CREAM CHEESE POUND CAKE WITH SASSY FRUIT SALSA
Pound cake from a cake mix, what could be easier! Pound cake topped with fruit salsa, what could be yummier!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 12
Steps:
- In large bowl, mix salsa ingredients. Cover and refrigerate about 1 hour or until chilled.
- Heat oven to 325°F. Generously grease and flour 10- or 12-cup fluted tube cake pan, or spray with baking spray with flour. In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes longer. Pour into pan.
- Bake 38 to 44 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate and remove pan. Cool completely, about 1 hour.
- Place cake on serving plate; sprinkle with powdered sugar. Stir salsa; serve with cake. Store cake loosely covered. Store salsa covered in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 45 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 17 g, TransFat 0 g
SASSY POUND CAKE
Provided by Warren Brown
Categories dessert
Time 1h30m
Yield enough batter for: 1 (9-cup) bundt pan that serves 15
Number Of Ingredients 36
Steps:
- Preheat your oven to 350 degrees F.
- In a mixer fitter with a paddle attachment, beat the butter until it is smooth. With the mixer set to the lowest speed, slowly add the sugar and vanilla seeds. Beat until the mixture is pale and fluffy.
- Add the eggs to the mixer 1 at a time, scraping down the sides when necessary. Set aside.
- Whisk together the flour, cayenne, cornstarch, salt, and baking soda in large prep bowl. In another prep bowl, whisk together the sour cream, orange zest, mango puree, tequila, vanilla extract, rum, and orange oil.
- At lowest speed, in 3 to 5 additions, alternately add the flour mix and sour cream mix.
- After all of the ingredients are in the mixer bowl, stop the mixer, scrape down the sides of the bowl and mix at medium to high speed for 20 to 30 seconds.
- Spray a 9 cup bundt pan with nonstick spray with starch. Pour the batter to 3/4 of the way up the pan. Bake for about 1 hour 15 minutes. Test for doneness with wooden skewer once the top of cake doesn't jiggle. Remove the cake from the oven when the skewer comes out clean.
- Let the cake rest and cool in the pan for 15 to 20 minutes. Turn the cake onto a cooling wire rack and remove from the pan. Allow the cake to cool completely.
- Dust with confectioners' sugar and enjoy!
- Preheat your oven to 350 degrees F.
- In a mixer fitter with a paddle attachment, beat the butter until it is smooth. With the mixer set to the lowest speed, slowly add the sugar and vanilla seeds. Beat until the mixture is pale and fluffy.
- Add the eggs to the mixer 1 at a time, scraping down the sides when necessary. Set aside.
- Whisk together the flour, cayenne, cornstarch, salt, and baking soda in large prep bowl. In another prep bowl, whisk together the sour cream, orange zest, mango puree, tequila, vanilla extract, rum, and orange oil.
- At lowest speed, in 3 to 5 additions, alternately add the flour mix and sour cream mix.
- After all of the ingredients are in the mixer bowl, stop the mixer, scrape down the sides of the bowl and mix at medium to high speed for 20 to 30 seconds.
- Spray a 9 cup bundt pan with nonstick spray with starch. Pour the batter to 3/4 of the way up the pan. Bake for about 1 hour 15 minutes. Test for doneness with wooden skewer once the top of cake doesn't jiggle. Remove the cake from the oven when the skewer comes out clean.
- Let the cake rest and cool in the pan for 15 to 20 minutes. Turn the cake onto a cooling wire rack and remove from the pan. Allow the cake to cool completely.
- Dust with confectioners' sugar and enjoy!
CREAM CHEESE POUND CAKE WITH SASSY FRUIT SALSA
Pound cake from a cake mix, what could be easier! Pound cake topped with fruit salsa, what could be yummier!
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- In large bowl, mix salsa ingredients. Cover and refrigerate about 1 hour or until chilled.
- Heat oven to 325°F. Generously grease and flour 10- or 12-cup fluted tube cake pan, or spray with baking spray with flour. In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes longer. Pour into pan.
- Bake 38 to 44 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate and remove pan. Cool completely, about 1 hour.
- Place cake on serving plate; sprinkle with powdered sugar. Stir salsa; serve with cake. Store cake loosely covered. Store salsa covered in refrigerator.
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