Cream Cheese Pound Cake is 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. All comments are my own.
Technically, this recipe is not a pound cake. The baked cake’s weight is the inspiration for the name “pound cake.”
What is a pound cake?
EDITOR’S NOTE (October 13, 2020): Added photo of cupcakes made with this recipe and a link to the recipe. See recipe video posted in recipe notes (bottom of page). PIN here on Pinterest.
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’m often asked if this recipe can be used to make cupcakes. The answer is YES! Be sure to check out my recipe for Cream Cheese Cake Mix Cupcakes with Lemon Cream Cheese Frosting.
You may also enjoy my Cream Cheese Cake Mix Cookies and Homemade Cream Cheese Pound Cake (made from scratch).
This is a variation of an Almond Cream Cheese Pound Cake from Genius Kitchen. Be sure to read the tweaks. They have lots of helpful tips.
I tweaked the recipe by using vanilla extract instead of almond extract. Use your favorite extract.
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.
The sturdy Lodge Cast Iron Fluted Cake Pan will last for years (or generations) with proper care.
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
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
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 recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want 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. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.