This easy cream cheese pound cake is made with a cake mix yet tastes like it’s made from scratch and is so much easier and quicker to make.
This cake is the easiest and best cream cheese pound cake you’ll ever make. It comes out perfect every single time and it’ll fast become a family favorite and your go-to pound cake recipe.
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!
Making a cream cheese pound cake doesn’t have to be hard. Using a cake mix as the base, makes this cake turn out moist and fluffy each and every time.
A doctored cake mix really is the way to go because you’re simply just adding is a few extra ingredients and you get that homemade taste just like you baked it from scratch.
Now let’s talk a little about just some of the ingredients in this cake. (The printable list of all ingredients are in the recipe card below.)
Butter cake mix: I think the butter cake mix works really well because, you guessed it, it gives it a more buttery flavor. It also makes this cake come out perfect every time you make it and it’s so convenient to use.
Unsalted butter: Adding in additional butter makes this cake rich with a full buttery taste.
Cream cheese: Since this is a cream cheese pound cake, you’ll need some cream cheese. I’ve found that brand name cream cheese works better than the store brand.
Pudding mix: I also added a box of dry cheesecake pudding mix. It helps with the stability of the cake and gives it some added cream cheese flavor.
Extracts and emulsions: Vanilla extract, almond extract and lemon extract are the trifectas of extracts. They work really well together and I urge you to just try them.
There is not enough of each to overload you with flavor. They just beautifully blend together to give the cake a very good flavor.
(Make sure to check out the FAQ section below in this post for ingredient and substitution questions.)
How to Make this Cake:
Let’s talk a little about how to make this easy cream cheese pound cake (The printable instructions are in the recipe card below.)
Preheat the oven to 325 degrees F and grease and flour a 10″ bundt pan very well.
Mix the 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 the batter to the prepared pan and smooth it evenly, then 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. Feel free to add powdered sugar, whipped cream or even ice cream.
Tips & FAQs:
Yes, you probably can. I like using the butter cake mix because it gives it a more buttery taste, but you could probably use a vanilla cake mix instead.
No, just add the dry cake mix to the mixing bowl.
Unsalted is always best because you can estimate the proper amount of salt that will be added plus salted has a different water content than unsalted. However, if you’re unable to get unsalted butter, you can use salted butter in this cake.
Make sure both the butter and the cream cheese are close to room temperature so they will mix together better.
You’ll really want to try to get them if you can. It really gives it a nice flavor, but if you absolutely cannot get them, then you can omit them.
If you have a nut allergy, just leave out the almond extract.
No, just add the dry pudding mix into the mixing bowl.
It does add a little extra flavor and helps with stability. I have not tried this recipe without adding the pudding mix, but you are welcome to experiment with that if you’d like.
Yes, you could probably use vanilla pudding mix.
Make sure to grease and flour the pan very well or the cake will stick.
Be aware that the batter for this cake is quite thick. Once it’s added to the pan, just smooth it before putting it into the oven.
This cake is done, when a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs on it, but no raw batter.
This cake can be made ahead of time and frozen if desired. Let the baked cake cool completely, then wrap it in plastic wrap and foil, then place it in the freezer for up to a month.
To thaw, place the wrapped cake on the counter at room temperature and let thaw completely, then remove the wrapping.
This cake can be stored at room temperature in an airtight container for up to 5 days. (If you add perishable filling or frosting or if it’s warm in your house, store it in the refrigerator.)
This cake is best served close to room temperature. If the cake is cold, set it out to come closer to room temperature for about 20-30 minutes before serving. You can also microwave slices for about 15 or so seconds.
***I write recipes using volume (cups) measurements because here in the U.S., this is what people are used to seeing and using. For weight in metric measurements, click the ‘metric’ button under the ingredients in the recipe card. The weights are converted by a program, not me, and it’s a best guess. Please note that because I develop recipes using ‘cups’ I can’t guarantee that weighing the ingredients will produce the exact same results.
Easy Cream Cheese Pound Cake (with a cake mix)
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 (8 ounce) package cream cheese, room temperature (1 block)
- 2 teaspoons vanilla extract
- ¼ teaspoon almond emulsion (optional)
- ½ teaspoon lemon extract
- 1 (15 ounce) box butter cake mix, dry
- 1 (3.4 ounce) box cheesecake pudding mix, dry
- ¼ cup all-purpose flour
- ¼ cup sugar
- 4 large eggs
- ⅓ cup milk
- ¼ cup water
- Preheat the oven to 325 degrees F. Grease and flour a 9-10 inch bundt pan very well.
- Add the butter, cream cheese and extracts and mix with an electric mixer on medium to medium-high speed until completely smooth.
- Add the remaining ingredients and mix on medium to medium-high speed until well incorporated.
- The batter will be thick.
- Add the batter to the prepared pan and smooth it evenly.
- Bake at 325 degrees F for 55-60 minutes. A toothpick inserted into the cake will come out clean or with a few moist crumbs on it but no raw batter.
- 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.
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