Cream Cheese Pound Cake

Cream Cheese Pound Cake

Pound for pound, this is one of the moistest Bisquick® mix pound cakes ever!

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

16

servings

3
cups Original Bisquick® mix
1 1/2
cups granulated sugar
1/2
cup Gold Medal® all-purpose flour
3/4
cup butter or margarine
1
teaspoon vanilla
1/8
teaspoon salt
6
eggs
1
package (8 ounces) cream cheese, softened
Powdered sugar, if desired
  1. Heat oven to 350°F. Grease and flour 10-inch angel food (tube) cake pan, 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans.
  2. Beat all ingredients except powdered sugar in large bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
  3. Bake 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes; turn pan upside down onto wire rack or heatproof serving plate. Remove pan; cool cake completely. Sprinkle with powdered sugar.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Serve cake with cinnamon-flavored ice cream.
Substitution
For a hint of lemon, use lemon extract instead of the vanilla.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 335
    • (Calories from Fat 170 ),
  • Total Fat 19 g
    • (Saturated Fat 10 g,),
  • Cholesterol 120 mg;
  • Sodium 460 mg;
  • Total Carbohydrate 36 g
    • (Dietary Fiber 0g,
  • Protein 5 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1/2 Fruit;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.