Cream Cheese Bundt Cake

I know, I know, I know… two cakes in a row.

I have no self-control.  (Especially when I see something that looks so good.  And necessary.  Like right now.)

Though my right now got pushed off a day when I realized it needed an hour and forty minute baking time (and we had t-ball) – I am very glad I read through all the directions before I made this one.

This recipe is pretty simple, but the results are out of this world.

The Recipe:

Cream Cheese Pound Bundt Cake, adapted from Elizabeth’s Edible Experiences

1 c butter, softened at room temp

1/2 c shortening

1 (8-ounce) package cream cheese, softened at room temp

3 c sugar

6 large eggs

3 c flour

1/8 t salt

1 T vanilla extract

Preheat oven to 300 degrees.  Lightly grease and flour a 10 inch bundt cake pan.

Beat butter, shortening, and cream cheese at medium speed with an electric mixer until creamy (do not over beat); add sugar gradually beating well until fully incorporated.  Add eggs, one at a time, beating at low-speed until mixed in.  Gradually beat in flour and salt, also at low-speed until just blended.  Add vanilla.

Pour/scoop into bundt pan.  Smooth top with a spatula.  Bake for 1 hour and 40 minutes, or until a toothpick comes out clean from the middle.

Let cool on wire rack for 10 to 15 minutes.  Remove from pan and let cool completely on rack.

{Printable Recipe}

The Results:

I think I stated pretty much everything you need to know at the very beginning: easy and out of this world.

What caught my eye originally (on Pinterest, once again) was how beautiful a color this cake is.  And I love me a bundt cake – a perfect and pretty shape without any of the work.

This cake is buttery, cream cheese-y, and sweet.  I’m not going to lie and tell you it’s light, but it’s denseness isn’t overpowering at all – and it is as moist as can be.

The bottom (which was the top when cooking) gets almost crispy and caramel-y, which is a fun bonus texture.  This cake is amazing as a stand alone, but I just had to try it with a little strawberry topping.

And this is where we moved to out of this world… seriously amazing.

Cake win number two for the week; I’m on a roll, folks.

Happy Thursday!


15 thoughts on “Cream Cheese Bundt Cake

    • I’m so glad I got your comment, Kristy – made me change my role to roll! Darn spell check doesn’t catch those. 🙂 I truly think you could do this cake, Kristy…easy and the kiddos would LOVE it – if mine are any indication.


  1. Oh, WOW! I love the cream cheese addition to this cake. I can only imagine how soft and moist it makes it. YUM! I like your roll…I am totally digging it and want to jump on board and make this cake! Have a great weekend!


  2. I have been looking for this recipe for several years now. Had it out and made it at least once a month. Lost my copy and was very disappointed. So excited to find it again. Thanks so much!!!


    • Sorry, the original recipe called for 1 1/2 c butter but I didn’t have enough. I subbed in the shortening. Thanks for catching that – I’m going back in now to fix it. 🙂


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