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Apple Bundt Cake on a white dessert plate with a red handled fork

Cream Cheese Filled Apple Bundt Cake

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Dense, spiced with cinnamon and with a bonus cheesecake swirl, this Apple Bundt Cake is the perfect way to celebrate autumn!

Apple desserts are ideal on crisp fall days, and the ribbon of cream cheese makes this apple cake a standout!

Apple Bundt Cake on a white dessert plate with a red handled fork

Apple Bundt Cake

When autumn rolls around, I get a hankering for a sweet apple dessert.  So many choices we love: apple pie, apple crisp and how about all these delicious apple desserts??! But sometimes it’s time for something on the wild side, like this cream cheese filled apple bundt cake.

Throwing a birthday party for a dear friend was the perfect excuse to make a dessert that the picky hubby would just ignore. He’d devour a chocolate bundt cake, but an apple version would be snubbed unless he was desperate. Which translates to no Oreos in the pantry and even then, I’m not sure he’d bite even then. He’s a fan of apple pie and apple crisp, but apple breads, cakes, and muffins do not pass muster. Sigh.

Apple Bundt Cake with a surprise cream cheese filling

Tips for Making a Perfect Bundt Cake

If you’ve ever had part of your Bundt cake stuck to the bottom of the pan after you flipped it out onto a serving plate, I’ve been there, too! Over the years, I’ve learned some tips and tricks for making a perfect Bundt cake recipe.

  • Make sure you prep your pan properly. Even if you have a non-stick Bundt pan, the finish will wear off over time.
  • The best way to grease a Bundt pan is with shortening, then a dusting of flour. Make sure to tap out any excess flour. You can also use a flour and oil spray like Baker’s Joy. Make sure every nook and cranny is covered.
  • Don’t over mix your batter. You’ll want a denser cake that holds together well. Incorporating excess air into the batter will make a more fragile cake.
  • Fill the Bundt pan 2/3 to 3/4 full. Anymore batter will cause the batter to overflow the pan and create a mess in your oven.
  • Let your cake cool about 15 minutes before inverting and releasing it onto a cooling rack. Any shorter time period and the cake may break apart. Any longer and the cake will stick.
  • If you feel comfortable with this, place a cooling rack on top of the cake, then flip over the pan and the rack together. Use hot pads and be careful not to burn yourself!
  • I like to gently shake the cake back and forth for an initial loosening before removing it from the Bundt pan.
  • Let your Bundt cake cool thoroughly before slicing.
  • Use a serrated knife to slice into nice wedges and serve with sweetened whipped cream or a drizzle of caramel sauce!

This Bundt cake recipe evolved from a couple versions I spotted in Southern Living. They were both finished with a praline frosting. But since I had a stash of my microwave caramel in the fridge, I warmed that up and served with just a drizzle. My experience with frosting Bundt cakes still haunts me!!! I prefer the easy route. Caramel goes with apples like peanut butter with jelly. I loved this cake; if you’re an apple dessert fan, you will, too!

Apple Bundt Cake with a surprise cream cheese filling

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Apple Bundt Cake with a surprise cream cheese filling

Apple Bundt Cake with Cream Cheese Filling

A wonderful spiced apple Bundt cake with a surprise in the middle!

  • Author: Liz Berg
  • Prep Time: 20 minutes
  • Cook Time: 75 mins
  • Total Time: 1 hour 35 minutes
  • Yield: 16 servings
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American

Ingredients

Filling:

  • 8 ounces cream cheese, at room temperature
  • 1/2 cup sugar
  • 1 egg
  • 2 tablespoons flour
  • 1 teaspoon vanilla

Cake:

  • 1 cup finely chopped toasted* pecans, optional (I did not use)
  • 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
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 3 large eggs, lightly beaten
  • 3/4 cup canola oil
  • 3/4 cup applesauce
  • 1 teaspoon vanilla
  • 3 cups peeled and grated Granny Smith apples (about 1 1/2 lb.)

Instructions

Prepare Filling:

  1. Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth.
  2. Add egg, flour, and vanilla; beat just until blended. Set aside.

Prepare Cake Batter:

  1. Whisk together 3 cups flour and next 8 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans, if using.
  2. Spoon two-thirds of apple mixture into a greased and floured 12 or 14-cup Bundt pan. Spoon cream cheese filling over apple mixture, leaving a 1-inch border around edges of the pan.Spoon remaining apple mixture over Cream Cheese Filling.
  3. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely.
  4. Serve with a dusting of powdered sugar or a drizzle of caramel sauce.

Notes

*To toast pecans, place them on a baking sheet and place in a 350º oven for 5 or so minutes, until they start to become aromatic. Watch carefully so they don’t burn.

Apple Bundt Cake with a surprise cream cheese filling

 

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31 comments on “Cream Cheese Filled Apple Bundt Cake”

  1. Oh wow! That drizzle of caramel is totally wicked! 😀

  2. That looks stunning with the cream cheese filling!

  3. Wish I had a big slice for breakfast:@)

  4. This cream cheese filled bundt cake looks so delicious and so pretty. Apple and cream cheese sound like a lovely combo.

  5. I’m not a fan of apple but this bundt cake, with cream cheese sounds so comforting for Fall dessert. Would love to have this for breakfast. Yum!

  6. I just got a peck of apples from a local orchard. I was definitely going to preserve some but now I know some will go to this cake. That caramel sauce was a great idea!

  7. Well your friend is so lucky that she can have this all to her self, because it is stunning!

  8. Dear Liz, what a gorgeous looking Bundt cake, just perfect for fall. Love the flavors here – apples, caramel, cream cheese and all those lovely warm spices must add up to one amazing treat of a cake!
    Your friend is very lucky to have you bake her such a wonderful birthday cake!

  9. How on earth could your husband not like this? Especially with that caramel – OMG! I’ll eat my piece and his 🙂

  10. I’ve been dreaming of fall flavored bundt cakes and this one looks perfect! Can’t wait to dust off the old pan and give this a try 🙂

  11. Love the shape of bundt cake. And the swirl of cream cheese when you cut into it is so attractive! Perfect recipe for the season — thanks.

  12. Well I will have all of Bill’s portions, yum! And yes to the caramle on top to!

  13. Indeed this apple cake is just perfect for Autumn…I love the cream cheese in it and yes, caramel…
    Hope you are enjoying your week Liz 🙂

  14. I love cream cheese fillings in cakes. Apple cake would go over well in my house. This would be perfect for my hubby. He would prefer an apple cake over a chocolate one. This one looks yummy.

  15. I absolutely have to try this, it looks wonderful.
    Amalia
    xo

  16. This is creative! Great photography too!

  17. Liz – I love when you choose the easy route with the caramel topping. That’s what I would do, too! I absolutely love the cheesecake swirl in this cake – and spiced apple too, PERFECT for Autumn!

  18. What a gorgeous fall cake, I love the cream cheese filling!

  19. Oh my, now this is a cake I would devour!

  20. I’m printing this. Mike isn’t an apple person either but I think he’d go for your cake, especially with the cream cheese. I can’t believe anyone wouldn’t go for this. It looks amazing, especially with the caramel. Heaven~!

  21. The beautiful cake screams fall, love everything about it!!!!

  22. Southern Living is so enchanting…Their recipes, their articles and the homes! Anyway your apple bundt looks wholesome and yummy. Caramel is the perfect topping =)

  23. I look forward to baking this cake. Love the filling. Superb photography! Thanks for the creative inspiration.

  24. I look forward to baking this cake. Love the filling. Superb photography! Thanks for the creative inspiration.

  25. Pinning this was the easy part. Indulging moderately will be the challenge.

  26. Newly retired, I’m a beginner baker. I hope this question isn’t too obvious. When do the pecans go in? I’m guessing with the flour. Great looking cake, it’s in the oven now, without the pecans. It was in the oven before I noticed I had chopped pecans ready to use. The caramel sauce is ready too. Looking forward to a taste tonight.

    • You’d think I was a beginner blogger! I left them out of my cake due to my family’s preference, but forgot to remove them from the list of ingredients. They should be mixed into the batter with the apples if you’d like to add them. I’ve edited my post to include them as an optional ingredient. Hope you enjoy!!!

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