Apple-Cream Cheese Bundt Cake

Happy Saturday!  I had mentioned that I was going to share a recipe for a truly fabulous cake in my post from Monday, so here it is!

There are very few cakes that I can say we have enjoyed to the very last slice.  Most cakes are quite tasty the first time or two that you have them, but for me, they get kind of boring.  It’s the same old cake and frosting over and over again.

This Apple-Cream Cheese Bundt cake was very different.  There was enough going on texturally and taste wise to keep us interested until the very last piece!

The fresh apples, applesauce and oil made for an incredibly moist cake

There was the fruit flavor from the apples and applesauce, butterscotch from the praline frosting and the subtle cheesy flavor from the cream cheese swirl throughout the cake.  The cake itself was incredibly moist and yet, the outside had just a bit of a crunch from browning.

This cake is so festive!

This cake had it all for us.  I made this for Thanksgiving at our neighbor’s house and it was a delightful finish to our meal.  The flavors are perfect for the holidays and it makes such a beautiful presentation when entertaining.

The Praline Frosting is soo good

The incredible moistness (that lasted for an entire week) comes from fresh chopped apples, applesauce and oil.  Be sure to store it in a cake carrier and keep it tightly sealed in the refrigerator.  That is, of course, if you have any left after you first serve it! 😉

The cream cheese swirl adds such a wonderful flavor to the cake

This is a very large cake and was made in a 14-cup Bundt pan.  The one I found was an anniversary edition from Williams-Sonoma.  It is a bit time intensive, but so worth the effort!

Can I offer you a slice of cake?

Enjoy your weekend!

Apple-Cream Cheese Bundt Cake

Yield: 12 servings

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

This recipe was a real winner! It is a perfect dessert for the holidays.


For Cream Cheese Filling:
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

For Apple Cake Batter:
1 cup finely chopped pecans
3 cups unbleached all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce (I used unsweetened)
1 teaspoon vanilla extract
3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)

For Praline Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar

Additional whole pecans for decoration


For Cream Cheese Filling:
1. Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.

For Apple Cake:
1. 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.

2. 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.

3. 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).

For Praline Frosting:
1. 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.

Southern Living
September 2011

29 Responses to “Apple-Cream Cheese Bundt Cake”

  1. 1

    Susan in the Boonies — December 3, 2011 @ 11:17 am

    That sounds fantastic. I have a party to go to next week, and I might take this with me. I’ll let you know how it turns out!

  2. 2

    Jamie — December 3, 2011 @ 12:46 pm

    Gwen, this cake is absolutely beautiful! The presentation with the frosting is stunning and inside is fabulous! I can see the moistness and the flavors. I have to make this!! Fabulous!

  3. 3

    Devaki @ weavethousandflavors — December 3, 2011 @ 12:47 pm

    I ABSOLUTELY believe you Gwen – this has got to be one of the bestest apple seasonal cakes I have ever seen. The glazing, the pics everything is positively to-die-for!

    chow! Devaki @ weavethousandflavors

  4. 4

    Tina@flourtrader — December 3, 2011 @ 1:06 pm

    Bundt cakes are great for the holidays, they always make a wonderful presentation. Not only does the outside of your cake look stunning, but the inside also. Very tempting. The flavors that have been pulled together in this cake definitely do work together. I think it is a keeper, so I have saved the recipe so I can enjoy at my house. Buzz Buzz!

  5. 5

    MonaLisa65 — December 3, 2011 @ 4:29 pm

    I would LOVE to make this in mini-muffin tins. Any idea what the temperature and baking times might be?

    Thank you so much for sharing this!

    • Gwen replied: — December 3rd, 2011 @ 9:25 pm

      This is such a large cake (14-cup Bundt pan), so I would not even try to guess at how to successfully alter this recipe for mini muffin cups. You would also have to make the adjustments for the cream cheese swirl. I would imagine that it can be done, but it would take some real work to calculate the proportions and cooking times correctly.

  6. 6

    Lana @ Never Enough Thyme — December 3, 2011 @ 8:29 pm

    What a beautiful cake! And a fabulous combination of flavors. My mouth is actually watering just from reading the recipe. Yum.

  7. 7

    Jo — December 3, 2011 @ 8:53 pm

    Looks delicious. Would love for you to share this with us over at

  8. 8

    Jen — December 4, 2011 @ 12:06 am

    Even without the frosting it sounds amazing! I would love a slice on Christmas morning!

  9. 9

    Cristina, from Buenos Aires to Paris — December 4, 2011 @ 2:03 am

    Wow !! Incredible cake moist AND I love your China!!

  10. 10

    Wendy Read - Sunchowder — December 4, 2011 @ 9:58 am

    This looks devine. It is my husband’s birthday today and I am going to make this for him. Photos are fab too!

