Splenda Cream Cheese Pound Cake

Rose Mary Mogan Recipe

By Rose Mary Mogan cookinginillinois

10 to 12 or more
Prep Time:
Cook Time:

I created this SUGAR FREE version of this cream cheese pound cake from my BASIC CREAM CHEESE/SOUR CREAM POUND CAKE. In order to get the same volumn in this sugar free version, I add the addition of NONFAT DRY MILK POWDER & baking soda. The height of the cake rises to the top of the cake pan and by spraying the top lightly with non stick cooking spray, the cake turns a nice golden brown. It was well received at a recent community reunion. Since I had 3 different Splenda Pound Cakes, I chose to frost this one with a canned sugar free chocolate frosting. I baked it in one of my speciality pans.


3 c
all purpose flour
3 c
3 stick
butter, room temperature
1 pkg
cream cheese, (8 oz.) room temperature
6 large
eggs, room temperature
1 1/2 c
non fat dry milk powder
1 1/2 tsp
baking soda
1 1/2 tsp
almond extract
1 tsp
butter flavoring

Directions Step-By-Step

Preheat oven to 325 degrees F. Spray a bundt pan with non stick cooking spray, or use Bakers Joy as I like to use, and set aside till needed. In a mixing bowl cream together the butter, cream Cheese,and splenda till creamy. In a seperate bowl add flour, non fat dry milk powder, & baking soda, then blend together by stirring. Set aside till needed.
Add eggs one at a time to the cream cheese mixture, and beat till well blended. Then add both extracts, beating till incorporated into batter. Gradually add blended flour mixture in thirds to egg mixture, beating well after each addition.
Now pour batter into prepared bundt pan. Spray top of batter lightly with non stick cooking spray. Bake in oven for about 1 hour and 20 minutes or until toothpick inserted into middle of cake comes out clean. Make require an additional 10 to 15 minutes. Check first to be sure.
Dust lightly with powdered sugar, or use your favorite Sugar Free frosting, or in a pinch do as I did, use canned variety of Sugar Free Frosting.

About this Recipe

Course/Dish: Cakes, Chocolate, Other Desserts
Main Ingredient: Flour
Regional Style: American
Hashtags: #moist, #flavorful, #tasty

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Rose Mary Mogan cookinginillinois
Aug 10, 2015
Julianne I have quite a few SPLENDA COOKBOOKS, and in ONE of them it said that when baking and using the Splenda granular, for EVERY cup of Splenda that is used IN BAKING you add 1/2 cup dry milk powder plus 1/2 tsp. of baking soda, and you also spray the top of the cake lightly with cooking spray, before baking, and THE SPRAY is to aid in the cake browning on top. As a baker there are a lot of things I have not heard of either, & I still HAVE A LOT TO LEARN, I AM JUST AN EVERYDAY COOK, & SELF TAUGHT FOR THE MOST PART OTHER THAN WHAT I LEARNED FROM MY MOM, I am sure if this recipe does not meet your requirements, there are may others posted here that may be MORE to your taste. But because I am forever trying new and different thing when I read them especially when it is related to cooking, I like to try them to see if it works, this is one of the recipes I used to implement this particular technique. The original recipe was for a plain cream cheese pound cake using regular sugar, & no powdered milk or baking soda, this recipe did turn out good with the use of the dry milk powder. I just wanted to implement the technique.

I have since found several other Splenda recipes that I also like, and some of them are also posted here. I particularly like the ones where you add the wet ingredients into the dry I love taking a challenge even if it is something unusual. I would not have been able to answer your question if I had simply just posted the recipe without first making it first. Every recipe I have posted I have made and I pride myself in that. In my opinion adding regular milk would perhaps give you the consistency of a regular layer cake, but that is just my opinion, and perhaps might take a bit longer to bake completely. I hope this answers your concerns, if not just ask away. Have a nice evening.
Julianne Frazier ahhpooh414
Aug 10, 2015
Why do you add the non fat dry milk for the weight of the sugar when using Splenda??? As a Baker...I've NEVER heard of this!!! It would Not help with the Browning...only the soda wld do that...(scientifically) the non fat dry milk wld just make it "dry" and add proteins...to change the texture. Whenever I cook with Spenda, (which isn't too often I addmit) I do add extra baking soda...but have never added the non fat milk. Do you think adding reg milk, cream wld also work...or does the Splenda cook book say specifically NON FAT DRY MILK??? THANKS
Audrey Proctor Pak42
Nov 17, 2014

I wanted to let you know your recipe worked for me and I am not a baker. I used the splenda blend and lemon extract and vanilla. I will be trying your recipe again to perfect my cake as mine was a little dry. I messed up on the time I think. I like the dry milk trick and my family likes the cake too. When I get it right they will love it cause this was my greatest success, thank you so much! Pal42
Rose Mary Mogan cookinginillinois
Jul 16, 2013
Nora, the amount of splenda that is listed in the recipe IS THE CORRECT AMOUNT, but you can use less if you so desire. For each cup of Splenda that is used in this recipe, you use 1/2 cup of nonfat dry milk powder plus 1/2 tsp. of baking soda, to make up for the weight of the regular sugar since you are using splenda.

Is there any particular reason why you think there should only be 3/4 of a cup of splenda used in the recipe? Just wondering. I noticed also that you haven't had time to post any of YOUR recipes yet. So I will be waiting to see some of your favorite recipes . Thanks for posing the question though. So you possibly could get away with using a little less splenda than 3 cups, but you certainly couldn't go from 3 cups down to 3/4 of a cup. Then you would just have a basic biscuit dough or scone bread. Thanks so much for your question Nora, God Bless and have a nice day.
Nora Ceccopieri Nokriss
Jul 16, 2013
Rose 3 cups of Splanda? I think is too mucho... May be are 3/4 cup...