Cream Cheese Pound Cake is buttery, moist and delicious.
Easy to make with a box of yellow cake mix and a few additional ingredients.
Pairs well with fruit, ice cream and whipped cream.
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EDITOR’S NOTE (December 21, 2021): Added seven new photos and a 2-ingredient glaze recipe. Updated baking instructions to make instructions easier to understand.
DISCLOSURE (SPONSORED IN 2018): The first time I made this recipe back in 2018, I used a complimentary box of Betty Crocker yellow cake mix provided by General Mills.
I requested complimentary boxes. The company shipped promptly.
I’ve never been paid to endorse their products, nor any product pictured on this page.
All comments are my own.
WHAT IS A POUND CAKE?
According to wikipedia.org, a pound cake is a made with a pound of each of flour, butter, eggs, and sugar and baked in a loaf or Bundt pan.
Technically, this recipe is not a pound cake. The weight is my inspiration for the name.
MY INSPIRATION
This recipe is a variation of an Almond Cream Cheese Pound Cake from Genius Kitchen. Be sure to read my tweaks and helpful tips.
I used vanilla extract instead of almond extract and added a glaze.
THE INGREDIENTS
1/2 cup water, 4 medium eggs, pure vanilla extract, 1 package cream cheese (8 ounces), 1 stick unsalted butter, 1/2 cup granulated sugar
KEY INGREDIENT: YELLOW CAKE MIX
NO-STICK BAKING SPRAY WITH FLOUR
This the brand I used to thoroughly grease a standard Bundt pan.
Quick and easy. No mess. Love it!
THE CLASSIC GLAZE
Cream Cheese Pound Cake drizzled with a classic glaze or use a lemon-flavored glaze.
GLAZE INGREDIENTS
Easy to make with powdered sugar and whole milk.
TANGY LEMON GLAZE
A tangy Lemon Glaze is made with confectioners sugar and fresh lemon juice.
HOW TO CHECK A POUND CAKE FOR DONENESS
A pound cake is done when a knife (not a toothpick) is pressed in center all the way down until it lightly touches the bottom.
A toothpick only pierces the top because it’s too short to touch the bottom.
Use a knife or a long wooden skewer instead.
Gently press knife to bottom of pound cake to avoid scratching bottom of the pan.
If the knife comes out clean, the pound cake is done.
IMPORANT COOLING TIP
After removing from oven, allow cake to cool in the pan for at least 30 minutes before removing.
The release will be smooth. Portions of cake will not stick to side of pan.
SERVING SUGGESTION
Although Cream Cheese Pound Cake tastes great warm, it tastes MUCH better after 24 hours in the fridge.
MAKE CUPCAKES WITH THIS RECIPE
Be sure to check out my recipe for Cream Cheese Cake Mix Cupcakes with Lemon Cream Cheese Frosting.
ENJOY!
To obtain calories and nutritional information by weight, visit popular online nutritional calculator myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator.
No need to type each ingredient.
Cream Cheese Pound Cake
Ingredients
Cream Cheese Pound Cake
- vegetable oil Use to grease Bundt pan. Or use no-stick cooking spray.
- 1 package (8 ounces) cream cheese Use full fat cream cheese (softened).
- 1/2 cup granulated sugar
- 4 medium eggs
- 2 teaspoons vanilla extract Almond extract OR lemon extract.
- 1/2 cup (1 stick) unsalted butter, melted Or use 1/2 cup vegetable oil.
- 1/2 cup water
- 1 box yellow cake mix Or a box (15.25 ounces) of yellow butter cake mix.
Classic Glaze
- 1 cup powdered sugar
- 2 tablespoons whole milk Plus 1 teaspoon of whole milk (optional).
Lemon Glaze
- 2 cups powdered sugar
- 4 tablespoons fresh lemon juice
Instructions
Cream Cheese Pound Cake
- Preheat oven to 325 degrees.
- Use a folded paper towel soaked in vegetable oil to thoroughly grease a standard bundt pan OR spray it with no-stick cooking spray. Set aside.
- In large bowl, combine cream cheese (softened), 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.
- Pour or spoon batter into prepared 6-cup bundt pan. Smooth top with back of spoon. Batter will not fill pan. Leaves 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. Never use a toothpick because it's only pierces the top part the cake.
