The Spiced Life

Musings & Recipes From My Kitchen

  • Home
  • About Me
  • FAQ
  • Dishes By Region
  • Archive and Index
  • Creative Cookie Exchange
  • Contact
  • Privacy Policy
You are here: Home / blog events / #BundtaMonth: M&M Cream Cheese Pound Cake

#BundtaMonth: M&M Cream Cheese Pound Cake

October 4, 2013 By Laura 20 Comments

Sharing is caring!

  • Facebook
  • Yummly
  • Twitter
  • Email
Jump to Recipe  ↓ Print Recipe  ❒

M&M Cream Cheese Bundt Cake

As soon as the theme for October was announced in my Bundt A Month group, I knew I would be baking my bundt cake for the elementary school carnival cake walk. Why? Because the theme is candy, and who likes candy more than kids?  Plus, I had a sneaking suspicion I would use M&Ms, since they are my favorite baking candy, and I liked the idea of a bundt cake with a riot of colors at the cake walk.

Amusingly, the day after the carnival this cake popped up on my Facebook wall, posted by a mom across town whose child goes to a different elementary school. She wanted to know was it my cake because it sure looked like one I would make! How funny is that? Her daughter happened to be attending the carnival with a friend and won the cake. As soon as she got it home, her mom suspected it was mine. Do I live in a small town or what?!

M&M Cream Cheese Bundt Cake

For a base, I started with a cream cheese pound cake I found at one of my favorite blogs, Beantown Baker. I did not use the glaze, as I wanted to the M&Ms to show through, and I also added some baking powder, to make sure that the M&Ms did not mess with the structural integrity of the cake. I added salt because I never make dessert without salt–it’s against my religion (that’s a joke-as far as I know there are no religions requiring one bake with salt, but I always do).  As always, I baked my cake in a smaller bundt pan and also baked some mini loaf cakes so that I could “evaluate” the cake for tastiness. It passed! With flying colors, no weird M&M puns intended. Seriously, John and I almost had to throw down when I realized he had finished the last mini loaf.

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Bake us a bundt using your favorite candy
  • Post it before October 31, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Fancy Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes. For candy inspiration, check out all of our announcement posts!

Banana Butterfinger Bundt Cake by Dorothy at Shockingly Delicious

Candy Corn Bundt Cake by Holly at A Baker’s House

Caramel Apple Milky Way Bundt Cake by Heather at Hezzi-D’s Books and Cooks

Chocolate Coconut Cake by Kate at Food Babbles

Chocolate Hazelnut Candy Bundt with Nutella Glaze by Anita at Hungry Couple

Chocolate Mini Bundts with Candy Coated Chocolates by Alice at Hip Foodie Mom

Coconut Almond Bundt with Chocolate Drizzle by Kathya at Basic N Delicious

Honeycomb Crunch Honey Bundt Cake by Stacy at Food Lust People Love

Kit Kat Cream Cheese Bundt Cake by Anuradha at Baker Street

M&M Cream Cheese Pound Cake by Laura at The Spiced Life

Pumpkin Bundt with Salted Caramel Chocolate Sauce by Lora at Cake Duchess

Reese’s Peanut Butter Cup Bundt Cake by Felice at All That’s Left Are The Crumbs

Snickers Bundt with Chocolate Caramel Peanut Sauce by Tara at Noshing With The Nolands

Twix and Tween by Sandra at Sweet Sensations



M&M Cream Cheese Bundt Cake

M&M Cream Cheese Bundt Cake
Print
M&M Cream Cheese Pound Cake
Adapted from Beantown Baker
Course: Dessert
Cuisine: bundt cake
Keyword: cream cheese
Author: TheSpicedLife
Ingredients
  • 1 1/2 cups butter 3 sticks- softened
  • 1 8 ounce package cream cheese- softened
  • 2 1/2 cups white sugar
  • 1 T vanilla
  • 1 t almond extract optional
  • 6 eggs at room temperature
  • 3 cups cake flour
  • 1/2 t baking powder
  • 1/2 t fine sea salt
  • 1 cup baking M&Ms
  • 1/3 cup mini chocolate chips
Instructions
  1. Preheat the oven to 325 F. Grease and flour your pan/s--you can use 1 10-inch/12 cup bundt pan or you can use 1 9-inch/10 cup bundt pan plus some mini loafs or bundtlettes. Set aside.
  2. Whisk together the cake flour, baking powder and salt. Set aside.
  3. Cream together the butter and cream cheese until well combined, about 2-3 minutes. Add the sugar in 3 additions, creaming the whole time. Cream for a final 3 minutes on medium high speed, until light and fluffy. Be sure to keep scraping down the sides and bottom of the bowl as needed.
  4. Beat in the vanilla and almond extract if using.
  5. Crack the eggs into a medium bowl and lightly whisk them.
  6. With the mixer on the lowest speed, add the flour and the eggs alternately, beginning and ending with the flour, in 4 and 3 additions, respectively. Scrape the sides and bottom of the bowl as needed. Do not over-mix.
  7. Fold the M&Ms and mini chocolate chips into the batter.
  8. Scrape the batter into the prepared pan(s).
  9. Bake at 325 F for 70-75 minutes (for a 12 cup pan), 60-70 minutes (for a 10 cup pan) or around 25 minutes or longer, depending on the pan size, for small pans, or until a toothpick inserted in the center comes out clean (or smeared with melted chocolate). You will also see the edges of the cake pulling away from the sides of the pan.
  10. Let cake cool in pan for 15 minutes (5 minutes for small pan), before turning out onto a cooling rack. Let cool completely before sprinkling with powdered sugar (if desired) and slicing.

