Cream Cheese Pound Cake
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 or whipped cream. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 14 servings
Calories: 55kcal
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.
Notes
Keeps well in the fridge. Cover cake with Saran Wrap or store in a container with an airtight lid. Refrigerate for up to 5 days. If desired, warm in microwave on high for 3 seconds.