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Winning Cream Cheese Pound Cake

 Winning Cream Cheese Pound Cake
I got this recipe from a woman who came to my rummage sale. We got to talking about zucchini-she didn't know what the big squash could be used for. So I sent her some of my favorite zucchini recipes and, in return, she mailed me the recipe for this cake. It's absolutely delicious and I've made it often.
12-16 ServingsPrep: 10 min. Bake: 1-1/2 hours + cooling


  • 1-1/2 cups butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2-1/3 cups sugar
  • 6 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour


  • In a large bowl, cream the butter, cream cheese and sugar until light
  • and fluffy, about 5 minutes. Add eggs, one at a time, beating well
  • after each addition. Beat in vanilla. Gradually add flour, beating
  • just until blended.
  • Pour into a greased and floured 10-in. tube pan. Bake at 300° for
  • 1-1/2 hours or until a toothpick inserted near the center comes out
  • clean. Cool for 10 minutes before removing from pan to a wire rack
  • to cool completely.
  • Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 slice) equals 427 calories, 24 g fat (14 g saturated fat), 141 mg cholesterol, 240 mg sodium, 48 g carbohydrate, 1 g fiber, 6 g protein.

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Winning Cream Cheese Pound Cake (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.