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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
Course Dessert
Keyword cake
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
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.