Apple Cream Cheese Bundt Cake – Easy Fall Dessert with Pecans

The sweet aroma of apples mingling with cinnamon and toasted pecans, all wrapped up in a golden, pillowy cake—it’s enough to make anyone’s mouth water before the oven timer even dings. The first time I baked this Apple Cream Cheese Bundt Cake, it was late October and my kitchen was filled with the kind of cozy warmth you just can’t fake. You know that feeling, right? Like you’re tucked away from the chilly breeze, waiting for something delicious to come out of the oven. This recipe was born from my love of old-fashioned apple cakes and the creamy tang of cheesecake. One day, I decided to swirl a rich cream cheese layer into a spiced apple Bundt cake, and let’s just say—magic happened.

Apple Cream Cheese Bundt Cake with Pecans isn’t just another fall dessert. It’s the kind of cake that shows up at family gatherings, potlucks, and holiday brunches, and always gets asked for again. I’ve tested this recipe more times than I can count (some experiments better than others!), and I’m always amazed at how the flavors come together. The apples keep it moist, the pecans add crunch, and the cream cheese swirl turns every bite into something special. As a food blogger and recipe developer, I’m genuinely excited to share this cake with you—it’s reliable, impressive, and full of autumn charm.

Whether you’re an experienced baker or just getting started, this Apple Cream Cheese Bundt Cake recipe is approachable, forgiving, and—honestly—hard to mess up. It’s perfect for busy families, picky kids, or anyone craving a cozy treat. Grab your favorite apples (Granny Smith for tartness, Honeycrisp for sweetness), a block of cream cheese, and a handful of pecans. You’re about to make an easy, irresistible dessert that tastes like fall in every bite. If you’re ready for a cake that’s comforting, beautiful, and packed with flavor, keep reading—this one’s for you.

Why You’ll Love This Recipe

If you’ve ever tried a Bundt cake and thought, “This could use a little something extra,” well, this Apple Cream Cheese Bundt Cake is the answer. I’ve baked dozens of versions, tinkering with the apple-to-batter ratio and perfecting the cream cheese swirl until it’s just right. Here’s why you’ll come back to this recipe again and again:

• Quick & Easy: No complicated steps—just mix, swirl, and bake! It’s ready in about 90 minutes, including bake time.
• Simple Ingredients: No obscure pantry items. You probably have most of what you need already.
• Perfect for Fall Gatherings: This cake shines at Thanksgiving, cozy Sunday brunches, or any autumn get-together.
• Crowd-Pleaser: Adults rave about the cream cheese layer, and kids love the sweet apple chunks and pecans.
• Unbelievably Delicious: The contrast of tangy cream cheese, tender apples, and nutty pecans creates a flavor combo that’s pure comfort.

What sets this Apple Cream Cheese Bundt Cake apart? The cream cheese filling is whipped until silky smooth, then swirled into a batter packed with juicy apples and crunchy pecans. The cake itself is moist, dense, and perfectly spiced—never dry or crumbly. I’m not kidding when I say it’s my go-to for fall. The first bite is always the best: sweet apple, a hint of cinnamon, that creamy swirl, and a little crunch from toasted pecans. It’s easy enough for a weeknight but fancy enough for any special occasion.

This recipe isn’t just good—it’s the kind that makes you savor every mouthful. It’s comfort food with a twist, healthier than most thanks to fresh fruit, and surprisingly stress-free. Whether you’re a Bundt cake newbie or a seasoned baker, this cake will impress your guests without keeping you chained to the kitchen. Trust me, you’ll want to make it again (and again)!

Ingredients Needed

This Apple Cream Cheese Bundt Cake uses everyday ingredients to deliver maximum flavor and a texture you’ll absolutely love. Most are pantry staples, and I’ve included a few tips for picking the best apples and pecans, plus easy substitutions if you need them.

• For the Cake Batter:
  • 2 1/2 cups (315g) all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 1 cup (240ml) vegetable oil (can use melted coconut oil)
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups (about 400g) peeled and diced apples (Granny Smith and Honeycrisp work best)
  • 1 cup (120g) chopped pecans (toasted for extra flavor)
• For the Cream Cheese Filling:
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
• For the Glaze (Optional):
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons (30–45ml) milk (dairy or non-dairy)
  • 1/2 teaspoon vanilla extract

Tried & True Tips: For the best texture, use firm apples—soft ones can get mushy after baking. Toasting the pecans in a dry skillet for a few minutes before chopping brings out their nutty flavor. I love using Philadelphia cream cheese for the filling, but store brands work just fine, too.

