If you crave a rich, velvety pound cake without fuss, this cream cheese pound cake with cake mix will be your new favorite. It bakes up dense yet tender, with a fine crumb and a buttery flavor that tastes like you spent all afternoon measuring flour. You’ll get that classic pound cake texture, but with a shortcut that guarantees consistent results.

I love this recipe for busy weekends, holidays, or when I need a dessert that slices cleanly and looks impressive. It uses simple pantry staples and one bowl. No complicated steps, no guesswork—just pure comfort in every slice.

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Why This Cream Cheese Pound Cake with Cake Mix Works

Cream cheese adds moisture and richness that a box mix alone can’t deliver, giving you that signature pound cake bite.
Using a yellow or butter cake mix creates reliable structure and flavor while you customize the texture with add-ins.
Eggs and butter build a tight, tender crumb that slices cleanly and keeps well for days.
Low, slow bake in a Bundt pan ensures even cooking and golden edges without drying the cake out.
Simple technique—just cream, mix, and bake—makes this a no-fail dessert for any skill level.

Ingredients

1 box (15.25 oz) yellow or butter cake mix
1 package (8 oz) full-fat cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 large eggs, room temperature
1/2 cup granulated sugar (boosts sweetness and browning)
1/2 cup sour cream (for extra moisture and tang)
2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt
Optional: 1/2 teaspoon almond extract for a bakery-style aroma
For the pan: softened butter and flour or baking spray with flour
Optional glaze: 1 cup powdered sugar + 1–2 tablespoons milk and a splash of vanilla

How to Make This Cream Cheese Pound Cake

Prep the pan and oven

Heat oven to 325°F (165°C). This lower temperature helps the cake bake evenly.
Grease a 10- to 12-cup Bundt pan thoroughly. Dust with flour and tap out the excess, or use a baking spray that contains flour. Make sure to coat every nook.

Mix the batter

In a large mixing bowl, beat the softened cream cheese and butter on medium speed for 2–3 minutes until very smooth and fluffy.
Add the granulated sugar and beat for 1 minute to dissolve and aerate.
Beat in the eggs one at a time, mixing well after each addition and scraping the bowl as needed.
Mix in the vanilla, almond extract (if using), and salt.
Add the cake mix and sour cream. Beat on low just until combined, then increase to medium for 30–45 seconds to make a thick, velvety batter. Do not overmix.

Fill and bake

Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter 2–3 times to release air bubbles.
Bake for 55–70 minutes at 325°F. Start checking at 55 minutes. The cake is done when a skewer comes out with a few moist crumbs and the top springs back lightly.

Cool and finish

Let the cake cool in the pan for 15 minutes. Run a thin knife around the edges if needed.
Invert onto a wire rack and cool completely, about 1–2 hours.
For glaze, whisk powdered sugar with milk and vanilla until thick but pourable. Drizzle over the cooled cake.

How to Store This Pound Cake

Room temperature: Wrap tightly or store in an airtight container for 3–4 days. The flavor improves on day two.
Refrigerator: Store up to 1 week. Wrap well to prevent drying.
Freezer: Wrap the whole cake or individual slices in plastic, then foil. Freeze up to 3 months. Thaw overnight in the fridge or at room temp for a few hours.
Refresh: Warm slices in the microwave for 10–15 seconds to soften and revive that just-baked taste.

Benefits of Making Pound Cake with Cake Mix and Cream Cheese

Consistent results: The mix gives reliable structure while cream cheese guarantees moisture.
Time-saving: Fewer ingredients to measure, more time to enjoy dessert.
Great texture: Dense, buttery crumb that feels luxurious without being heavy.
Beginner-friendly: Simple method that still tastes bakery-level.
Flexible flavor: Swap extracts, add citrus zest, or fold in berries or chocolate.

What to Avoid

Do not overmix. Overworking the batter leads to tunnels and a tough crumb.
Don’t skip softening the butter and cream cheese. Cold dairy won’t cream properly and creates lumps.
Avoid high heat. Baking at 350°F or higher can brown the outside before the center sets.
Don’t rush the cooling. Turning the cake out too soon risks tearing and sticking.
Don’t under-grease the pan. Bundt designs need thorough coverage to release cleanly.

Variations You Can Try

Lemon Cream Cheese Pound Cake: Add 1 tablespoon lemon zest and 2 tablespoons lemon juice. Glaze with lemon juice and powdered sugar.
Almond Bakery Style: Use 1 teaspoon almond extract and top with sliced toasted almonds after glazing.
Cinnamon Swirl: Mix 1/3 cup brown sugar with 1 tablespoon cinnamon. Layer half the batter, sprinkle swirl mix, then add remaining batter.
Chocolate Chip: Fold in 1 cup mini chocolate chips tossed with 1 teaspoon flour so they don’t sink.
Marble Pound Cake: Remove 1 cup batter and mix with 2 tablespoons cocoa powder. Dollop and swirl gently.
Orange Creamsicle: Add orange zest and 1 teaspoon orange extract, then glaze with orange juice.
Berry Studded: Gently fold in 1 cup blueberries or raspberries. Use frozen berries straight from the freezer to reduce bleeding.

FAQ

Can I use a different cake mix flavor?

Yes. Butter, yellow, or vanilla mixes work best. You can also use white cake mix for a lighter color and flavor.

Can I bake this in loaf pans?

Yes. Divide the batter between two 8.5×4.5-inch loaf pans and bake at 325°F for 45–60 minutes, checking at 45 minutes.

Why did my cake sink?

Common reasons: undercooked center, old cake mix, overmixing, or opening the oven door too early. Bake until a skewer shows just a few moist crumbs.

How do I keep the cake from sticking to the Bundt pan?

Use a heavy nonstick Bundt pan, grease every detail thoroughly, dust with flour, and let the cake cool 15 minutes before inverting.

Can I reduce the sugar?

You can cut the added granulated sugar to 1/4 cup. The cake will taste slightly less sweet and may brown a bit less.

Do I need a glaze?

No, but a simple vanilla glaze adds shine and sweetness. You can also dust with powdered sugar right before serving.

Can I add cream cheese frosting?

Absolutely. Spread a thick cream cheese frosting over a fully cooled cake for a bakery-style finish.

Conclusion

This cream cheese pound cake with cake mix gives you the best of both worlds: convenience and classic flavor. The texture stays moist for days, the crumb slices beautifully, and the method couldn’t be simpler. Bake it for brunch, potlucks, or weeknight cravings—then watch it disappear slice by slice.