Go Back
+ servings
apple praline cake on a platter

Apple Praline Cake

This decadent apple praline cake has a surprise cream cheese filling. It's the perfect dessert for the holiday season and is sure to have people coming back for seconds!
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices


  • fluted bunt pan (12 cup capacity)


Cream Cheese Filling

  • 8 ounces cream cheese room temperature
  • ¼ cup sugar
  • 1 egg large

Cake Mixture

  • 1 ¾ cups sugar
  • 1 cup canola oil
  • 3 eggs large
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 2 cups apples peeled and chopped
  • 1 cup carrots shredded
  • ½ cup pecans toasted

Praline Icing

  • ½ cup brown sugar packed
  • ¼ cup butter cubed
  • 2 tablespoons 2% milk
  • ½ cup confectioner's sugar
  • ½ teaspoon vanilla extract
  • ¼ cup pecans chopped and toasted


  • Place a rack in the center of your oven. Preheat oven to 350 degrees Fahrenheit 20 minutes before baking your bundt cake. Grease and flour your bunt pan and set aside.
  • For the cream cheese filling, mix cream cheese and sugar in a bowl until smooth. Add your egg to the mixture and stir until incorporated.
  • In a large bowl, whisk sugar, oil, and eggs until combined. In a medium bowl, stir flour, baking powder, cinnamon, salt, and baking soda. Slowly stir the flour mixture into the large bowl with sugar. Finally, incorporate apples, carrots, and pecans. Take care not to over-mix the batter at this point.
  • Pour half of your cake batter into the pan. Add a layer of your cream cheese mixture. Then top with the remaining cake batter. Tap your pan a few times on the counter to remove any air bubbles and then smooth the top.
  • Bake your cake for 50-60 minutes. To check for doneness, gently press down on the cake. If it bounces back completely, your cake is done! If your finger leaves an indent in the cake, it needs more time. Cool for 10 minutes before inverting onto a wire rack to cool completely.
  • While the cake is cooling, make your icing. Bring brown sugar, butter, and milk to a boil in a medium saucepan. Stir continuously for one minute. Remove the pan and immediately stir in the confectioner's sugar and vanilla until combined. Drizzle the cooled mixture over the cake and sprinkle with pecans.

Heather's Helpful Hints

All ingredients should be at room temperature. That means you’ll want to take your cream cheese, eggs, and butter out ahead of time and let them rest at room temperature. I usually like to give them 3-4 hours sitting out on the counter.
Recipe adapted from Taste of Home's William Tell's Never-Miss Apple Cake. 


Serving: 1slice | Calories: 596kcal | Carbohydrates: 70g | Protein: 6g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 86mg | Sodium: 345mg | Potassium: 233mg | Fiber: 2g | Sugar: 51g | Vitamin A: 2244IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg
This recipe was found on My Sweet Precision. Thank you for visiting!