A simple Bundt cake, frosted or not, is the perfect dessert for warmer weather. This buttery pound cake comes out velvety with a soft crumb. Serve it with fresh fruit, or all on its own.

Laura Cammarata, Port Richmond Ingredients: 1 package (8-ounces) cream cheese 2 1/2 sticks butter, salted 3 cups sugar, granulated 1 1/4 cups coconut, sweetened, divided 1/2 cup cream of coconut 2 ...

According to the recipe’s author, adding Nutella, cream cheese, and plain yogurt to typical pound cake ingredients like flour, sugar, and eggs will result in a pound cake that is as creamy and ...

2¼ cups cake flour (9 ounces by weight) 1 teaspoon baking powder ½ teaspoon salt 1½ cups granulated sugar ½ cup unsalted butter, softened (¼ pound or 1 stick) 3 large eggs, at room ...

Makes about 16 servings. This is a recipe the late Pat Baldridge, former Food editor of The Advocate, shared with Corinne Cook many years ago. Cook said, “Take the butter, cream cheese and eggs ...

1 (18.25-ounce) package plain spice cake mix (without pudding) 3 large eggs To prepare cake: Preheat oven to 350 degrees. Generously grease two 9-inch round cake pans with shortening; dust with ...

This Cream Cheese Pound ... freezing the cake, add a layer of aluminum foil to prevent freezer burn. The cake will last for three to four days at room temperature and up to a month in the freezer.