Cake Mix Pound Cake

Deliciously rich and so moist, this easy cake mix pound cake comes together quickly with just a few minutes of prep time. You’ll make this modern twist on a classic dessert again and again.

Cake mix pound cake is an easy and convenient dessert when you don’t have time to bake from scratch. And there are so many ways to dress up a box mix pound cake! It’s the perfect treat for any occasion.

Why you’ll love this easy pound cake recipe:

• Because it starts with a cake mix, it’s almost foolproof
• The addition of cream cheese gives the cake a perfectly moist, tender crumb, just like regular pound cake
• All of the ingredients are readily available at any grocery store

How to make your cake

• Beat cream cheese and whole milk until smooth and creamy
• Add cake mix and beat until well combined
• Mix in granulated sugar, vegetable oil, eggs, almond extract, and salt until smooth
• Pour into a bundt pan

Then bake for about 45 minutes. Cool, then slice and serve!

How to store your cake

Uneaten pound cake can be stored at room temperature, covered, for 2 or 3 days. Cool the cake completely before covering so it doesn’t sweat and get soggy.

You can also freeze slices, tightly wrapped, for up to 2 months. Either defrost cake slices in the fridge overnight or microwave them for a minute or so, until they’re soft enough to eat.

Recipe notes and tips

• I used Duncan Hines Perfectly Moist butter golden mix for this recipe but you can use any brand that’s roughly 13.25 ounces

• You can substitute yellow cake mix for the butter cake mix

• Be sure your cream cheese is at room temperature so it mixes properly into your cake batter; cold cream cheese will make a lumpy cake

• If you don’t like almond extract, you can substitute vanilla. (If you sub vanilla, adding the zest of a small lemon is really good too!)

Variations on cake mix pound cake

There are so many ways to vary this recipe!

• Use chocolate cake mix instead of butter yellow
• Substitute vanilla extract for almond extract
• Add some finely grated lemon zest when you mix in the almond extract (or vanilla extract)
• Add a few teaspoons of instant espresso powder if you like coffee flavor in your desserts
• Top your pound cake with a lemon or vanilla glaze

A few more recipes you might enjoy
Cake Mix Hummingbird Cake
Birthday Cake Cheesecake
Cake Mix Blueberry Cobbler
Cake Mix Blackberry Cobbler

Did you make this cake mix pound cake? Great!  Let me know what you think with a comment and a rating below.  And post a pic on Instagram too!  Tag @theitsybitsykitchen so I can see!

Print

Cake Mix Pound Cake

Prep Time

15 mins

Cook Time

45 mins

Cooling Time

10 mins

Total Time

1 hr

 

This quick and easy cake mix pound cake turns a box of cake mix into a rich, decadent dessert you'll want to make again and again.

Course: Dessert

Cuisine: American

Servings: 10

Author: Kelsie

Ingredients

• 8 ounces full fat cream cheese at room temperature
• 1/2 cup whole milk at room temperature
• 13.25- ounce box butter cake mix*
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons almond extract
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 350 degrees. Generously spray and bundt pan with cooking spray—don’t neglect the inner tube—and lightly dust with flour. Tap out excess flour and set pan aside.
2. Combine the cream cheese and milk in a large mixing bowl. Beat with an electric mixer until creamy.
3. Add the cake mix and beat until well combined. Turn mixer to low and mix in the sugar, oil, eggs, almond extract, and salt to combine. Turn the mixer up to medium and beat until smooth. Scrape the sides and bottom of the bowl and beat again briefly.
4. Pour batter into prepared cake pan and bake 45 to 55 minutes, until a cake tester comes out clean and the cake is pulling away from the sides of the pan just a bit.
5. Cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely. Dust with powdered sugar and serve with ice cream or whipped cream, if desired.

Recipe Notes

• *I used Duncan Hines Perfectly Moist butter golden mix but you can use any brand that’s roughly 13.25 ounces
• You can substitute yellow cake mix for the butter cake mix
• Be sure your cream cheese is at room temperature so it mixes properly into your cake batter
• If you don’t like almond extract, you can substitute vanilla. (If you sub vanilla, adding the zest of a small lemon is really good too!)
• Uneaten pound cake can be stored at room temperature, covered, for 2 or 3 days. Cool the cake completely before covering.
• You can also freeze slices, tightly wrapped, for up to 2 months. Either defrost cake slices in the fridge overnight or microwave them for a minute or so, until they’re soft enough to eat.