Just like my regular pound cake recipe, these mini pound cakes are moist, flavorful, and wonderfully buttery.
Blueberry Cream Cheese Pound Cake Ii
This mini pound cakes recipe is perfect for your mini bundt cake pan or a loaf pan.
Recipe Summary Blueberry Cream Cheese Pound Cake Ii
This cake is so moist and easy! It is delicious served as a coffee cake or as a dessert. The blueberry glaze makes it a very pretty cake, too.Ingredients | Vanilla Bundt Cake Recipes
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
¼ cup white sugar
¼ cup water
¾ cup vegetable oil
3 eggs
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.
Info | Vanilla Bundt Cake Recipes
prep:
5 mins
cook:
1 hr
total:
1 hr 5 mins
Servings:
16
Yield:
1 - 10 inch Bundt pan
