Easy Cream Cheese Pound Cake Recipe (2024)

Easy pound cake recipe, using cream cheese and a cake mix. Makes a really moist loaf with a slightly crunchy top. So delicious with fruit and whipped cream!

A few weeks ago as I was browsing through our family cookbook, I found a recipe for pound cake from my very own mama. So I decided to just give it a try, especially with strawberry season at hand.

You know how when you taste something, you're instantly transported back to a distant memory? That's what this pound cake recipe did for me.

With that first bite, I remembered how delicious this cake used to be when Mom would bake it. It took me right back to childhood.

It's a very moist pound cake, and the crust has a slightly crunchy, very flavorful texture to it, just enough that my boys would gladly peel the cake and eat all the crust if I let them.

If you need a dessert to go with fresh strawberries (or berries of any kind really), this cream cheese pound cake is the one. It's absolutely delicious with a helping of berries and whipped cream on top of each slice.

You can even slice it up into chunks, and use those cake chunks instead of vanilla wafers to make strawberry shortcake lush. It's so good!

If you want even more flavors, I decided to switch this recipe up just a bit and make a lemon pound cake too. And if you're gluten-free, you'll enjoy gluten-free lemon loaf cake.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my baking tips, important info for this recipe, and similar recipe ideas – and get straight to therecipe – just scroll down to the bottom, where you’ll find a printable recipe card.

WHAT IS POUND CAKE? WHY IS POUND CAKE CALLED POUND CAKE?

I've wondered if it's because pound cake is a heavier cake. It's not really dense, but it is a heavier cake in bundt or loaf form.

Actually, though…

Traditionally, pound cakes were made with 1 pound of each ingredient: flour, sugar, butter, and eggs.

Another interesting note… It's a dessert believed to have originated in Northern Europe in the 1700's.

Our State Magazine has a really interesting article all about true pound cake with a little bit of its history.

TIPS FOR HOW TO MAKE POUND CAKE

Making pound cake is easy no matter if you make it the traditional route or make it with a cake mix. It involves minimal ingredients and even less work.

A few tips before you get started…

• Be sure to soften the cream cheese ahead of time. I'd even recommend whipping the cream cheese separately before you mix anything else with it. This will help to keep any lumps from ruining your cake batter.
• I use a yellow cake mix. But you could totally switch up this recipe by using another flavor, like lemon or chocolate. You could even make it with my homemade yellow cake mix recipe.
• If you prefer to make this pound cake gluten free, just use the gluten free cake mix of your choice.
• While I prefer to use a loaf pan, you can also use a bundt pan to make this cake. Just be sure to grease whichever pound cake pan you choose to use.

STEPS TO MIX UP YOUR CAKE BATTER…

1. Beat the cream cheese separately first.
2. Then mix the cake mix and sugar in with the cream cheese.
3. Next add the oil, hot water, and eggs.
4. Mix everything together really well, until you have a smooth, creamy batter.

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Then just pour the batter into a greased loaf or bundt pan, and bake for about 50 minutes, or until a cake tester or toothpick inserted in the center comes out clean.

Let the cake cool for about 10 minutes or so in the pan. Then let it cool completely on a wire rack before slicing and serving with fresh berries and whipped cream.

There is nothing quite like a slice of moist, delicious pound cake with strawberries.

HOW TO STORE POUND CAKE

To keep the cake as moist as possible, you'll want to store it in an airtight container.

There's no need to refrigerate it, but if you want it to last longer, you can. Just make sure it's either covered really well or in an airtight container.

HOW TO FREEZE POUND CAKE

Same as refrigerating… Just be sure it's sealed in an airtight container or wrapped tightly in freezer safe wrap so it doesn't get freezer burn.

It should keep in the freezer for 4 to 6 months.

FOR MORE DELICIOUS CAKE RECIPES, CHECK OUT:

• Angel Food Cake
• Easy Lemon Sheet Cake
• Strawberry Poke Cake
• Lemon Blueberry Layer Cake

SHOP KITCHEN TOOLS FOR THIS RECIPE:

Mixer– I use my mixer just about every time I bake anything.

Loaf Pan or Bundt Cake Pan – I love my cast iron loaf pan, pictured above.

Spatula– Where would I be without my spatulas? I have a whole slew of them because we’re ALWAYS using them.

Cake Tester– Dan bought me a cake tester awhile back, and I’ll tell ya, it’s come in so handy! Although atoothpickinserted works really well too.

Wire Rack

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