Cherry Cheesecake Tea Cakes

🧂 Ingredients

• 8 oz. pkg. cream cheese

  softened
• 1 1/2 cups salted butter

  softened (3 sticks)
• 3 cups cake flour
• 3.9 oz. box cheesecake pudding mix
• 3 cups granulated sugar
• 1 1/2 tsp. baking powder
• 6 large eggs
• 1 1/2 tsp. almond extract
• 1 cup red candied cherries

  diced
• 1 cup green candied cherries

  diced
• 2 cups powdered sugar
• 2 to 3 tbsp. water

  or as needed for spreading consistency
• 1 tsp. almond extract
• 1 tsp. cherry extract
• 33 candied cherries

  for decoration, if desired

Instructions

• 1 Cream butter and cream cheese in a large mixing bowl with an electric mixer.
• 2 Add granulated sugar, baking powder, eggs and almond extract.
• 3 Stir in flour and cheesecake pudding mix.
• 4 Beat well.
• 5 Gently stir in cherries.
• 6 Grease and flour a 20-tin miniature Bundt pan.
• 7 Fill tins about 2/3 full.
• 8 Bake about 20 minutes at 350°.
• 9 Check with a toothpick for doneness.
• 10 Remove from oven and cool completely before transferring cakes to a wire rack.
• 11 Drizzle icing over top.
• 12 Top with a candied cherry in the middle, if desired.
• 13 Combine ingredients in a small mixing bowl with a whisk and drizzle over top of
  cooled tea cakes.
• 14 Fill the middles with cherries, if desired.

Nutrition Info