Cream Cheese Pound Cake Recipe (with a cake mix)
This simple cream cheese pound cake is created using a cake mix but tastes like it was made from scratch and is much simpler and faster to make.
This is the simplest and most delicious cream cheese pound cake you’ll ever make. It turns out perfectly every time, and it will quickly become a family favorite and your go-to pound cake recipe.
Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
A cream cheese pound cake does not have to be difficult to make. Using a cake mix as the basis ensures that this cake is moist and fluffy every time.
A doctored cake mix is the way to go since you just need a few more ingredients to obtain that handmade flavor like you cooked it from scratch.
Contents
- Ingredient Notes:
- How to Make this Cake:
- Tips & FAQs:
- Supplies Used for this Recipe:
- Recipe:
- Easy Cream Cheese Pound Cake (with a cake mix)
- Other posts you might like:
- FAQs
- Can you use cream cheese instead of eggs in cake mix?
- Can I use heavy cream instead of water in cake mix?
- How to hack a box pound cake?
- What does adding cream to cake mix do?
- What happens if I add an extra egg to my cake mix?
- What is the best egg substitute for boxed cake mix?
- What does adding milk instead of water to cake mix do?
- How do you doctor up boxed cake mix?
- Can you add heavy whipping cream to boxed cake mix?
- How to make a boxed cake taste homemade?
Ingredient Notes:
Let’s have a look at some of the components in this cake. (The printable ingredient list is included in the recipe card below.)
Butter cake mix: I believe the butter cake mix works well because, you guessed it, it adds a more buttery taste to the cake. It also ensures that this cake comes out perfectly every time, and it is quite simple to use.
Unsalted butter: Using more butter gives this cake a deep, buttery flavor.
Since this is a cream cheese pound cake, you will need some cream cheese. I’ve discovered that brand-name cream cheese works better than store-brand cream cheese.
I also included a package of dry cheesecake pudding mix. It contributes to the cake’s stability and adds cream cheese taste.
Extracts and emulsions: The trifectas of extracts are vanilla extract, almond extract, and lemon extract. They complement each other quite well, and I strongly advise you to give them a go.
There isn’t enough of each to give you a taste overload. They simply perfectly combine together to give the cake a delicious taste.
(For inquiries about ingredients and substitutions, see the FAQ section at the bottom of this page.)
How to Make this Cake:
Let’s speak about how to prepare this simple cream cheese pound cake (The printable instructions are in the recipe card below.)
Step 1:
Preheat the oven to 325°F and well oil and flour a 10 bundt pan.
Step 2:
Combine the butter, cream cheese, and extracts until totally smooth.
Step 3:
high until thoroughly absorbed. The batter will be rather thick. Mix in the remaining ingredients on medium to medium-high.
Step 4:
Spread the mixture into the prepared pan, then bake at 325 for 55-60 minutes.
Step 5:
Cool for approximately 20 minutes in the pan on a wire rack before turning out onto the wire rack to cool fully. Add powdered sugar, whipped cream, or even ice cream if desired.
Tips & FAQs:
Indeed, you most likely can. I enjoy using the butter cake mix since it gives it a more buttery flavor, but a vanilla cake mix would probably work just as well.
No, just place the dry cake mix in the mixing basin.
Unsalted is usually preferable since you can predict how much salt to apply, and salted has a different water content than unsalted. If you can’t get unsalted butter, you may use salted butter in this cake.
Make sure the butter and cream cheese are both near to room temperature so they can blend well.
If you can, you should endeavor to obtain them. That actually adds a great taste, but if you can’t get them, you can leave them out.
If you are allergic to nuts, just leave out the almond essence.
No, just place the dry pudding mix in the mixing basin.
It adds a little more taste and aids with stability. I have not tried this dish without the pudding mix, but you are allowed to try it that way if you like.
You could certainly use vanilla pudding mix.
If you don’t thoroughly oil and flour the pan, the cake will stick.
Please keep in mind that the dough for this cake is fairly thick. Just spread it into the pan before placing it in the oven.
When a toothpick put into the middle of the cake comes out clean or with a few moist crumbs but no uncooked batter, the cake is done.
If desired, this cake may be prepared ahead of time and frozen. Let the cooked cake to cool fully before wrapping it in plastic wrap and foil and freezing it for up to a month. Place the covered cake on the counter at room temperature to defrost thoroughly before removing the wrapper.
This cake may be kept in an airtight container at room temperature for up to 5 days. (If you use perishable filling or icing, or if your home is warm, put it in the refrigerator.)
This cake tastes best when served at room temperature. If the cake is cold, let it out for 20-30 minutes to get to room temperature before serving. Slices may also be microwaved for around 15 seconds.
