The easiest and best cream cheese pound cake you’ll ever make. This cake recipe is quick, it comes out moist every time and your family will love it. Using a cake mix as a base, makes this cake turn out moist and fluffy each and every time you bake it and adding in some extra ingredients, makes it taste homemade and just like you baked it from scratch.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
I’ve been asked by several readers to post some recipes that use a cake mix as a base. I mostly post scratch cake recipes, but I have nothing against cake mix based recipes either. I just really like the challenge of scratch cakes.
But when several people ask for something, then I listen and I try to provide what you like to see. So today I’ve got a cake mix based recipe that I’m actually really excited about.
It really has a great flavor and since you’re using a cake mix as the base, you get a more consistent cake.
LET’S TALK ABOUT SOME OF THE INGREDIENTS FOR THE EASY CREAM CHEESE POUND CAKE:
Butter cake mix: I think the butter cake mix works really well because, you guessed it, it gives it a more buttery flavor.
Cream cheese: Obviously we’re using cream cheese here because this is a cream cheese pound cake.
Pudding mix: I also added in a box of dry cheesecake pudding mix. It helps with stability and gives it some added cream cheese flavor.
Extracts and emulsions: Vanilla extract, almond extract and lemon extract are the trifecta of extracts. They work really well together and I urge you to just try it. There is not enough of each to overload you with flavor. They just beautifully blend together to give the cake very good flavor.
MIXING METHOD FOR THE CREAM CHEESE POUND CAKE:
The mixing method for this cake isn’t really anything scientific. Since you’ll be using a cake mix, it’s pretty forgiving and you’ll basically just be creaming the butter and cream cheese, then dumping everything else in. Easy peasy.
TIPS& FAQs FOR THIS CAKE:
- Can I use a different flavored cake mix? Yes you probably can. I like using the butter cake mix because it gives it a more buttery taste.
- What if I don’t have the extracts? If you can get them, then you’ll want to do that. It really gives it a nice flavor, but if you absolutely cannot, then you can omit them.
- Do I have to add in the pudding mix? I added in the dry cheesecake pudding mix because it adds a little extra flavor and helps with stability. You can probably omit it, although I haven’t tested this recipe out without the pudding mix. If you can’t find the cheesecake pudding mix, you can just substitute with another flavor, like vanilla. Just make sure when you add it, to add it dry…not prepared.
- Make sure to get your butter and cream cheese close to room temperature, so they’ll cream together easily.
- I used a hand mixer, but you can also use a stand mixer if you have one.
- I have not tested this out in a different sized pan other than a bundt pan.
- Be aware that the batter for this cake is quite thick. Don’t fight it. Just go with it. Once you add it to your pan, just smooth it before putting it into the oven.
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SUPPLIES USED FOR THIS CAKE:
- Large glass bowl
- Hand mixer
- Vanilla extract or Vanilla paste
- Lemon extract
- Almond emulsion
- Cheesecake pudding mix
- Butter cake mix
- Bundt pan
- Cooling rack
Ok let’s get to the recipe!
**By the way, this recipe was developed and tested using volume measurements (cups etc.). I do this because most people are used to measuring, instead of weighing. You may use the metric converter button to see the weight (gram) measurements. Those numbers are estimates on weight. Your results may vary a bit if you use the weight measurements.
Easy Cream Cheese Pound Cake
Ingredients
- 1 cup unsalted butter (room temp)
- 1 8 oz pkg. cream cheese (room temp)
- 2 tsps vanilla extract (or vanilla bean paste)
- 1/4 tsp almond emulsion (optional)
- 1/2 tsp. lemon extract
- 4 large eggs
- 1/3 cup milk
- 1/4 cup water
- 1 3.4 oz pkg. cheesecake pudding mix (dry)
- 1/4 cup all purpose flour
- 1/4 cup sugar
- 1 box butter cake mix
Instructions
- Preheat oven to 325 degrees. Grease and flour a 10″ bundt pan very well.
- Mix butter, cream cheese and extracts very well until completely smooth.
- Add in the rest of the ingredients and mix on medium to medium/high until well incorporated.
- The batter will be thick.
- Add to prepared pan and smooth the batter even.
- Bake at 325 for 55-60 minutes.
- Cool in the pan on a wire rack for about 20 minutes, then turn out of the pan onto the wire rack and cool completely before adding a glaze or powdered sugar.
Video
Notes
Nutrition
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Hi Kara really thankful for the recipes must say you are a blessing
Awe thanks Denise! That means a lot to me. 😊
Love your cream cheese bundt cake. I have made it 4 times and it is delicious! All of my friends love it. However, after 5 minutes out of the oven, it sinks – not in the middle, but all over. I am wondering why? Thank you.
Christine
Oh I’m so glad you like it! Hmmm…that’s interesting about the sinking. Sometimes the doctored cake mix cakes can do some weird things. I wonder if you bake it for an additional five minutes if it would firm up a bit more?
your blog are wonderful and very helpful for us,very nice information for use .thanks for sharing
Oh thank you so much! 💕
My husband LOVES this cake. I made it this morning and it is half eaten already. On the off chance any of the cake is left tonight when we go to bed, should I refrigerate it?
Oh my goodness, he really does love it! 😂 That’s great! So, if any of it is left tonight, I think it’s fine either way…in or out of the fridge. If you want to be on the safe side, you can just pop it in the fridge. Just make sure to wrap it well.
Glad it was a winner!
