Recipe by Gina Pruitt
"This is the best and the last pound cake recipe you will ever use. My Pastor looks for it at every church gathering, and the people at the City Mission look for it every time my parents visit. It is rich, moist and will lasts for up to two weeks if you keep it covered, with foil or in a cake tray."
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1 (8 ounce) package
cream cheese, softened
This was the best pound cake I ever made. I am a baker, and this cake was great!!!! I use brown extra large eggs, which seem to make the cake even richer. I had never thought to use orange extract blended, with the other flavorings. It was simply delicious!
This recipe was easy to make and looked very nice.
The flavor however was very bland and I tried to make it better but nothing worked and ended up throwing it away. A waste of ingredients. Very dry. Will not try it again.
We made this one with our Brownie Troop for a Girl Scout event and it was easy to make (with children) and very tasty. Make sure the cream cheese and butter are at room temperature. Also, I add the extracts to the wet ingredients before stirring in the dry ones. It's easier that way. Finally, I increased the orange extract to 1 full teaspoon since we were aiming for an orange pound cake. Just right.
This is the best pound cake I have ever made or eaten. It was crisp on the outside - my family likes it that way. I used a decorative bundt pan and it did overflow so next time I will try a muffin pan for the extra that is left over. I also had to bake it longer. I took some to work and everyone wanted the recipe! Thanks for sharing! :)
The best ever. I made it for a family gathering and I experimented with
amaretto liquor and I got great raves. The original recipe tastes great too
with the orange flavoring. Thanks Gina
Being from the Czech republic- I know a lot about bundt cakes. I tried this one and it came out amazingly delicious. The perfect pound cake taste and flavor+ ideal moisture. Definitely 5 stars to this recipe and to Gina. PS: I made it 2 days ago and making a new one today since the whole cake is gone(two people)now!!
This is a recipe everyone should have in their files. Do not understand reviewers that said it didn't have enough flavor and wasn't moist. Definitely have to use butter and beating is very, very important. Thanks for submitting.
I really like this recipe! The cake came out moist and had alot of flavor. I would recommend using room temperature butter and cream cheese. This gives the cake a lighter texture.
* Percent Daily Values are based on a 2,000 calorie diet.
Gina's Pound Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 190
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