Apple & Cream Cheese Bundt Cake

This apple and cream cheese bundt cake is a dessert I love making when I want something extra special. With a spiced apple cake, a rich cream cheese swirl, and a sweet caramel pecan topping, it has the perfect mix of cozy flavors and indulgent texture. Every slice feels like a bakery-worthy treat made right at home.

Why You’ll Love This Recipe

I like this bundt cake because it combines so many delicious elements in one dessert. The cake itself is moist and packed with apples and warm spices, while the creamy center adds richness that balances the sweetness. The caramel pecan topping makes it look stunning and adds that final touch of flavor and crunch. It’s the kind of cake I enjoy serving during the holidays, at family gatherings, or just when I want a show-stopping dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Creamy Center:

• Cream cheese
• Butter
• Granulated sugar
• Egg
• All-purpose flour
• Vanilla extract

Apple Cake:

• Pecans
• All-purpose flour
• Granulated sugar
• Light brown sugar
• Ground cinnamon
• Salt
• Baking soda
• Ground nutmeg
• Ground allspice
• Eggs
• Canola oil
• Applesauce
• Vanilla extract
• Apples, peeled and chopped

Caramel Pecan Topping:

• Light brown sugar
• Butter
• Milk
• Vanilla extract
• Powdered sugar
• Pecan halves

Directions

1. I cream together the cream cheese, butter, and sugar until smooth. Then I mix in the egg, flour, and vanilla, and set it aside.
2. I preheat the oven to 350°F (177°C) and toast the pecans until fragrant.
3. In a large bowl, I combine the flour, sugars, spices, salt, and baking soda. Then I stir in the eggs, oil, applesauce, and vanilla until just combined.
4. I fold in the chopped apples and toasted pecans.
5. I grease and flour a bundt pan, pour in two-thirds of the apple batter, then swirl in the cream cheese mixture. I top it with the remaining apple batter.
6. I bake for 60–75 minutes, or until a toothpick inserted comes out clean. I let it cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
7. For the topping, I bring brown sugar, butter, and milk to a boil while whisking. Off the heat, I stir in vanilla and powdered sugar until smooth. I drizzle this over the cooled cake and garnish with pecan halves.

Servings and timing

This bundt cake serves about 12–14 slices. Prep time takes about 25 minutes, baking requires 60–75 minutes, and cooling plus topping adds another 45 minutes.

Variations

Sometimes I swap the pecans with walnuts or hazelnuts for a different nutty flavor. I also like adding a splash of maple extract to the topping for a deeper caramel taste. For a lighter version, I’ve skipped the topping and just dusted the cooled cake with powdered sugar.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, I wrap individual slices tightly and keep them for up to 2 months. I let them thaw at room temperature before serving. If I want a warm slice, I reheat it in the microwave for about 20–30 seconds.

FAQs

Can I make this cake ahead of time?

Yes, I often bake it the day before and add the caramel pecan topping right before serving to keep it fresh.

What type of apples work best?

I like using firm, tart apples such as Granny Smith or Honeycrisp because they hold their shape and balance the sweetness.

Do I need to toast the pecans?

Toasting isn’t mandatory, but I find it brings out a richer flavor that enhances the cake.

Can I make this without a bundt pan?

Yes, I’ve baked it in a 9×13-inch pan instead, but the bake time may be slightly shorter.

How do I prevent the cream cheese layer from sinking?

I make sure to layer the batter and cream cheese filling evenly and avoid overmixing once the filling is added.

Conclusion

This apple and cream cheese bundt cake is a dessert I love because it feels both comforting and impressive. With layers of moist apple cake, creamy filling, and caramel pecan topping, it’s the kind of treat that always gets rave reviews.

Print