BETTY CROCKER CREAM CHEESE POUND CAKE RECIPES

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BETTY'S CREAM CHEESE POUND CAKE RECIPE - FOOD.COM



Betty's Cream Cheese Pound Cake Recipe - Food.com image

This is a quick and easy recipe that starts with a cake mix so it goes together really fast. The texture is lighter than most pound cakes. Top it with some fruit, whipped cream, chocolate sauce, nuts, or a little bit of everything or anything. It's good for those unexpected guests since it goes together so quickly. I found this on the Betty Crocker site.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 1 cake, 10-16 serving(s)

Number Of Ingredients 6

1 (18 ounce) box super moist yellow cake mix
1 cup milk
3 ounces cream cheese
1 teaspoon vanilla
3 eggs
powdered sugar, optional

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a bundt or tube pan.
  • Mix all ingredients, except powdered sugar on low for 1 minute.
  • Beat on high 2 more minutes until thickened and smooth.
  • Pour into prepared pan.
  • Bake 38-43 minutes until toothpick in center comes out clean.
  • Cool 15 minutes.
  • Then turn upside down on a wire rack and remove from pan.
  • Cool completely.
  • Sift powdered sugar over the top if desired.

Nutrition Facts : Calories 289, FatContent 11.3, SaturatedFatContent 3.8, CholesterolContent 77.2, SodiumContent 393.4, CarbohydrateContent 41.4, FiberContent 0.6, SugarContent 22.3, ProteinContent 5.6

CREAM CHEESE AND BERRY CAKES RECIPE - BETTYCROCKER.COM



Cream Cheese and Berry Cakes Recipe - BettyCrocker.com image

We combined a berry-studded pound cake with a cream cheese filling to create these mini loafs that are perfect for gifting.

Provided by Cindy Rahe

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Yield 9

Number Of Ingredients 15

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 egg yolk
1/2 teaspoon vanilla
1 tablespoon Gold Medal™ all-purpose flour
1 cup mixed berries, washed, dried
6 oz cream cheese (from 8-oz package), softened
1/4 cup granulated sugar
1 egg
1 tablespoon Gold Medal™ all-purpose flour
Powdered sugar

Steps:

  • Heat oven to 325°F. Spray 9-loaf-cup baking pan with cooking spray; sprinkle lightly with flour.
  • In medium bowl, sift together 1 cup flour, the salt and baking powder. Set aside.
  • In large bowl, beat butter with electric mixer on medium speed about 1 minute or until creamy. Add half of the 1 cup granulated sugar in 2 stages, beating on medium speed about 2 minutes after each addition until butter and sugar are pale and fluffy. Add 2 eggs and 1 egg yolk, one at a time, beating well and scraping side of bowl after each addition. Beat in vanilla just until combined. Using rubber spatula, fold flour mixture into butter mixture until combined.
  • In medium bowl, toss 1 tablespoon flour with berries. Fold flour-coated berries into batter. Let berries stand while making cream cheese mixture.
  • In clean large bowl, beat cream cheese with electric mixer on medium speed about 1 minute or until smooth and creamy. Add 1/4 cup granulated sugar; beat until well combined. Beat in 1 egg, scraping side of bowl. Beat in 1 tablespoon flour.
  • Divide Pound Cake batter evenly among loaf cups. Divide Cream Cheese Mixture evenly over batter in cups. Using butter knife or off-set spatula, gently make a few strokes through batter for a subtle swirl; smooth tops.
  • Bake in center of oven 25 to 30 minutes or until cakes are golden brown around edges and toothpick inserted in center of cakes comes out clean. Cool cakes in pan on cooling rack 10 minutes. Turn cakes out of pan onto cooling rack. Cool completely, about 30 minutes. Sprinkle with powdered sugar. Cakes can be stored in airtight container in refrigerator for 3 to 4 days.

Nutrition Facts : ServingSize 1 Serving

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