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.
In medium bowl, combine melted butter and powdered sugar. Add water and salt. Stir to desired consistency. Drizzle over cooled cake or individual slices.