Apple Pecan Bundt Cake

Prep Time
Cook Time
1h 40m
Ready In

"A wonderfully decedent cake filled with cream cheese and topped with praline frosting. From Southern Living magazine."

Original is 12 servings


  • Serving Size: 1 (240.2 g)
  • Calories 744.9
  • Total Fat - 32.2 g
  • Saturated Fat - 10.4 g
  • Cholesterol - 100.8 mg
  • Sodium - 550.4 mg
  • Total Carbohydrate - 103.5 g
  • Dietary Fiber - 2.7 g
  • Sugars - 74.1 g
  • Protein - 13.1 g
  • Calcium - 216 mg
  • Iron - 1.5 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Prepare Filling.

Step 2

In a small bowl beat cream cheese, butter, and sugar until smooth.

Step 3

Add egg, flour, and vanilla. beat until just blended and set aside.

Step 4

Prepare Batter.

Step 5

In a 350* oven roast chopped pecans 8 to 10 minutes, until toasted and fragrant, stirring once. Set aside.

Step 6

In a large bowl, stir together flour and next 7 ingedients.

Step 7

Add eggs, oil, applesauce and vanilla, sirring until dry ingredients are just moistened.

Step 8

Stir in apples and toasted pecans.

Step 9

Spoon two thirds of cake mixture into a greased and floured bundt pan.

Step 10

Spoon cream cheese filling over cake mixture, leaving a border around edges of pan.

Step 11

Using a paring knife, swirl into cake.

Step 12

Cover filling with remaining batter.

Step 13

Bake at 350* for one hour or until a tooth pick comes out clean.

Step 14

Cool on wire rack for 15 minutes, remove from pan and let cake cool on rack completely (about 2 hours).

Step 15

Prepare Frosting.

Step 16

In a 2 quart saucepan over medium heat, bring brown sugar, butter and milk to a boil, whisking constantly. Boil 1 minute.

Step 17

Remove from heat and stir in vanilla.

Step 18

Gradually whisk in powdered sugar until smooth and stir gently 3-5 minutes or until mixture begins to cool and thicken slightly. Immediately pour over cooled cake.


No special items needed.

12 Reviews


Great tasting cake! The spice was right-on and synonymous with the apple. Yum. The only thing I would do differently with the cream cheese filling is to refrigerate (or quickly place in the freezer) to prevent it from spreading to the edges and allow it to be more tunnel-like. But, regardless, it is a wonderfully tasting cake and perfect with tea or coffee. Thank you, Deely, for sharing. Made it for Pick me and What's on the Menu tag games.


review by:
(26 Dec 2021)


This is one great cake! I added some nuts to the topping which turned out to be a lovely addition. After all, who doesn't like nuts? I know we do! The cake was moist and the filling was delish. Mmmmmmm good!


review by:
(25 Mar 2020)


I have made this cake on several occasions and each time it is much enjoyed! So moist and deliciousness in every bite. I love the praline topping!


review by:
(24 Jul 2019)

Jo And Mert

Made this cake today and the kiddos loved it! Now that I know they love it, I am saving it to make again!


review by:
(20 Jul 2019)


Amazing cake, I made this for a potluck and received so many compliments! thank you!


review by:
(19 Dec 2016)


This is a delicious cake!


review by:
(7 May 2015)

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