Apple Bundt Cake made with fresh diced apples, a cream cheese swirl, and a simple homemade caramel sauce that’s drizzled over each slice of cake–it’s to die for!

When apple season rolls around, my biggest problem is deciding which of my ever growing list of apple recipes I should make.  Should I opt for the Crisp, the Cobbler, the Cake, the Pie, or the Apple Bundt Cake?  It’s these tough decisions that remind me that life is sweet!

A slice of Apple Bundt Cake on a plate with caramel sauce on top.

I love everything about this Apple Bundt Cake, including how moist and soft it is from the diced apples, and the cinnamon apple flavor combined with a hint of cream cheese filling and the sweet caramel sauce. It’s really one of the best bundt cakes ever! I find any excuse to make it as it’s always a crowd favorite!

About the Apples:

Which type of apples? Any baking apple will work great for this apple bundt cake!  I tend to prefer Granny Smith apples but I also like Gala apples, Honeycrisp, and Golden Delicious.  Use your favorite apple or whatever you have on hand!

Peel or no peel?  For ease and to save time, I like to use my Johnny Apple Peeler to peel and slice the apples all at once.  However, you could leave the peel on if you so chose, just make sure not to include any large chunks of peel.

How to Make Apple Bundt Cake:

1. Make the Caramel Sauce: this can be made and stored in the refrigerator up to 1-2 weeks ahead of time.

2. Make the cream cheese filling: beat the cream cheese until smooth, add powdered sugar, vanilla and egg and mix until smooth.

3. Make the cake batter: Whisk together the flour, baking soda, cinnamon, nutmeg and salt. Set aside. Toss the diced apples with lemon juice and set aside. In another bowl mix oil and sugars, applesauce and vanilla. Add the egg and mix until well blended. Stir in the dry ingredients and diced apples. Don’t over-mix.

4. Add filling: Pour half of the batter evenly into a greased and floured bundt pan. Spoon the cream cheese mixture in a line along the center of the batter (being careful not to let it touch the sides of the pan). Spoon the remaining batter on top.

Four process photos for making apple bundt cake.

5. Bake in preheated oven for 60-75 minutes or until a toothpick inserted in the cake comes out clean. Cool for 5-10 minutes before inverting onto a wire rack.

6. Serve with caramel sauce drizzled on top. Store leftover cake in the refrigerator for 4-5 days.

A full apple bundt cake with caramel sauce drizzled on top.

Make Ahead And Freezing Instructions:

To make ahead: The caramel sauce and filling can be made 2-3 days in advance and stored in the refrigerator.

To freeze: Allow the cake to cool completely and cover it well with plastic wrap and aluminum foil.  Freeze for up to 3 months.  Allow it to thaw overnight in the refrigerator and set it on the counter to come to room temperature before serving.  Serve with warm caramel sauce.

Consider trying these popular apple recipes: 

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Recipe

A slice of Apple Bundt Cake on a plate with caramel sauce on top.
Prep 30 mins
Cook 1 hr
Total 1 hr 30 mins
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Video

Equipment

Ingredients
  

Cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 large apples* , peeled, cored and diced (to make about 3 cups)
  • 1 Tablespoon lemon juice
  • 3/4 cup oil (vegetable or canola oil)
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup unsweetened applesauce
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg

For the Cream Cheese Layer:

  • 8 ounces cream cheese , room temperature
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg

Caramel Sauce, for topping

    Instructions
     

    • Make the Caramel Sauce (can be made and store in the refrigerator up to 1-2 weeks ahead of time.)

    Cream Cheese Layer:

    • In a medium bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla and egg and mix until smooth. Refrigerate until ready to use (or can be made 2-3 days ahead of time).

    Prepare cake:

    • Grease and flour a 9 or 10-inch bundt pan. Set aside. Preheat oven to 350 degrees F.
    • In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. Set aside. Toss the diced apples with lemon juice (keeps them from browning) and set aside.
    • In another large mixing bowl blend the oil and sugars, then mix in the applesauce and vanilla. Add the egg and mix until well blended. Stir in the dry ingredients, just until incorporated, then stir in the diced apples. Don't over-mix. The batter will be thick. 
    • Pour half of the batter evenly into the prepared bundt pan. Spoon the cream cheese mixture in a line along the center of the batter (being careful not to let it touch the sides of the pan). Spoon the remaining batter on top.
    • Bake in preheated oven for 60-75 minutes or until a toothpick inserted in the cake comes out clean. Remove from oven and cool for 5-10 minutes before inverting onto a wire rack.
    • Once cooled, cut and serve with caramel sauce drizzled on top. Store leftover cake in the refrigerator.

    Notes

    Apples: I prefer Granny Smith or HoneyCrisp apples for baking, but really any kind of apples will work for this recipe! I also use my Johnny Apple Peeler/Corer to make preparing and dicing the apples really quick and easy.
    Make ahead instructions: The caramel sauce and filling can be made 2-3 days in advance and stored in the refrigerator. 
    Freezing instructions: Allow the cake to cool completely and cover it well with plastic wrap and aluminum foil.  Freeze for up to 3 months.  Allow it to thaw overnight in the refrigerator and set it on the counter to come to room temperature before serving.  Serve with warm caramel sauce.

    Nutrition

    Calories: 688kcalCarbohydrates: 115gProtein: 8gFat: 22gSaturated Fat: 11gCholesterol: 125mgSodium: 402mgPotassium: 207mgFiber: 2gSugar: 83gVitamin A: 740IUVitamin C: 3.2mgCalcium: 86mgIron: 2.5mg

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    I originally shared this recipe September 2014. Updated December 2020.

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    About The Author

    Lauren Allen

    Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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    Comments

    1. 5 stars
      I made this cake for our monthly dinner club last night.
      It got RAVE reviews.
      I did use 1/2 cup applesauce and 3/4 cup oil and substituted one cup of whole wheat pastry flour for white flour.
      It was awkward incorporating the cream cheese into the cake though. I wonder if there are better ideas than making a slot in the cake mixture.
      Delicious!

      1. I make a breakfast bundt cake similar to this one. I pour half of the batter into the pan, put my creak cheese mixture on top, then top with the remaining batter.

    2. 5 stars
      Made this cake for a different kind of Thanksgiving dessert. Rather than put caramel sauce on, I, instead, made it with a cream cheese frosting and decorated it with apple slices (after dipping them in orange/lemon juice so they wouldn’t turn brown). Not only was it a beautiful presentation, the cake works REALLY well with the cream cheese frosting, and everybody loved the cake! The recipe makes for a wonderfully moist cake that isn’t cloyingly sweet. (Note: I cooked it 1 hr 20 minutes rather than 1 hr 30 minutes.) Thanks for the recipe. I LOVE this website! All the cakes I’ve made from it have been awesome!

    3. 5 stars
      OMG! I didn’t know that I actually like apples until I made this cake! I used apples 🍏 from the apple tree in my yard. 😋 I shared the cake with others and everyone raved about it! 👏 My only issue was that it took me three hours to complete. 👩‍🍳🤷‍♀️ I was so proud of myself that I photographed the beautiful cake. 😁

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