APPLE PIE CREAM CHEESE BUNDT CAKE W/PRALINE TOPPIN

Apple Pie Cream Cheese Bundt Cake w/Praline Toppin image

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

Provided by Diane Atherton @DeeDee2011

Categories Cakes

Number Of Ingredients 29

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Ingredients

CREAM CHEES FILLING
1 - 8-oz package cream cheese, softened
1/4 cup(s) butter, softened
1/2 cup(s) sugar
1 large egg
2 tablespoon(s) all purpose flour
1 teaspoon(s) vanilla extract
CAKE BATTER
1 cup(s) pecans (finely chopped) toasted
3 cup(s) all purpose flour
1 cup(s) sugar
1 cup(s) light brown sugar, firmly packed
2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) allspice, ground
1 teaspoon(s) nutmeg
1 teaspoon(s) salt
1 teaspoon(s) baking soda
3 large eggs, slightly beaten
3/4 cup(s) canola oil
1 - 20-oz can apple pie filling (cut apples in small pieces)
1 teaspoon(s) vanilla extract
PRALINE FROSTING
1/2 cup(s) light brown sugar, firmly packed
1/4 cup(s) butter, softened
3 tablespoon(s) heavy cream
1 teaspoon(s) vanilla extract
1 cup(s) powdered sugar
- toasted pecans optional to sprinkle on top
- sea salt to lightly sprinkle on toasted pecans

Steps:

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.
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.
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.
Spoon two-thirds of batter into a greased and floured 14-cup Bundt pan.
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.
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.
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.
Remove from heat; stir in vanilla.
Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.
Pour immediately over cooled cake. Sprinkle toasted pecans on top if desired.