Cream Cheese Pound Cake

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EDITOR’S NOTE (January 27, 2020):  Updated recipe and instructions.  Replaced vegetable oil with 1/2 cup unsalted butter.  PIN here on Pinterest.

Cream Cheese Pound Cake is quick and easy to make with a box of yellow cake mix and a few additional ingredients.

Tastes amazing warm and MUCH better after 24 hours in the fridge. Pairs well with fruit, ice cream and whipped cream.

I used a box of Betty Crocker yellow cake mix provided by General Mills.  All comments are my own.  I really like the product which is why I requested several complimentary boxes.  Food blogging has awesome perks!

Although delicious warm, tastes MUCH better after 24 hours in the fridge.    Not too sweet. Excellent with or without frosting.    Very easy to make.

To test and see if a pound cake is done, 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.

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.

Enjoyed baking this dessert in one of two new cast iron fluted cake pans provided by Lodge Manufacturing.   Read excellent baking tips here.

Using a cake mix to make this recipe is quick and easy.  Also saves time and tastes great.

A cake mix with additional ingredients has  more flavor in my humble opinion.

My Pineapple Dump Cake is one of THE most popular recipes on my blog.   Visitors love the tangy pineapples topped with a yellow cake.  Crusty deliciousness!  Even more amazing 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).

Enjoy the recipe!

Print Recipe

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. Tastes amazing warm and MUCH better after 24 hours in the fridge. Pairs well with fruit, ice cream and whipped cream. 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

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

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

Instructions

1. Preheat oven to 325 degrees.
2. Use a folded paper towel soaked in vegetable oil to thoroughly grease a standard-sized bundt pan. Set aside.
3. 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).
4. Add 1/2 cup 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.
5. 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).
6. Bake on 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.
7. Cool 30 minutes before turning out onto a large plate. Delicious warm.
8. This cake tastes MUCH BETTER if refrigerated over night in a large, tightly sealed container.

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.