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.
EXCELLENT MAKE AHEAD DESSERT
Although delicious warm, Mini Cream Cheese Pound Cakes are MUCH better after 24 hours in the fridge.
Pairs well with fruit, ice cream and whipped cream.
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Delighted to share the ingredients and mini bundt pan I purchased and used to make these delicious cakes.
All comments are my own.
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.
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.
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Superb with vanilla ice cream or real whipped cream.