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Mini Cream Cheese Pound Cakes

Posted on July 10, 2020October 17, 2022
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Mini Cream Cheese Pound Cakes

Mini Cream Cheese Pound Cakes are lovely and delicious.

Easy to make with simple ingredients.  

Excellent for portion control. 

 

CLICK HERE TO PIN ON PINTEREST.

 

DISCLAIMER (NOT SPONSORED):  I have not been paid to endorse any of the pictured products.

Delighted to share the ingredients and pan I purchased and used to make these delicious cakes.   All comments are my own.

 

 INSPIRATION

This recipe is a variation of an Almond Cream Cheese Pound Cake from Genius Kitchen.  Be sure to read the helpful tips in the comments section. 

I tweaked the recipe by using vanilla extract instead of the popular almond extract.  Use your favorite extract

Be sure to check out my Cream Cheese Pound Cake made with a yellow cake mix and a few additional ingredients.

 

 

THE INGREDIENTS

Cake mix, mini fluted pan (12 cups), four eggs, vanilla extract, cream cheese, and granulated sugar. Water not pictured.  

Mini Cream Cheese Pound Cakes

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.  

 

HOW TO TEST FOR DONENESS

Test each for doneness by pressing a toothpick in center all the way down to the bottom.  Done if it comes out clean. 

 

MAKE AHEAD DESSERT

Although delicious warm, Mini Cream Cheese Pound Cakes are MUCH better after 24 hours in the fridge.

 

SERVING SUGGESTION

Mini Cream Cheese Pound Cakes

ENJOY!

 

To obtain calories and nutritional information by weight, visit popular online nutritional calculator myfitnesspal.com. 

Copy recipe link in the address bar and add it to their calculator.     

No need to type each ingredient.

Print Recipe

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 Time30 minutes mins
Cook Time20 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: American
Keyword: #bundtcupcakes, easyrecipe
Servings: 24 servings
Calories: 64kcal
Cost: $15

Ingredients

  • 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
  • 1/2 cup water
  • 1 box (15.25 ounces) yellow cake mix or use yellow "butter" cake mix

Instructions

  • 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.

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Welcome!

I’m Bev, self-taught recipe developer and content creator.ย  Welcome to my food and lifestyle blog featuring southern homestyle recipes and life behind the scenes.ย  Read more…ย 

 

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