cake batter on top of the cream cheese filling and gently spread to the edges of the pan, covering the filling.
- Bake for 60 to 75 minutes, or until a thin knife inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and cool for 15 minutes, then invert the cake onto the rack and allow to cool completely (at least 2 hours).
- Make the Praline Frosting: Combine the brown sugar, butter and milk in a 2-quart saucepan over medium heat. Bring to a boil, whisking constantly. Boil for 1 minute, continuing to whisk constantly, then remove the pan from the heat and stir in the vanilla. Gradually whisk in the powdered sugar until it is completely incorporated and the frosting is smooth.
- Slowly pour the frosting over the cooled cake and garnish with extra pecans. Give the frosting 5 minutes to set, then serve. Store leftovers in an airtight container or wrapped tightly with plastic wrap at room temperature or in the refrigerator.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
My daughter has been making this cake for birthday for years. I absolutely love it . ( and so does everyone else!)
I don’t mean to pick, but I’ve not been baking long and was confused by your lack of nuts in the praline. Isn’t it suppose to have a nut mash in it? Otherwise, isn’t this simply a glaze?
The pecans are sprinkled on top ;-) it’s easier to pour the frosting on the cake if it doesn’t have a bunch of nuts in it.
You mentioned using a maple glaze instead of a praline glaze. Do you have a recipe for maple glaze that’s suitable for this apple/cream cheese bundt cake?
Hi Lois, I don’t have one, but I love this doughnut glaze! >> https://sallysbakingaddiction.com/maple-glazed-donuts/
This looks so yummy and I can’t wait to make it! I was just wondering is the oven temperature you have given for a fan oven or a convection oven? Thank you!
First of all, congratulations on your new addition!! Secondly, thanks for sharing this fantastic recipe. It helped me take 3rd place at my church’s dessert cookoff. And, of course, it’s delicious!! So glad I finally got to make it.
LOVE THIS CAKE! I made this and the Dulce de Leche Cheesecake squares for a family dinner tonight and both were a grand hit! My fave out of the two is this one, delish!
Made this cake and it was wonderful!! Does it freeze well?
Hi Bonnie, I’m so glad you enjoyed it! I haven’t tried freezing it, but I do believe it would freeze well.
I made this tonight and while I can see it would be amazing, mine did not turn out that way! I used a nonstick pan so baked it at 325 per the instructions and baked for 75 minutes. The outside cooked but not the inside :( Perhaps I will try it again but at a higher heat!
I made this cake to take to a party and it was amazing!!! It was fairly easy to make and turned out flavorful and moist. Everyone was asking for the recipe. Thanks for sharing!
This was delicious. I was a bit worried about the cream cheese filling as it seemed to be spreading too much to leave a 1 inch border but it was fine. I didn’t have all spice so will add it next time. Small slices were all we needed as it was pretty sweet but not overly. Thanks for the great recipe!
This has to be one of the most flavorful cakes I’ve ever eaten. Made it for my mom’s birthday. A little bit of the top broke off when I was getting it out of the bundt tin, and the praline topping made the perfect camouflage for the imperfections. Not that anyone cared because it was packed with such incredible flavour! Thanks for sharing this recipe.
This is the third time my daughter and I made this cake. The only thing different we do is leave out the nuts. I have friends who have made this cake , too. It is delicious!!!!! Many thanks to the brown eyed baker. All the recipes I have mde from this site are great. Especially the car bomb cake.
I made this cake tonight. It is absolutely delicious!!! I did not use the allspice but I did add both the nutmeg and cinnamon. Super recipe for the holidays!!!
I made this cake last night, and over all it was a hit with everyone. I was definitely worried about the batter since it was not exactly pourable and was just not sure if that was right. It rose beautifully, though. Next time, though, I’ll probably do less all spice and more cinnamon (that’s just a personal preference). The fresh apple pieces was the best part!
Hi — I don’t actually own a bundt pan and am wondering if you think this would work in another kind of pan? Any recommendations? Or possible as cupcakes?? Just wondering what you think. Thanks!
Hi Katie, Yes, you could make this in another pan, but you may need to alter or omit the cream cheese frosting, depending on what you use. You could certainly do cupcakes (you should get about 24 from this recipe), and do a teaspoon or so of cream cheese filling over half of the batter, then cover with the remaining.
Thanks, Michelle! I made these today and they were a big hit! I didn’t end up using all of the cream cheese filling, so I would recommend halving that part of the recipe for cupcakes. Also, it was a little more challenging to do the praline frosting on the top because I needed to spoon it over each individual cupcake and it was already starting to harden in the pot, so some didn’t end up so pretty. Next time might try keeping the frosting a little warmed up while I top the cupcakes. But, I think there will definitely be a next time!
Hi Michelle, would this work in a normal spring bottom baking pan too? How would I need to modify the recipe?
Hi Lila, You could, but make sure you use a 10-inch springform pan; a 9-inch springform pan wouldn’t be big enough.
This is a ridiculously amazing cake!! Soooo good!! My family loved it! Love your blog!
I made this twice for Canadian Thanksgiving last weekend. The first time I was just making it for my boyfriend, and it turned out so well that I made another one the next morning to take to Thanksgiving dinner. Everyone loved it! The cream cheese filling was probably my favourite part. INCREDIBLE!
THANK GOODNESS this blog post came across my email when it did! That very afternoon, I baked a birthday cake for husband (who loves fall and fall foods, so I decided to make it an apple-themed meal). This apple cake failed miserably. But I remembered THIS cake, realized I had all the ingredients on hand… and whipped it up instead! Made it. Loved it. You saved husband’s birthday!!
It’s recipes like this that I am happy to have fall at it’s finest!!!
Made it last night and the smell was incredible. Added the topping this morning and half was eaten for breakfast with coffee! I omitted the pecans in the cake batter due to my finicky children but left them on the topping for the beauty. And those crazy children ate it all! 8 thumbs up from my family!
I made the cake last night and it was awesome! I bake a lot but usually end up eating a small piece and giving the rest away to friends and family. I like the spice cake and chunks of fruit and pecans and the praline and cheesecake filling and… everything! It is over the top. I think I am going to make another one for my husband’s coworkers because I want another slice.
OMG! This cake is awesome! Made it today and I think I just found a new apple cake recipe! I worried that I didn’t chop my apples fine enough, but it was perfect. Thank you for this recipe.
This recipe looks great, can’t wait to try it for work. I love Southern Living cake recipes but never try them because of the calorie content. How is it that you are not 400 lbs?? :)
Haha! I share so much of what I make! I usually eat one or two pieces and then share the rest with friends/family or make it for a function.