M&M Cream Cheese Pound Cake
Recipe type: Dessert
Cuisine: bundt cake
Adapted from Beantown Baker
  • 1½ cups butter (3 sticks)- softened
  • 1 (8 ounce) package cream cheese- softened
  • 2½ cups white sugar
  • 1 T vanilla
  • 1 t almond extract (optional)
  • 6 eggs at room temperature
  • 3 cups cake flour
  • ½ t baking powder
  • ½ t fine sea salt
  • 1 cup baking M&Ms
  • ⅓ cup mini chocolate chips
  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.
Recipe by The Spiced Life at https://www.thespicedlife.com/bundtamonth-mm-cream-cheese-pound-cake/