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Mini Cream Cheese Pound Cakes
Mini Cream Cheese Bundt Cakes are pretty and delicious. Easy to make with a box of yellow cake mix and a few additional ingredients. Great for portion control. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time 30 minutes
Cook Time 20 minutes
Servings
mini cakes
Ingredients
Prep Time 30 minutes
Cook Time 20 minutes
Servings
mini cakes
Ingredients
Instructions
  1. Preheat oven to 325 degrees.
  2. Use a folded paper towel soaked in vegetable oil to thoroughly grease mini fluted pan (12 cavities). Set aside.
  3. 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).
  4. 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.
  5. Fill each cavity with 2 tablespoons of cake batter. Wipe away excess around edges with a paper towel.
  6. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool 5 minutes before removing each mini cream cheese pound cake from pan.
  8. 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.