Almond Cream Cheese Bundt Cake

The recipe book calls this one a pound cake, but it so much lighter and moister than a typical pound cake, I call it a bundt cake. It is so yummy, no icing or frosting is necessary, but a light sprinkle of powdered sugar makes it look nice if you are taking it somewhere or company is coming over. Personally, I like to eat it while it still a little warm.




  • 1 yellow or golden butter cake mix
  • 8 oz cream cheese, at room temperature
  • 4 eggs
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 stick of butter, melted
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract



  1. Preheat oven to 350 F.
  2. Spray bundt pan with Bakers Joy or grease & flour. Set aside.
  3. Place all ingredients in mixing bowl. Blend on low until all ingredients are well blended.
  4. Pour batter into prepared pan and spread evenly. Place in center of oven. Bake for 35-40 minutes.
  5. Remove from oven and cool for 15-20 minutes. Remove cake from pan. Cool.
  6. Optional: Lightly dust cooled cake with powdered sugar.



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