Substitutions: You can use walnuts instead of pecans, swap gluten-free flour for all-purpose, or sub in coconut sugar for a slightly different sweetness. If you’re dairy-free, try a plant-based cream cheese—it’s not identical but still tasty.

Seasonal Variations: In winter, add dried cranberries or a pinch of ginger; in early fall, swap half the apples for pears for a twist. Honestly, this cake is flexible—use what you have and make it yours!

Equipment Needed

You don’t need anything fancy to make this Apple Cream Cheese Bundt Cake, but a few reliable tools make the process smoother (and cleanup easier!). Here’s what I reach for every time:

• Bundt pan (10–12 cup capacity): This is essential for the classic ring shape. If you don’t have one, use a tube pan or even two loaf pans—just adjust the baking time.
• Electric mixer: A handheld or stand mixer makes whipping the cream cheese filling a breeze. If you don’t have one, a sturdy whisk and strong arms will do!
• Mixing bowls: Medium and large bowls for wet and dry ingredients.
• Rubber spatula: For scraping down the batter and swirling the filling.
• Whisk: To combine dry ingredients and help smooth out lumps.
• Measuring cups and spoons: Accurate measurements matter for perfect cake texture.
• Cooling rack: Helps cool the cake evenly and prevents soggy bottoms.

Personal Tip: I’ve used metal and silicone Bundt pans—metal is my favorite for even browning. If your pan is older, grease and flour it well or use a baking spray with flour to stop sticking. For budget-friendly options, check thrift stores; I scored my favorite Bundt pan for just $2!

Maintenance: Wash pans by hand to avoid nonstick coating damage. If batter sticks, soak with warm soapy water—don’t scrape with sharp tools, or you’ll ruin the finish.

Preparation Method

1. Prep the Bundt Pan: Generously grease a 10–12 cup Bundt pan with butter or baking spray. Dust lightly with flour and tap out the excess. This helps the cake release cleanly after baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together 2 1/2 cups (315g) flour, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
3. Combine Wet Ingredients: In another bowl, whisk 1 cup (200g) granulated sugar, 1 cup (220g) brown sugar, and 1 cup (240ml) oil until well blended. Add 3 eggs, one at a time, whisking after each. Stir in 1 tablespoon vanilla extract.
4. Add Apples and Pecans: Fold in 3 cups (about 400g) diced apples and 1 cup (120g) chopped pecans. The batter will be thick—don’t worry!
5. Combine Wet and Dry: Gradually add dry ingredients to the wet, mixing gently with a spatula. Don’t overmix; stop when just combined. Batter should be chunky and fragrant.
6. Prepare Cream Cheese Filling: In a medium bowl, beat 8 oz (225g) softened cream cheese, 1/4 cup (50g) sugar, 1 egg yolk, and 1/2 teaspoon vanilla until smooth and creamy. No lumps!
7. Layer the Batter and Filling: Pour half the apple cake batter into the Bundt pan. Spoon the cream cheese filling evenly on top, avoiding the edges (so the filling stays centered). Gently swirl with a butter knife—don’t overmix or the swirl will disappear. Top with the remaining cake batter, smoothing the surface.
8. Bake: Bake at 350°F (175°C) for 55–65 minutes. Check at 50 minutes; a toothpick inserted near the center (not in cream cheese) should come out clean. If the top browns too quickly, cover loosely with foil.
9. Cool: Let the cake cool in the pan for 15–20 minutes. Then carefully invert onto a wire rack. Cool completely before glazing to avoid a runny mess.
10. Glaze (Optional): Whisk 1 cup (120g) powdered sugar, 2–3 tablespoons (30–45ml) milk, and 1/2 teaspoon vanilla until smooth. Drizzle over cooled cake. Let set for 15 minutes before slicing.

Troubleshooting: If the cake sticks, gently loosen edges with a thin spatula. If cream cheese filling oozes out, don’t stress—it tastes great! Apples should be diced, not grated, for best texture. If you see pockets of unmixed flour, fold gently with a spatula before baking.

Personal Tip: I prep apples first, so they don’t brown. For extra flavor, toss diced apples with a little lemon juice and cinnamon before folding into the batter. The swirl technique is forgiving—just don’t overdo it! The cake smells amazing as it bakes, and the hardest part is waiting for it to cool.

