Zutaten für Betty's Cream Cheese Pound Cake
- Yellow Cake Mix
- 1/2 cup milk
- 8 ounces cream cheese (softened)
- Vanilla
- 4 large eggs
- Powdered sugar (for dusting, optional)
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Zubereitung von Betty's Cream Cheese Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt or tube pan.
- In a large bowl, combine 1 box (15.25 ounces) yellow cake mix, 8 ounces cream cheese (softened), 1/2 cup (1 stick) unsalted butter (softened), 4 large eggs, and 1/2 cup milk.
- Beat on low speed for 1 minute, then increase speed to high and beat for 2 more minutes until the batter is smooth and thickened.
- Pour batter into the prepared pan.
- Bake for 38-43 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes.
- Invert the cake onto a wire rack and let it cool completely.
- Once completely cool, sift powdered sugar over the top (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
89g
Fat
18g
Carbs
13g
