CREAM CHEESE POUND CAKE
Make and share this Cream Cheese Pound Cake recipe from Food.com.
Provided by Ann Arber
Categories Dessert
Time 1h50m
Yield 1 10, 12 serving(s)
Number Of Ingredients 6
Steps:
- Beat butter and cream cheese for about two minutes.
- Gradually add sugar beating another five minutes.
- Add eggs, one at a time.
- Beat just until yellow disappears.
- Add vanilla.
- Gradually add flour, mixing on LOW speed until blended.
- Grease and flour a 10" tube pan.
- Bake at 325F for 90 minutes or until center comes out clean.
- Let cool 10 minutes and then turn from pan.
CREAM CHEESE POUND FROM CAKE MIX
This is my cousin's favorite cake. So easy to make in the morning. Just add all ingredients and mix then bake. Sometimes I'll use almond extract and vanilla. Just one teaspoon of each for a little change.
Provided by Darlene Huddleston
Categories Cakes
Time 50m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. Lightly mist a 10 inch tube pan with oil and flour. I use Pam for baking. To soften the cream cheese either warm in microwave or allow to reach room temperature. Makes for easy mixing.
- 2. Place cake mix, soften cream cheese, eggs, water, sugar, oil, and vanilla extract in a large mixing bowl. Blend for 1 minute on low. Scrap down sides and blend for 2 minutes on medium. The batter should be well blended. Pour the batter into the prepared pan.
- 3. Bake for 35 to 40 minutes or until golden brown and spring back when lightly pressed.
- 4. Slice the cake when still a little warm. Great with coffee!
CREAM CHEESE POUND CAKE
When mixing the batter make sure the ingredients are at room temperature. This enables the maximum amount of air to be beaten into the batter. The batter has a tendency to curdle when the eggs are added. Having the eggs at room temperature and adding them gradually will help prevent this. But don't worry if it does curdle. Once you add the flour the batter will smooth out. Pound cakes are usually baked in a loaf pan in a moderate oven (350 degrees F/177 degrees C) because the batter is so dense. If using a dark colored pan, reduce the oven temperature to 325 degrees F (170 degrees C). (This is because dark colored pans absorb more of the energy coming from the oven walls so they become hotter and transmit heat faster than light colored pans.) The addition of cream cheese in this recipe gives this cake a rich and buttery flavor, moist texture, and a delicious golden brown crust that is sweet and crisp. Baking powder and soda are added to help with the leavening. This cake is baked in a 10 inch (25 cm) bundt pan.
Provided by Olha7397
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 10 inch (25 cm) bundt pan. Set aside while you prepare the batter.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of your electric mixer, with the paddle attachment, cream the butter, cream cheese and sugar until light and fluffy (about 3 to 5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest, if using, and beat until incorporated.
- Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
- Bake for 1 to 1 hour 15 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too early.).
- Serves 10 people.
- Will keep several days well wrapped at room temperature and over a week when refrigerated. Can also be frozen.
- Note: Serve plain or dusted with confectioners sugar (icing or powdered sugar). This cake is very nice when served with fresh berries and softly whipped cream. The acidity of the berries compliments the sweetness and richness of the cake. Also good with ice creams and/or strawberry or raspberry purees. Leftovers can be toasted lightly.
- *Note: To make your own superfine sugar - place 3 cups (600 grams) granulated white sugar in bowl of food processor. Process until very fine, about 30 seconds.
- Note: Lemon zest is the yellow outer rind of the lemon that contains the fruit's flavor and perfume.
- Note: Can substitute lemon or almond extract for the vanilla extract.
- Joy of Baking.
Nutrition Facts : Calories 740.1, Fat 38.9, SaturatedFat 23.5, Cholesterol 225.1, Sodium 329.3, Carbohydrate 89.7, Fiber 1, Sugar 60.5, Protein 9.7
VANILLA CREAM CHEESE POUND CAKE
Steps:
- Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
- Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
- Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
- Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.
CREAM-CHEESE POUND CAKES
For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Yield Makes 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
- Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
- Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
- Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
Nutrition Facts : Calories 308 g, Fat 16 g, Protein 4 g
CREAM CHEESE POUND CAKE
Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner's sugar.
Provided by Tony
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
- Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 60.3 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 16.7 g, Sodium 218.1 mg, Sugar 36 g
MOIST CREAM CHEESE POUND CAKE
Warm a slice of this cream cheese pound cake in the microwave for about 25 seconds. Then serve it with a scoop of butter pecan ice cream, fresh fruit or alone. -Betty Smith, Evans, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. tube pan. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture. Transfer to prepare pan. Bake until a toothpick inserted in center comes out clean, 80-90 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Serve with desired toppings.
