Easy Cream Cheese Pound Cake

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A rich and buttery simple cream cheese pound cake recipe that’s perfect for any occasion. 

This southern cream cheese pound cake comes from the 1995 addition of The Auburn Cookbook. This is absolutely one of the easiest and best pound cake recipes I’ve ever made or tried.

Cream Cheese Pound Cake Easy


I love simple baking without the box and I can’t think of anything more simple to make from scratch than cream cheese pound cake. This cream cheese pound cake, with just 7 ingredients, is the poster child for a simple baking recipe.

This quick and easy pound cake recipe uses cream cheese as its dairy. This gives it a slight tang, which blends perfectly with its rich, buttery and sweet, but not overly sweet flavor.


This cake is amazing plain (yes, Garden of Eden style), but because this is not a flavored pound cake, it matches well with toppings like:

  • Berries
  • Peaches
  • Cherries
  • Bananas
  • Lemon Curd
  • Syrups (maple, chocolate, strawberry, etc.)
  • Whip Cream
  • Ice Cream
  • Nutella – The most sinful

I know this cake doesn’t have any exciting flavors or decoration, but that’s what makes is soooooo good. The simple taste and easy recipe make it one of the best pound cake recipes. So, don’t let the simplicity of this cake fool you, because you’ll be blessed with less.


  • All Purpose Flour
  • Baking Powder
  • Butter
  • Cream Cheese 
  • Sugar
  • Eggs
  • Vanilla
Simple Cream Cheese Pound Cake


  • Sift together flour and baking powder and set aside.
  • Beat butter and cream cheese.
  • Add sugar
  • Add eggs
  • Add the flour mixture to the creamed mixture.
  • Add vanilla
  • Pour batter in a well greased and floured bundt or tube pan.
  • Bake at 325° for 1 hour to 1 hour and 15 minutes.
  • Cool in pan for 10 minutes.
Old Fashioned Cream Cheese Pound Cake


So, I hear you asking, “what type of cream cheese do I use for baking”? On the dairy isle you’ll most likely see the cream cheese in an 8 ounce brick (How many of you are now humming the song “Brick House”, but I digress?) or a tub. Use the brick variety.

According to this post from Fine Cooking, the cream cheese in the tub is formulated to make it more spreadable than the brick variety. That’s great for toast and bagels, but not baking.

The Best Cream Cheese Pound Cake


With this cream cheese pound cake you get maximum results with minimal effort. 7 simple ingredients and minimal prep time get you a luscious, tasty cake that will be a crowd pleaser wherever it’s served. This is a keeper for your recipe collection.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.


Easy Cream Cheese Pound Cake
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Easy Old Fashioned Cream Cheese Pound Cake

Rich and delicious, simple pound cake made with just 7 simple ingredients.
Course Dessert
Cuisine American
Keyword Easy, cream cheese, rich pound cake, pound cake
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 45 minutes
Servings 18 slices
Calories 350kcal
Cost $4


  • Stand or Hand Mixer
  • Long Spatula
  • Bundt or Tube Pan


  • 3 cups All Purpose Flour Sifted
  • 2 tsp Baking Powder
  • cups Butter Room Temperature
  • 8 oz Cream Cheese Room Temperature
  • cups Sugar
  • 6 Eggs
  • 2 tsp Vanilla


  • Preheat oven to 325°
  • Grease and flour bundt or tube pan
  • Sift together flour and baking powder and set aside.
  • Beat butter and cream cheese until light and fluffy.
  • Gradually add sugar beating thoroughly after each addition.
  • Add eggs one at a time, beating thoroughly after each addition.
  • Gradually add the flour mixture to the creamed mixture and mix well.
  • Add vanilla and stir.
  • Pour batter in a well greased and floured bundt or tube pan.
  • Bake at 325° for 1 hour to 1 hour and 15 minutes.
  • Cool in pan for 10 minutes.
  • Remove from pan.


This might be a little to much batter for a bundt.  Fill the pan 3/4’s full, if there’s batter left you can make a cupcake or two.


Calories: 350kcal


  1. 5 stars
    Looks so good with these simple ingredients. My husband loves blueberry can I mix. frozen blueberry to the batter in this recipe?

    1. Thanks for the comment. Yes, in fact, I used Trader Joe’s frozen wild blueberry’s the second time I made this cake and they worked great. Frozen or not, make sure they blueberries aren’t to big. I used big blueberries from Kroger the first time I made this cake and they sank. Please let me know if you make this.

  2. Steve Wisneski says:

    This recipe seems easy to do and I will definitely be making this cake,but where did you find the pan to get this design.thanks

    1. It’s a Nordic Bundt. My mom got it for me at Williams Sonoma. You can get it off of Amazon also. It is a pretty pan. Thanks for the comment and I hope you enjoy the cake. Please let me know how it turns out.

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