This easy cream cheese pound cake with cake mix recipe will be your go to anytime you want a quick and delicious old fashioned dessert.
It’s a tangy, rich, fluffy and moist cake with that homemade taste. Similar to an whipping cream pound cake.
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How To Make A Cream Cheese Pound Cake
You won't believe that this cream cheese pound cake has only 4 ingredients. Store bought box cake mix, softened cream cheese, butter and eggs.
Check out these delicious recipes using boxed cake mix - Tres Leches Cake, Strawberry Crunch Tres Leches Cake, and TikTok Honey Bun Cake.
Cake Mix Options
You’ll first start by choosing a store bought cake mix. Pick your favorite brand and flavor, I chose Vanilla.
Traditional Flavors - Vanilla, Classic Yellow or Golden Butter.
Popular Flavors - Strawberry, Pineapple, Spice, Red Velvet, Chocolate, Coconut, Lemon, Banana Pudding, Marble, Orange, or Butter Pecan.
Fun Flavor with Mix In’s - Oreo, Cherry Chip, Funfetti, Cinnamon Toast Crunch and Fruity Pebbles.
Cream Cheese and Butter
The secret ingredient to a creamy and tangy flavored cake is cream cheese. In a standard boxed cake mix, you’ll normally add oil but we swapped it with butter.
Cream cheese makes the batter nice and thick. The butter adds a homemade flavor.
Whole Eggs
For a cake with great structure eggs are needed, they also add moisture and richness.
If you are wanting an eggless pound cake, mix together the softened cream cheese and the cake mix. The cake will be thinner or sink and not have that traditional structure, but it will be delicious.
Cake Pans
A typical boxed cake mix makes about 5-6 cups of batter, which leaves many options for baking pans.
- Standard Cake Pan - 8’’- 9’’
- Sheet Pan - 9x13
- Traditional Bundt or Flutter Pan - About 10-12 cups
- Loaf Pan - Might need to 2 or muffin for extra batter
- Muffin or Cupcake Pan
If you are not using parchment paper or cake liners, I recommend using homemade cake release paste or a non stick flutted pan.
Cake Release Paste
Any cake, bundt or flutted pan especially with an intricate design, this homemade cake release paste will be your go to.
This paste is made with vegetable oil, butter, and flour. Mix into a thin-medium paste that can be easily brushed onto the pans. Try not to make it too thick, you'll want a thin layer, too much paste will make clumps after baking it.
When the cake has fully cooled it forms a nice brown crust and can be easily released from the pan.
Shelf-Stable Option
If you are wanting to make extra paste that be shelf-stable substitute vegetable shortening for the butter.
Pour in an airtight container or jar and it can last up to two months when stored in a cool dry pantry.
Tips and Additions
Make sure the cream cheese is softened to prevent too many lumps in the cake batter.
Let the cake fully cool before turning it out onto a cooling rack or serving stand.
Follow the mixing directions on the cake mix box. Mine said mix for 4 minutes using a hand mixer at medium speed.
Add In extra flavor warm spices like cinnamon, nutmeg, ginger. Flavored extracts including lemon, almond, and vanilla. Fresh orange, lime, or lemon juice and zest.
Mix in to the batter sprinkles, mini chocolate chips, or toasted chopped nuts for even more flavor.
Top the cooled cake with powdered sugar, cream cheese glaze, or thick frosting.
Serve a slice with whipped cream, ice cream, fresh fruit, caramel or chocolate sauce.
Try these delicious topping recipes - Evaporated Milk Whipped Cream , 2 Ingredients Dessert Toppings With Condensed Milk, or Caramel Sauce In The Microwave.
Leftovers and Storage
Cream cheese pound cake without a perishable frosting or filing can be stored at room temperature in an airtight container for 3-4 days.
Cut slices or uncut cake can be wrapped in plastic wrap or parchment paper and stored in a freezer zipper bag in the freezer for up to 3 months.
Step By Step Directions and Photos
- Grab the ingredients and prep them. Preheat oven to 325 degrees Fahrenheit.
2. In a large mixing bowl add softened cream cheese and butter.
3. With a hand mixer on medium speed mix for about 1-2 minutes until smooth as possible.
4. Add the 4 eggs.
5. Mix well until smooth, about 1 minute.
6. Add vanilla boxed cake mix.
7. Mix for about 3-4 minutes.
8. The cake batter will be nice and thick.
9. Grab the prepared baking pan and add the cake batter in an even layer. Place in the oven.
10. Bake for about 50-60 minutes until fully baked and golden brown. Test with a toothpick, when it's removed it should come out clean with a slight crumb.
11. Remove from the oven and let cool. Then invert onto a cooling rack to fully cool and onto a serving platter or stand.
11. Top with powdered sugar and cut into slices. Serve with fresh fruit and whipped cream. Enjoy.
Cream Cheese Pound Cake With Cake Mix
Equipment
- Mixing Bowls Large and Small
- Measuring Tools
- Cake Pan Bundt or Flutted Pan
- Hand Mixer
- Rubber spatula
- Silicone Brush
Ingredients
Pound Cake
- 15.25 Vanilla Cake Mix
- 2 8oz Cream Cheese (Softened)
- ½ cup Butter (Softened) (1 stick)
- 4 Eggs Room Temp Is Best
Instructions
- Preheat the oven to 325℉.
- Line or prep the cake pan using parchment paper, baking spray, or cake release paste. A nonstick bundt cake or flutted pan is recommended. Set aside.
Make Cream Cheese Pound Cake Batter
- In a large mixing bowl add softened cream cheese and butter.
- With a hand mixer on medium speed mix for about 1-2 minutes until smooth as possible.
- Add eggs and mix well until smooth, about 1 minute.
- Add boxed cake mix for about 3-4 minutes. The batter will be nice and thick.
- Grab the prepared baking pan and add the cake batter in an even layer.
- Place into the oven and bake for about 50-60 minutes until fully baked and golden brown. Test with a toothpick, when it's removed it should come out clean with a slight crumb.
- Remove from the oven and let cool. Then invert onto a cooling rack to fully cool and onto a serving platter or stand.
- Top with powdered sugar and fresh fruit. Enjoy.
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