Name: Apple & Cream Cheese Bundt Cake
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 2 h
Cuisine: American
Ingredients: 2 cups peeled and chopped apples (Granny Smith or Honeycrisp); 3 cups all-purpose flour; 1 cup granulated sugar; 1 cup brown sugar; 3 large eggs; 1 cup vegetable oil; 1 tsp vanilla extract; 1 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp salt; 1 cup chopped pecans (optional); Cream Cheese Filling:; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1 large egg; 1/2 tsp vanilla extract; Praline Glaze:; 1/2 cup brown sugar; 1/4 cup butter; 2 tbsp milk or cream; 1/2 cup powdered sugar

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This Apple & Cream Cheese Bundt Cake is a rich, moist dessert that feels like fall in every bite. With chunks of tender apples, a luscious cream cheese filling, and a sweet praline glaze, this cake is show-stopping yet surprisingly simple to make. I love serving it during the holiday season or whenever I want something cozy, comforting, and totally irresistible.

Why You’ll Love This Recipe

I love how this cake strikes the perfect balance between soft, spiced apple cake and creamy, tangy cheesecake. It’s packed with texture from the apples and nuts, and the glaze gives it that bakery-worthy finish. It’s the kind of dessert I can make ahead and bring to gatherings, knowing it’ll impress everyone — and that it tastes even better the next day. Apple & Cream Cheese Bundt Cake

Ingredients

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

Apples, peeled and chopped (I like using Granny Smith or Honeycrisp)
All-purpose flour
Granulated sugar
Brown sugar
Eggs
Vegetable oil
Cream cheese, softened
Butter
Vanilla extract
Baking soda
Ground cinnamon
Salt
Chopped pecans (optional)

For the Praline Glaze:

Brown sugar
Butter
Milk or cream
Powdered sugar

Directions

I preheat the oven to 350°F (175°C) and generously grease a bundt pan.
In one bowl, I mix flour, baking soda, cinnamon, and salt.
In another large bowl, I whisk together eggs, oil, granulated sugar, and vanilla until smooth.
I gradually add the dry ingredients to the wet, mixing just until combined.
I fold in the chopped apples and nuts, if using.
For the filling, I beat softened cream cheese with sugar, egg, and vanilla until creamy.
I pour half the cake batter into the bundt pan, then spoon the cream cheese mixture evenly over it, avoiding the edges.
I top with the remaining batter and smooth the surface.
I bake for about 60–70 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean.
I let it cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
For the glaze, I melt butter and brown sugar in a saucepan, stir in milk, bring to a boil, then remove from heat and whisk in powdered sugar until smooth.
I drizzle the warm glaze over the cooled cake and let it set before slicing.

Servings and Timing

This cake serves 12–14 people. It takes about 25 minutes to prep, 60–70 minutes to bake, and another 30 minutes to cool and glaze — just about 2 hours total from start to finish. Apple & Cream Cheese Bundt Cake

Variations

Sometimes I add a bit of nutmeg or allspice for deeper fall spice flavor. If I want to lighten it up, I reduce the sugar slightly or swap the glaze for a simple dusting of powdered sugar. I’ve also used pears instead of apples with great results. For extra texture, I sometimes stir in shredded coconut or raisins.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days or refrigerate it for up to 5 days. The flavors actually get better after sitting overnight. I don’t usually reheat slices, but if I want to, I warm a slice for 10–15 seconds in the microwave. This cake also freezes well — I wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge.

FAQs

Can I use any type of apple?

Yes, but I like using firm, tart apples like Granny Smith for the best texture and flavor balance.

How do I prevent the cream cheese filling from leaking?

I make sure to leave a border between the cream cheese layer and the edge of the pan, so it stays centered during baking.

Do I have to add the glaze?

No, the cake is delicious on its own, but I think the praline glaze adds a beautiful finish and an extra layer of flavor.

Can I make this in advance?

Yes, I often make it a day ahead. The flavor improves as it sits, and it stays moist for days.

What’s the best way to grease a bundt pan?

I use a pastry brush to coat every nook with softened butter, then dust with flour — or I use a baking spray with flour in it to prevent sticking.

Conclusion

This Apple & Cream Cheese Bundt Cake is everything I crave in a dessert: comforting, rich, and filled with fall flavors. I love how the cream cheese layer adds a surprise in every slice, and that glossy praline glaze makes it just as beautiful as it is delicious. Whether I’m baking for a party or just for myself, this cake always feels like a special treat.