Mini pound cakes with your favorite fruit preserves are a simple recipe for dessert.
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1 1/4 cups sugar
3/4 cup Land O Lakes® Butter, softened
3 ounces cream cheese, softened
1/4 cup milk
3 large Land O Lakes® Eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup sweetened flaked coconut
Fruit preserves or jam
Heat oven to 350°F. Place paper baking cups into muffin pan cups or grease cups; set aside.
Combine sugar, butter and cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk, eggs and vanilla. Continue beating until smooth. Stir in flour and coconut.
Spoon into prepared muffin cups, filling each 3/4 full. Bake 32-38 minutes or until light golden brown.
Serve warm or at room temperature; top with fruit preserves or jam.
Explore reviews fromour online community
ilove it yummmmmmmmmmmmmmmmmmmmmmy
I made this like a traditional pound cake rather than in cupcake tins. I poured half the batter into the pan, layered the raspberry jam on top, then covered that with the remaining batter. It was delicious. You might have to fuss with the cook time but that's about all.