Cream Cheese Pound Cake

Cakes, Pound Cakes, Southern Desserts

This cream cheese pound cake will fly off the table. It’s moist, dense, and can be topped with nearly anything your sweet tooth desires.


I’ll never forget when the news took the world by storm that, you could, seriously… make a pound cake with some “weird” ingredients.

Like sour cream.

Or whipping cream.

Or even… CREAM CHEESE.

It felt like cheating almost. To take a “shortcut” that makes the cake so moist and tasty and yummy. Almost wasn’t fair. Still ain’t.

Cream cheese helps to make this cake super moist and enticing for all cake lovers. In addition to just tasting good, cream cheese is a good source of vitamin A and contributes some riboflavin (vitamin B2).

While it is high in fat, whipped cream cheese is lower in both fat and calories and might be an option if you are super health-conscious. But this scrumptious pound cake is worth the calorie splurge!

Try our chocolate chip peanut butter oatmeal raisin cookies too…

cream cheese pound cake with raspberries and blackberries on top

A Cream Cheese Pound Cake That’ll Fly Off The Table

Here’s an awesome cream cheese pound cake that is a crowd pleaser.

You can make it with a glaze or without, your choice. 

Although I don’t see why you’d skip a glaze since a glaze is sugary and sugary treats rule the world. In moderation.

And on cheat days.

Fun fact: All pound cakes can be cooked in either a tube pan or a bundt pan, although the amount of batter may vary. Pound cakes are often called bundt cakes if they’re cooked in any type of bundt pan.

How Long Will A Pound Cake Keep

Another wonderful thing about pound cakes is that you can enjoy them now or later. Store your pound cake in an airtight sealed container for several days. You can wrap your cake with plastic wrap and foil, then refrigerate up to seven days or keep frozen up to six months

For best results, always thaw your pound cake on the counter without unwrapping.  However, it is so delicious that storing or freezing it might not be necessary.

Who can wait that long to eat something this amazing?!

cream cheese pound cake batter in bundt pan

Ingredients For Pound Cake

  • 1.5 Cup butter, softened
  • 3 cups sugar
  • 1/2 tsp. salt
  • 1 (8 oz.) pkg. cream cheese, softened
  • 6 large eggs
  • 2 tsp. vanilla (or vanilla extract)
  • 3 cups all-purpose flour, sifted

Ingredients For Glaze

  • 6 Tbsp. butter, melted
  • 3 cups powdered sugar
  • 2 tsp. vanilla
  • 3 Tbsp. heavy cream, (can substitute milk)

Directions for Pound Cake

  1. Preheat oven to 325°.
  2. Spray a tube pan lightly with cooking spray.
  3. Cream butter, cream cheese and sugar until light fluffy.
  4. Slowly add salt and vanilla.
  5. Beat well.
  6. Add, one egg at a time, beating well after each addition.
  7. Stir in flour until well combined. Put mixture into prepared pan.
  8. Bake for 1.5 hours. (You can use the toothpick test to make sure fully cooked.)
  9. Let completely cool on wire rack before removing from pan.

This golden brown pound cake will be a delight at any meal for any occasion.

Directions For Glaze

  1. Mix ingredients, beat on medium until smooth.
  2. Warm in microwave 30 seconds to make it a pourable glaze for easy topping.

Other Pound Cakes You’ll Enjoy:

or… if you want an ole fashioned southern cake… the Pea Pickin’ Cake.


This recipe was first published in Cancer Freeze: Cookin’ For A Cure. Recipe developed by Susan Merritt. Printed with permission.

Cream Cheese Pound Cake

Rachel Norman
This cream cheese pound cake will fly off the table. It's moist, dense, and can be topped with nearly anything your sweet tooth desires.
No ratings yet
Prep Time 30 mins
Cook Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 16
Calories 15775 kcal

Ingredients
  

  • 1.5 cups butter softened
  • 3 cups sugar
  • 1/2 tsp salt
  • 1 ( 8 oz) pkg cream cheese softened
  • 6 large eggs
  • 2 tsp vanilla (or vanilla extract)
  • 3 cups all-purpose flour sifted

Glaze

  • 6 tbsp butter melted
  • 3 cups powdered sugar
  • 2 tsp vanilla
  • 3 Tbsp heavy cream can substitute milk

Instructions
 

  • Preheat oven to 325°.
  • Spray a tube pan lightly with cooking spray.
  • Cream butter, cream cheese, and sugar until light and fluffy.
  • Slowly add salt and vanilla.
  • Beat well.
  • Add, one egg at a time, beating well after each addition.
  • Stir in flour until well combined. Put mixture into prepared pan.

  • Bake for 1/5 hours. (You can use the toothpick test to make sure fully cooked.)

  • Let completely cool on wire rack before removing form pan.

Glaze

  • Combine ingredients, beat on medium until smooth.
  • Warm in microwave 30 seconds to make it a pourable glaze for easy topping.

Nutrition

Calories: 15775kcalCarbohydrates: 1334gProtein: 207gFat: 1093gSaturated Fat: 632gCholesterol: 4477mgSodium: 10082mgPotassium: 3759mgFiber: 10gSugar: 1021gVitamin A: 40423IUCalcium: 2371mgIron: 32mg
Keyword bundt cake, pound cake
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2 Comments

  1. Hi! I’ve tried the whipping cream pound cake. Can you please describe the difference (taste texture) between the one with heavy cream and cream cheese (I noticed cream cream cheese has extra stick of butter). Thank you!

    • Hi Sam! I think you’ll find the cream cheese pound cake to have a bit more of a velvety texture than the whipping cream pound cake. Both of these cakes are moist and dense. Sweetness level is about the same as well (same amount of sugar). We hope you’ll enjoy both…let us know which one you like best!

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