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.
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.