Mini Cream Cheese Pound Cakes make a lovely presentation. Delicious with or without frosting. Excellent idea for portion control. Easy to make. Perfect for any occasion.
These mini cakes are a creative variation of my super popular Cream Cheese Pound Cake recipe made with a yellow cake mix and a few additional ingredients.
Although delicious warm, these mini cakes are MUCH better after 24 hours in the fridge. Pairs well with fruit, ice cream and whipped cream.
DISCLAIMER: This recipe is not sponsored. I purchased each ingredient and the lovely mini bundt pan.
A boxed cake mix is the key ingredient that makes this recipe quick and easy to prepare.
The four eggs are dumped into the batter all at once. No need to whip them in one at a time.
Important to note that a Homemade “From Scratch” Cream Cheese Pound Cake calls for each egg beaten in separately. No dumping allowed.
HELPFUL TIP
To test and see if Mini Cream Cheese Pound Cakes are done, press toothpick in center all the way down to the bottom. Done if it comes out clean.
This recipe is a variation of an Almond Cream Cheese Pound Cake from Genius Kitchen. Be sure to read the comments which have lots of helpful tips.
I tweaked the recipe by using vanilla extract instead of the popular almond extract. Use your favorite extract.
You may also enjoy my Cream Cheese Cake Mix Cookies.
Visitors love my Pineapple Dump Cake that has tangy pineapples topped with a yellow cake. Superb with vanilla ice cream or real whipped cream.
How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
Enjoy!
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
mini cakes
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- vegetable oil to grease mini bundt pan
- 1 package (8 ounces) cream cheese, softened use full fat cream cheese
- 4 medium eggs
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract almond or lemon extract
- 1/2 cup (1 stick) unsalted butter, melted or use 1/2 cup vegetable oil
- 1/2 cup water
- 1 box (15.25 ounces) yellow cake mix or use yellow "butter" cake mix
Ingredients
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- Preheat oven to 325 degrees.
- Use a folded paper towel soaked in vegetable oil to thoroughly grease mini fluted pan (12 cavities). Set aside.
- In large bowl, combine softened cream cheese (room temperature), 1/2 cup sugar, 4 eggs, and 2 teaspoons vanilla extract. With mixer on low speed, mix together until evenly combined (about 1 minute).
- Add 1/2 cup melted unsalted butter (or vegetable oil), 1/2 cup of water and cake mix. With mixer on low speed, mix together just until combined (about 2 minutes). Batter will be thick and creamy. Set aside.
- Fill each cavity with 2 tablespoons of cake batter. Wipe away excess around edges with a paper towel.
- Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool 5 minutes before removing each mini cream cheese pound cake from pan.
- Although delicious warm, MUCH better after 24 hours in fridge. Simply arrange mini cream cheese bundt cakes in a large, tightly sealed container before placing in fridge.