Cooking Tips & Techniques

Want a cake that looks and tastes bakery-worthy? Here’s what I’ve learned after a few Bundt cake mishaps and lots of happy successes:

• Room Temperature Ingredients: Always use room temperature cream cheese and eggs for a smooth filling and even bake. Cold ingredients can leave lumps or cause the cake to bake unevenly.
• Don’t Overmix: Mix cake batter just until the dry ingredients disappear. Overmixing makes the cake dense and tough. Trust me—I learned this the hard way when I got a gummy texture!
• Swirl, Don’t Stir: Gently swirl the cream cheese filling with a knife. If you stir too much, the filling will blend into the batter and disappear.
• Bundt Pan Prep: Grease every nook and cranny. Bundt pans love to stick, especially with chunky batters. I always use baking spray with flour for extra insurance.
• Check for Doneness: Toothpick tests can be tricky with cream cheese layers. Insert the toothpick near the center but avoid the swirl. If you hit cream cheese, wipe and test another spot.
• Timing: Start checking the cake at 50 minutes. Ovens vary—my old oven ran hot, so I learned to check early. If the top browns too fast, cover with foil to prevent burning.
• Multitasking: While the cake bakes, prep your glaze or clean up. If you’re serving for a party, slice apples for garnish or toast extra pecans.
• Consistency: Weigh ingredients if you can—flour especially. A kitchen scale makes cakes turn out perfectly every time.

Personal Lessons: Once, I tried grating apples instead of dicing—big mistake! The cake got mushy. Stick to diced apples for the best texture. If you forget to toast the pecans, no worries, but the flavor really pops when you do.

Variations & Adaptations

If you love playing with recipes (I sure do!), this Apple Cream Cheese Bundt Cake is incredibly versatile. Here are a few of my favorite ways to switch things up:

• Gluten-Free: Substitute 1:1 gluten-free baking flour for all-purpose. Brands like Bob’s Red Mill work well—texture stays moist and tender.
• Dairy-Free: Use plant-based cream cheese and milk in the glaze. I’ve tried Kite Hill—works surprisingly well!
• Nut-Free: Skip pecans or swap them for sunflower seeds. Or, add dried cranberries for a chewy twist.
• Seasonal Flavors: Mix in diced pears or a handful of dried cherries for winter. Add orange zest for a bright citrus note, or a pinch of cardamom for warmth.
• Different Cooking Methods: No Bundt pan? Use two loaf pans or a 9×13-inch (23x33cm) cake pan. Baking time may be 40–50 minutes—just check for doneness.
• Flavor Preferences: Love spice? Add extra cinnamon or a dash of clove. Want it sweeter? Top with caramel sauce instead of glaze.

Personal Variation: I once swapped half the apples for diced pears and added a handful of chopped dates. The result was lusciously sweet and perfect for winter brunch. Feel free to riff on this recipe—it’s hard to go wrong!

Serving & Storage Suggestions

This Apple Cream Cheese Bundt Cake is best served at room temperature, when the cream cheese layer is velvety and the apples are just tender. For a festive touch, sprinkle with extra toasted pecans or a dusting of powdered sugar before serving.

• Presentation: Slice thick wedges and arrange on a pretty platter. Garnish with fresh apple slices or mint sprigs for color.
• Pairings: Serve with hot coffee, spiced chai, or a scoop of vanilla ice cream. For brunch, pair with scrambled eggs and crispy bacon.
• Storage: Keep leftover cake tightly wrapped at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days—flavors mellow and meld beautifully.
• Freezing: Wrap individual slices in plastic and freeze up to 2 months. Thaw overnight in the fridge before serving.
• Reheating: Warm a slice in the microwave for 10–15 seconds, or gently reheat in a low oven. The cream cheese filling softens and the apples taste just-baked!
• Flavor Note: This cake tastes even better the next day—moist, flavorful, and perfect for a quick snack or lunchbox treat.

Nutritional Information & Benefits

This Apple Cream Cheese Bundt Cake is more than just delicious—it’s packed with wholesome ingredients. Here’s an estimate for one thick slice (1/12th of the cake):

• Calories: ~370
• Protein: 6g
• Fat: 20g
• Carbs: 45g
• Fiber: 3g
• Sugar: 29g

Health Benefits: Apples add vitamin C, fiber, and natural sweetness. Pecans bring healthy fats and a little protein. Cream cheese adds calcium and a satisfying richness. If you use gluten-free flour, this cake is suitable for gluten-sensitive folks, and dairy-free swaps work for lactose intolerance.

Allergen Note: Contains dairy, eggs, tree nuts, and wheat (unless adapted). Always check labels if allergies are a concern.

From a wellness perspective, I love that this cake uses fresh fruit and nuts—you get a treat that satisfies without feeling overly indulgent. It’s all about balance, right?

