Brandied Apple Cheesecake Cake

Apple Cheesecake Recipe
6 Reviews
Apple cheesecake cake with a hint of brandy will impress your guests for coffee and tea.
25 min
Prep Time
Total Time
16 servings



1 (15.25- to 16.5-ounce) package
yellow cake mix
1 cup
apple cider or apple juice
1/2 cup
sour cream
3 ounces
cream cheese, softened
large Land O Lakes® Eggs
1 tablespoon
lemon juice
1 tablespoon
2 medium (1 1/2 cups)
apples, peeled, chopped


3/4 cup
powdered sugar
1 tablespoon
Land O Lakes® Butter, melted
1 teaspoon
1 to 2 tablespoons
apple cider or apple juice
*Substitute 1 teaspoon vanilla.
**Substitute 1/2 teaspoon vanilla.


  1. Heat oven to 350°F. Grease and flour 10-cup Bundt® pan; set aside.
  2. Combine all cake ingredients except apples in bowl. Beat at low speed, scraping bowl often, 2 minutes. Beat at medium speed 2 minutes or until well mixed. Stir in apples. Pour batter into prepared pan.
  3. Bake 45-50 minutes or until toothpick inserted near center comes out clean. Cool on rack 15 minutes. Loosen cake edges with knife. Invert onto serving plate; cool completely.
  4. Combine all glaze ingredients except apple cider in bowl. Stir in enough apple cider for desired glazing consistency. Drizzle over cooled cake.

Recipe Tips

- This cake stays moist and actually develops more apple flavor a day after baking. To store cake for a longer period, wrap unglazed cake in plastic food wrap. Place in freezer container with tight-fitting lid; freeze for up to 2 months. Glaze thawed cake as directed.

- Apple cider is raw apple juice that has not been filtered. It contains small amounts of apple pulp and is brown and cloudy. It is highly perishable and must be refrigerated. Apple juice results when apple cider is filtered to remove solids and is pasteurized. It has a longer shelf life than apple cider.

Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and Reviews


WAY TOO MUSHY, SOFT, WEIRD TEXTURE....I did everything right according to the recipe and I threw it away. It was a true waste of time, energy and money.


This was a big hit and quick and easy to make. I must admit I used a little extra brandy replacing a little of the apple juice with brandy. This cake was moist and flavorful and makes a great presentation. I will make this again!


I made this for Thanksgiving and it taste good! I didn't have any brandy so I tried it with rum. One of my friends asked me to make her one I gave it to her yesterday and she has already eaten half! I do recommend you chop the apples up really small, it made neater cuts.


made it for a church harvest supper. It was a big hit and also easy.


I tried this because it was an apple cake that wasn't the usual spice cake. It was good and pleasant to eat, but no one, including me, noticed any brandy flavor in the cake or glaze. I used cider and brandy in the cake and glaze (not juice and flavoring.) The apple pieces sank in the batter, ending up on the top of the cake. This was fine except that with all the fruit concentrated in the bottom of the pan, part of the cake stuck in the pan. The appearance was spoiled--not good if I had made it for a special occasion. To avoid this, toss the chopped apple with just a bit of flour (1-2 tsp) before mixing into the batter.


This is a very good cake, very flavorful and not too sweet.

Comment on this Recipe

Please select a rating

Email address will not be published

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.