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Duncan Hines Cream Cheese Pound Cake

Debbie Hatfield Recipe shared by:
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A favorite with everyone. My Grandkids want to make this one Every weekend.

  • Hands-On Time: 15 Minutes
  • Total Time: 1 Hour 45 Minutes
  • Servings:
  • Rating:

Ingredients

  • 1 Box Classic Butter Golden Cake Mix
  • 1 large cream cheese softened
  • 4 eggs
  • 1/2 cup canola oil
  • 1/2 cup hot water
  • 1/2 cup sugar
  • 2 tbsp. melted butter
  • 1 tsp. vanilla extract

Baking Instructions

  1. Mix everything together
  2. pour into a greased and floured TUBE pan.
  3. ( this must be a tube pan, you can't use bundt it will overflow.)
  4. Bake for about 1 and 1/2 hours at 300, until it is light brown and starts to pull away from the sides.

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Tips

Cookies that stay chewy after cooling

Cookies that stay chewy after cooling

First of all, always remember to slightly underbake (only a minute under lowest time). As soon as you remove the tray from the oven, give it a good WHACK! On the open oven door or other hard surface. This forces the air out of the centre of the cookie that would have made the cookie crispy after cooling, so you have a nice chewiness that lasts a couple of days (not that your cookies will!!)


paper sticks

paper sticks

I like to make arrangements with the cookies that I bake.I found that the best way to keep them standing up is to bake them with a paper stick (what they use for suckers)works great can make them different heights.hope this helps someone.





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