Nutrition Facts : Calories 461 calories, Fat 24g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 224mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
CREAM CHEESE POUND CAKE
My grandmother has been gone for years now but she made the best pound cake that I have ever eaten. It was crispy on the top and sides and so delicious and moist on the inside. I have tried many recipes but never have been able to get it to taste like her. I tried this recipe and it is close, not quite but since I can't have...
Provided by Linda Griffith
Categories Cakes
Time 1h55m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 300 degrees. Grease and flour 10 inch tube pan.
- 2. Beat butter and cream cheese until creamy, about 2 minutes..Gradually add sugar and beat 5 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and mix well. Combine flour and salt in a four cup measuring cup and gradually add to butter mixture. Beat at low speed just until blended. Pour batter into the prepared tube pan. Fill a 2 cup measuring cup with water. Place in oven with the cake. Make sure measuring cup is oven proof. Bake at 300 hundred oven for an hour and a half. After removing from pan, place on rack to cool completely.
MELLOW CREAM CHEESE POUND CAKE
The BEST recipe for a pound cake! My cousin (Catherine) and her mother (Olivette) make cakes for weddings and birthdays. This is their recipe which has become my favorite over the years. The 3 flavorings and the cream cheese make the cake! Be sure and use REAL butter. Check the date on your baking powder to make sure it is still active and not out-of-date so your cake will rise high.
Provided by Seasoned Cook
Categories Dessert
Time 1h39m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- With an electric mixer cream sugar, cream cheese and butter.
- Add eggs, one at a time and beat well after each. Add flavorings.
- Sift baking powder, salt and flour together. By hand mixing, add to cream mixture by one-thirds and beat ONLY until blended. (Do not overbeat).
- Grease and flour a 10" tube pan. Fill mixture into pan.
- Bake at 325 degrees for 1 hour and 20 minutes.
- Let cake cool in pan for 15 minutes and then turn out onto serving plate. Place tube pan back over cake to allow cake to "sweat" and retain moisture.
- Cake is better served next day after allowing to "mellow".
- Serve and enjoy!
Nutrition Facts : Calories 409.6, Fat 21.6, SaturatedFat 13, Cholesterol 125, Sodium 254.8, Carbohydrate 49.8, Fiber 0.6, Sugar 33.5, Protein 5.4
CREAM CHEESE POUND CAKE
Wow everyone in attendance with a delicious Cream Cheese Pound Cake for dessert! Our Cream Cheese Pound Cake features just a few simple ingredients.
Provided by My Food and Family
Categories Home
Time 2h40m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine flour and baking powder. Beat cream cheese and butter in large bowl with mixer until creamy. Add sugar; beat until light and fluffy. Add dry pudding mix, milk and extract; mix well. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour mixture, beating on low speed after each addition until well blended.
- Spoon into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 to 60 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0.5148 g, Sugar 0 g, Protein 4 g
EASY CREAM CHEESE POUND CAKE
Make and share this Easy Cream Cheese Pound Cake recipe from Food.com.
Provided by Kimke
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Cream butter, cream cheese& sugar together.
- Beat until fluffy.
- Gradually add eggs (2 at a time).
- Beat a couple of seconds between adding eggs.
- Gradually add flour.
- Add vanilla, mix well.
- Grease pan well; sprinkle flour into the greased pan so that a light film of flour covers the entire inside of the pan.
- DO NOT PREHEAT OVEN!
- Bake 1 hour at 300.
- Increase oven temperature to 325 and bake an additional 25 minutes.
- Let cake cool.
- Put on cake plate and cover with foil to hold in the moisture.
CREAM CHEESE POUND CAKE
Fresh fruit and a dollop of whipped cream dress up this tender pound cake-a winner with my family and friends. -Richard Hogg, Anderson, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired.
Nutrition Facts : Calories 460 calories, Fat 24g fat (15g saturated fat), Cholesterol 140mg cholesterol, Sodium 239mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
CREAM CHEESE POUND CAKE III
This is a heavy, dense, extremely good pound cake.
Provided by Nanci
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
- In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
- Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
- Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.
Nutrition Facts : Calories 525.1 calories, Carbohydrate 63.9 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.7 g, Protein 6.9 g, SaturatedFat 16.7 g, Sodium 218 mg, Sugar 43.1 g
CREAM CHEESE POUND CAKE I
My children always loved this cake. They are grown now, but when they come home they ask me to have "the cake" made. It is an easy recipe.
Provided by PSTEWART
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
- Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 541.3 calories, Carbohydrate 67.5 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 16.7 g, Sodium 218.2 mg, Sugar 43.2 g
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