Name: Easy Cream Cheese Pound Cake (with a cake mix)
Brand: iscreamforbuttercream.com
SKU: iscreamforbuttercream-com-5
Availability: OnlineOnly

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Easy Cream Cheese Pound Cake (with a cake mix)

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×This easy cream cheese pound cake is made with a cake mix yet tastes like it’s made from scratch and is so much easier and quicker to make.This cake is the easiest and best cream cheese pound cake you’ll ever make. It comes out perfect every single time and it’ll fast become a family favorite and your go-to pound cake recipe.Hey there! Before you scroll, there’s lot’s of important stuff in the post!…, which may answer any questions you might have about this recipe. Enjoy!Jump to:Making a cream cheese pound cake doesn’t have to be hard. Using a cake mix as the base, makes this cake turn out moist and fluffy each and every time.A doctored cake mix really is the way to go because you’re simply just adding is a few extra ingredients and you get that homemade taste just like you baked it from scratch.Now let’s talk a little about just some of the ingredients in this cake. (The printable list of all ingredients are in the recipe card below.)Butter cake mix: I think the butter cake mix works really well because, you guessed it, it gives it a more buttery flavor. It also makes this cake come out perfect every time you make it and it’s so convenient to use.Unsalted butter: Adding in additional butter makes this cake rich with a full buttery taste.Cream cheese: Since this is a cream cheese pound cake, you’ll need some cream cheese. I’ve found that brand name cream cheese works better than the store brand.Pudding mix: I also added a box of dry cheesecake pudding mix. It helps with the stability of the cake and gives it some added cream cheese flavor.Extracts and emulsions: Vanilla extract, almond extract and lemon extract are the trifectas of extracts. They work really well together and I urge you to just try them.There is not enough of each to overload you with flavor. They just beautifully blend together to give the cake a very good flavor.(Make sure to check out the FAQ section below in this post for ingredient and substitution questions.)Let’s talk a little about how to make this easy cream cheese pound cake (The printable instructions are in the recipe card below.)Preheat the oven to 325 degrees F and grease and flour a 10″ bundt pan very well.Mix the 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 the batter to the prepared pan and smooth it evenly, then 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. Feel free to add powdered sugar, whipped cream or even ice cream.Can I use a different flavored cake mix? Yes, you probably can. I like using the butter cake mix because it gives it a more buttery taste, but you could probably use a vanilla cake mix instead. Do I add the ingredients on the back of the cake mix box? No, just add the dry cake mix to the mixing bowl. Can I use salted butter instead of unsalted? Unsalted is always best because you can estimate the proper amount of salt that will be added plus salted has a different water content than unsalted. However, if you’re unable to get unsalted butter, you can use salted butter in this cake. Tip for the butter and cream cheese. Make sure both the butter and the cream cheese are close to room temperature so they will mix together better. What if I don’t have the extracts? You’ll really want to try to get them if you can. It really gives it a nice flavor, but if you absolutely cannot get them, then you can omit them.If you have a nut allergy, just leave out the almond extract. Do I add the ingredients called for on the back of the pudding mix? No, just add the dry pudding mix into the mixing bowl. Do I have to add the pudding mix? Can I use a different flavor pudding mix? Yes, you could probably use vanilla pudding mix. Tip for preparing the pan. Make sure to grease and flour the pan very well or the cake will stick. Tip for the batter. the batter for this cake is quite thick How can I tell when this cake is done baking? This cake is done, when a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs on it, but no raw batter. Can this cake be frozen? This cake can be made ahead of time and frozen if desired. Let the baked cake cool completely, then wrap it in plastic wrap and foil, then place it in the freezer for up to a month.To thaw, place the wrapped cake on the counter at room temperature and let thaw completely, then remove the wrapping. How do I store this cake and how long does it last? This cake can be stored at room temperature in an airtight container for up to 5 days. (If you add perishable filling or frosting or if it’s warm in your house, store it in the refrigerator.) What’s the best way to serve/eat this cake? This cake is best served close to room temperature. If the cake is cold, set it out to come closer to room temperature for about 20-30 minutes before serving. You can also microwave slices for about 15 or so seconds.***I write recipes using volume (cups) measurements because here in the U.S., this is what people are used to seeing and using. For weight in metric measurements, click the ‘metric’ button under the ingredients in the recipe card. The weights are converted by a program, not me, and it’s a best guess. Please note that because I develop recipes using ‘cups’ I can’t guarantee that weighing the ingredients will produce the exact same results.from votesPrintPinRateUS Customary – MetricI’d love for you to share this recipe link or tag it, but please do not share screenshots or copy/paste the recipe to social media as the content and photographs are copyright protected and we (bloggers) work really hard on our content. Sharing the link, tagging us on socials and pinning it is super appreciated though!« Strawberry Bundt Cake with Cream Cheese GlazeDIY Cupcake Bouquet (in a Basket) »I used sour cream I place of cream cheese as I needed to use it up. Also, used a yellow cake mix and French vanilla pudding. In place favoring, I used 2 teaspoons butter and nut flavoring, 1 teaspoon vanilla, and 1 teaspoon of almond flavoring. Everyone loved it!ReplyI loved how easy this was by using a butter flavored cake mix in a box. Delicious flavor and the texture was light. I do have one question. My cake came out of the oven nice and high up to the top of my bundt pan. But, after it set in the pan cooling for 20 minutes, it shrunk down!! Can you tell me what you think happened?ReplyThis cake felt a little greasy. I used unsalted butter but the cake tasted a little salty to me and did not taste very sweet. Even with the addition of all the extra ingredients it still had a “cake mix” flavor. I may try it again using a french vanilla cake mix and vanilla or french vanilla pudding and cutting back on the butter. When doctoring cake mixes I have better results using french vanilla cake mix than I do with yellow or butter cake mixes.ReplyEasy and delicious. I have made this recipe probably a dozen times and it turns out perfectly every time.Reply« Older CommentsHi, I'm so glad you're here! Cake shows up at our most important and happiest moments in life, like birthdays, weddings, baby showers and holidays. It's also for those everyday moments...it makes them even better.Put simply, cake just makes us happy! I love trying out new cake flavor combinations and decorating ideas. Have a look around and I bet you can find a cake recipe or tutorial for any of life's big moments and those everyday moments too. Click here if you want to learn moreabout me!

×This easy cream cheese pound cake is made with a cake mix yet tastes like it’s made from scratch and is so much easier and quicker to make.This cake is the easiest and best cream cheese pound cake you’ll ever make. It comes out perfect every single time and it’ll fast become a family favorite and your go-to pound cake recipe.Hey there! Before you scroll, there’s lot’s of important stuff in the post!…, which may answer any questions you might have about this recipe. Enjoy!Jump to:Making a cream cheese pound cake doesn’t have to be hard. Using a cake mix as the base, makes this cake turn out...

Easy Cream Cheese Pound Cake (with a cake mix)

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