Who doesn't love a slice of tender, moist pound cake? Among the countless versions, the Cream Cheese Pound Cake has a special place, offering a unique richness and depth of flavor. The magic in this recipe comes from using a cake mix, which simplifies the baking process without compromising the luscious, velvety texture or the exquisite taste of this beloved dessert. Here's how you can make this delightful treat at home, using just a few readily available ingredients.
Ingredients
- 1 box yellow cake mix (15.25 ounces)
- 1 package cream cheese, softened (8 ounces)
- 4 large eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1/4 cup granulated sugar (optional for extra sweetness)
Steps to Bake Your Cake
- Prepare Your Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a 9x5-inch loaf pan.
- Blend Ingredients: In a large mixing bowl, combine the cake mix, softened cream cheese, eggs, water, oil, and vanilla extract. If using, also add the granulated sugar for extra sweetness.
- Mix Until Smooth: Using an electric mixer, beat the ingredients at medium speed for 2-3 minutes until you achieve a smooth, creamy batter. Ensure no lumps remain.
- Pour the Batter: Pour the batter into your prepared pan, ensuring it's evenly distributed.
- Bake: Place the pan in the preheated oven. Bake for about 40-45 minutes if using a Bundt pan, or 50-60 minutes for a loaf pan. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cooling: Allow the cake to cool in the pan for 10 minutes, then gently turn it out onto a wire rack to cool completely.
While your cake bakes, here are some important notes:
💡 Note: The extra sugar in this recipe is optional but can add a slightly sweeter taste if preferred.
Serving Suggestions
- Powdered Sugar Dusting: After cooling, dust the cake with powdered sugar for a simple, elegant look.
- Fruit Compote or Fresh Fruits: Serve slices with a side of berry compote or fresh berries for a burst of freshness.
- Whipped Cream: A dollop of whipped cream can add extra creaminess.
- Glaze: Drizzle with a glaze made from lemon juice and powdered sugar for an additional flavor and shine.
Storage
To keep your Cream Cheese Pound Cake fresh and moist:
- Wrap the cooled cake tightly with plastic wrap or aluminum foil, or store it in an airtight container.
- It can be kept at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For longer storage, freeze slices individually wrapped, and they can last for 3 months. Thaw at room temperature or in the fridge.
In summary, this Cream Cheese Pound Cake recipe using a cake mix is not just easy, but it also ensures a consistently delicious outcome. The cream cheese addition provides a luxurious touch to the classic pound cake, making it irresistibly rich and creamy. Whether you serve it with a dusting of powdered sugar, or enhance it with fruits or a glaze, this cake promises to be a crowd-pleaser. With its straightforward preparation, it’s an ideal choice for both novice bakers and those looking for a quick yet elegant dessert. Enjoy your baking adventure and savor the delightful taste of your homemade pound cake!
Can I substitute butter for vegetable oil?
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Yes, you can use melted butter in place of vegetable oil, but remember that butter imparts a richer flavor and a denser texture to the cake.
Can I use any flavor of cake mix?
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While a yellow cake mix is traditional, feel free to experiment with other flavors like chocolate or lemon for a different taste profile. However, the texture and flavor might vary.
How can I ensure my cake doesn’t stick to the pan?
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Properly grease and flour your pan, or use a baking spray with flour for even distribution. Additionally, let the cake cool for about 10 minutes in the pan before removing to prevent sticking.
