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.
Servings: 24 servings
- 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
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.
Serving: 1serving | Calories: 64kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 11mg | Potassium: 16mg | Fiber: 1g | Sugar: 4g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg