Moist and spicy cake mixed with a cream cheese filling, this recipe is super delicious and will leave you craving for more

Talk about sweet and spicy, talk about heaven in your mouth, talk about an easy to make appetizer or side dish, and you get this apple and cream cheese bundt cake with caramel pecan frosting. Yes, it’s a mouthful to call out, but you’ll always want a mouthful when you take a bite. Trying this out should definitely be on your must-try list this year.

Total prep time: 4 hrs 10 mins
Yield: 12 servings


Cream Cheese Filling:
1 (8-oz.) package of softened cream cheese
¼ cup of softened butter
½ cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Apple Cake Batter:
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon ground allspice
3 large eggs, lightly beaten
¾ cup canola oil
¾ cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped apples (about 1 ½ lb.)

Caramel Pecan Frosting:
½ cup firmly packed light brown sugar
¼ cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar
1 cup pecan halves (garnish)


For the filling:
Step 1: Add the first three ingredients together and mix with an electric mixer at medium speed until it is blended and smooth. Then add egg, flour, and vanilla, and mix until they are well blended.

For the batter:
Step 2: Preheat the oven to 350 degree Fahrenheit, and place the pecan in a shallow pan to bake until it is toasted and fragrant or for about 8-10 minutes, stirring halfway through.
Step 3: In a large bowl, add 3 cups of flour and the next 7 ingredients, stir together, then add the eggs and next the 3 ingredients, and stir together again until they are all moistened. Then add and stir in the apples and pecans.
Step 4: In a greased floured bundt pan, put two-thirds spoon of the apple mixture. Then also spoon cream cheese filling over the apple mixture, while leaving 1-inch border around the edges of the pan. Use a paring knife to swirl fill through the apple mixture and spoon the remaining apple mixture over the cream cheese filling.
Step 5: Place in a baking pan and leave it to bake at 350 degree Fahrenheit until a toothpick inserted inside comes out clean or for 1 hour to I hour 15 minutes.
Step 6: Leave it to cool in pan for 15 minutes and remove it from the pan to wire rack for about 2 hours to cool completely.

For frosting:
Step 7: Add ½ cup brown sugar, ¼ cup butter, and 3 Tbsp. milk together and boil in a saucepan over medium heat, also whisking constantly, let it boil a minute. Remove from heat, add and stir in vanilla. Then whisk in powdered sugar gradually until smooth, then stir gently until it cools and get slightly thickens or for about 5 minutes.
Step 8: Pour the frosting immediately over cooled cake and garnish with pecans.

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