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 by Tracey's Culinary Adventures on

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 by Tracey's Culinary Adventures on

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 by Tracey's Culinary Adventures on

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

Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Apple, Cake


Cream Cheese Filling

  • 8 oz cream cheese softened
  • 1/4 C unsalted butter room temperature
  • 1/2 C granulated sugar
  • 1 large egg room temperature
  • 2 Tbsp all-purpose flour
  • 1 tsp vanilla extract


  • 1 C finely chopped pecans plus extra for garnish, optional
  • 3 C all-purpose flour
  • 1 C granulated sugar
  • 1 C light brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 3 large eggs lightly beaten
  • 3/4 C canola oil
  • 3/4 C unsweetened applesauce
  • 1 tsp vanilla extract
  • 3 C peeled and finely chopped Gala apples about 2-3 medium apples

Praline Frosting

  • 1/2 C light brown sugar
  • 1/4 C unsalted butter
  • 3 Tbsp milk
  • 1 tsp vanilla extract
  • 1 C confectioners' sugar


  • Preheat oven to 350°F.
  • 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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130 Responses to “Apple-Cream Cheese Bundt Cake {Guest Post}”

  1. #
    Lauren at Keep It Sweet — September 6, 2012 at 6:56 am

    I am a huge fan of Tracey’s blog so I’m not surprised at all that this looks amazing!

  2. #
    Julia — September 6, 2012 at 11:48 am

    Tracey, seriously, this looks and sounds amazing! I can almost smells all the flavors through the screen!

  3. #
    amy @ fearless homemaker — September 6, 2012 at 11:56 am

    This looks so amazing!

  4. #
    Shawnda — September 6, 2012 at 12:07 pm

    That swirl inside is perfection!

  5. #
    Tara @ Chip Chip Hooray — September 6, 2012 at 12:11 pm

    Love Tracey’s blog, and love this recipe! I think the tunnel of cream cheese would definitely be my favorite part… :)

  6. #
    Anita at Hungry Couple — September 6, 2012 at 1:39 pm

    Stunning. Simply stunning. And I’m pinning! :)

  7. #
    Cassie — September 6, 2012 at 3:10 pm

    This is one stunning cake, ladies. Tracey never fails to disappoint!

  8. #
    Tracey — September 6, 2012 at 6:20 pm

    Thanks for the kind words Rachel, and for inviting me to the party :) Can’t wait to see what everyone else cooks up this month!

  9. #
    amanda @ fake ginger — September 6, 2012 at 8:30 pm

    This is magnificent!

  10. #
    Julie @ Table for Two — September 6, 2012 at 10:34 pm

    good god – this is a STUNNING and GORGEOUS cake. wow, i don’t think my bundts would ever come out that perfect and clean haha

  11. #
    Megan {Country Cleaver} — September 7, 2012 at 11:01 am

    Slice me off a hunk of that!!

  12. #
    Sommer@ASpicyPerspective — September 7, 2012 at 11:13 am

    Wow, that is gorgeous!!

  13. #
    Katrina @ In Katrina's Kitchen — September 7, 2012 at 7:14 pm

    Can you imagine the sheer delight of cutting into this beast?! Yum!

  14. #
    Jen @ Savory Simple — September 7, 2012 at 10:42 pm

    What an absolutely gorgeous cake!

  15. #
    Paula — September 8, 2012 at 9:48 am

    That is one gorgeous looking cake!

  16. #
    Elizabeth @Food Ramblings — September 8, 2012 at 4:25 pm

    Love the cream cheese filling!!

  17. #
    Sarah — September 9, 2012 at 4:56 am

    It was soooo good – its like cheesecake and cake in one!! I grated my apples, and used an ice cream scoop to put in my cream cheese – worked really well. This is going into my favourite recipes collection!!

  18. #
    Erin — September 10, 2012 at 10:07 am

    For some reason, the best bundt cakes to me are those involving cream cheese, so obviously I am totally loving this!

  19. #
    Stephanie — September 10, 2012 at 10:13 am

    Wow, this is so impressive! This bundt cake puts me to shame and I’m almost afraid to stop baking myself! Thanks so much for sharing!!

  20. #
    nicole @ I am a Honey Bee — September 12, 2012 at 1:36 pm

    cream cheese hidden in there is a great surprise. love it.

  21. #
    Ruth Brow — September 30, 2012 at 2:00 pm

    Usually when I make things, they don’t turn out like the picture, but it came out perfect and was amazing!!! Thanks!! I am not sure how I missed that in Southern Living last year.

  22. #
    Mary Ellen — November 11, 2012 at 7:45 am

    I’ve made this twice and the second time the cream cheese mixture was pretty warm. Consequently, it oozed instead of staying in the middle as some people have noted in the reviews on the original recipe.

    I think if the cream cheese mixture were made ahead of time and put in the fridge to firm up a bit, it would eliminate this frustration.

  23. #
    Susan — August 18, 2014 at 2:03 am

    Was not able to print from Facebook just wondering why?

