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.
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.
How to Make Apple Bundt Cake
- Prepare cream cheese filling (as per the recipe below) and set aside.
- Mix the wet and dry ingredients in separate bowls, and then combine. Fold in apples, carrots, and nuts.
- Layer half the batter in the bottom of a bundt pan, followed by cream cheese filling and the rest of the batter.
- Bake, cool, and top with a brown sugar glaze.
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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Apple Bundt Cake
- 1 ½ cups sugar
- 1 cup vegetable oil
- 3 large eggs room temperature
- 2 cups 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
- 1 package cream cheese 8 oz, softened
- ¼ cup sugar
- 1 egg
- ⅓ cup brown sugar packed
- 3 tablespoons butter
- 2 tablespoons heavy cream
- ⅓ 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Apple cake very slightly adapted from Never Miss Apple Cake