Al cake mixes are now 15.25 oz. They used to be 18.25 oz. Is that the reason you add 1/4 cup flour or should I add 3 more ounces of cake mix?
Hi Norman, the butter golden cake mix from Duncan Hines is 15.25 oz. There are other cake mixes (like chocolate) that are the 18.25 oz (I just checked in my pantry), but the golden butter one is 15.25 and that is the one that I used for this recipe. If you use that one, you won’t need to change any of the other ingredient measurements. It works out perfectly without any alterations. The added flour just seems to give it more of a pound cake consistency.
I re-read your reply and see that I was mistaken; you did say the butter recipe was smaller sized. Very sorry!
I wanted you to know I made. It this afternoon. Best pound cake I ever made! I’m a cook – not a baker. But this recipe was so easy that even I couldn’t mess it up!
Oh that’s great to hear! I’m so glad it turned out! 🙂
Hi Kara,
My family loves this recipe. However, I have it twice & can’t understand why it comes out looking like it has wet spots, like it’s not done. I know I don’t beat it too much, so does the recipe really use 2 sticks of butter instead of one? I’very disappointed. Please reply asap! I want to bake it tonight. Thx, Jan
Hi there, that is strange that it’s coming out like that. I haven’t had that issue with it so far. I have another recipe on my blog that’s very similar to this one (for a funfetti bundt cake) and I haven’t had any trouble with that one either. As far as over-mixing the batter. Since this is a cake mix based recipe, that’s not really vital. You can probably mix this one a bit longer and it shouldn’t hurt it. I double checked the recipe and the 1 cup of butter is correct. In my area, 2 sticks equals 1 cup, but I know in different areas, that may be different, so just make sure it measures 1 cup. I would try mixing the batter for just a bit longer…not for several minutes or anything like that though, just a bit longer than normal. I don’t normally suggest that, but since this is a cake mix based recipe, it should be fine and might help with your issue. Another thing is that it might be the brand of cake mix you’re using? I’ve used both Duncan Hines and Betty Crocker and they both have worked well. Let me know how it goes!
Oh my I am so amazed how good my cake turned out. I had forgot to add the water in it. My cake still turned out super moist and rich. It was just so tasty 😋 I will be making this again. I even made a glaze to go on top of it.
Oh yay! I’m so glad it turned out! 🙂
I gave this a 4 because of the texture. It’s really tasty, but it lacks that real pound cake texture. Pound cakes are more dense and have a smaller crumb. This cake is moist with a large crumb. It reminds me of a birthday cake. Maybe it should be called a bundt cake and not a pound cake. It was also on the sweet side. If I make it again, I’d omit the 1/4 cup of sugar.
Hi Lea, thanks for the feedback.:)
You’re right in the cake being more moist than dense; It’s still heavier than a birthday cake, though. Perhaps somewhere in between? I do think the texture is better the next day. In fact – this would make an excellent rum cake, imo. I might try that next time.
I made this cake last night. Cake was excellent!! I made a few changes out of necessity, for the liquids I used half and half and vanilla almond milk. The only extract I had was vanilla, so in addition I added the zest of one orange. The pudding mix I used was the French vanilla flavor. The taste and moistness of this cake are amazing!!
Hey Carmen I’m so glad you liked it! Adding orange zest was a great idea!
Hi. How can you tell when your csje is done? It smells ama6and the top is browned but it’s only been 45 minutes. Toothpick comes out clean, but I’m not sure it goes to the center. I don’t want to overbake it.
Hi Lori, I have a whole post on how to tell when a cake is done. Generally it won’t be jiggly when you touch the top and a toothpick inserted will come out with a few crumbs on it. Here’s the link to that post: https://iscreamforbuttercream.com/how-to-tell-when-a-cake-is-done-baking/
Hello. I made the cake using all of the ingredients listed. Followed the instructions. After about 30 minutes in the oven, I turned on the oven light to check on it. At that time it appeared to be okay. At 50 minutes in the oven I checked on it again and my cake had fallen in. I can only remember one cake falling in, in the past. I can’t understand what happen with this recipe. I haven’t eaten any of it yet. It’s cooling now. I will try it again in the near future…..☹
Hi there, I’m not sure exactly why the cake would fall. Sometimes mixing cake batter for too long will cause a cake to fall. I’m not exactly sure what may have happened though.
I made this Cake and only had vanilla extract so I added a little more it was absolutely amazing! I could have ate it all
By myself. Question though if you wanted to add strawberries to it how would you go about that? Thank so much
Hey Heather, I’m so glad you liked it! I think it’s addicting too! 😉 If you want to get a strawberry flavor, I’d probably make a strawberry reduction to get the most flavor out of it. If you just added pureed strawberries, it might add a bit too much moisture and mess with the texture, but if you heat them (cook them own a bit) you’ll get the flavor, , but not all the added liquid. (Maybe like a cup or so of strawberry reduction.) You could also just replace the cake mix with a strawberry cake mix and that should work as well. I hope this helps!
This recipe was wonderful!!!
Glad you liked it! 🙂
Kara, you noted that you use a bundt pan for this cake. However, there are different sizes
of bundt pans. Please advise what cup size bundt pan you are using. That could be the
reason for the wet looking spots in my cake.
Thanks,
Jan
Hi Jan, good point. I use a 12 cup bundt pan, I think that’s about a 9-10 inch pan.
That may be the difference. I’m going to try it again. Thanks!