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Cream Cheese Pound Cake

(43 Votes)
1 Hr 30 Min

Cream Cheese Pound Cake is a little richer than traditional pound cake, but it still has that same buttery taste. Since the cream cheese is already in it, you can serve it as is, or maybe top it with fresh-cut fruit or a scoop of ice cream.

What You'll Need:
  • 1 1/2 cups (3 sticks) butter, slightly softened
  • 1 (8-ounce) package cream cheese, softened
  • 3 cups sugar
  • 2 teaspoons vanilla extract
  • 6 eggs
  • 3 cups all-purpose flour
What To Do:
  1. Preheat oven to 325 degrees F. Coat a 10-inch Bundt or tube pan with cooking spray; set aside.
  2. In a large bowl, with an electric beater on medium speed, beat butter and cream cheese until creamy. Beat in sugar and vanilla until well mixed. Beat in eggs one at a time. Gradually add flour, beating until well combined.
  3. Pour batter into prepared pan. Bake 1 hour and 20 minutes to 1 hour and 30 minutes, or until a toothpick inserted in center comes out clean.
  4. Let cool 10 minutes then invert onto a wire rack to cool completely. Serve, or cover until ready to serve.

Can't get enough pound cake? Neither can we, which is why we collected some of our best pound cake recipes to share with you. Click here to check 'em out!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Without a doubt, the best pound cake I have ever tasted. It will be the only one I will make from now on. Next time I might substitute almond flavoring for the vanilla.

How long would you bake 2 loave pans?

Hi there! The Mr. Food Test Kitchen has not attempted to make this recipe in two loaf pans, so we are unsure how long it would need. Let us know how it turns out for you, we would love to hear back!

TThis is my "go to" pound cake rece. I'll change it up by using different flavorings, adding coconue, fruit and/or nuts. As we are empty nesters its toomuch cake for the two of us so I bake in several loaf pans and freeze for later.

This sounded so good, I made it last weekend. I baked it for the full time of an hour and 30 min. The sides and bottom were very brown and crusty. The tooth pick test in several places showed it was done. When I took it out of the tin to cool it looked like it was over baked and I thought the extra 10 min. was not needed. Later when cooled I had a slice. It had a great flavor, but sides and bottom were to baked. At the same time the center on top, which had a lovely crack was not baked. It was like a ring of hard pudding on the top. I was very disappointed and will not try it again.

This is delicious and simple. Loved it.

Is there not a glaze that goes on it??

This recipe does not have a glaze, but you can certainly add one! Here you'll find 4 different glaze recipes (linked at the bottom of the page), and a short video on "How to Make Glaze."

Great with coffee or with some fresh strawberries

I haven't made this yet but it sounds so delicious and scrumptious so i will try to make it next week and see if everyone likes it at Church wed. night So I will take a picture of it and post it and let you know how it turns out Okay !! Thanks For Sharing This Recipe 3 ) 3

I made this exactly like the instructions said and it was AMAZING!! The best pound cake I've ever had. I brought it to work and now they request it at every function!

Thanks for sharing with us! We're so glad to hear that you and all your coworkers loved this pound cake!

I am Diabetic ,could I use splenda instead of sugar ?in the cream cheese pound cake hopefully Joyce )

In response to Chef 1062165: We haven't tried making this Cream Cheese Pound Cake with Splenda, but we believe that using the same amount of Splenda in place of sugar should work. If you decide to give it a try, we'd love to hear how it turned out!

Could you use a cake mix??

Hello! We haven't tried making this pound cake with a cake mix and cream cheese, so we're not sure how it would turn out. If you do give it a try, please let us know how it worked out for you!

I have made this using a cake mix and it it still an excellent pound cake. Here is what i do: Preheat oven to 350 F. Grease and flour a tube or bundt pan. In a mixing bowl sift together one box butter recipe cake mix, with 6 Tbls (1.75 ozs.)of all-purpose flour. In a larger bowl add one 8oz pkg of softened cream cheese and one stick (1/2 cup) of unsalted butter OR 1/2 cup of vegetable oil, 1/2 cup of sugar, 4 large eggs, 1/2 cup of water, one tsp. of vanilla extract and one tsp of almond extract or lemon extract. Blend with electric mixer about 2 minutes on low. Add flour/cake mix , then mix about 2 minutes on medium speed until well blended. Pour into tube or bundt pan and bake at 350F for 50 minutes. Let it cool in the pan for 20 minutes then turn upside down onto rack to cool. Sprinkle with powdered sugar or eat as is.