 



Filed Under: blog events, bundt cakes, cakes, candy, chocolate, cream cheese Tagged With: #BundtaMonth, bundt, cake, candy, chocolate, chocolate chips, cream cheese, M&Ms, pound cake, vanilla

« Salted Caramel Corn with Candy
Milk Chocolate Ganache Glazed Peanut Butter Cup Surprise Bundtlettes »

Comments

  1. The Ninja Baker says

    October 4, 2013 at 6:18 am

    You may live in a small town, Laura but the flavors and colors in your cake are big and bold! I’d definitely like to give the cream cheese cake a try. Also, next time I use M & Ms, I’ll try experimenting with the baking powder.

    P.s. The Ninja Baker is alive and well…No need to draw a line through my submission =)
    P.s. 2. I do understand that technology is a mysterious creature sometimes.

    Reply
  2. Joanne says

    October 4, 2013 at 6:28 am

    I love the specks of color scattered through out from the M&Ms! Makes it so festive. And it also makes you want to shove a slice in you’re mouth…at least if you’re me!

    How funny that the mom recognized it as yours on site! You must have a signature way of making bundts. 🙂

    Reply
  3. Dorothy at Shockingly Delicious says

    October 4, 2013 at 7:16 am

    Riot of color, indeed! How wonderful to be so well know that your cake gives you away!

    Reply
  4. Stacy says

    October 4, 2013 at 9:26 am

    I love the story of the Cake Walk, Laura. How funny that your friend recognized your style! That is one pretty cake with all the colors poking out. I’ll bet the little girl that won it was THRILLED.

    Reply
  5. Anita at Hungry Couple says

    October 4, 2013 at 9:48 am

    This is great and I love how the candy looks in the baked cake!

    Reply
  6. Maggie @Maggiecooks says

    October 4, 2013 at 6:25 pm

    So cool !!!!!!!!!!!!!!!

    Reply
  7. Hezzi-D says

    October 4, 2013 at 7:59 pm

    The M and M’s look so pretty baked into the Bundt!

    Reply
  8. Lora @cakeduchess says

    October 4, 2013 at 8:57 pm

    We were swaying towards M & M’s. Now I know how colorful it would’ve been. Such a fun cake for our candilicious theme!

    Reply
  9. Sandra says

    October 4, 2013 at 9:14 pm

    Very festive and I love the M&M’s peeking through. My family would go crazy for this!

    Reply
  10. kathia Rodriguez says

    October 4, 2013 at 9:46 pm

    Looks so happy, I bet it taste even better.

    Reply
  11. Holly says

    October 5, 2013 at 12:06 am

    I love that you are recognized by your cakes. I bet this was the BEST prize on the cake walk at the carnival. Our school hosts a similar event and I know what cake to make for it next year!

    Reply
  12. Alice // Hip Foodie Mom says

    October 5, 2013 at 2:01 am

    So, did they like the cake? You left us hanging. . 🙂 what a great story! love that you baked this for the school carnival cake walk. It’s gorgeous!!! only down side, you did not get to try it!!

    Reply
    • Laura says

      October 5, 2013 at 2:47 am

      LOL that is because I forgot to go back and ask! And don’t worry, I did get to try the cake. I just wanted more of it than I got… 🙂

      Reply
  13. Elizabeth says

    October 5, 2013 at 8:26 am

    My kids will go nuts over this! Love the idea!

    Reply
  14. Felice/All That's Left Are The Crumbs says

    October 5, 2013 at 9:06 pm

    Your cake is just perfect. I love how you can see the M&M’s, and I think you made an excellent choice in not using the glaze so we could see your true colors shining through ;). I am so coveting that cake pan – it is so pretty. I’d be pretty excited to win one of your cakes too.

    Reply
  15. Tara says

    October 5, 2013 at 9:34 pm

    How pretty is that with the specks of color all the way through, love it!!

    Reply
  16. Ashley says

    October 6, 2013 at 12:57 pm

    This is a beautiful cake, Laura! So glad it was such a hit 🙂

    Reply
  17. Kate | Food Babbles says

    October 7, 2013 at 1:43 pm

    Love how beautiful this cake is with those little M&M’s peeking out. Great choice! Love that you didn’t glaze it. 🙂

    Reply
  18. mother says

    October 9, 2013 at 9:37 am

    wow, is this beautiful!

    Reply
  19. sandra says

    November 13, 2013 at 3:28 pm

    wow – I love this mold. So festive!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

Twitter Facebook Pinterest Instagram
Enter your email here and never miss a post!

Popular Posts

  • Restaurant Style Beef Vindaloo
  • Taralli Dolci di Pasqua (Southern Italian Easter Cookies): #CreativeCookieExchange
  • Mexican Ramen Bowl
  • Moroccan Inspired Couscous Bowl with Ground Beef, Veggies and Caramelized Onions (redux)
  • Grandma’s Beef and Noodles
  • New Orleans Style Pain Perdu (French Toast)
  • Middle Eastern Scrambled Eggs with Meat and Onion: Review of An Edible Mosaic
  • North Indian Baked Eggs: Review of Seven Spoons
  • Goan Influenced Goat Stew in the Slow Cooker
  • Saag Gosht (Beef in Fragrant Spinach Sauce)

Copyright © 2008–2023 The Spiced Life