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Mardi Gras Pound Cake is a cream cheese and cinnamon filled pound cake and vibrant Mardi Gras colored sugars to garnish. #poundcake #cake #MardiGras #dessert #recipe #cinnamon #creamcheese #bundt
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Mardi Gras Pound Cake

Mardi Gras Pound Cake is a cream cheese and cinnamon filled pound cake with vibrant
Mardi Gras colored sugars to garnish. #poundcake #cake #MardiGras #dessert #recipe #cinnamon #creamcheese #bundt
Course Dessert
Cuisine American/Southern
Keyword bundt cake, cake, cinnamon, cinnamon roll, cream cheese, dessert, pound cake, pound cake recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Servings 16 servings
Calories 536kcal
Author Paula

Ingredients

Filling

  • 8 ounces cream cheese at room temperature
  • ¼ cup granulated sugar
  • 2 tablespoons cinnamon ground
  • 2 tablespoons all-purpose flour sifted then measured
  • 1 large egg at room temperature

Cake

  • 1 cup butter at room temperature
  • 3 cups granulated sugar
  • 6 large eggs at room temperature
  • 8 ounces sour cream at room temperature, can also use buttermilk or Greek yogurt
  • 3 cups all-purpose flour sifted, then measured
  • teaspoon salt
  • 1 tablespoon vanilla

Glaze

  • 2 cups confectioners sugar sifted then measured
  • 2.5-3 tablespoons heavy cream or whole milk
  • ½ teaspoon vanilla use clear vanilla if you don't want the icing tinted
  • 2-3 tablespoons green sugar or sprinkles
  • 2-3 tablespoons gold sugar or sprinkles
  • 2-3 tablespoons purple sugar or sprinkles

Instructions

Filling

  • In the bowl of an electric mixer, beat together cream cheese, sugar, cinnamon, flour, and egg until smooth. Set aside.

Cake

  • Preheat the oven to 350°F.
  • Grease a bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release.
  • In another bowl of your electric mixer, beat butter and sugar until light and fluffy.
  • Add eggs, one at a time mixing until the egg is just mixed in before adding the next egg. Stop the mixer and scrape down the sides.
  • Sift, then measure the flour. Add the salt to your flour. With your mixer on low, add the flour alternately with the sour cream, beginning and ending with the flour. Stop the mixer and scrape down the sides.
  • Add the vanilla extract and mix it into the batter. At this point, do not overbeat the batter.
  • Spoon ⅔s of the cake batter into your prepared pan. Spoon the cinnamon filling down the center of the batter. Top with remaining cake batter.
  • Bake at 350°F for 60 minutes. Test for doneness. The cake is done when no crumbs or dry crumbs remain on the wooden skewer. Check every 5 minutes if your cake is not done at 60 minutes.
  • Remove the cake from the oven and allow it to cool on a wire rack for 15 minutes before inverting it onto a serving tray. Cool completely before glazing.

Glaze

  • Sift powdered sugar. Add heavy cream and vanilla and whisk until smooth.
  • Spoon the glaze over the cake and allow it to harden. Decorated with colored sprinkles.
  • Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 536kcal | Carbohydrates: 78g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 149mg | Sodium: 214mg | Potassium: 107mg | Fiber: 1g | Sugar: 58g | Vitamin A: 802IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg