Cream Cheese Pound Cake

Serves: 5
Total Calories: 503


1 Duncan Hines Butter cake mix
1/2 cup warm water
1/2 cup sugar
1/2 cup oil
4 eggs
1 (8-ounce) package cream cheese, softened
2 tablespoons margarine or butter, softened


Mix cake mix with water and sugar. Add oil and eggs. Add cream cheese and margarine or butter. Mix well. Bake at 350° in greased and floured angel food cake pan for 45–55 minutes or 2 loaf pans for about 35–50 minutes until done.

Editor's Extra: One stick of butter or margarine will soften in about one minute in microwave at 20% power. An 8-ounce package of cream cheese takes about 2 minutes; the low-fat and no-fat varieties are softer and probably need little if any softening.

Fun Fact: Cream cheese was never made in Philadelphia! It was invented in 1872 in Chester, New York, by a man named Lawrence. He named it Philadelphia® after the city known for superb foods at that time. And Kraft has been producing Philadelphia® Brand all these years. Easy to keep on hand, an unopened package of cream cheese is good for one month past the “Best When Purchased By” date on the carton. Once opened, it should be used within 10 days.

Nutritional Facts:

Serves: 5
Total Calories: 503
Calories from Fat: 397

This Cream Cheese Pound Cake recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

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