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Cake Mix Cream Cheese Pound Cake

 

 Here is a moist and decadent cake mix cream cheese pound cake recipe that tastes like you would get at your favorite bakery. So easily made at home.

I don’t know anyone who doesn’t enjoy a nice big slice of pound cake. 

What’s not to enjoy? It’s a simple and plain looking cake but, so rich in taste.

Especially when you add cream cheese to the mix. In my book a cream cheese pound cake is the ultimate of cakes. No frostings, no glaze, nothing. Just give me a big piece of that moist and dense cake.

Why use a cake mix?

That’s a good question. Let’s be honest, we all have busy schedules, sometimes there is not time to make a cake from scratch. There’s measuring of the flours and baking soda, powder, salt, etc.

Using a boxed cake mix and a few of your own ingredients still gives the taste of homemade, but it shortens the preparation time which can help when times get too hectic to make a cake from scratch.

This delicious cake is really simple and easy to prepare. After just one bite, you will think you just left the bakery.

Even looks like a bakery cream cheese bundt pound cake. 

 Comes out rich and moist tasting with a dense texture just like you find in cream cheese pound cakes.

By adding the cream cheese, this pound cake really comes out with an even richer taste. Almost with a buttery taste even though you added oil instead of butter.

However, if you want to know the reason for that, it’s the cream cheese. It basically took the place of the butter in the cake.

So, there’s no need to over do it. The oil did its job just perfectly with the right amount of moistness.

Are pound cakes only made in a loaf pan?

Most of the time but, not always. You can also use a bundt pan.

 Usually a pound cake recipe calls for a loaf pan, since I used the cake mix with the other few ingredients, the batter made too much for one loaf pan.

So I used two loaf pans the second time I made this recipe and the first time I used a bundt pan. 

For those of you that want a pound cake recipe made from scratch, you got it.

This one is made without cream cheese yet still so rich and decadent. Baked in one loaf pan. Best Basic 3 Step Pound Cake  

Bake them both and you decide which is your favorite. It’s going to be hard to pick one. So, enjoy them both!

Cake Mix Cream Cheese Pound Cake

Yields: 10 to 12 slices

Using a cake mix this recipe is easy-peasy to throw together in no time at all

Below are the 7 simple everyday ingredients to make this delicious pound cake

Ingredients:

  • 1 Box super moist yellow or butter cake mix
  • 8 ounces room temperature cream cheese, this is an important step
  • 4 large eggs, lightly beaten
  • 1/2 cup mild cooking oil such as canola, avocado, or grapeseed
  • 1/2 cup cold water
  • 1/2 cup granulated sugar
  • 2 tsp pure vanilla extract

A basic vanilla cream cheese pound cake batter made with only 7 ingredients

This was the most recent photo of one of the pound cakes before slicing up

Original photo of the pound cake made in a bundt pan

This was taken recently when I made two loaves of cake mix cream cheese pound cake

This photo was taken the first time I made the recipe

Directions:

  1. Preheat oven to 350 degrees; generously spray a large loaf pan or bundt pan with cooking spray (If you have the one with flour already in the spray that works really well for this recipe)
  2. In a large mixing bowl, combine the cake mix with all other ingredients listed. Not the ingredients on the box. Be sure the cream cheese is softened to room temperature.
  3. Using an electric mixer, start off on low and gradually go up to high speed for 2 minutes. The batter should be smooth and fluffy but thick.
  4. Pour the batter into the prepared pan and bake for about 35 to 50 minutes. Rotate the pan after 20 minutes. Check with a wooden skewer or long toothpick after 35 minutes. There should be dry crumbs or no crumbs or when lightly touch top of cake, it should spring back. Try not to over bake.
  5. Allow cake to cool in the pan on a cooling rack for about 40 minutes, then invert onto the cooling rack, flip back up and let the cake cool directly on the cooling rack for another 15 minutes.
  6.  Delicious plain or sprinkle with powdered sugar and serve with some whipped cream and fresh fruit. 

 Enjoy the deliciousness! 

Print recipe below

Cake Mix Cream Cheese Pound Cake

A moist and decadent pound cake that tastes like you get at your favorite bakery made simply at home. Enjoy the deliciousness!
Course Cake, Dessert
Cuisine American
Keyword bakery style cake, bundt cake, cake, pound cake, vanilla cake
Prep Time 10 minutes
Cook Time 40 minutes
Servings 10 slices
Author Pam

Ingredients

  • 1 box super moist yellow or butter cake mix
  • 8 ounces softened cream cheese, make sure it's softened to room temperature
  • 4 large eggs, lightly beaten
  • 1/2 cup mild tasting oil such as canola or avocado oil
  • 1/2 cup cold water
  • 1/2 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 1 tbsp powdered sugar for topping, this is optional

Instructions

  1. 1.Preheat oven to 350 degrees; generously spray a large loaf pan or bundt pan with cooking spray (If you have the one with flour already in the spray that works really well for this recipe)

    2.In a large mixing bowl, combine the cake mix with all the other ingredients listed. Don't add the ingredients on the box. Make sure cream cheese is softened to room temperature.

    3.Using an electric mixer, start off on low and gradually go up to high speed for 2 minutes. The batter should be smooth and fluffy but thick.

    4.Pour the batter into the prepared pan and bake for about 35 to 50 minutes. Rotate the pan after 20 minutes. Check after 35 minutes with a toothpick, should come out clean or with dry to moist crumbs but no batter or when lightly touch the top of the cake, it should spring back.

    5.Let cool for at least 45 minutes in pan on wire rack then invert onto wire rack and turn back upright. Let cool completely and serve. Enjoy!

Thanks for stopping by. I hope you enjoyed the recipes that were featured today. Be sure to check back soon. There are so many more delicious recipes to see and I will be posting new recipes again both sweet and savory.

Remember to pin any of your favorite recipes on Pinterest. It’s a great way of saving and collecting recipes for later on.

Before leaving, scroll up to the recipe card to copy and print out todays recipe for the delectable pound cake.

Bye for now!

 

Disclosure: You may see links to ingredients or cooking items in the ingredient, instructions, or equipment sections of this post. I’m a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. I will receive a small percentage of sales generated by these links. However, this in no way increases the price of the items.

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6 Comments

  1. I am going back on weight watchers and love your site! Thank you so much for the great ideas your recipes all look really yunmmy. I had no idea how cool butter buds were!! Thanks again!

    1. Hi, Thanks so very much! I see we follow each other on Twitter. I am going to LIKE your page on Facebook right now. BTW, love your blog as well! Great recipes and you two are adorable! Looking forward to seeing your tweets. Sweet Smiles, Pam

  2. I love pound cake too and yours looks good especially with raspberries. I made some muffins the other day with sour cream instead of butter and I was wondering if that made them lower fat but I wasn’t sure.

    1. Hi Scarlet, I like using low fat sour cream in many recipes. Try to stick with the lower fat ones. I don’t like the fat free though. You can always cut the fat with babyfood applesauce as well. BTW, if a recipe calls for buttermilk and you don’t have that in the house, you can try using the lower fat sour cream and add some skim or 1% milk to that. I just made a recipe doing just that and it was so good. It will be up for Valentines Day. Really rich chocolate cake this time made from scratch. Hope all this helps a little. Thanks so much for writing. Have a great day! Sweet Smiles, Pam