Cream Cheese Pound Cake with Cake Mix – Sweet Easy Recipes
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.
Servings: 12 slices
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
Instructions
- Preheat your oven to 325°F. Grease and flour a bundt pan—or use baking spray and save yourself the cleanup.
- In a large bowl, mix the softened cream cheese until it's smooth and no lumps remain.
- Add the sugar, water, oil, eggs, and vanilla. Blend it together with a mixer until everything’s combined.
- Slowly add the cake mix into the wet mixture, beating on medium speed until smooth. No dry patches allowed!
- Pour the batter into your prepared pan and tap it gently to pop any air bubbles.
- Bake for 45-55 minutes, or until a toothpick comes out clean and your kitchen smells like cake heaven.
- Let it cool in the pan for about 10-15 minutes before flipping it onto a wire rack to cool completely.
- Slice and serve plain, with berries, or a dusting of powdered sugar if you're feeling fancy.