  11. 11

    Jennifurla — December 4, 2011 @ 7:44 pm

    holy wow, my tastebuds are truly craving a thick slice of this! What a wonderful looking cake.

  12. 12

    Drick — December 4, 2011 @ 8:37 pm

    Mother made a bundt cake using applesauce, chopped apples and nuts and it stayed moist for as long as we allowed it to hang around… I do not have her recipe, so I am as very much glad to see this one, love that thick topping, mine always seems to run…

  13. 13

    Carole Resnick — December 5, 2011 @ 9:29 pm

    In the oven as I type. Only change I made was to use walnuts rather than pecans because all I had on hand. Kitchen smalls wonderdul.

    • Gwen replied: — December 6th, 2011 @ 8:53 am

      I hope you enjoy it! :-)

  14. 14

    Monet — December 5, 2011 @ 10:17 pm

    Look how moist and packed full of goodness this cake is! Thank you for sharing yet another soul-satisfying recipe. I’m just about to pull out a loaf of banana bread and sit down to a cup of tea. I hope you are having a lovely evening too!

  15. 15

    Shelly — December 6, 2011 @ 9:12 pm


  16. 16

    Melanie — December 22, 2011 @ 8:10 pm

    I have used this cake twice already this very week, to rave reviews! Its perfect for holiday entertaining.

    • Gwen replied: — December 24th, 2011 @ 4:14 pm

      Hi Melanie,

      Thank you for your comment. I am so glad that you have enjoyed the cake. It really is a wonderful recipe. Happy Holidays to you and your family!


  17. 17

    Stacey — December 24, 2011 @ 1:34 pm

    Making this right now for our family Christmas dinner tomorrow. Want to thank you for posting the recipe. Can’t wait to share and taste it!!! Happy holidays!

    • Gwen replied: — December 24th, 2011 @ 4:15 pm

      Hi Stacey,

      Thank you for your comment. I hope you enjoy the cake as much as we do. Happy a very Merry Christmas!


  18. 18

    a spoonful of yumm — December 25, 2011 @ 1:08 pm

    the cake is stunning ! happy holidays :-)

  19. 19

    tafino — January 6, 2012 @ 5:24 pm

    wow delicious cake a pitty i have discover after christmas holidays :) but I will try soon. Thanks for sharing.

  20. 20

    Lucy — April 6, 2012 @ 11:14 am

    I’ve now made this cake twice – once at Christmas and this morning for an Easter get together. Normally if there isn’t any chocolate in a dessert I’m not interested but this cake is SOOOOO good! After having it at Christmas my family requested it again for Easter. It’s an impressive cake to bring to a gathering and the taste is the cincher. Everyone loves it here.

    • Gwen replied: — April 6th, 2012 @ 3:53 pm

      Hi Lucy,

      Thank you so much for leaving this comment. It is always nice to hear when a reader enjoys a recipe as much as we do. Happy Easter!


  21. 21

    ISABEL — July 9, 2012 @ 10:26 am

    I made it yesterday for my husband 53th birthday and we liked very much.
    It is a bit complicated… Lots of ingredients!
    Thank you!

    • Gwen replied: — July 10th, 2012 @ 9:15 am

      Hi Isabel,

      I am glad you enjoyed the recipe. There are a few ingredients, but the outcome is worth the investment! :-)


  22. 22

    Karen Manasco — November 4, 2015 @ 4:02 pm

    The only reason I stumbled upon this page was because I was looking for a 14-cup bundt pan. As I type this, the cake from this very recipe is cooling. I have to admit that I was not paying attention to the recipe, calling for such a huge pan, but I just happened to have a 14-cup tube pan by Calphalon. Phew! Nothing shapely, but it will do. If the cake turns out to be a hit, no doubt a fancy pan could only make it better.

    Years ago, I found this recipe in a magazine, and saved it in a huge pile of other “I’m going to cook one day” recipes. Alas, I came across it once more, and decided to give it a test drive before the holidays.

    Anyways, as I was reading the Google results out loud to my husband, I caught myself reading “Apple Cream Cheese Bundt Cake”. I then exclaimed “Honey, look, this is the same cake I just made!”

    I was so pleased to see that you were singing its praises, especially about the moistness. Nothing upsets me more than to waste time, ingredients and effort on a cake that ends up at the bird feeders.

    We still have a while to go before it is cool enough for the frosting, we can’t wait!

    Also glad you mentioned the refrigerator, as I assumed the same, given the cream cheese content.

    Looking forward to this cake. Many thanks for posting this on your blog.


    • Gwen replied: — November 4th, 2015 @ 8:43 pm

      Hi Karen,

      I hope you enjoy this cake as much as we did. I know I’ll be preparing it again during the holidays after having a craving for this wonderful combination of flavors!


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