Cream Cheese Pound Cake - Bisquick
Recipe: #31800
April 17, 2019
Categories: Desserts, Cakes, Tube/Bundt, Cheese, Eggs, Bisquick Cream Cheese, Sugar, more
"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
Ingredients
Nutritional
- 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.
Tips
- Bundt pan or (2) 9x5x3 loaf pans
1 Reviews
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