Pre-heat oven to 350F
Begin by combining the cream cheese filling ingredients and beat until smooth. Set aside.
Add the sugars, eggs, and oil and beat until combined.
Add the apple sauce and mix.
Combine the flour, spices, salt, and baking soda
Slowly add the dry ingredients to the wet ingredients in a mixer.
When the dry ingredients are just incorporated, stop the mixing and fold the apples and pecans in by hand.
In a greased bundt pan, layer half the cake batter, followed by the cream cheese filling.
Top with the remaining batter and spread to fill the seams.
Bake and 60-70 minutes until the cake sets and a wooden skewer inserted comes out without batter. Let cool for 10 minutes in the pan and then invert on to a wire rack to cool completely.
Make the Frosting by melting the butter and brown sugar in a small saucepan pan over low heat.
Add the milk and vanilla and stir.
Add the powdered sugar and whisk. If the frosting is too thick to drizzle, add more milk 1 tsp at a time.
Drizzle the frosting over the cake and top with whole pecans, or if you can find them glazed pecans.