    • #
      Rachel — August 18, 2014 at 7:35 am

      I’m not sure what you mean, because the recipe is not listed on Facebook, it is only available here. There is a print icon next to the recipe within this post.

  24. #
    Stephanie — October 10, 2014 at 11:39 pm

    I sure had a problem with this cake sticking to the pan. It came out in pieces that I put back together like a puzzle. I hope the frosting will hold it together so I can serve it. Plus I will let it set a day so it might stick back together. Any suggestions to prevent this? I have a nonstick pan and I sprayed it with baking Pam.

    • #
      Rachel — October 11, 2014 at 10:50 am

      Bundt cakes can be tricky. The pan needs to be greased really well for starters. After it’s baked you should try to use a small offset spatula or rubber spatula to make sure the cake isn’t stuck to the sides before flipping. Also, you can place the pan (cake side up) on a towel soaked with very hot water for several minutes before trying to invert it onto a wire rack.

  25. #
    Mira — October 19, 2014 at 6:04 pm

    I love cream cheese filled breads and will definitely try this one!

    • #
      Rachel — October 20, 2014 at 7:00 am

      Enjoy! :)

  26. #
    Bonnie — November 5, 2014 at 4:01 pm

    I have made this twice now. Both times with Granny Smith Apples and it’s an amazing recipe. I love the cream cheese center. I really love the maple-ish type frosting on the top. Thank you for sharing!

    • #
      Rachel — November 6, 2014 at 7:27 am

      So glad you enjoy it! :)

  27. #
    Theresa — November 10, 2014 at 5:06 pm

    Hi, this looks fantastic! I’m planning to make this for Thanksgiving and I’d like to make it the day before. Does this need to be refrigerated because of the cream cheese, or can I leave it overnight in a covered cake plate? Thanks so much for posting! Can’t wait to try it :)

    • #
      Rachel — November 11, 2014 at 7:31 am

      Typically anything with a major dairy component should be chilled, but since it is cooked you could probably get away with not chilling it for a period of time, just as many cheesecakes aren’t always stored in the refrigerator. I’d use your best judgement.

  28. #
    Magaly, — November 13, 2014 at 2:44 pm

    I love this cake, its my favorite for me and my family, I have doing this cake for several years I got the recipe from a friend from Spain, but I did the messuare convertion from grams to cups… Now I have the original recipe and more tips :)
    Thank you!!! you make my bake more easy!!

    • #
      Rachel — November 13, 2014 at 8:15 pm

      Such a great story behind the cake! I’m glad this recipe will make things easier for you. Enjoy! :)

  29. #
    Sarah — November 17, 2014 at 3:11 pm

    I haven’t tried it yet, but I think by using a piping bag for the cream cheese filling will make it easier to manage.

  30. #
    dawn — November 23, 2014 at 9:50 am

    I had this recipe in an older Southern Living cookbook… but I sure am glad you brought it to mind just now. I’d had a ton of apples left over from a work event, two weekends in a row. I made the first cake and took it back to work the second weekend… wow! Did it get scarfed up, with many accolades for my baking talents! Made it round two, to the same results and am setting up to make it for Thanksgiving. I find that it’s better if made a day or two ahead and allowed to sit..
    and the first time, I didn’t have any 10x sugar on hand, so I made straight-up pralines and poured on top. ;)

  31. #
    Carolina — December 7, 2014 at 6:40 am

    My house is completely full of a wonderful smell. I can wait to taste it! I will probably make a post with it, but in Spanish. I will let you know when it is published!

    • #
      Rachel — December 7, 2014 at 8:17 am


  32. #
    Lili — December 7, 2014 at 7:32 pm

    I haven’t tried it yet, but I can’t wait for my house to be full of that wonderful smell too.

    • #
      Rachel — December 8, 2014 at 7:26 am

      I hope you enjoy it! :)

  33. #
    Hana — December 21, 2014 at 6:49 am

    wooow looks yummy
    I have to try and share results

  34. #
    Susan — January 4, 2015 at 3:40 pm

    i have made this cake a number of times since I saw it in Southern Living. It is a bit time consuming but worth every minute. I strongly suggest using only 1/2 or less of cake batter before adding the cream cheese layer. If the original recipe is followed exactly, there is not enough batter to cover.

  35. #
    Alex — September 10, 2015 at 9:55 pm

    I just made this and WOW it smells so good! I’m waiting for it to cool and I can’t wait to put the finishing touches on. Thanks so much for this wonderful recipe!

    • #
      Rachel — September 11, 2015 at 7:34 am

      Enjoy! :)

  36. #
    Cindy — September 13, 2015 at 9:41 pm

    This recipe is a definite keeper. The tips that worked for me was to heavily butter the bundt pan, spray with cooking spray and flour. I made the cream cheese filling , put in a piping bag and chilled it ahead of time. I piped it in with the bag, gave me good control. I baked it @ 350 degrees for 65 minutes. When I took it out of the oven I placed it on a hot wet towel for ten minutes. Then I turned it out into a cooling wrack. This cake cake out awesome.

