jimsbarbecue
Moderator
Maple Cream Cheese Pound Cake with Caramel Glaze
Cake:
Vegetable oil spray for misting pan
Flour for dusting pan
(18.5 ounce0 package plain butter recipe golden cake mix
1 ( 8 ounce) package reduced-fat cream cheese at room temperature
½ cup granulated sugar
½ cup water
½ cup vegetable oil
4 large eggs
1 teaspoon vanilla
1 teaspoon maple flavoring
1 small package vanilla instant pudding mix
¼ cup chopped pecans for garnish (optional)
Glaze:
3 tablespoons butter
3 tablespoons packed light brown sugar
3 tablespoons granulated sugar
3 tablespoons heavy whipping cream
½ teaspoon vanilla
Cake:
Mix softened cream cheese with granulated sugar on low in mixing bowl. Add remaining cake ingredients and mix on medium speed until smooth and thick scraping down sides of bowl. Bake in a 12 cup greased and floured bundt pan at 350 degrees for approximately 45 minutes or until top springs back when lightly pressed with finger. Let cool for 15 minutes before turning onto a plate. While the cake is cooling make the caramel glaze.
Glaze:
Melt butter in small saucepan. Add remaining ingredients stirring constantly. Let mixture come to a boil and boil for one minute while continuing to stir constantly. Remove from heat and let glaze set for 10 minutes before pouring over cake. Pecans can be pressed onto glaze for garnish.
Option: Sprinkle powder sugar over warm cake instead of caramel glaze.
Cake:
Vegetable oil spray for misting pan
Flour for dusting pan
(18.5 ounce0 package plain butter recipe golden cake mix
1 ( 8 ounce) package reduced-fat cream cheese at room temperature
½ cup granulated sugar
½ cup water
½ cup vegetable oil
4 large eggs
1 teaspoon vanilla
1 teaspoon maple flavoring
1 small package vanilla instant pudding mix
¼ cup chopped pecans for garnish (optional)
Glaze:
3 tablespoons butter
3 tablespoons packed light brown sugar
3 tablespoons granulated sugar
3 tablespoons heavy whipping cream
½ teaspoon vanilla
Cake:
Mix softened cream cheese with granulated sugar on low in mixing bowl. Add remaining cake ingredients and mix on medium speed until smooth and thick scraping down sides of bowl. Bake in a 12 cup greased and floured bundt pan at 350 degrees for approximately 45 minutes or until top springs back when lightly pressed with finger. Let cool for 15 minutes before turning onto a plate. While the cake is cooling make the caramel glaze.
Glaze:
Melt butter in small saucepan. Add remaining ingredients stirring constantly. Let mixture come to a boil and boil for one minute while continuing to stir constantly. Remove from heat and let glaze set for 10 minutes before pouring over cake. Pecans can be pressed onto glaze for garnish.
Option: Sprinkle powder sugar over warm cake instead of caramel glaze.
