Toasted Cream Cheese Pound Cake flavored with butter and broiled just long enough to get toasty and brown! This is so perfect with a little fruit compote or caramel sauce!

Toasted Cream Cheese Pound Cake

We have had a few glorious days here in Georgia, with cool breezes teasing us as the last vestiges of summer begin to fade into fall. Of course, around here that fading can take another month or so but it sure has been nice to have a little preview.

I couldn’t resist one last ode to the peach bounty that we have in summertime, so I toasted some Cream Cheese Pound Cake and caramelized fresh peaches to go on top. It was lovely and delicious! Any fruit would work here, especially a nice raspberry sauce.

Toasted Cream Cheese Pound Cake

While I usually bake my Cream Cheese Pound Cake in a tube or bundt pan, for this recipe I wanted it in loaves to get nice, even slices that were slightly smaller. My loaf dishes are 8.5 x 4.5 but you could also use the bigger 9 inch pans and adjust the baking time slightly.

Vanilla ice cream serves as a wonderful accompaniment, as would homemade whipped cream. Enjoy!

Note for Quick and Easy: You can make the pound cake ahead of time and freeze or even buy a frozen one from the store and just toast it. 

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5 from 1 vote

Toasted Cream Cheese Pound Cake

Buttered and toasted slices of cream cheese pound cake topped with peaches or other fruit alongside a dollop of vanilla ice cream–divine and delicious!
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 16 servings
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  • 3 cups all-purpose flour
  • teaspoon salt
  • 1 ½ cups unsalted butter, softened
  • 1 8 oz. package cream cheese, (don’t use low fat)
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 teaspoons almond extract


To Bake Pound Cake:

  • Preheat oven to 325. Grease and flour two loaf pans or dishes.
  • Sift flour and salt into a medium bowl and set aside. Cream butter and cream cheese in bowl of stand mixer for about 5 minutes, or until well-mixed and creamy. Add sugar and mix on medium-high for about 5 minutes until fluffy.
  • Add eggs, one at a time, mixing until just blended. Add almond extract. Gradually add flour, beating on low until well blended. Pour into prepared loaf pans.
  • Bake for 45 minutes to an hour, checking after 45 minutes with a tester. You want it slightly gooey and not over-cooked. Mine took an hour.

To Toast Pound Cake:

  • Slice cake and brush each side with melted butter. Place under broiler just long enough to brown slightly, maybe 1 minute.


Serving: 16servings, Calories: 408kcal, Carbohydrates: 55g, Protein: 4g, Saturated Fat: 11g, Cholesterol: 107mg, Sodium: 45mg, Sugar: 37g
Course: Cakes
Cuisine: American
Calories: 408
Keyword: toasted cake, toasted cream cheese pound cake, toasted pound cake
Love this recipe?Mention @southernfoodandfun or tag #southernfoodandfun!
Lucy standing behind a counter with a cheese board and glass of wine.

About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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