Best 8 Tropical Breeze Cream Cheese Pound Cake Recipes

EASY CREAM CHEESE POUND CAKE RECIPE

Steps:

• Set out the butter, eggs, and cream cheese to come to room temperature. Preheat the oven to 325 degrees F. Move one oven rack to the center of the oven and remove any racks above it.
• Pull out a standard 12-cup capacity bundt pan. Grease the bundt pan with extra butter or shortening, then scoop 1/4 cup sugar into the pan and shake it around until the fat is well coated in sugar. Dump out any excess sugar. Set aside.
• Place the softened butter and cream cheese in the bowl on an electric. Beat on high until the mixture is totally smooth. Scrape the bowl with a rubber spatula, then add the remaining 2 3/4 cups sugar. Beat on high again for 3-5 minutes to cream the ingredients until very light and fluffy. Scrape the bowl again.
• Turn the mixer on low and beat in the eggs, vanilla extract, baking powder, and salt. Then slowly add the flour a little at a time, until fully combined. Once the batter is smooth, turn off the mixer, as to not overmix the batter.
• Scoop the batter into the prepared pan. Bake on the center rack for 80-90 minutes. After 80 minutes, test the cake by inserting a toothpick deep into the center of the cake. If it comes out clean, take the pound cake out of the oven.
• Let the cream cheese pound cake rest in the pan for 15 minutes. Then carefully flip the cake onto a platter or baking rack.

TROPICAL BREEZE CREAM CHEESE POUND CAKE

Steps:

• 1. Preheadt oven to 350 degrees and place rack in center of oven. Grease and flour a bundt cake pan.
• 2. In a food processor fit with a chopping blade put the 1/4 cup flour and the whole dried apricots. Pulse to chop continuing until the apricots are finely chopped but not a paste. If the apricots 'gum-up' add just a touch more flour to coat the pieces (doing this helps the fruit to stay suspended in the batter during baking). Set Aside
• 3. In a large mixing bowl, Mix sugar and butter completely until it is blended well and fluffy. Add eggs one at a time, mixing after each addition. Add the flour, Vanilla extract & baking powder and mix together well. The batter should be thick and cream.
• 4. Using a spatula, gently fold into the batter the chopped apricots and chopped nuts. Do not over mix; when making a pound cake you want it to be dense without a lot of air, if you mix too much you incorporate too much air into the batter.
• 5. spoon the Thick batter into the prepared bundt pan, smoothing and leveling. Tap the pan a couple times on a counter top to settle the batter.
• 6. Bake in a 350 degree pre-heated oven for 50 to 55 minutes or until a cake tester inserted in center comes out clean.
• 7. Remove cake from oven and allow to cool on a wire rack for 10 to 15 minutes.
• 8. Invert cake onto wire rack and while the cake is still hot, spread the cake with about 1/4 to 1/2 of the jar of Apricot spreadable fruit (put the opened jar in the refrigerator for the next day) and then leave the cake to cool completely. When completely cooled cover lightly and allow to sit overnight. Doing this allows the spreadable fruit to be absorbed into the cake.
• 9. In the morning on the day of serving, spread the cake once again with the remaining 1/2 jar of apricot spreadable fruit.
• 10. Spinkle the cake with a good covering of sweetened flaked coconut.
• 11. Cover until serving. Cut into 1/2 or 1 inch wide pieces and serve with a good cup of coffee or tea.

TROPICAL POUND CAKE

Steps:

• 1. Spray a bundt cake pan with oil; dust it with flour or powdered sugar.
• 2. With a mixer, cream together the tub of pineapple cream cheese and the eggs until smooth. Add to the creamed mixture the cake mix, creme of coconut, oil, and sugar. Mix for 1 minute and scrap down sides of bowl. Then continue to mix 2 minutes on medium speed. Add your extracts. Pour into the bundt pan.
• 3. Bake at 350 degrees for 35 - 40 minutes, or until cake springs back when pressed with finger. Cool on rack 20 minutes. Then remove from pan. Make glaze and pour over cake.
• 4. Simple glaze: 1 to 1 1/2 cups powdered sugar, 1 tablespoon melted butter, 1 tablespoon creme of coconut, 1/2 teaspoon of vanilla or pineapple extract. Mix until the consistency is to your preference - adding more sugar for thickness, or liquid (creme of coconut) to thin.

MOIST CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. tube pan. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture. Transfer to prepare pan. Bake until a toothpick inserted in center comes out clean, 80-90 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Serve with desired toppings.

TROPICAL POUND CAKE

Steps:

• Heat oven to 325.
• Grease a 12-cup Bundt pan. Lightly dust with flour.
• Whisk together flour, baking soda, and salt in a medium bowl until mixed well.
• Beat together butter and sugar in a second bowl until light and fluffy, about 3 minutes.
• Beat in eggs, one at a time, beating well after each addition.
• Mix together sour cream (or yogurt), pineapple, and lime rind in a small bowl.
• On low speed, beat flour mixture into butter mixture in 3 additions, alternating with the sour cream (yogurt) mixture, starting and ending with the flour mixture.
• Add coconut and vanilla extracts.
• Beat on medium speed for 3 minutes.
• Pour batter into prepared pan.
• Bake in 325-degree oven for 60 minutes or until wooden pick inserted in the center comes out clean.
• Transfer pan to wire rack and cool for 20 minutes.
• Remove from pan and let cool completely.
• Glaze:.
• Whisk together lime juice and confectioner's sugar in small bowl until good drizzling consistency.
• Drizzle over cake and garnish with desired toppings.

TROPICAL POUND CAKE

Steps:

• Melt 2 tablespoons butter; lightly brush over one side of each cake slice. Place buttered side up in a foil-lined 15x10x1-in. pan. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. , In a large skillet, melt remaining butter; add fruit. Cook and stir over medium heat for 5 minutes or until heated through. Stir in honey; cook for 2 minutes. , Place two cake slices on each of six dessert plates. Top each with 1/2 cup fruit mixture; sprinkle with coconut. Garnish with pomegranate seeds if desired.

CREAM CHEESE POUND CAKE

Steps:

• Butter and flour 12-cup Bundt pan. Using electric mixer, beat butter and cream cheese in large bowl until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs 1 at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Transfer batter to pan.
• Place pan in cold oven. Set temperature at 200°F; bake 20 minutes. Increase temperature to 250°F; bake 20 minutes. Increase to 275°F; bake 10 minutes. Increase to 300°F; bake cake until tester inserted near center comes out clean, about 1 hour longer. Cool cake in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 3 days ahead. Wrap; store at room temperature.)

CREAM CHEESE POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
• Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
• Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.