splenda cream cheese pound cake

Name: Splenda Cream Cheese Pound Cake
Prep time: 30 min
Cook time: 1 h 25 min
Yield: 10
Cuisine: American
Ingredients: 3 cup(s) all purpose flour; 3 cup(s) splenda; 3 stick(s) butter, room temperature; 1 package(s) cream cheese, (8 oz.) room temperature; 6 large eggs, room temperature; 1 1/2 cup(s) non fat dry milk powder; 1 1/2 teaspoon(s) baking soda; 1 1/2 teaspoon(s) almond extract; 1 teaspoon(s) butter flavoring

(3 RATINGS)

416 Pinches 6 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Nov 20, 2025

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.

Rate

prep time 30 Min

cook time 1 Hr 25 Min

method Bake

yield 10 to 12 or more

Ingredients

3 cups all purpose flour
3 cups splenda
3 sticks butter, room temperature
1 package cream cheese, (8 oz.) room temperature
6 large eggs, room temperature
1 1/2 cups non fat dry milk powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons almond extract
1 teaspoon butter flavoring

How To Make splenda cream cheese pound cake

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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.
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Nutrition Facts

(per serving*)

calories: 772kcal, carbohydrates: 95g, cholesterol: 211mg, fat: 39g, fiber: 1g, protein: 16g, saturated fat: 23g, sodium: 593mg, sugar: 59g, unsaturated fat: 14g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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