Walkers Shortbread Inc.
Cream Cheese Pound Cake with Shortbread Streusel Filling

Cream Cheese Pound Cake with Shortbread Streusel Filling

  • 2 Hours, 45 Minutes
  • 6 People
  • Easy
  • Favorite
Southern Cream Cheese Pound cake with a Scottish flair is simply “to die for”! In partnership with Gluten Free Easily.
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  • Cake
  • 1 ½ cups butter (3 sticks), softened
  • 8 ounces (1 block) cream cheese, softened
  • 3 cups granulated sugar
  • 6 eggs
  • 3 cups gluten-free all-purpose flour mix (bean-flour based gluten-free flour mix is not recommended)
  • 1 ½ tsp xanthan gum
  • 1 tbsp vanilla extract
  • Shortbread Streusel Filling
  • ¼ cup (½ stick) butter, melted
  • 1 box Walkers Gluten Free Shortbread Rounds cookies (9 cookies), crumbled with some smaller "chunks" remaining
  • ½ cup brown sugar (or coconut sugar)
  • Glaze
  • 1 cup powdered (confectioners’) sugar, sifted
  • 2 to 3 tbsp milk (dairy or nondairy (start with the lesser amount of milk and increase if needed to get right consistency for dripping)
  • ¼ tsp vanilla extract
Cream Cheese Pound Cake with Shortbread Streusel Filling


Preheat oven to 325F. Grease Bundt pan. (I used coconut oil spray.)
Cream butter and cream cheese together in a large mixing bowl until fully blended.
Gradually add granulated sugar, mixing well as you go.
Add eggs one at a time, stirring well after each addition.
Add flour mix gradually, stirring well and carefully (so you don’t “lose” a lot of it) until fully incorporated.
Add vanilla extract. Blend well.
Add batter to Bundt pan, filling about a third of the way full.
Sprinkle Shortbread Streusel Filling evenly over batter. Use butter knife to swirl into batter more, to evenly distribute if you wish.
Spread remaining batter over streusel mix.
Bake for about 1 hour and 20 minutes to 1 hour and 30 minutes. Test for doneness with toothpick. You don’t want anything longer than a toothpick because if you hit the streusel layer you will think the cake has not finished baking. When the toothpick comes out clean and the cake is golden and crusty on the outside, this cake is done.
Cool in pan for about 20 minutes. (I like to place the Bundt pan on the neck of a full unopened bottle of wine to cool.) When cooled, invert over plate or cake plate to remove. Cool an additional 30 minutes or more.
Mix glaze ingredients in medium-sized bowl and drizzle over cake. (I use a teaspoon for the drizzling.) Let glaze set a minute or two.
Serve. Lightly cover to store. Sealing this cake in a container for regular storage is not recommended as it’s a very moist cake. I have not frozen this cake, but I think freezing it will work well.

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