- Cool 30 minutes before turning out onto a large plate. The release will be smooth. Portions of cake will not stick to side of pan.
- Although Cream Cheese Pound Cake is delicious warm, it tastes MUCH better after 24 hours in the refrigerator.
- HOW TO REFRIGERATE: Place cooled Cream Cheese Pound Cake in a large container and seal shut with a lid. Refrigerate 24 hours. Cold cake tastes AMAZING!
- HOW TO WARM COLD CAKE SLICES: After 24 hours in the fridge, slice pound cake. Length of warming time in microwave depends on thickness of each slice. Start with 3-5 seconds on high. Repeat if necessary.
Classic Glaze
- In medium bowl, combine powdered sugar and whole milk. Stir until well combined. If desired, add an additional 1/2 to 1 teaspoon of milk for a thinner consistency.
- Drizzle glaze on cooled (or cold) Cream Cheese Pound Cake.
Lemon Glaze
- In a medium bowl, stir together powdered sugar and fresh lemon juice until smooth. The glaze should be thick and pourable.
- Taste a sample. To achieve desired consistency and tang, add more confectioners sugar and/or fresh lemon juice.
- Drizzle glaze on cooled Cream Cheese Pound Cake.
I tried this recipe for Thanksgiving this year, everyone LOVED IT, and it’s soooo easy to make, thank you Beverly for the recipe.
Hi Jennifer! Thank you for sharing the good news. Greatly appreciated! Happy holidays.
Making Cream Cheese Pound cake. Bundt pan w batter n oven’ Does middle collapse & then batter surround it as cake baking?
Hi Jennifer!Â
Delighted you’re baking the Cream Cheese Pound Cake. It’s one of the top ten favorites on my blog. Â
Yes, the middle will collapse and the batter will surround it while baking. Should all rise up and bake evenly.Â
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After removing cake from oven, check to make sure it’s done. Insert a long knife in center and press to
bottom of cake. Remove.
If it’s clean, the cake is done. A toothpick is too short for this test.
If knife is not clean, return cake to oven and bake 10 minutes OR until done.
You’re invited to subscribe to my YouTube channel…
https://www.youtube.com/cornbreadmillionairelifestyle
Please let me know how your cake turns out!
Sounds delicious – could I use my from scratch yellow cake recipe, not real fond of cake mixes.
thanks
Hi Ruth!
You may enjoy my Homemade Cream Cheese Pound Cake. It is made from scratch. Happy holidays!
https://www.cornbreadmillionaire.com/Therecipe/homemade-cream-cheese-pound-cake
Can I use butter instead of margarine
Comment Updated (January 27, 2020)
Susan, I’ve updated the recipe and instructions. Added 1/2 cup of unsalted butter (made vegetable oil optional). Cake is delicious!
SAYS MELTED BUTTER IN INSTRUCTIONS BUT THIS INGREDIENT IS NOT LISTED HOW MUCH AND DO U STILL ADD OIL CONFUSED
Comment Updated (January 27, 2020)
Linda, I’ve updated the recipe and instructions. Added 1/2 cup of unsalted butter (made vegetable oil optional). Cake is delicious!
Just made this, but , with a pineapple flavored cake mix.
It was VERY good!
Good recipe
Margaret, thank you!
Can I use applesauce instead of oil?
Joan, I’ve never tested this recipe with applesauce. I do know applesauce is a popular substitute for oil in various recipes. So, my “guess” is yes, it will work. Thank you for visiting. Please come again!
I’ve mad this … but … instead of plain yellow cake mix, I used a pineapple flavored cake mix…..
Everyone loved it! I just sprinkle powered sugar on top.
Jan, that sounds very good. Thank you for sharing.
My mother gave me this recipe years ago and I use it to make layer cakes. It does slice very cleanly like pound cake, but it doesn’t have the same density or taste in my opinion but I do love it and make it all the time. Also like Jan said about the pineapple turning out great, you can use any type of cake mix and it will still turn out beautifully. I made the famous Milk Bar birthday cake word for word except the second time I made it I used this recipe plus a handful of sprinkles. It was better than the original and cut better as well. Everyone agreed. It was a landslide decision. Since then I have used this hack to make the cake which is always a huge hit. I do everything else, the soak, the crumbles and the frosting exactly per her recipe. I just deviate with this cake because I love it so much. Experiment using any cake mix you please and you will always love this cake.
