Cream Cheese Pound Cake

I'm not a huge fan of cakes, frankly, I have to be in the mood for cake.  But the past few days I had been craving cake, I don't know why, just really really really wanted some.

So while looking through my Bisquick cookbook my eyes landed on the Cream Cheese Pound Cake and I knew that was the one I had to have.

It's such a quick recipe to put together and it results in a delicious, light, airy, pound cake which is perfect on it's own or topped with some fruit.

Cream Cheese Pound Cake

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


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.

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.

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