Cream Cheese Pound Cake


Cream Cheese Pound Cake

Cream Cheese Pound Cake
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 cup (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!
  • We baked our Cream Cheese Pound Cake in a Bundt pan to give it a simple, decorative look. Check out Our Guide to Bundt Cakes to learn more about these pans. 

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Can I make this exact recipe in a 10x5x4inch loave glass pan?

Hi there! The Test Kitchen has not tried this recipe in that size pan, so we are unsure what the cooking time would be. We also think it won't come out as beautiful as it would in a bundt pan! Thanks for reaching out to us!

wondering if anyone tried to make this recipe using mini size Bundt pans?

Hi there! While you can bake this in the mini size Bundt pans, because haven't tested it, we wouldn't know how long to tell you to bake it. If you try it out, we'd love to know about your experience on our Facebook page!

I have made this cake about 100 times. It always gets amazing reviews. I ADD LOTS OF FROZEN BLUEBERRIES!!!!

What a beautiful pound cake! I will pick up a bag of frozen strawberries this weekend, so I can make this cake and serve it with strawberries. There is something about a cake made in a Bundt pan that makes the presentation better. I think it's easier to slice the pieces, and they look pretty.

I made this last weekend. It was so good that it will be the only pound cake recipe I will use from now on!! Instead of making it as a traditional pound "cake" I made little muffins using cupcake papers. The only thing I had to do was adjust the baking time. I baked them for approx 27 minutes and they were awesome. Even the kids at my daughters Pre-K class loved them.

I notice you use cups as measurement , we don't use this in the UK , could you provide alternate measurements , preferably metric so we can make recipes accurately? I would love to make these cakes but think it would fail .

sarahm38 2678431 You can do a Google search and find an online converter.

I made a pound cake that the recipes call for nuts, cream cheese, cake flour with the butter and eggs. It fell I would like to try this recipe again. What can I do to keep it from falling

Hello! While we can't say exactly why your pound cake fell since we don't know the exact recipe you used, we can give you some tips to keep it from falling in the future. 1) Make sure your butter is softened; 2) Do not over-mix the cake; 3) Bake immediately after putting your batter in the pan; 4) Bake on the center rack; and 5) Do not open the oven door during baking. We hope these tips help you! :)

I am not supposed to use white flour, but that recipe sounds so good, is it possible to use whole wheat flour?? Thanks

Hi there! The Test Kitchen has not tried making this recipe using only whole wheat flour. We believe that a combination of half white flour and half whole wheat flour could work. If you're looking for diabetic-friendly recipes, please visit our other site: Enjoy!

Thank you, I will try and hope it works.

Made this cake 2times. Awesome. I had misplaced the card, found it and made it. Tasted just as good as the last time I made it. Coworkers and family loved it!

there isnt any bake soda or powder?

Hi there! No, this cream cheese pound cake does not require any baking soda or baking powder. It's a light cake that won't disappoint. We know that you'll love it. Enjoy!

Does this have to be kept refrigerated due to the cream cheese in it? Thank you!

Hi there! No, the pound cake does not have to be refrigerated. Enjoy!

This is a perfect pound cake. If u follow the directions and use the correct cake pan, it will turn out beautifully. Huge hit around here. Thx so much.

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 F Grease and flour a tube or bundt pan In a mixing bowl sift together one box butter recipe cake mix with Tbls ozs of all-purpose flour In a larger bowl add one oz pkg of softened cream cheese and one stick cup of unsalted butter OR cup of vegetable oil cup of sugar large eggs cup of water one tsp of vanilla extract and one tsp of almond extract or lemon extract Blend with electric mixer about minutes on low Add flour cake mix then mix about minutes on medium speed until well blended Pour into tube or bundt pan and bake at F for minutes Let it cool in the pan for minutes then turn upside down onto rack to cool Sprinkle with powdered sugarRead More 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

The self-important food police always have to crawl out of the woodwork, don't they?


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