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Strawberry-Shortcaket-with-Cream-Cheese-Pound-Cake-2-Barbara-Bakes
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5 from 1 vote

Cream Cheese Bundt Pound Cakes

Cook Time55 minutes
Total Time55 minutes
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