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apple pie cream cheese bundt cake w/praline toppin

(4 ratings)
DeeDee2011 avatar
Recipe by
Diane Atherton
@DeeDee2011
PINE MOUNTAIN, GA

I've been playing with a recipe and finally decided that I would test it today. The aroma that flowed through the house while this was baking was just out of this world wonderful! Apples, cream cheese filling and a praline topping, does it get any better...well if you add toasted pecans it might! And you know I added em! Hope you enjoy!! Inspired by several online recipes

(4 ratings)
prep time 20 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For apple pie cream cheese bundt cake w/praline toppin

  • CREAM CHEES FILLING
  • 1
    8-oz package cream cheese, softened
  • 1/4 c
    butter, softened
  • 1/2 c
    sugar
  • 1 lg
    egg
  • 2 Tbsp
    all purpose flour
  • 1 tsp
    vanilla extract
  • CAKE BATTER
  • 1 c
    pecans (finely chopped) toasted
  • 3 c
    all purpose flour
  • 1 c
    sugar
  • 1 c
    light brown sugar, firmly packed
  • 2 tsp
    ground cinnamon
  • 1/2 tsp
    allspice, ground
  • 1 tsp
    nutmeg
  • 1 tsp
    salt
  • 1 tsp
    baking soda
  • 3 lg
    eggs, slightly beaten
  • 3/4 c
    canola oil
  • 1
    20-oz can apple pie filling (cut apples in small pieces)
  • 1 tsp
    vanilla extract
  • PRALINE FROSTING
  • 1/2 c
    light brown sugar, firmly packed
  • 1/4 c
    butter, softened
  • 3 Tbsp
    heavy cream
  • 1 tsp
    vanilla extract
  • 1 c
    powdered sugar
  • toasted pecans optional to sprinkle on top
  • sea salt to lightly sprinkle on toasted pecans

How To Make apple pie cream cheese bundt cake w/praline toppin

  • 1
    CREAM CHEESE FILLING: Beat cream cheese, butter and sugar at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended; set aside.
  • 2
    CAKE BATTER: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Remove from oven; set aside.
  • 3
    In a large bowl: whisk together 3 cups flour and next 7 ingredients; stir in eggs, canola oil, apple pie filling and vanilla; stirring just until dry ingredients are moistened. Stir in toasted pecans. NOTE: chop the apples (from apple pie filling) into small pieces. I used kitchen scissors to cut into smaller pieces.
  • 4
    Spoon two-thirds of batter into a greased and floured 14-cup Bundt pan.
  • 5
    Spoon Cream Cheese Filling over batter, leaving a 1-inch border around edges of pan. Swirl cream cheese filling through batter using a paring knife. Spoon remaining batter over Cream Cheese Filling.
  • 6
    Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; invert onto plate, and cool completely.
  • 7
    PRALINE FROSTING: Over medium heat in a 2-qt saucepan bring brown sugar, butter, and heavy cream to a boil, whisking constantly; boil 1 minute.
  • 8
    Remove from heat; stir in vanilla.
  • 9
    Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.
  • 10
    Pour immediately over cooled cake. Sprinkle toasted pecans on top if desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Apple Pie Cream Cheese Bundt Cake w/Praline Toppin:

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