KathrynT, thank you for sharing your delicious recipe. The sound of Milk Bar Birthday Cake makes my mouth water.
I encourage you to make the Milk Bar Birthday cake. It is so delicious especially with this recipe in place of Christina Tosi’s cake. I have ordered her cake from her bakery and I have made myself. Your recipe/my Mom’s recipe is better.
To break up the work and mess, I take 3 days. The first day I make the cookies/crumbles- I alway double the recipe so we can eat some of them. ( In my experience they will not form perfect little balls if you don’t hand shape them contrary to the recipe as written. So I hand rolled some into cranberry to grape size balls before baking. ) The second day I make the frosting. The third day I make the cake, soak (which is nothing at all milk and vanilla FLAVORED extract, not real vanilla) and I assemble- the most fun part next to actually eating the cake. Breaking up the work makes it actually a pretty easy venture. Doing it all at once would not be fun in my opinion.
I made her chocolate malt cake per directions and it was amazingly good, but next time I will make the chocolate cake with your recipe and a box of Duncan Hines Devils Food Mix. Still the Milk Bar Birthday Cake is probably the most delicious cake I have ever eaten- it is in the top 2- my daughters wedding cake was equally amazing but I don’t have the recipe and the Dominican baker won’t divulge, but the cake was a gift from her son so we are nothing but grateful.
Still I hope you make the Birthday Cake. I would love to read your reaction to the process and to the cake. Trust me, your recipe for the cake (Duncan Hines yellow cake is what I used) plus a handful of sprinkles is better. Happy Baking!!!
Kathryn, thank you for the Milk Bar Birthday Cake suggestion. It does sound delicious. Is there a link to the full recipe?
Can I use cream cheese spread
Hi Mary, never tried cream cheese spread in this recipe. It sounds like a good idea though.
Hi Beverly! Hope you are staying safe and well. I have a few questions:
If Bundt pan other than cast iron, does the temp & bake time need adjusting?
Can round or square pans be used as well?
Can this recipe be used for cupcakes?
Hi Cynthia,Â
Thank you for visiting my blog. Yes, I’m staying safe and productive. Â
I hope you are as well. Cake bakes a bit faster in a standard bundt pan. Cast iron does take longer.
My rule of thumb is if I “smell” the cake baking after about 10 minutes, I reduce temp 25 degrees… no matter what type of pan I’m using. Â
According to instructions printed on the back of a box of yellow cake mix, there’s enough batter for two standard 8″ round pans and a 13×9 pan. Â
Yes, I have used this recipe to make cupcakes baked in liners. Turned out great. They bake fast! Be sure to watch closely. Â
Please let me know if I may be of further assistance.
The recipe calls for 4 medium eggs.. can you use large eggs instead or should just use 3 large eggs?
Hi Laveta! Good question. I’ve never used 3 large eggs to make this cake. Please share your results. Thank you for visiting my blog and leaving a comment.
Do you think you could squeeze a few more ads on this page? There were so many ads on here I couldn’t even find the recipe!
Bo, thank you for visiting my blog and leaving a comment. Got to have ads because they provide the money required to purchase ingredients and to pay for related expenses. Hopefully, you were able to access the delicious recipe.
I made this and when I went to check on it, it was sunk in in the middle, why would this happen?
Hi Geri! Good question. Did you preheat the oven before baking the cake? Did you allow it to bake until a knife inserted in the center comes out clean? Thank you for visiting my blog and trying the recipe. I’m delighted to encourage you to keep trying until it’s right.
Can you add an 8 oz can of drained pineapple?
Hi Carol! I’ve never tried drained pineapples (8 ounces) in this recipe. Definitely sounds good.
It totally caved in and did not recover. Now what ???
Hi Colleen! This is an excellent learning experience. If the caved cake is thoroughly baked, you can crumble it into individual bowls, top with lots of fruit and whipped cream. ENJOY every bite! The next time you bake this cake, make sure the oven is PREHEATED. Don’t open the oven’s door while the cake is baking. I’ll be delighted to answer your questions. Never give up. If at first you don’t succeed, try again!