This apple bundt cake recipe has all the flavors of fall!

Tender apples and carrots are baked into a moist cinnamon-spiced cake with a surprise cream cheese filling and a brown sugar glaze.

slices of Apple Bundt Cake on a plate

Amazing Apple Bundt Cake!

  • This apple bundt cake recipe is a showstopper when served, every slice has a sweet cream cheese filling.
  • I love that this cake has ingredients I always have on hand.
  • Bake a day ahead, this cake stays moist for days!
  • Serve as a breakfast cake with coffee, an afternoon treat with tea, or a sweet dessert with a drizzle of caramel sauce, or with some warm apple cider.

Ingredients for Apple Bundt Cake

Apples – Any variety will do if they are fresh! Granny Smith apples are my first choice for their tart flavor and texture.

Carrots – Shredded carrots are sweet and add moisture to this apple bundt cake, however, shredded zucchini will get the job done as well.

Seasonings – A dash of cinnamon gives this cake extra flavor and a heavenly aroma! Swap it for apple pie spice if you have it to really “take the cake!”

Add-ins – Mix in any of the following: dried cranberries, currants, raisins, mini chocolate chips, or butterscotch chips.

Glaze – Even though apple cake shines on its own, this brown sugar glaze is extra thick and rich because it’s made with butter and heavy cream. In a pinch, make a simple glaze with some milk whisked into powdered sugar until the consistency is just right.

apple cake unbaked

How to Make Apple Bundt Cake

  1. Prepare cream cheese filling (as per the recipe below) and set aside.
  2. Mix the wet and dry ingredients in separate bowls, and then combine. Fold in apples, carrots, and nuts.
  3. Layer half the batter in the bottom of a bundt pan, followed by cream cheese filling and the rest of the batter.
  4. Bake, cool, and top with a brown sugar glaze.

PRO TIP: For easy pan release, combine equal parts flour, shortening, and vegetable oil and brush evenly onto the pan.

How to Store Apple Bundt Cake

  • Keep leftover apple bundt cake in the refrigerator (because of the dairy ingredients) for up to 4 days.
  • Serve chilled or let it come to room temperature.
  • Freeze slices wrapped in plastic wrap and a zippered bag for up to 2 months.

More Apple Recipes You’ll Love

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slices of Apple Bundt Cake on a plate
5 from 38 votes↑ Click stars to rate now!
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Apple Bundt Cake

This easy apple bundt cake has sweet tender apples, cinnamon, and carrots with a yummy cream cheese layer.
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 12 Servings
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  • 1 ½ cups sugar
  • 1 cup vegetable oil
  • 3 large eggs room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons apple pie spice or ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 cups apples chopped and peeled
  • 2 cups shredded carrot or zucchiini shredded
  • ½ cup pecans or walnuts, chopped

Cream Cheese Layer

  • 8 oz cream cheese softened, 1 package
  • ¼ cup sugar
  • 1 egg


  • cup brown sugar packed
  • 3 tablespoons butter
  • 2 tablespoons heavy cream
  • cup powdered sugar
  • ½ teaspoon vanilla


  • Preheat oven to 350°F. Brush a 10″ bundt pan with cake release (below) or grease and flour well.
  • Beat cream cheese and sugar with a hand mixer until fluffy. Add egg and combine until smooth. Set aside.


  • Combine flour, baking powder, cinnamon, salt, and baking soda.
  • In a separate bowl, whisk sugar, oil, and eggs. Add the flour mixture a little at a time, stirring to combine.
  • Fold in apples, carrots, and walnuts.
  • Pour half of the batter into the greased pan. Gently spoon the cream cheese mixture over the batter keeping it in the center. Top with remaining carrot apple batter.
  • Bake 50-60 minutes or until a toothpick comes out clean. Cool 15 minutes in the pan, gently loosen the edges, and invert onto a wire rack to cool completely.


  • Bring brown sugar, butter, and cream to a boil over medium high heat. Allow to boil 1 minute, stirring constantly.
  • Whisk in powdered sugar and vanilla until smooth.
  • Drizzle over cake while warm.


Homemade Cake Release This will ensure all of your baked goods release from the pan perfectly. Combine ¼ cup each flour, shortening, and vegetable oil. Bush this mixture evenly onto the pan. Any remaining can be stored at room temperature for later use.
Leftovers will keep in the refrigerator for up to 4 days. This cake can also be frozen and will keep in the freezer for 4 months. 
5 from 38 votes

Nutrition Information

Calories: 365 | Carbohydrates: 64g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 207mg | Potassium: 230mg | Fiber: 2g | Sugar: 45g | Vitamin A: 3780IU | Vitamin C: 2.2mg | Calcium: 64mg | Iron: 1.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

Apple cake very slightly adapted from Never Miss Apple Cake

slice of Apple Bundt Cake with caramel sauce with a title

slice of Apple Bundt Cake with writing
close up of Apple Bundt Cake with writing


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. Nice recipe. Loved the cream cheese filling.
    My only recommendation would be to finely grate the carrots instead of shredding and to add a little vanilla in the cream cheese filling.
    Thanks for sharing!5 stars

  2. This was delicious. it had great texture. The glaze topped this cake beautifully. Word of caution- don’t make the cream cheese filling too far in advance as it looses its firmness and will not be easy to dollop in the center of the batter.5 stars

  3. How big is the cup you’re using for measuring the ingredients out, I normally go with weighing scales so not used to using a cup, sorry if this is a stupid question thanks.

    1. You whisk the powdered sugar and vanilla into the brown sugar/ heavy cream mixture to make a glaze. Hope that helps, Jo!

  4. This is the best cake ever! Every time I make it it turns out perfect! It has become my signature cake. (Sorry Holly:)…)  instead of 1 cup of oil I use 1 cup of butter Crisco. It is so moist and buttery. I’m from Savannah so I love my butter!!!5 stars

  5. So many things I love about this cake. The cream cheese filling, that it’s an oil rather than butter based cake which makes it moister and negates the need for dragging out the mixer :)

    I have NEVER ever ever had anything stick to a Bundt pan or any pan actually with Pam For Baking, their floured cooking spray. I also spray it ridic thick but you know I make some crazy caramely, chocolaty, hot mess type of things…never sticks. But I am super intrigued about your homemade grease!

    1. OMGosh, I have never tried Pam for Baking but I’m definitely going to add it to my grocery list! If anyone knows baking, it’s you and your amazing cookies!!