    • #
      Rachel — September 14, 2015 at 7:25 am

      So glad you enjoyed it, Cindy! I’ve always loved the hot towel trick. Seems to work perfect every time :)

  37. #
    Geoffrey @ Spoonabilities — October 3, 2015 at 3:19 pm

    My mouth started watering. Must try this recipe! thanks for posting

  38. #
    Merril Van — October 6, 2015 at 10:06 pm

    Can this cake be made ahead then freeze it??

    • #
      Rachel — October 7, 2015 at 7:26 am

      I haven’t personally tried that. My only concern would be the cream cheese center not thawing well.

  39. #
    jessie livak — October 22, 2015 at 9:36 pm

    Se ve delicioso copiare la receta para hacerlo

  40. #
    Dee — October 23, 2015 at 8:22 pm

    Oh my goodness…that looks so delicious. Can’t wait to try it.

    • #
      Rachel — October 24, 2015 at 8:48 am


  41. #
    DONELLA BELOTE — November 8, 2015 at 2:55 pm

    What size Bundt did you use for this recipe? I have a 12 cup Bundt that I will be using and don’t want it to be to small.
    Thanks Donella

    • #
      Rachel — November 9, 2015 at 7:15 am

      A standard 12-cup bundt pan should be used for this recipe.

  42. #
    DONELLA BELOTE — November 9, 2015 at 3:05 pm

    Thanks Rachel~ just got done making this and eating a piece and it was wonderful..

    • #
      Rachel — November 10, 2015 at 7:55 am

      So glad you enjoyed it!

  43. #
    Alexis — November 17, 2015 at 8:32 pm

    Does anyone know what size bundt pan this recipe calls for? Thanks!!!!

    • #
      Rachel — November 17, 2015 at 9:45 pm

      A standard 12 cup bundt pan should be used.

  44. #
    Bella — March 27, 2016 at 9:37 am

    I really want to make this today.dont have any apple sauce.could I use oil,sour cream?

    • #
      Rachel — March 27, 2016 at 5:01 pm

      For best results, I’d suggest following the recipe as is, especially since it already calls for oil.

  45. #
    Vanessa — April 8, 2016 at 4:42 am

    Hi! I will try to make this recipe on saturday for my grandma’s bday, maybe I wont use that kind of cake mold, I’ll iuse a regular square one instead so wish me luck! Quick question about the frosting that looks amaaazing I can’t wait to try it… I don’t have brown sugar, will it work with white regular sugar instead? I don’t mind the color too much, I’m worried about the texture cause I want it to set up properly. Thanks in advance I hope you can help me, I’m a newbie in this field. Regards from Venezuela!

    • #
      Rachel — April 8, 2016 at 7:09 am

      I’m honestly not sure that it would work in a standard square pan, but you’re obviously more than welcome to give it a try. As for the frosting, the brown sugar gives the frosting it’s flavor. Without that, it would be a basic white glaze. Good luck!

  46. #
    Dolores M. Morrison — June 25, 2016 at 5:51 am

    I define toy will be making the apple cake, it look’s delicious

  47. #
    Marlene — August 12, 2016 at 4:21 pm

    Can this recipe be made without the pecans or will it change the flavour too much? Have an allergy to all nuts.

    • #
      Rachel — August 13, 2016 at 8:00 am

      Because they’re just chopped and added to the batter, you should be fine without. Enjoy!! :)

  48. #
    Anju — August 14, 2016 at 4:25 pm

    This turned out great!

    • #
      Rachel — August 15, 2016 at 7:42 am

      So glad to hear it, Anju! :)

  49. #
    Titan Tyler — August 17, 2016 at 11:27 am

    first off, I hate people that change a recipe before they try it as written. I live in the sticks and my closest grocery is 1 hour away. I only had 1 fresh apple left, but had a can of apple pie filling. so I omitted the apple sauce which I didn’t have. I did add the 1 fresh apple Baked up beautiful(IT IS A FULL FULL bundt pan). Took it to a family funeral dinner at our church, and it was gone before I could taste it.We label our dishes so everyone kept coming up to me asking for the recipe. So I assume it was good. Can’t wait to make it again

    • #
      Rachel — August 19, 2016 at 10:22 am

      I’m so glad to hear everyone enjoyed it! Next time you’ll have to make sure you get a slice for yourself! :)

  50. #
    Titan Tyler — August 18, 2016 at 12:49 am

    Also for people saying their cake sticks and wont remove from the bundt pan. Back in the day, PAM was PAM. Now a days it is so watered down. I have old bundt pans, so I thought they were too old to release the cake. NOT SO. After research, those cheap sprays you will notice say COOKING SPRAY. Great for chicken,veggie dishes NON STICK. If you are “BAKING” look for for BAKING SPRAY. Bakers JOY BAKING SPRAY works great in a bundt pan. Cooking sprays work great for brownies, but not a bundt pan that had many crooks and crevices, you need BAKING spray I know, you think just use the cheap stuff and dust it with flour or sugar….doesnt work

    • #
      debbie — September 4, 2016 at 6:34 pm

      I never knew that. Thanks for the tips

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