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    Home » Dessert

    Cream Cheese Bundt Pound Cakes

    April 12, 2014 by Melissa Griffiths 25 Comments

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    Luscious, rich, moist cream cheese bundt pound cake looks as good as it tastes when baked in a pretty bundt cake pan. Pair it with strawberries and cream and you have an irresistible craveable dessert. 

    Strawberry-Shortcaket-with-Cream-Cheese-Pound-Cake-2-Barbara-Bakes

    One of my favorite recipes for pound cake is a cream cheese pound cake recipe from Epicurious that starts baking in a cold oven. The crumb is moist and tender just like you’d expect from a pound cake, but the cake develops a sugary crust on the outside as it bakes.

    Cream Cheese Bundt Pound Cakes

    This cake was one of the first cakes I blogged about and it was in need of updated pictures. When I bought a huge container of strawberries at Costco this week, my husband decided it was the perfect time bake the cake and update that post with new pictures.

    Since I first posted the cake, I purchased half size bundt cake pansImage. They’re the perfect size cake. We can eat one little bundt cake now, and freeze the other cake for later.

    Luscious, rich, moist cream cheese pound looks as good as it tastes when baked in a pretty bundt cake pan. Pair it with strawberries and cream and you have an irresistible craveable dessert.

    Do you still call it strawberry shortcake even when you’re eating it with pound cake? I know I usually do. 🙂

    Here’s the half size cream cheese pound cake recipe. For the full size recipe, visit the original post.

    Strawberry-Shortcaket-with-Cream-Cheese-Pound-Cake-2-Barbara-Bakes
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    Cream Cheese Bundt Pound Cakes

    Cook Time55 mins
    Total Time55 mins
    Course: Cakes
    Author: Barbara Schieving

    Ingredients

    • 1 cup 2 sticks unsalted butter, room temperature
    • 1 8- ounce package cream cheese room temperature
    • 3 cups sugar*
    • 1 teaspoon salt
    • 6 large eggs room temperature
    • 4 teaspoons vanilla extract
    • 3 cups sifted all purpose flour

    Instructions

    • Butter and flour (I like to use non-stick cooking spray with flour) two 6-cup Bundt pans.
    • In large mixing bowl, beat butter and cream cheese on medium speed until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs 1 at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Divide batter evenly between two pans.
    • Place pans in cold oven. Set temperature at 200°F; bake 20 minutes. Increase temperature to 250°F; bake 20 minutes. Increase to 275°F; bake 10 minutes. Increase to 300°F; bake cake and additional 10 – 15 minutes until tester inserted near center comes out clean.
    • Cool cake in pan on rack 10 minutes. Turn cake out onto rack; cool completely. (Can be made 3 days ahead. Wrap; store at room temperature.)

    Notes

    *I used 2 ¾ cups sugar to adjust for my altitude. Slightly adapted from Epicurious
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    Filed Under: Cakes, Dessert Tagged With: baking, cake, Dessert

    Reader Interactions

    Comments

    1. Jr

      May 4, 2022 at 3:33 pm

      Hi, Barbara. The link to the full size recipe appears to be broken, as it keeps taking me to the mini Bundt pan recipe/instructions. I would really like to try the original post for the full size Bundt pan, as that is all that I have. Could you be so kind as to fix the link, please? Thank you!

      Reply
    2. Luisa Carvalho

      May 17, 2017 at 11:27 am

      Can this cake be made in a regular 9″ cake pan?
      If yes how long to bake?
      Will make one or two 9″ cakes?
      Thank you very much….
      Luisa

      Reply
    3. Lynn Kleifgen

      May 18, 2016 at 11:00 am

      I am at 4200 feet. What is your altitude? Did you make any other adjustments? Oven Temp??

      Thanks

      Reply
      • Barbara Schieving

        May 18, 2016 at 7:23 pm

        Hi Lynne, I’m at 4400 feet and have found with dense moist cakes, I don’t have to make too many changes. On this recipe I only changed the sugar. This is a guide I like to use http://cityhomecountryhome.blogspot.com/2010/08/high-altitude-baking-and-candy-making.html

        Reply
    4. Jess @ whatjessicabakednext

      April 27, 2014 at 8:36 am

      These bundt cakes look super amazing, perfectly moist and buttery! I love the fact you serve the slice of cake with fresh strawberries and cream- my favourites! 🙂

      Reply
    5. Aimee @ Simple Bites

      April 15, 2014 at 3:01 pm

      I think I’ll send this along to my hubby for my Mother’s Day breakfast. 😉 Gorgeous!

