Triple Berry Cream Cheese Bundt Cake
Loaded with raspberries, blackberries and blueberries; and swirled with a thick cheese-cake like swirl, baked to light and tender perfection in a bundt pan.
Servings: 12 servings
Ingredients
For the Cake
- 2 ¾ cups all purpose flour
- 1 ⅔ cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup vegetable oil
- 4 eggs
- 1 cup milk
- 1 teaspoon vanilla
- ⅓ cup blueberries
- ⅓ cup blackberries
- ⅓ cup raspberries
For Cream Cheese Swirl
- 1 cup cream cheese softened at room temperature
- ¼ cup powdered sugar
- ¼ cup milk
For Glaze
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
Instructions
- Preaheat oven to 350 degrees. Grease and flour bundt pan.
- Mix all cake ingredients in a medium bowl, and mix cream cheese swirl ingredients in a separate bowl.
- Pour half cake batter into bundt cake, evenly. Spoon half of cream cheese mixture, throughout cake, in a dotting fashion.
- Pour remaining cake batter on top, and repeat cream cheese mixture. Use a butter knife to slightly run through bundt pan here and there, cutting through it to drag the cream cheese mixture through in streams, but be careful not to mix. Don't over do this step.
- Bake in a 350 degree oven until inserted toothpick comes out clean.
- Invert completely cooled cake on a plate. Mix glaze mixture and drizzle lightly over cake before cutting.