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Supplies Used for this Recipe:
- a large mixing bowl made of glass
- Hand held or stand mixer?
- Bundt cake pan
- The cooling rack
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Recipe:
Easy Cream Cheese Pound Cake (with a cake mix)
***I publish recipes in volume (cup) measures since that is what people are accustomed to seeing and using in the United States. Click the metric button beneath the ingredients in the recipe card to convert weight to metric measures. The weights are converted by a software rather than by me, and it is an educated assumption. Please keep in mind that while I create my recipes in cups, I cannot guarantee that weighing the components will provide the same results.
***I write recipes in volume (cups) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Ingredients
- 1 cup room temperature unsalted butter (2 sticks)
- 1 (8 oz) container room temperature cream cheese (1 block)
- 2 tsp vanilla extract
- a spoonful of almond emulsion (optional)
- a teaspoon of lemon essence
- 1 (15 oz) package dry butter cake mix
- 1 (3.4 oz) package dry cheesecake pudding mix
- a cup of all-purpose flour
- cupsugar
- four huge eggs
- cupmilk
- cupwater
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Thoroughly grease and flour a 9-10 inch bundt pan.
- Mix in the butter, cream cheese, and extracts with an electric mixer on medium to medium-high speed until smooth.
- Mix in the other ingredients on medium to medium-high speed until fully combined.
- The batter will be rather thick.
- Spread the batter evenly in the prepared pan.
- Bake for 55-60 minutes at 325 degrees F. When a toothpick is put into the cake, it should come out clean or with a few moist crumbs but no uncooked batter.
- Cool for approximately 20 minutes in the pan on a wire rack, then turn out onto the wire rack and cool fully before adding a glaze or powdered sugar.
Notes
Nutrition
Other posts you might like:
- Sour Cream Cake with Cinnamon Swirl
- Cake with Brown Sugar and Spice
- Cake with Milk Chocolate Chips
- Pound Cake with Funfetti
- Pound Cake with Chocolate Cream Cheese Filling
FAQs
Can you use cream cheese instead of eggs in cake mix?
Cream cheese, with its protein, fat, and water content, may also be used in place of an egg when binding is necessary. If you’re substituting a medium or large egg, use 1-1.5 teaspoons in lieu of each.
Can I use heavy cream instead of water in cake mix?
To make your cake richer, replace the water with whole milk. The fat in the milk adds moisture and taste to the cake. If you don’t have milk on hand, use evaporated milk or heavy whipping cream. You’ll end up with a thick and delightfully dense cake.
How to hack a box pound cake?
Hack for Creating Boxed Cake Mix
DOUBLE the quantity of butter and replace the oil in the package instructions. Add one more egg than the package directions ask for. Combine the ingredients and bake according to the package instructions. It’s that simple!
What does adding cream to cake mix do?
Shirley O’Corriher notes in her cookbook BakeWise that adding whipped cream mixes air into the batter (for a lighter cake), gives the cake a smooth and silky texture, and adds a rich taste.
What happens if I add an extra egg to my cake mix?
Include an Extra Egg
The extra fat in the egg yolk contributes to a more soft, moist, and flavorful cake. The additional egg also contributes to a more firm texture in the cake, which is ideal if you want to bake it as a layer cake rather than a sheet cake or cupcakes.
What is the best egg substitute for boxed cake mix?
What is the most effective egg replacement in cake mixes? Although none of the substitutions are perfect, aquafaba, applesauce, and powdered egg replacers are the best egg substitutes for boxed cake mix. Aquafaba is fantastic for lighter texture cakes, but it also works well in most baked items.
What does adding milk instead of water to cake mix do?
When your box mix specifies for liquid, add MILK, not water. The milk gives your combination solidity, fat, and, most importantly, taste.
How do you doctor up boxed cake mix?
A Pro’s 6 Simple Ways to Improve Your Boxed Cake Mix…
Add one additional egg.
Pour in some milk, coffee, or soda.
Replace the oil with butter.
Mix in the Instant Pudding.
Enhance the flavor with a citrus extract or zest.
Decorate the cake with homemade icing.
Sep 19, 2022
Can you add heavy whipping cream to boxed cake mix?
By combining dry vanilla cake mix with heavy whipping cream, you may get the ideal cake batter taste that is neither too sweet nor too artificial.
How to make a boxed cake taste homemade?
8 Different Ways to Prepare Boxed Cake Mix Taste of Home
Replace the oil with melted butter.
Swap Water for Dairy.
3 Supplement with Extracts.
Mix with some sour cream or mayonnaise.
Mix in the nuts.
Create your own icing.
Fillings should be layered on top.
Make a Poke Cake out of it.
One day ago