This Apple Cheesecake Bundt Cake is everything a fall dessert should be! Rich and moist apple cake with a sweet cheesecake layer and memorable praline frosting, this delicious apple cake is perfect for holidays, game days, and more!
Love apple recipes? Check out my Apple Cobbler, Apple Crisp and delicious Caramel Apple Cheesecake!
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 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.
Happy fall baking!
How to Make Apple Cream Cheese Bundt Cake
Apple Cream Cheese Bundt Cake
Ingredients
Cream Cheese Filling
Cake
- 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 apples peeled and finely chopped, I used Granny Smith
Instructions
- 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.
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?
Loved this recipe! made without the pecans and the glaze. A big hit!
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?
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.
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!
Hi Jasmin, The stand is from Pier 1, and I think they are still available. Happy Shopping!
I’m definitely stealing that marshmallow pop idea with the bakers twine! Way easier then all the cookies I would usually send.
I give a lot of jam away as gifts and this would make the jars look really cute.
This looks SO delicious Glory! I love fall baking and this recipe is officially on my to-bake list now!
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.
Wow, this looks so delicious and so different! Looks super tasty!