A few weeks ago, I was on a frantic mission to buy a new tube pan for a recipe I wanted to make. I mean, I had to have this pan. So, I found the one I wanted, bought it, and brought it home. The trouble was I couldn’t remember which recipe I wanted to make. I knew it was a cream cheese pound cake, but I had no idea which cookbook it was in.

I won’t go into my desperate attempts to organize my recipes more effectively. I’m sure we all have those problems. Finally, I rediscovered the recipe in The Southern Living Cookbook and decided to go ahead and make it before I lost it again.

Cream Cheese Pound Cake offers a rich, nutty twist on a classic dessert. - Bake or Break

What appealed to me about this cake was the pecans (oh, how I love them) in the batter and the crust. Most pound cakes I’ve ever had didn’t include nuts of any kind. Of course, the presence of cream cheese is always a plus for me as well.

As cakes go, this one was relatively simple. We could hardly wait to try a slice. The smell was incredible. We were definitely not disappointed. This cake is quite good. The cream cheese adds a wonerful, rich flavor. The best part is the crust and, more specifically, the pecans in the crust. There is a level of difficulty added by trying to get crust in every bite.

Yield: 12-16 servings

Prep Time: 25 minutes

Cook Time: 1 hour 20 minutes

  • 1/2 cup chopped pecans
  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 & 1/2 cups granulated sugar
  • 6 large eggs
  • 3 cups sifted cake flour
  • pinch salt
  • 1 & 1/2 teaspoons vanilla extract
  • 1 cup chopped pecans


  1. Preheat oven to 325°. Grease and flour a 10-inch tube pan. Sprinkle 1/2 cup of pecans in the bottom. Set aside.
  2. With a hand mixer or stand mixer, cream together butter and cream cheese. Add sugar gradually and mix until light and fluffy. Add eggs, one at a time, mixing well after each addition. Gradually mix in cake flour and salt. Mix in vanilla and pecans.
  3. Pour batter into pan. Bake for about an hour and twenty minutes or until a pick inserted into the center comes out clean.
  4. Cool the cake in the pan for about 10 minutes, then finish cooling on a wire rack.

Recipe adapted from The Southern Living Cookbook.

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    15 Comments on “Cream Cheese Pound Cake”

  1. Wow this looks really good! It makes me want to dig out a recipe of my mom’s for sour cream pound cake that also has pecans in it along with cinnamon and some other yummy things ๐Ÿ™‚ I’ll definitely be holding on to your recipe too! Thanks

  2. That is amazing! That crunchy crust looks delightful in a beautiful, homely way – the perfect comfort cake ๐Ÿ™‚

  3. Yum! May I ask which tube pan you ended up buying? I’ve been on a search for one too! ๐Ÿ™‚

  4. I bought a Wilton tube pan. It worked well, and it was reasonably priced.

  5. Sounds good. I love anything with cream cheese.

  6. Ooooh, I think I’m gonna love this one. Gonna try it one of these days..

  7. Wow, this sounds delicious. I think cream cheese (as well as buttermilk or sour cream) improves all baked goods. Can’t wait to try it.

  8. This sounds really good! Any idea if it would mail okay or would the cream cheese make it a bad option?

  9. Thanks, Shelley. I’m certainly no expert on mailing food. The cream cheese is baked in, so that shouldn’t be an issue. I would think this cake would survive in the mail, although I might make its trip as quick as possible.

  10. Please tell me where you purchased the “TUBE PAN”. I have looked all over for one and can only find angel food type pans or bundt pans.

    I am looking for a solid, one piece, heavy tube pan like my grandmother had.

    That cake looks absolutely delicious!


  11. I love the crunchy top on a pound cake!

  12. This looks wonderful! ย I will need to make about 100 servings, so I plan on baking in loaf pans, any idea how long I should bake them, and would you adjust the temperature or leave it the same?

    Thanks for the assist

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