Conclusion

If you’re looking for a show-stopping fall dessert, this Apple Cream Cheese Bundt Cake with Pecans is the answer—trust me, I’ve made it more times than I can admit! It’s the perfect combo of moist apple cake, creamy filling, and nutty crunch. The best part? You can customize it to fit almost any dietary need or flavor craving.

I hope you’ll try this recipe and make it your own—swap the apples, change up the nuts, or play with spices. I love sharing recipes that bring people together, and this cake has done just that at my table. Let me know how it turns out in the comments, and don’t forget to share your photos or tweaks—your kitchen creativity inspires me!

So go ahead, preheat that oven and get baking. You’re just a few steps away from a dessert that’s sure to become a new fall favorite. Happy baking, friends!

FAQs

Can I use a different type of apple for this cake?

Absolutely! I recommend Granny Smith for tartness or Honeycrisp for sweetness, but any firm apple works well. Softer apples may get mushy, so stick with those that hold their shape when baked.

What if I don’t have a Bundt pan?

No problem! You can use two loaf pans or a 9×13-inch (23x33cm) cake pan. Just adjust the baking time—start checking at around 40–50 minutes.

Can I make this cake ahead of time?

Yes, and it’s actually better the next day! Bake, cool, and wrap tightly. Store at room temperature for 2 days or refrigerate for up to 5 days. Flavors blend and the cake stays moist.

Is it possible to make this Apple Cream Cheese Bundt Cake gluten-free?

You bet! Substitute a 1:1 gluten-free baking flour for the all-purpose flour. The texture stays moist and delicious.

How do I prevent the cream cheese filling from sinking?

Keep the filling away from the pan edges and don’t over-swirl. Pour half the batter first, add the filling in the center, and top with the rest of the batter. This helps the filling stay nicely layered inside.

Apple Cream Cheese Bundt Cake – Easy Fall Dessert with Pecans

---

• Author: Lauren Diaz
• Total Time: 90 minutes
• Yield: 12 servings 1x

Print Recipe

Pin Recipe

Description

This moist and flavorful Bundt cake features tender apples, crunchy pecans, and a creamy cheesecake swirl, making it a show-stopping fall dessert perfect for gatherings or cozy weekends. The cake is easy to make, packed with autumn spices, and finished with a simple vanilla glaze.

---

Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup vegetable oil (or melted coconut oil)
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3 cups peeled and diced apples (Granny Smith and Honeycrisp recommended)
• 1 cup chopped pecans (toasted for extra flavor)
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar (for filling)
• 1 large egg yolk
• 1/2 teaspoon vanilla extract (for filling)
• 1 cup powdered sugar (for glaze, optional)
• 2–3 tablespoons milk (dairy or non-dairy, for glaze)
• 1/2 teaspoon vanilla extract (for glaze)

---

Instructions

1. Generously grease a 10–12 cup Bundt pan with butter or baking spray. Dust lightly with flour and tap out the excess.
2. In a large mixing bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
3. In another bowl, whisk granulated sugar, brown sugar, and oil until well blended. Add eggs one at a time, whisking after each. Stir in vanilla extract.
4. Fold in diced apples and chopped pecans. The batter will be thick.
5. Gradually add dry ingredients to the wet mixture, mixing gently with a spatula until just combined.
6. In a medium bowl, beat softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
7. Pour half the apple cake batter into the Bundt pan. Spoon the cream cheese filling evenly on top, avoiding the edges. Gently swirl with a butter knife. Top with the remaining cake batter and smooth the surface.
8. Bake at 350°F for 55–65 minutes. Check at 50 minutes; a toothpick inserted near the center (not in cream cheese) should come out clean. Cover loosely with foil if the top browns too quickly.
9. Let the cake cool in the pan for 15–20 minutes, then carefully invert onto a wire rack. Cool completely before glazing.
10. For the glaze (optional): Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake and let set for 15 minutes before slicing.

Notes

Use firm apples for best texture. Toast pecans for extra flavor. Grease and flour Bundt pan thoroughly to prevent sticking. For gluten-free, substitute 1:1 gluten-free flour. Dairy-free cream cheese and milk work for the filling and glaze. Cake tastes even better the next day. Store tightly wrapped at room temperature for 2 days or refrigerate up to 5 days. Freeze individual slices for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 55–65 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 thick slice (1/12th of cake)
• Calories: 370
• Sugar: 29
• Sodium: 260
• Fat: 20
• Saturated Fat: 4
• Carbohydrates: 45
• Fiber: 3
• Protein: 6

Keywords: apple cake, bundt cake, cream cheese swirl, fall dessert, pecans, easy cake, autumn baking, holiday dessert, Thanksgiving cake, moist cake