Cream Cheese Pound Cake Bundt

Bundt cake has slowly but surely become one of my favorite desserts to make. The kinds of cakes that are sturdy enough to hold the shape of a bundt are usually easy to execute, like this Cream Cheese Pound Cake. You’re not going to be making a fussy delicate cake in a bundt pan. It’s just not going to happen.

And the result of this minimal effort is a beautifully curvy and round cake that always impresses. Add a drizzle of frosting and you’re good to go.

Oh and another thing about bundts, nine times out of ten, they taste better the next day. So they’re the perfect dessert for making ahead of time instead of running around during the day when you’re having people over, trying to do too many things at once.

That also makes them perfect to bring along to potlucks or dinner at a friends house. I haven’t tried shipping a bundt before, but I’d be inclined to guess that they travel well through the postal system as well. Hmm… That gives me an idea for Mother’s Day which is coming right around the corner…

My mom and Hubby’s mom might just be getting this bundt in their mailbox for Mother’s Day. Shh – it’s our little secret…

Speaking of this bundt, it’s a keeper. The cream cheese in the batter makes it rich and thick. And vanilla beans are just plain awesome. They’re added to the frosting for a maximum impact on the visual appeal and the taste.

I served this bundt cake when we had friends over for dinner. I made it a couple days in advance and forgot about dessert that day while I was taking care of other things. There were obviously leftovers, which I froze. Hubby and I enjoyed those frozen pieces over the next couple of weeks.

One Year Ago: Rustic Walnut Tart with Bourbon Whipped Cream and Banana Nutella Muffins
Two Years Ago: French Toast Bread Pudding and a Giveaway and Coconut Layer Cake Filled with Lemon Curd
Three Years Ago: Make Ahead Breakfast Burritos and White Cupcakes with Vanilla Buttercream
Four Years Ago: Sugar Cookie Bars and Goat Cheese and Sundried Tomato Appetizers
Five Years Ago: Summer Sqaush

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