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slice of cake on a plate with raspberries and whipped cream

Cake Mix Pound Cake

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
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour
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.