Apple Pie Cream Cheese Bundt Cake w/Praline Toppin

4
Diane Atherton

By
@DeeDee2011

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

Rating:

★★★★★ 4 votes

Comments:
Prep:
20 Min
Cook:
1 Hr 15 Min
Method:
Bake

Ingredients

  • CREAM CHEES FILLING

  • 1
    8-oz package cream cheese, softened
  • 1/4 c
    butter, softened
  • 1/2 c
    sugar
  • 1 large
    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 large
    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

Step-by-Step

  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.

Printable Recipe Card

About Apple Pie Cream Cheese Bundt Cake w/Praline Toppin

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #apples #Fall



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