Cream Cheese Pound Cake is moist with a delicious buttery flavor. It’s quick and easy to make with a box of yellow cake mix and a few additional ingredients.
Although delicious warm, tastes MUCH better after 24 hours in the fridge. Serve with or without frosting. Pairs well with fruit, ice cream and whipped cream.
DISCLOSURE: I used a box of Betty Crocker yellow cake mix provided by General Mills. I was not paid to endorse their product. All comments are my own.
What is a pound cake?
Technically, this recipe is not a pound cake. The weight is the inspiration for pound cake.
According to wikipedia.org, a pound cake is a made with a pound of each of flour, butter, eggs, and sugar.
Pound cakes are usually baked in a loaf or bundt pan. Although delicious plain, it’s good coated with a light glaze, frosting or dusted with powdered sugar.
EDITOR’S NOTE (December 21, 2020): Added a photo of the sliced cake. See recipe video posted in recipe notes (bottom of page).
Thanks General Mills for complimentary products!
To test and see if a pound cake is done, press a knife in center all the way down until it touches the bottom. If it comes out clean, cake is done. A toothpick is too short because it only pierces the top of the cake.
I tweaked the recipe by using vanilla extract instead of almond extract. Use your favorite extract.
Enjoyed baking this dessert in one of two new cast iron fluted cake pans provided by Lodge Manufacturing. Read excellent baking tips here.
My Pineapple Dump Cake is one of THE most popular recipes on my blog. Visitors love the tangy pineapples topped with a yellow cake. Excellent topped with vanilla ice cream or real whipped cream.
My aunt (73 years blessed) owns a cast iron skillet that has been in our family for several generations. I estimate it to be at least 80 years old. It is in excellent shape because of proper care. How cool is that?!
Always use heavy pot holders or towels when handling hot cast iron cookware (or any cookware).
How To Read & Follow A Recipe: Tips for Beginners
Reading a recipe is an important life skill that requires properly reading a recipe’s ingredients, and instructions. Plus, knowing how to prep ingredients and what equipment to use.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the entire recipe so you understand it and to make sure you have each ingredient.
If you see ingredient that you and your family don’t use for whatever reason, use a substitute.
Watch Recipe Videos. If you’re a visual learner (like me), watching a recipe video is a great way to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking.
Make notes in your recipe. Note any special prep instructions, cooking time, ingredients omitted, favorite substitutions, and creative twists.
Notes will be helpful the next time you make this recipe.
Enjoy!
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Cream Cheese Pound Cake
This delicious dessert is quick and easy to make with a box of yellow cake mix and a few additional ingredients. Delicious warm, but MUCH better after 24 hours in fridge. Pairs well with fruit, ice cream or whipped cream. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Use a folded paper towel soaked in vegetable oil to thoroughly grease a standard-sized bundt pan. Set aside.
In large bowl, combine softened cream cheese (room temperature), 1/2 cup sugar, 4 eggs, and 2 teaspoons vanilla extract. With mixer on low speed, mix together until smooth and creamy (about 1 minute).
Add 1/2 cup melted unsalted butter (or vegetable oil), 1/2 cup of water and cake mix. With mixer on low speed, mix together just until combined (about 2 minutes). Batter will be thick and creamy. Set aside.
Pour or spoon batter into prepared bundt pan. Smooth top with back of spoon. Batter will not fill pan (allows room for cake to rise).
Bake 40-45 minutes OR until top springs back when lightly pressed. Or press a knife in center all the way down touching bottom. If it comes out clean, cake is done. A toothpick is too short. Only pierces top.
Cool 30 minutes before turning out onto a large plate. Delicious warm.
This cream cheese pound cake tastes MUCH BETTER after refrigerated over night in a tightly sealed container.
Frosting
In medium bowl, combine melted butter and powdered sugar. Add water and salt. Stir to desired consistency. Drizzle over cooled cake or individual slices.
Recipe Notes
31 thoughts on “Cream Cheese Pound Cake”
I tried this recipe for Thanksgiving this year, everyone LOVED IT, and it’s soooo easy to make, thank you Beverly for the recipe.
Comment Updated (January 27, 2020)
Susan, I’ve updated the recipe and instructions. Added 1/2 cup of unsalted butter (made vegetable oil optional). Cake is delicious!
Comment Updated (January 27, 2020)
Linda, I’ve updated the recipe and instructions. Added 1/2 cup of unsalted butter (made vegetable oil optional). Cake is delicious!
Joan, I’ve never tested this recipe with applesauce. I do know applesauce is a popular substitute for oil in various recipes. So, my “guess” is yes, it will work. Thank you for visiting. Please come again!
I’ve mad this … but … instead of plain yellow cake mix, I used a pineapple flavored cake mix…..
Everyone loved it! I just sprinkle powered sugar on top.
