Cream Cheese Pound Cake

EDITOR’S NOTE (May 24, 2019):  See video tutorial on my Facebook page. Baked this beauty in my Lodge Cast Iron Fluted Bundt Pan.  Available for purchase in my SHOP.   Limited quantity. Offer good while supplies last. 

A box of Betty Crocker yellow cake mix is a key ingredient in this moist dessert with  a homemade taste.  Although delicious warm, tastes  better cold.   Excellent with or without frosting.    Very easy to make.  Not too sweet.

You may also enjoy my Cream Cheese Cake Mix Cookies and Homemade Cream Cheese Pound Cake.

I used 1/2 cup of margarine instead of 1/2 cup of vegetable oil as called for in the original recipe by The Midnite Baker.   Vegetable oil works well.  However, margarine adds more  color and flavor in my opinion.

Replaced almond extract with vanilla simply because I wanted a vanilla pound cake.  If desired, substitute with 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.

I love cooking and baking in cast iron cookware because of the even heat distribution.  Plus, it will last for years with proper care.

Always use heavy pot holders or towels when handling hot cast iron cookware (or any cookware).

Enjoy!

Print Recipe

Cream Cheese Pound Cake

A super easy pound cake made with a yellow boxed cake mix. Tastes homemade. Very easy to make. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Course

Dessert

Keyword

cake

Prep Time

30 minutes

Cook Time

45 minutes

Servings

servings

Ingredients

• 1 package (8 ounces)box (15.25 ounces) cream cheese, softened
• 1/2 cup granulated sugar
• 4 eggs
• 2 teaspoons vanilla extract Or use almond extract, lemon extract.
• 1/2 cup margarine, melted Or use vegetable oil.
• 1/2 cup water
• 1 box yellow cake mix Or use yellow butter cake mix.
• 1-1/2 teaspoons vegetable oil Use to grease bundt pan.

Course Dessert Keyword cake Prep Time 30 minutes Cook Time 45 minutes Servings servings Ingredients 1 package (8 ounces)box (15.25 ounces) cream cheese, softened 1/2 cup granulated sugar 4 eggs 2 teaspoons vanilla extract Or use almond extract, lemon extract. 1/2 cup margarine, melted Or use vegetable oil. 1/2 cup water 1 box yellow cake mix Or use yellow butter cake mix. 1-1/2 teaspoons vegetable oil Use to grease bundt pan.

Instructions

1. Preheat oven to 325 degrees.
2. Grease bottom and sides of bundt pan with one tablespoon of margarine or vegetable oil.
3. In large bowl, combine soft cream cheese (room temperature), sugar, eggs, and pure vanilla extract. With mixer on low speed, mix together until smooth and creamy (about 1 minute).
4. Add melted margarine, 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.
5. Use a pastry brush or paper towel to grease bottom and sides of a bundt pan. Pour or spoon in batter. Smooth top with back of spoon. Batter will not fill pan. Allows room for cake to rise.
6. Bake on 40-45 minutes OR until top springs back when lightly pressed OR knife inserted in center comes out clean.
7. Cool 30 minutes before turning out onto a large plate. Delicious warm. MUCH BETTER if wrapped in foil and refrigerated over night.

Recipe Notes

FROSTING

INGREDIENTS
2 cups powdered sugar, sifted

4 tablespoons unsalted butter, melted

3 tablespoons hot water

pinch of kosher salt

INSTRUCTIONS

Use a spoon to combine melted butter and powdered sugar.  Add water and salt.  Stir to desired consistency.  Drizzle over cooled cake or individual slices of cooled cake.