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“PoPo Cake” Almond Cream Cheese Pound Cake

Mary Kay CavanaughMary Kay Cavanaugh


  • 1 package (18.5 oz.) Butter recipe, Golden cake mix
  • 1 package (8 oz.) cream cheese, at room temperature
  • 4 large eggs, at room temperature
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
“PoPo Cake” Almond Cream Cheese Pound Cake photo


Place rack in center of oven. Preheat oven to 350 degrees. Lightly mist and flour 10 inch tube pan (bundt pan). Mix all ingredients on low for one minute. Stop machine and scrape sides as needed. Mix 2 minutes at medium speed. Pour into prepared pan. Back until golden brown and springs back when lightly pressed – approximately 35-40 minutes. Cool in pan on wire rack about 20 minutes. Invert on to serving tray. Sprinkle with powdered sugar.


This recipe was my grandfather’s favorite cake. Thus we call it “PoPo Cake.” He would always eat some sort of cake like this for breakfast – dipping it into his coffee before heading out to farm cotton. He was an amazing man – incredibly kind, wise and



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