Amazing Duncan Hines Cream Cheese Pound Cake
No matter the occasion, cake makes for a wonderful dessert. This Duncan Hines cream cheese pound cake is something that everyone will love.
Servings: 16
Equipment
- 10-inch loaf pan
- Flour (for dusting pan)
- Cooking spray
- Wire rack
- Medium bowl
Ingredients
For the Cake
- 1 box Duncan Hines golden butter cake mix
- 1 8 oz package cream cheese softened
- 1/2 cup water
- 4 large eggs
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 teaspoon pure vanilla extract
For the Basic Powdered Sugar Glaze Icing
- 2 cups powdered sugar
- 2 tablespoons margarine or butter softened
- 1 teaspoon vanilla
- 3-4 tablespoons milk or half-and-half
Instructions
- Prepare the Pan and Preheat Oven - Spray the 10-inch loaf pan with cooking spray and sprinkle it with flour. Preheat the oven to 350 degrees Fahrenheit.
- Combine All Ingredients - In a large bowl, combine the box cake mix, water, eggs, cream cheese, sugar, vanilla extract, and vegetable oil. Using an electric mixer, beat the ingredients at low speed for one minute. After one minute of mixing, scrape down the side of the bowl and beat for two minutes at medium speed.
- Bake the Cake - Once the mixture is fully combined and smooth, pour it into your prepared cake pan. Bake in the oven for 35-40 minutes, or until golden brown. On a wire rack allow the cake to fully cool.
- Make the Glaze (Optional) - In a medium bowl, combine the powdered sugar, butter or margarine, vanilla, and milk or half-and-half. Mix all the ingredients together using a whisk, until fully combined. The texture should be smooth.
- If desired, add more milk or half-and-half to reach to thicken the consistency. Once the cake is fully cooled, drizzle the icing on top.
Notes
- When making your pound cake, make sure the eggs and cream cheese are at room temperature. If the ingredients are too cold, especially the cream cheese, it can affect the texture of the cake. Room temperature ingredients will allow for a smooth, delicious cake.
- If desired, you can add different toppings to this recipe. You can add chopped nuts, chocolate chips, or dried fruit. You can also mix in some of your favorite spices including cinnamon or pumpkin pie spice.
- The pound cake can last up to four to five days in an airtight container at room temperature. The cake should be stored in a cool, dark area that won’t get direct sunlight. You can also store the cake in an airtight container in the fridge for seven days.
- The pound cake can also be stored in the freezer for up to six months. First, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Once you are ready to serve it, allow the cake to thaw overnight in the fridge then let it reach room temperature before enjoying.
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