My mother gave me this recipe years ago and I use it to make layer cakes. It does slice very cleanly like pound cake, but it doesn’t have the same density or taste in my opinion but I do love it and make it all the time. Also like Jan said about the pineapple turning out great, you can use any type of cake mix and it will still turn out beautifully. I made the famous Milk Bar birthday cake word for word except the second time I made it I used this recipe plus a handful of sprinkles. It was better than the original and cut better as well. Everyone agreed. It was a landslide decision. Since then I have used this hack to make the cake which is always a huge hit. I do everything else, the soak, the crumbles and the frosting exactly per her recipe. I just deviate with this cake because I love it so much. Experiment using any cake mix you please and you will always love this cake.
I encourage you to make the Milk Bar Birthday cake. It is so delicious especially with this recipe in place of Christina Tosi’s cake. I have ordered her cake from her bakery and I have made myself. Your recipe/my Mom’s recipe is better.
To break up the work and mess, I take 3 days. The first day I make the cookies/crumbles- I alway double the recipe so we can eat some of them. ( In my experience they will not form perfect little balls if you don’t hand shape them contrary to the recipe as written. So I hand rolled some into cranberry to grape size balls before baking. ) The second day I make the frosting. The third day I make the cake, soak (which is nothing at all milk and vanilla FLAVORED extract, not real vanilla) and I assemble- the most fun part next to actually eating the cake. Breaking up the work makes it actually a pretty easy venture. Doing it all at once would not be fun in my opinion.
I made her chocolate malt cake per directions and it was amazingly good, but next time I will make the chocolate cake with your recipe and a box of Duncan Hines Devils Food Mix. Still the Milk Bar Birthday Cake is probably the most delicious cake I have ever eaten- it is in the top 2- my daughters wedding cake was equally amazing but I don’t have the recipe and the Dominican baker won’t divulge, but the cake was a gift from her son so we are nothing but grateful.
Still I hope you make the Birthday Cake. I would love to read your reaction to the process and to the cake. Trust me, your recipe for the cake (Duncan Hines yellow cake is what I used) plus a handful of sprinkles is better. Happy Baking!!!
Hi Beverly! Hope you are staying safe and well. I have a few questions:
If Bundt pan other than cast iron, does the temp & bake time need adjusting?
Can round or square pans be used as well?
Can this recipe be used for cupcakes?
Hi Cynthia,
Thank you for visiting my blog. Yes, I’m staying safe and productive.
I hope you are as well. Cake bakes a bit faster in a standard bundt pan. Cast iron does take longer.
My rule of thumb is if I “smell” the cake baking after about 10 minutes, I reduce temp 25 degrees… no matter what type of pan I’m using.
According to instructions printed on the back of a box of yellow cake mix, there’s enough batter for two standard 8″ round pans and a 13×9 pan.
Yes, I have used this recipe to make cupcakes baked in liners. Turned out great. They bake fast! Be sure to watch closely.
Please let me know if I may be of further assistance.
Hi Laveta! Good question. I’ve never used 3 large eggs to make this cake. Please share your results. Thank you for visiting my blog and leaving a comment.
Bo, thank you for visiting my blog and leaving a comment. Got to have ads because they provide the money required to purchase ingredients and to pay for related expenses. Hopefully, you were able to access the delicious recipe.
Hi Geri! Good question. Did you preheat the oven before baking the cake? Did you allow it to bake until a knife inserted in the center comes out clean? Thank you for visiting my blog and trying the recipe. I’m delighted to encourage you to keep trying until it’s right.
I tried this recipe for Thanksgiving this year, everyone LOVED IT, and it’s soooo easy to make, thank you Beverly for the recipe.
Hi Jennifer! Thank you for sharing the good news. Greatly appreciated! Happy holidays.
Sounds delicious – could I use my from scratch yellow cake recipe, not real fond of cake mixes.
thanks
Hi Ruth!
You may enjoy my Homemade Cream Cheese Pound Cake. It is made from scratch. Happy holidays!
https://www.cornbreadmillionaire.com/Therecipe/homemade-cream-cheese-pound-cake
Can I use butter instead of margarine
Comment Updated (January 27, 2020)
Susan, I’ve updated the recipe and instructions. Added 1/2 cup of unsalted butter (made vegetable oil optional). Cake is delicious!
SAYS MELTED BUTTER IN INSTRUCTIONS BUT THIS INGREDIENT IS NOT LISTED HOW MUCH AND DO U STILL ADD OIL CONFUSED
Comment Updated (January 27, 2020)
Linda, I’ve updated the recipe and instructions. Added 1/2 cup of unsalted butter (made vegetable oil optional). Cake is delicious!
Just made this, but , with a pineapple flavored cake mix.
It was VERY good!
