Easy Cream Cheese Pound Cake
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.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Servings: 14 servings
- 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
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.
You can add a simple glaze, melted chocolate or whipped cream and fruit to the top of this cake, or just eat it plain.
This cake can be frozen for up to a month if wrapped well in plastic wrap and foil.
Nutritional information is for the cake only and does not include icing or filling.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post.
Calories: 297kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 406mg | Potassium: 46mg | Sugar: 20g | Vitamin A: 485IU | Calcium: 95mg | Iron: 1.1mg