Cream Cheese Pound Cake - Bisquick

Prep Time
Cook Time
1h 10m
Ready In

Recipe: #31800

April 17, 2019

"This is out of my Betty Crocker's Bisquick Cookbook...If you have leftover cake...make a Cream Cheese Trifle: Cut the cake into large cubes, and place them in a large glass or plastic bowl. Sprinkle with a little orange-flavored liqueur or orange juice, cover with plastic warp and refrigerate about 2 hours. Layer cake, whipped cream and fresh fruit in goblets. Cover and refrigerate at least 1 hour before serving."

Original is 10 servings


  • Serving Size: 1 (258.1 g)
  • Calories 704.1
  • Total Fat - 48.9 g
  • Saturated Fat - 19.1 g
  • Cholesterol - 555.1 mg
  • Sodium - 566 mg
  • Total Carbohydrate - 49.5 g
  • Dietary Fiber - 6.7 g
  • Sugars - 30.7 g
  • Protein - 29.6 g
  • Calcium - 312.7 mg
  • Iron - 4.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat oven to 350°R. Grease and flour 12-cup bundt cake pan or 2 loaf pans, 9x5x3 inches.

Step 2

Beat all ingredients except powdered sugar in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.

Step 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, about 1 hour. Sprinkle with powdered sugar.


  • Bundt pan or (2) 9x5x3 loaf pans

1 Reviews


Love the simplicity of making this cake. The flavour is wonderful. The only thing is a wee bit dry. I baked it 5 minutes less than stated. Served it with a dollop of homemade raspberry jam and that is all it needed. I really like your idea of making a trifle with it. Will be making again! Thanks for sharing Teresa! Made for Billboard Recipe Tag.


review by:
(12 May 2019)

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