Apple-Cream Cheese Bundt Cake {Guest Post}

Today, Tracey of Tracey’s Culinary Adventures has cooked up something extra special. I had zero doubt in my mind that I’d be wowed by whatever she decided to make for the apple celebration. She’s always creating something drool worthy and her photos never disappoint, which makes her recipes that much more enticing. I wish smell-o-vision, or taste-o-vision, were real right now. Someone should get on that asap.

Apple-Cream Cheese Bundt Cake

Hi! I’m Tracey from Tracey’s Culinary Adventures, and I’m beyond excited to be taking part in Rachel’s apple celebration today. As much as I hate to see summer come to an end, I really do look forward to apple season every year. I can’t wait to visit the orchard and load up on my favorite varieties in anticipation of all the apple treats to be made. I already have a ton bookmarked, and something tells me by the time this party is over I’ll have added many, many more to the to-do list! 

Apple-Cream Cheese Bundt Cake

I’m probably the most indecisive person ever, but it was surprisingly easy to choose a
recipe to share today. I pinned this apple-cream cheese bundt cake last winter and have
basically been counting down the days until I could make it happen in my kitchen. Nine
months is a long time to wait for a cake that sounds so good :)

The weather even decided to cooperate with me when I made this recipe. It’s been a hot
summer, but for the first time in months it was cool enough to turn off the a/c and open
the windows! With a slight breeze blowing through the house and the aroma of apples
and cinnamon filling the kitchen, fall was most certainly in the air.

Apple-Cream Cheese Bundt Cake

This bundt was the perfect dessert to kick off apple season; I could not get enough! In
addition to diced apples interspersed throughout the cake, there’s also applesauce in the
batter for double the apple goodness. The thick pocket of cream cheese in the center is
to die for, but my favorite was the sweet praline frosting on top of the cake. Dig in for
dessert, or enjoy a slice for breakfast (with all those apples plus the cream cheese, it’s
totally justifiable!) – you can’t go wrong either way.

Apple-Cream Cheese Bundt Cake


Cream Cheese Filling

  • 1 (8-oz) package cream cheese, softened
  • 1/4 cup (4 tablespoons) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract


  • 1 cup finely chopped pecans (plus extra for garnish, optional)
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup 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 unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 3 cups peeled and finely chopped Gala apples (about 2-3 medium apples)

Praline Frosting

  • 1/2 cup packed light brown sugar
  • 1/4 cup (4 tablespoons) unsalted butter
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar


Preheat oven to 350°F.

To make the filling: Add the cream cheese, butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and smooth. Add the egg, flour and vanilla and continue beating just until incorporated. Set aside.

Place the pecans on a rimmed baking sheet and toaste in the oven for 8-10 minutes, or just until fragrant. Remove the pan to a wire rack.

In a large bowl, whisk the flour, both sugars, the cinnamon, salt, baking soda, nutmeg and allspice together. Add the eggs, oil, applesauce and vanilla and mix just until combined (I started with a whisk and switched to a rubber spatula). Fold in the toasted pecans and chopped apples until distributed throughout the batter.

Spoon about 1/2 to 2/3 of the cake batter into the prepared 12-cup bundt pan. Top evenly with the cream cheese filling, leaving a 1-inch border around the edge of the pan (I found this tricky, just do the best you can). Use a thin paring knife to swirl the cream cheese filling with the cake batter just a few times - less is more. Top the filling with the remaining cake batter.

Bake for 60-75 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).

To make the frosting: Combine the brown sugar, butter and milk in a 2-qt saucepan. Set over medium heat, and bring to a boil, whisking almost constantly. Boil for 1 minute, whisking constantly. Remove the pan from the heat and stir in the vanilla. Whisk in the confectioners' sugar, a little at a time, until it is completely incorporated and the frosting is smooth. Gently stir the frosting until it starts to thicken, then pour it over the cooled cake. (The frosting will set up quickly, so don't make it in advance - wait until the cake has cooled completely.) Garnish with extra pecans, if desired.

You can find Tracey on Facebook and Twitter.

Check out these other drool worthy recipes from Tracey: Samoas Scones, Jalapeño Cheddar Rolls and Pumpkin Streusel Coffee Cake.

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79 Responses to “Apple-Cream Cheese Bundt Cake {Guest Post}”

  1. #
    debbie — September 4, 2016 at 7:08 pm

    I just took mine out of the oven…..had a taste of the part that fell apart (didnt grease it well enough) …one of the most delicious things ive ever eaten, and the frosting’ not even on :)

    • Rachel — September 5th, 2016 @ 7:00 am

      So glad you enjoyed it, Debbie!

  2. #
    Alexandra — September 22, 2016 at 12:50 pm

    Just bought a beautiful Heritage bundt and I am christening the pan with this recipe. Will check in later. Will leave a photo if your comment section allows.

    • Rachel — September 23rd, 2016 @ 7:15 am

      Enjoy! :)

  3. #
    Ange — October 12, 2016 at 12:07 pm

    Hi Rachel, Sounds absolutely yummy. Question would it be possible to sub the canola oil with coconut oil and the all purpose flour for oatmeal (don´t mean the stuff you have for breakfast or in muesli, but proper flour which is made of the oat corn)?
    I´m allergic to wheat so I´d be grateful if you could answer.
    Also the cake seems to have a lot of sugar. Is it very sweet – it really sounds like it.

    • Rachel — October 13th, 2016 @ 7:28 am

      I haven’t ever used those as substitutions so you would need to do a bit of research for what amounts would be best to use. Not all ingredients can be substituted 1:1 sometimes you need to use less or more. Good luck!

  4. #
    Robin Blair — October 16, 2016 at 12:29 pm

    I made this to bring to a fall dinner party that my husband and I went to last night. I have to say, this cake was Outstanding!! I really enjoyed making it too. I followed the recipe exactly but when it came to the nutmeg-I realized I didn’t have any so I added a bit of ginger and a little more cinnamon…When I made the cream cheese filling, I refrigerated it while making the batter, I didn’t have a bundt pan so I used my tube pan and it came out perfect!! Everyone LOVED it and the presentation with the frosting and pecans were beautiful! So glad I chose this recipe to make and will keep it in my favorites….Thank you!!

    • Rachel — October 17th, 2016 @ 7:15 am

      So glad you enjoyed it, Robin!

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