I created this cake by revamping a basic bundt cake recipe. It is full of apples,spice, pecans, cream cheese, and has a mild pumpkin flavor. It is a very moist cake. I also topped it off with a Cream cheese glaze. My family loved this cake. I Am adding this to my Fall favorites list. I hope you all enjoy it!
2In a bowl. Mix the spices, baking soda, salt, and flour. Set aside.
3In another bowl. Beat on low the butter, sugars, pumpkin, apple sauce, and sourcream together.
4Add the eggs 2 at a time, and beating in between additions of eggs. Beat well.
5Mix in the vanilla, add in the flour mixture, and mix well. Add the apples, and 1/2 cup pecans. Stir well to combine.
6Make cheese filling.
Beat cream cheese,and sugar, and flour together until smooth. Add in the half of the beaten egg mixture. Beat until fluffy.
7Note: you may place half the batter then cream cheese and batter if wanted) place one third of the pumpkin batter in the bottom of a Bundt pan. Place half of the cream cheese mixture over the batter avoiding the outside edge and inside edge of pan. Place another third of batter over the cream cheese mixture. Top batter with remaining cream cheese mixture. Then top again with remaining batter. Place in oven and bake at 350° for approximately One hour and 15 minutes. or until center of cake pic comes out clean.
8Cool cake for 15 minutes. Invert onto a platter. You make cool cake completely before frosting, or you may place over warm cake for a glaze. Make the icing.
Beat cheese, powdered sugar, and vanilla together. Add milk 1 tablespoon at a time until you reach your desired consistency. ( you may add in food coloring at this point if desired . ) Place spoonfuls of icing over cake. Top with pecans, and let set until cool. Slice and serve.