Good recipe
Margaret, thank you!
Can I use applesauce instead of oil?
Joan, I’ve never tested this recipe with applesauce. I do know applesauce is a popular substitute for oil in various recipes. So, my “guess” is yes, it will work. Thank you for visiting. Please come again!
I’ve mad this … but … instead of plain yellow cake mix, I used a pineapple flavored cake mix…..
Everyone loved it! I just sprinkle powered sugar on top.
Jan, that sounds very good. Thank you for sharing.
My mother gave me this recipe years ago and I use it to make layer cakes. It does slice very cleanly like pound cake, but it doesn’t have the same density or taste in my opinion but I do love it and make it all the time. Also like Jan said about the pineapple turning out great, you can use any type of cake mix and it will still turn out beautifully. I made the famous Milk Bar birthday cake word for word except the second time I made it I used this recipe plus a handful of sprinkles. It was better than the original and cut better as well. Everyone agreed. It was a landslide decision. Since then I have used this hack to make the cake which is always a huge hit. I do everything else, the soak, the crumbles and the frosting exactly per her recipe. I just deviate with this cake because I love it so much. Experiment using any cake mix you please and you will always love this cake.
KathrynT, thank you for sharing your delicious recipe. The sound of Milk Bar Birthday Cake makes my mouth water.
I encourage you to make the Milk Bar Birthday cake. It is so delicious especially with this recipe in place of Christina Tosi’s cake. I have ordered her cake from her bakery and I have made myself. Your recipe/my Mom’s recipe is better.
To break up the work and mess, I take 3 days. The first day I make the cookies/crumbles- I alway double the recipe so we can eat some of them. ( In my experience they will not form perfect little balls if you don’t hand shape them contrary to the recipe as written. So I hand rolled some into cranberry to grape size balls before baking. ) The second day I make the frosting. The third day I make the cake, soak (which is nothing at all milk and vanilla FLAVORED extract, not real vanilla) and I assemble- the most fun part next to actually eating the cake. Breaking up the work makes it actually a pretty easy venture. Doing it all at once would not be fun in my opinion.
I made her chocolate malt cake per directions and it was amazingly good, but next time I will make the chocolate cake with your recipe and a box of Duncan Hines Devils Food Mix. Still the Milk Bar Birthday Cake is probably the most delicious cake I have ever eaten- it is in the top 2- my daughters wedding cake was equally amazing but I don’t have the recipe and the Dominican baker won’t divulge, but the cake was a gift from her son so we are nothing but grateful.
Still I hope you make the Birthday Cake. I would love to read your reaction to the process and to the cake. Trust me, your recipe for the cake (Duncan Hines yellow cake is what I used) plus a handful of sprinkles is better. Happy Baking!!!
Kathryn, thank you for the Milk Bar Birthday Cake suggestion. It does sound delicious. Is there a link to the full recipe?
Can I use cream cheese spread
Hi Mary, never tried cream cheese spread in this recipe. It sounds like a good idea though.
Hi Beverly! Hope you are staying safe and well. I have a few questions:
If Bundt pan other than cast iron, does the temp & bake time need adjusting?
Can round or square pans be used as well?
Can this recipe be used for cupcakes?
Hi Cynthia,
Thank you for visiting my blog. Yes, I’m staying safe and productive.
I hope you are as well. Cake bakes a bit faster in a standard bundt pan. Cast iron does take longer.
My rule of thumb is if I “smell” the cake baking after about 10 minutes, I reduce temp 25 degrees… no matter what type of pan I’m using.
According to instructions printed on the back of a box of yellow cake mix, there’s enough batter for two standard 8″ round pans and a 13×9 pan.
Yes, I have used this recipe to make cupcakes baked in liners. Turned out great. They bake fast! Be sure to watch closely.
Please let me know if I may be of further assistance.
The recipe calls for 4 medium eggs.. can you use large eggs instead or should just use 3 large eggs?
Hi Laveta! Good question. I’ve never used 3 large eggs to make this cake. Please share your results. Thank you for visiting my blog and leaving a comment.
Do you think you could squeeze a few more ads on this page? There were so many ads on here I couldn’t even find the recipe!
Bo, thank you for visiting my blog and leaving a comment. Got to have ads because they provide the money required to purchase ingredients and to pay for related expenses. Hopefully, you were able to access the delicious recipe.
I made this and when I went to check on it, it was sunk in in the middle, why would this happen?
Hi Geri! Good question. Did you preheat the oven before baking the cake? Did you allow it to bake until a knife inserted in the center comes out clean? Thank you for visiting my blog and trying the recipe. I’m delighted to encourage you to keep trying until it’s right.
Can you add an 8 oz can of drained pineapple?
Hi Carol! I’ve never tried drained pineapples (8 ounces) in this recipe. Definitely sounds good.