      Reply
    6. leslie

      April 15, 2014 at 5:25 am

      I sooooo desperately need to update some photos! This cake sounds perfect Barbara!

      Reply
    7. Jany@HomeSweetSunshine

      April 14, 2014 at 10:19 am

      That cream cheese bundt pound cake looks amazing! It would be perfect for Easter.

      Reply
    8. Maria

      April 14, 2014 at 8:15 am

      Perfect dessert for spring!

      Reply
    9. Carol at Wild Goose Tea

      April 13, 2014 at 9:23 pm

      Luscious, rich, moist? Girl, you know how to sell a recipe. However once I read it, OMG it is VERY rich and it couldn’t help but be most and luscious. Using that as the cake in strawberry shortcake? Oh my. Oh my.

      Reply
    10. Barbara

      April 13, 2014 at 1:40 pm

      At what altitude did you have to adjust the sugar for ……. I am about 35 feet above sea level.

      Thanks

      Reply
      • Barbara Schieving

        April 13, 2014 at 4:18 pm

        Hi Barbara – here’s a link to the guide I like to use http://cityhomecountryhome.blogspot.com/2010/08/high-altitude-baking-and-candy-making.html. You should start making changes if you are above 3,000 feet, so most of your baked goods will be just a little bit better if you make a few adjustments.

        Reply
        • Barbara

          April 13, 2014 at 4:48 pm

          THANKS for the high altitude information Barbara ………. that is very helpful!

          Reply
    11. My Inner Chick

      April 13, 2014 at 11:04 am

      LUSH.
      Moist.
      Perfect for Easter, Barbara.
      btw, I just used my cookie scoop again.
      How did I EVER live w / out that?
      Thank youuuuuuuuuuuu. xx

      Reply
      • Barbara Schieving

        April 13, 2014 at 5:22 pm

        Thanks! I don’t know how anyone makes cookies without a scoop 🙂

        Reply
    12. Medeja

      April 13, 2014 at 3:00 am

      Such perfectly soft bundt cake with cream cheese 🙂 I have tried similar bundt cake and really love it 🙂

      Reply
    13. Jennifer House

      April 12, 2014 at 5:41 pm

      Would the bake times be the same for the larger sized pans? This looks delicious and would be perfect for a party I will be going to next week!

      Reply
      • Barbara Schieving

        April 12, 2014 at 7:18 pm

        Thanks Jennifer! No, the bake time is longer for a 12 cup bundt pan. For the full size recipe, visit the original post. https://www.barbarabakes.com/2009/03/cream-cheese-pound-cake/ Enjoy!

        Reply
        • Jennifer House

          April 12, 2014 at 9:07 pm

          Thank you! I actually just saw the link for the original recipe 🙂 I have these in the oven right now…can’t wait!

          Reply
    14. Maureen | Orgasmic Chef

      April 12, 2014 at 3:40 pm

      You’re teasing me with that Costco talk. The new Costco opens up north of Brisbane in a couple of months. I will be first in line. 🙂 It’s only an hour drive. (the things Americans do)

      I love this cake, Barbara. With its texture, crunchy crust and ‘oomph’, it’s going to be a delight to put it on my table. Alas, without Costco strawberries.

      Reply
    15. Nancy A.

      April 12, 2014 at 3:29 pm

      This cake looks so good and I was just looking for a cake recipe to make for a neighbor! I think they will like this one!!

      Reply
    16. Rosa

      April 12, 2014 at 9:59 am

      This cake looks delicious! A wonderful spring treat.

      Cheers,

      Rosa

      Reply
    17. Anna @ Crunchy Creamy Sweet

      April 12, 2014 at 8:18 am

      These cakes are gorgeous!

      Reply
    18. Katrina @ Warm Vanilla Sugar

      April 12, 2014 at 6:46 am

      I love pound cakes like this! So yummy!

      Reply

    Trackbacks

    1. Cream Cheese Pound Cake, Strawberry Short Cake says:
      December 8, 2014 at 11:25 pm

      […] has some of the most delicious recipes I’ve ever seen!  When I saw this recipe for Cream Cheese Pound Cake pop up on my Facebook feed, I knew I had to give it a try.  I followed the recipe to the […]

      Reply

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