Apple Cream Cheese Bundt Cake With Praline Frosting

Name: Apple Cream Cheese Bundt Cake With Praline Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CREAM CHEESE FILLING:; 8 ounces, weight Cream Cheese, Softened; 1/4 cups Unsalted Butter, Softened; 1/2 cups Granulated Sugar; 1 whole Large Egg; 2 Tablespoons All-purpose Flour; 1 teaspoon Pure Vanilla Extract; FOR THE APPLE CAKE:; 1 cup Finely Chopped Pecans; 3 cups All-purpose Flour; 1 cup Turbinado Sugar (sugar In The Raw); 1 cup Light Brown Sugar, Firmly Packed; 2 teaspoons Ground Cinnamon; 1 teaspoon Salt; 1 teaspoon Baking Soda; 1/2 teaspoons Ground Nutmeg; 1/2 teaspoons Ground Allspice; 3 whole Large Eggs, Lightly Beaten; 3/4 cups Canola Oil; 3/4 cups Applesauce (sweet Or Unsweet); 1 teaspoon Pure Vanilla Extract; 3 cups Apples, Peeled, Cored And Finely Chopped; FOR THE PRALINE FROSTING:; 1/2 cups Light Brown Sugar, Packed; 1/4 cups Turbinado Sugar (sugar In The Raw); 1/4 cups Unsalted Butter; 3 Tablespoons Milk; 1 teaspoon Pure Vanilla Extract; 1 cup Powdered Sugar, Sifted; 10 whole Pecans, For Garnish If Desired

Bake this irresistible Apple Cream Cheese Bundt Cake With Praline Frosting at home. Made with CREAM CHEESE, weight Cream Cheese, u00bc and Sugar. Easy s…

This Apple Cream Cheese Bundt Cake With Praline Frosting relies on simple, everyday ingredients such as unsalted butter, softened, granulated sugar, whole large egg and all-purpose flour. It comes together quickly and makes 4 servings, at about 4118 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Apple Cream Cheese Bundt Cake With Praline Frosting delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

FOR THE CREAM CHEESE FILLING:
8 ounces, weight Cream Cheese, Softened
1/4 cups Unsalted Butter, Softened
1/2 cups Granulated Sugar
1 whole Large Egg
2 Tablespoons All-purpose Flour
1 teaspoon Pure Vanilla Extract
FOR THE APPLE CAKE:
1 cup Finely Chopped Pecans
3 cups All-purpose Flour
1 cup Turbinado Sugar (sugar In The Raw)
1 cup Light Brown Sugar, Firmly Packed
2 teaspoons Ground Cinnamon
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoons Ground Nutmeg
1/2 teaspoons Ground Allspice
3 whole Large Eggs, Lightly Beaten
3/4 cups Canola Oil
3/4 cups Applesauce (sweet Or Unsweet)
1 teaspoon Pure Vanilla Extract
3 cups Apples, Peeled, Cored And Finely Chopped
FOR THE PRALINE FROSTING:
1/2 cups Light Brown Sugar, Packed
1/4 cups Turbinado Sugar (sugar In The Raw)
1/4 cups Unsalted Butter
3 Tablespoons Milk
1 teaspoon Pure Vanilla Extract
1 cup Powdered Sugar, Sifted
10 whole Pecans, For Garnish If Desired

1
1. Preheat oven to 350 F. Place chopped pecans (in the cake batter list) in a flat dish or on a baking sheet and roast for 5 to 10 minutes being careful not to let the pecans over-brown. Stir halfway through. Remove from oven and cool.
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2. Prepare the filling: Beat the first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour and vanilla; beat until blended. Set aside.
3
3. Prepare the cake batter: Using the electric mixer, mix together 3 cups flour and next 7 ingredients (sugar through allspice) in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in the chopped apples and roasted pecans.
4
4. Spoon two-thirds of the apple mixture into a greased and floured 14-cup bundt pan. Spoon the cream cheese filling over the apple mixture, leaving a 1-inch border around the edges of the pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over the filling.
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5. Bake at 350u00b0F for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Then remove the cake from the oven and cool cake in pan on a wire rack for 15 minutes. Then invert the cake out of the pan onto a wire rack and cool completely (about 1 to 1 1/2 hours).
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6. Prepare frosting: Bring 1/2 cup brown sugar, 1/4 cup turbinado sugar, 1/4 cup butter, and 3 tablespoons of milk to a boil in a 2-quart saucepan over medium heat, whisking constantly. Once it comes to a boil, allow the mixture to boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Sift powdered sugar into a bowl, then gradually whisk the powdered sugar into the frosting until smooth. Then stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake gradually covering the top and down the sides. Praline frosting will cool quickly as it is poured over the cake.
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Garnish with additional whole pecans, if desired.
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Cook's Notes:
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Turbinado sugar (sugar in the raw) adds a wonderful caramel flavor to this cake. Granulated sugar can be used if turbinado sugar is not available.
10
The apples: it is best to choose a firm baking apple such as a Gala, Granny Smith, or Fuji, although any type of apple available will work. Different apples will provide varying texture and taste for the cake.
11
Apple peel: since the apples are finely chopped, the peel can be left on for added fiber, if you wish. I have done it both ways and either way works well.
12
This recipe is adapted from Southern Living, Apple-Cream Cheese Bundt Cake

4118

kcal

Calories

298

Fat

349

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: FOR THE CREAM CHEESE FILLING:, 8 ounces, weight Cream Cheese, Softened, 1/4 cups Unsalted Butter, Softened, 1/2 cups Granulated Sugar, and more.

Yes, Apple Cream Cheese Bundt Cake With Praline Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
4118 kcal
Category
Baking & Desserts

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