Cake Mix Cream Cheese Pound Cake in a Loaf Pan
Turn a yellow cake mix into an easy cream cheese pound cake in a loaf pan! Easy shortcut dessert with a rich, moist texture and a crusty top.
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Servings: 12 servings
Calories: 310kcal
Equipment
- Electric Hand Mixer optional
Ingredients
- 8 ounces cream cheese
- 1 yellow cake mix
- 1/4 cup pure cane sugar
- 1/4 cup canola oil
- 1/4 cup hot water
- 4 large eggs
Instructions
- Pre-heat the oven to 350°F, and grease a 9x5 loaf pan with nonstick cooking spray.
- Whip the cream cheese in a large mixing bowl. An electric hand mixer helps with this.
- Then add the cake mix and sugar to the cream cheese, mixing well.
- Next add the oil, hot water, and eggs.
- Mix everything together really well, until you have a smooth, creamy batter.
- Pour the cake batter into your loaf pan.*
- Bake at 350° for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven, and let your pound cake cool for about 10 minutes or so in the pan.
- After 10 minutes, remove your pound cake from the pan and let it finish cooling completely on a wire cooling rack.
- Slice and serve with whipped cream and strawberries!
Notes
*While I prefer to use a loaf pan, you can also use a bundt pan to make this cake. A loaf pan holds roughly 6 cups, so you'll want to double all the ingredients so that it'll fill a standard 10 to 12 cup bundt pan.
How do you store cake mix cream cheese pound cake?
To keep the cake as moist as possible, store it in an airtight container or in a plastic bag for 3-5 days. It will last longer refrigerated.
Nutrition
Serving: 1g | Calories: 310kcal | Carbohydrates: 41g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 81mg | Sodium: 401mg | Fiber: 1g | Sugar: 24g
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