Name: Cream Cheese Pound Cake with Cake Mix – Sweet Easy Recipes
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 box yellow cake mix; 1 package (8 oz) cream cheese, softened; 1/2 cup granulated sugar; 1/2 cup water; 1/2 cup vegetable oil; 4 large eggs; 1 tsp vanilla extract

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There’s something about cream cheese in a cake that feels like a warm hug after a long day. When I first stumbled across this shortcut using cake mix, I had doubts. Could something this simple actually taste homemade? I gave it a try—mostly out of laziness, if I’m honest. And the result? Let’s just say this pound cake disappeared faster than I could brew a pot of coffee. It’s buttery, dense in the best way, and has just enough tang from the cream cheese to make you pause mid-bite. We’ve all had those dry, crumbly cakes that need a gallon of milk to survive—this is not that cake. It’s soft without being soggy, sweet without making your teeth ache, and shockingly easy to pull together on a random Tuesday night. Whether you’re baking for a party or just want something sweet after dinner, this recipe checks all the boxes. No stress, no fancy ingredients—just real cake comfort. From one busy baker to another, you’re going to love how little work this takes.

1) Key Takeaways
2) Easy Cream Cheese Pound Cake Recipe
3) Ingredients for Cream Cheese Pound Cake
4) How to Make Cream Cheese Pound Cake
5) Tips for Making Cream Cheese Pound Cake
6) Making Cream Cheese Pound Cake Ahead of Time
7) Storing Leftover Cream Cheese Pound Cake
8) Try these cakes next!
9) Cream Cheese Pound Cake Recipe
10) Nutrition

1) Key Takeaways

You only need one bowl and basic ingredients for this pound cake
The secret to its richness is cream cheese and a cake mix shortcut
This sweet easy recipe works for everyday cravings or special occasions
It stores well and gets better by the day

2) Easy Cream Cheese Pound Cake Recipe

Let’s get this out of the way — this cake doesn’t ask for much. You grab a yellow cake mix, soften some cream cheese, and suddenly you’re halfway to dessert. It’s that kind of easy. I first made this on a lazy Sunday when I didn’t want to deal with flour clouds or the cleanup that usually follows them. The result tasted like effort, even though it required barely any.

There’s a smoothness to this sweet easy recipe that’ll make you question how only a few ingredients can work this hard. The batter blends quick, the oven takes care of the rest, and once cooled, the cake slices clean with just the right amount of give under your knife. It’s humble but proud. The kind of dessert you can bring to a get-together and still have people texting you for the recipe two days later.

If you’re the kind of baker who loves results but hates the chaos, this one’s for you. It’s dependable, a little indulgent, and perfect with coffee, tea, or a scoop of vanilla ice cream if you’re feeling extra.

3) Ingredients for Cream Cheese Pound Cake

1 box yellow cake mix: This is the backbone of the whole recipe. It’s the shortcut that lets us skip all the dry measuring and guesswork. Use your favorite brand.

1 package (8 oz) cream cheese, softened: This is where the magic happens. Cream cheese brings the richness and a touch of tang. Make sure it’s at room temp so it blends smoothly.

1/2 cup granulated sugar: This bumps up the sweetness just enough to feel like dessert without turning cloying. It balances the cake mix base.

1/2 cup water: This loosens the batter just right and helps everything bake evenly. Room temp water works best.

1/2 cup vegetable oil: Oil gives the cake a soft crumb. It stays moist for days. Don’t swap it with butter if you want that texture.

4 large eggs: They hold the batter together and give it that nice structure. Crack them into a small bowl first to avoid shell surprises.

1 tsp vanilla extract: A little vanilla deepens the flavor. It brings warmth and helps everything taste like it came from scratch.

4) How to Make Cream Cheese Pound Cake

Step 1: Preheat your oven to 325°F. Grease and flour a bundt pan or spray it with baking spray if you’re like me and hate scrubbing pans later.

Step 2: In a large bowl, beat the softened cream cheese until smooth. You don’t want lumps. This step matters more than you think.

Step 3: Add the sugar, water, oil, eggs, and vanilla. Blend it all together until it looks like a batter you’d want to eat with a spoon. (Try not to.)

Step 4: Slowly add the cake mix. Beat on medium until the batter is smooth. Don’t overdo it — just until combined.

Step 5: Pour the batter into your pan. Tap it gently on the counter to release any air bubbles. This helps the cake bake evenly.

Step 6: Bake for 50 minutes. Check with a toothpick. If it comes out clean, you’re golden.

Step 7: Let the cake cool in the pan for 15 minutes, then flip it onto a rack to finish cooling. If it breaks, call it “rustic” and serve it anyway.

5) Tips for Making Cream Cheese Pound Cake

If the cream cheese isn’t soft enough, you’ll fight the mixer. Let it sit out a good hour before you start. If you’re short on time, a few seconds in the microwave helps — just don’t melt it.

Don’t skip the tapping step before baking. It sounds silly, but those little air pockets can mess with how the cake bakes. Tapping gets them out.

Want to change things up? Add a bit of lemon zest to the batter. It’s subtle but sharp, and it cuts through the richness in a nice way. You could even toss in a handful of chocolate chips or swirl in some jam. This sweet easy recipe can handle a little creativity.

6) Making Cream Cheese Pound Cake Ahead of Time

This pound cake holds up like a champ. I’ve baked it a full day in advance, wrapped it up tight, and it still tasted freshly made. In fact, it gets better overnight — the flavors settle and mellow in the best way.

Just let it cool completely before wrapping. Use plastic wrap or foil, then store it in an airtight container. Leave it on the counter if you’re eating it within two days. Otherwise, stick it in the fridge.

When you’re ready to serve, bring it to room temp. A little patience pays off here. The texture softens and you get all that cream cheese richness back on the first bite.

7) Storing Leftover Cream Cheese Pound Cake

Wrap leftovers tightly in plastic or foil. Keep it in the fridge for up to five days. It stays moist, especially if you cut what you need and keep the rest whole.

Want to stretch it out longer? Freeze it. Slice the cake first and wrap individual pieces. That way you can grab one when the craving hits. Let it thaw on the counter. No microwave needed.

This sweet easy recipe works great for meal planning dessert. Yes, that’s a thing. Don’t wait until guests come over — treat yourself on a Tuesday.

8) Try these cakes next!

9) Cream Cheese Pound Cake Recipe