......perhaps a quarter cup of vegetable oil.

This is a very dense, sweet cake that MUST be accompanied with tea or coffee. Textire could benefit from

What type of butter do you use for this cake? Salted or unsalted?

Thank you for your question! We recommend using salted butter in this recipe. However, if you have a sensitivity to salt, feel free to use unsalted.

I would like to know if you could us a 9x13 pan. If you can, what temperature should you use and what bake time. Sounds really good.

Hi there! For some cake recipes we could easily say yes. However, with a pound cake, we can't tell you if it would work. We have not tried this recipe in the Test Kitchen in a 9 x 13-inch pan so we could not guarantee the results. If you decide to try it, please feel free to let us know how it comes out so we can share it with others. Thank you for your question!

What shape is a Bundt pan ? What shape is a tube pan ? I am not from USA. Would it work in a ring tin (a round cake tin with a hole in the middle)?

A ring tin sounds similar to a Bundt and tube pan. It should work just fine in a ring tin. Thank you for your question!

Yum Yum!!!! Have been looking for a pound cake recipe. This is one I will make all the time.

an excellent pound cake. rich and tender. I use my convection oven and it works every time. I add lemon oil as we are big lemon fans. Thank you for the recipe. It is a keeper.

I'm going to make this for a Mothers Day bake sale and thanks for some good ideas to add to the original recipe. I'm always afraid to add to it.

Iwas taught to make apound cake with 3 eggs,and it was not exactly like this ,thanks for letting me know I can add more eggs. I'll be trying it soon and get back to you . I was 15 then now I'm 52 I can do it now ad not getcreamed .

This a recipe handed down in my family. If this cake is too large for you, I have cut it in have and baked in a 6 cup bundt pan for 45 min. Great for a smaller group or family.

@ nanaerm make an anglefood cake!! Do you plan on having your family eat 1 whole cake each or what?

If you add dried cranberries and some chopped pecans you have a good holiday cake.

What is the secret to having a pound cake that the top doesn't rise and crack up when cooled???

I would also like to know the "secret" to top not cracking

Here are a few tips that can help you avoid a cracked cake - An oven that is too hot makes the cake dome faster and crack. Heat oven to 325 degrees. The lower temp prevents the cake from rising rapidly and cracking. Avoid overmixing . This traps extra air in the cake which contributes to cracking and doming. Tap the filled cake pan gently on counter before baking to help release air bubbles trapped in batter. Over baking can cause the risk of cracking. Hope this help! Thank you!

Add 1 tsp. vanilla and 1 tsp. almond. VERY good. I do this with a lot of my recipes.

I would like to use almond extract. Can I use the same amount as the vanilla extract or should I use more or less?

I love almond extract, and seeing that it seems to have a little stronger flavor than vanilla, I would use 1 tsp.. If you make this using almond extract, please leave a follow up comment. I would like to make this

That sounds like the recipe that my mother used and ooh it's sooo good!!

I have used this recipe for years and it's a hit every time, only I start it in a cold oven and bake it for 1hr. 30 min.

I love this cake. Thank you for the recipe.


I make this Cake all the time ! Everyone loves it.

I am so upset. I've always had very good results with any recipe from Mr.Food, but I followed the directions for this and it was a disaster. 275 degree oven..I thought that sounded off, but followed the instruction anyway. Here I sit one hour and three quarters later with nothing but bubbling batter. I checked recipes on other sites and sure enough, should have been at least 325. But I don't have time now as I have to leave for a doctors appointment. It's ruined!

It does not say 275 it says 325

Read the recipe twice or more and you won't have to cook it but once. If it didn't SOUND right you should have double checked.

3 sticks of butter, 8 oz. cream cheese and 6 eggs??? The amount of fat in this recipe is simply obscene. I can't imagine serving that to someone you love-may as well inject their arteries with lard.

Then don't make it!

You don't have to make it!!!!!

Nobody is telling you to make it. This site is for people wanting o try different recipes and not judge the people who make them!

you are not eaing the entire cake by your-self just one(1) slice


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