This tender and wonderful Apple Bundt Cake is topped with a delicious cream cheese frosting.

apple bundt cake slice on plate

This fall cake recipe is a fabulous dessert to make for parties and holiday celebrations or “just because.” I love a good bundt cake recipe because it’s never anything fancy. You don’t have to be an experienced cake baker to make a bundt. It’s baked in the pan and topped with frosting. It’s hard to mess up baking this apple bundt cake!

four photos showing cake batter and then batter in bundt pan and then baked

How to make an Apple Bundt Cake:

Combine the cake batter ingredients. It has shredded apples mixed in to it. The best variety of apple to use for this apple bundt cake is one that is a sweet-tart variety. I suggest Pink Lady, Braeburn, McIntosh or Jonathon apples. Spray a bundt pan with baking spray, or rub with butter and dust with flour. Add the cake batter to the pan, tap it on the counter to get rid of any air bubbles and bake for about one hour.

apple bundt cake with cream cheese frosting

Once the cake has cooled completely, pop it out of the pan and onto a rack. Slide a piece of wax paper or parchment paper under the rack. Mix the icing ingredients together, and drizzle or spread the icing on top.

apple bundt cake with cream cheese frosting on cake platter

Slice and serve!  Store leftovers in the fridge. It’s easiest to store if you have a handy dandy bundt cake keeper!

slice of apple cake with cream cheese frosting on plate

If you are a fan of bundt cakes, you might also like to try these:

apple bundt cake slice on plate
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Apple Bundt Cake with Cream Cheese Frosting

Wonderfull, moist apple cake!
Prep: 25 minutes
Cook: 1 hour
Total: 1 hour 25 minutes
Servings: 12 servings
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Ingredients

CAKE:

ICING:

Instructions 

PREPARE THE CAKE:

  • Preheat the oven to 350 degrees F. Butter and flour a bundt cake pan (or spray with baking spray). 
  • In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking powder, salt, nutmeg and baking soda.
  • In a medium bowl, whisk together the oil, milk, and eggs. 
  • Stir the wet ingredients into the dry (being careful not to over-mix), and then fold in the shredded apple. 
  • Pour the batter into the prepared pan and spread it out evenly. Tap the pan a couple times on the countertop to get rid of any bubbles. Bake until a toothpick inserted in the center comes out clean, about 1 hour (start testing at about 50 minutes). Cool completely. 

MAKE THE ICING:

  • Once the cake has cooled, add the cream cheese, powdered sugar, and vanilla to a large bowl and use a handheld electric mixer to beat until combined. Beat in enough milk ½ teaspoon at a time so it reaches your desired consistency. It should be thick, somewhere between buttercream and a pourable glaze. 
  • Run a paring knife between the cake and the inside of the pan to help loosen it. Turn the cake out onto a cake plate. Drizzle the icing decoratively on top. 

Nutrition

Serving: 1slice, Calories: 489kcal, Carbohydrates: 68g, Protein: 4g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 172mg, Potassium: 189mg, Fiber: 2g, Sugar: 50g, Vitamin A: 226IU, Vitamin C: 2mg, Calcium: 75mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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