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Cream Cheese Pound Cake

We all our favorite desserts and this one has proved to be one of the favorites of



our visitors.  Our Favorite Cream Cheese Pound cake is so versatile and serves at



least 12 or more.  And I like that it stays moist until the last slice.

This cake is so good when served plain, but when you add toppings, it goes to a



whole new level.  It can go to an elegant dinner OR a backyard BBQ,


•  Spoon a couple of tablespoons of apple, blueberry, or lemon pie filling on a slice



   and see what reaction you get.


•  Top with a swirl of our Basic Buttercream Frosting or even better, our Chocolate



    Buttercream Frosting.


•  How about fresh fruit with whipped cream?

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Best Cream Cheese Pound Cake

                        12 servings+



•  ¾ cup butter, room temperature

•  1 pkg (8 oz)cream cheese, softened

•  1½ cup sugar

•  6 eggs

•3 cups baking mix (our recipe here)

•  ½ cup flour

•  ¼ tsp salt

•  1 tsp Amaretto or almond extract (can also use vanilla)

Heat oven to 350°F.  Grease and flour* a large tube pan


(10 x 4-inches), a 12-cup bundt pan or 2 loaf pans (9 x 5 x 3).






1.   In large bowl, thoroughly beat butter, cream cheese and sugar; add


     eggs and mix well.


2.  Add the remaining ingredients and beat at low speed, scraping


     bowl often until mixed.  Turn mixer to medium speed and beat for 4


     minutes.  Pour into pan; bake up to 60 minutes (depending on size


     of pan) until pick inserted in center comes out clean.  Cool for 10


     minutes; turn out onto serving plate or wire rack; cool completely.  

*Our recipe for pan release here.


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