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Decadent Cream Cheese Pound Cake

July 9, 2012 by hipfoodiemom 10 Comments

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At the request of my dear friend, Eunice, I baked this cream cheese pound cake. I am actually not a huge fan of cream cheese. Sure, I eat some when I have a bagel . . and cheesecake, I know this is crazy talk but I’m actually also not a huge fan. When I get cheesecake, I’ll have a couple bites but then will eat the crust for the most part. Give this home girl chocolate cake any day and you have a friend for life.

 

I made this cake for my friend because she was so excited to try this recipe. . and to my surprise, I LOVED this cake. Loved it.

 

Initially, I wanted to add some chocolate to make a chocolate swirl or something and my friend quickly said No! I’m actually glad she did because the cake was wonderful as is. I will dress this pound/bundt cake with berries and powdered sugar again for sure!

 

“Look no further for the perfect pound cake recipe. This traditional cake is extra-rich because of the cream cheese and always in style.”- Southern Living yo.

 

Decadent Cream Cheese Pound (Bundt) Cake

**Please forgive some of the photos. I was at my friend’s house and forgot my camera. Some photos were taken with my good ole iPhone.**

Print Recipe

Decadent Cream Cheese Pound Cake

Course: Dessert
Cuisine: American
Author: Hip Foodie Mom

Ingredients

  • 1 1/2 cups butter or margarine softened
  • 1 8-ounce package cream cheese, softened (we used whipped cream cheese and it worked just fine)
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour; sifted
  • 1/8 teaspoon salt
  • 1 tablespoon vanilla extract yes, tablespoon

Instructions

  • Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over mix); gradually add sugar, beating well.
  • Add eggs, 1 at a time, beating until combined. (You can crack the eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.)
  • Sift 3 cups of flour.
  • Combine flour and salt; gradually add to butter mixture (I added a cup at a time), beating at low speed just until blended after each addition.
  • Stir in vanilla. Mix.
  • Pour batter into a greased and floured 10-inch Bundt pan.
  • Bake at 300° for 1 hour and 40 minutes or until a wooden toothpick inserted in center comes out clean. (YES, it's 300 degrees for 1 hour and 40 minutes. That is not a typo!)
  • Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

 

Recipe from Southern Living, November 2001.

 

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Filed Under: Baking, Cakes, Desserts Tagged With: cream cheese pound cake, dessert, food, package cream cheese, pound cake recipe

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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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