My sister brought this to Sunday dinner and my kids asked for seconds before finishing their plates. Can't believe it's only 3 ingredients.

This southern 3-ingredient cream cheese pound cake is the kind of dessert that disappears before the main course is even cleared. It bakes up with a dense, golden crumb and a buttery crust that reminds me of the church potlucks I grew up with, but it’s simple enough for any busy weeknight. My sister brought this to Sunday dinner, and my kids were asking for seconds before they’d even finished their plates. With just cake mix, cream cheese, and butter, you get that old-fashioned pound cake taste without dragging out half the pantry.

Serve this pound cake slightly warm or at room temperature, sliced thick on a simple white plate so you can really see that moist, tight crumb. It’s wonderful plain with a cup of coffee or tea, or topped with fresh berries and a dollop of whipped cream for a Sunday dinner dessert. For a more indulgent treat, drizzle each slice with warm caramel or chocolate sauce, or serve with a scoop of vanilla ice cream. Leftovers (if you have any) are perfect for breakfast alongside scrambled eggs and fruit, or toasted lightly in a skillet with a pat of butter.

Servings: 10-12

1 box (15.25 ounces) yellow cake mix

Preheat your oven to 325°F (165°C). Grease a standard 10- to 12-cup Bundt pan or a 9x5-inch loaf pan generously with butter, making sure to get into all the corners. If your pan tends to stick, you can dust it lightly with a bit of the dry cake mix after greasing.

In a large mixing bowl, add the softened cream cheese and softened butter. Beat with a hand mixer or stand mixer on medium speed until the mixture is completely smooth, creamy, and no lumps remain, about 2 to 3 minutes. Scrape down the sides of the bowl as needed so everything blends evenly.

Sprinkle the dry yellow cake mix over the cream cheese-butter mixture. Beat on low speed just until the dry mix is mostly incorporated, then increase to medium speed and mix until the batter is thick, smooth, and uniform, about 1 to 2 minutes. Do not overmix; stop as soon as no dry streaks remain.

Spoon the thick batter into the prepared pan. Use a spatula to spread it out evenly and smooth the top, pressing the batter gently into any ridges or designs if using a Bundt pan. This helps the cake bake up with that tight, dense crumb and a nice, even crust.

Bake on the center rack at 325°F for 45 to 60 minutes, depending on your pan and oven. Start checking around 45 minutes. The cake is done when the top is deep golden with a buttery crust, the edges pull slightly away from the sides of the pan, and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs (no wet batter).

Remove the cake from the oven and place the pan on a cooling rack. Let the cake cool in the pan for 15 to 20 minutes; this helps it set so it won’t break when you turn it out. Run a thin knife gently around the edges if needed to loosen.

Carefully invert the cake onto a serving plate: place the plate over the pan, hold them together with oven mitts, and flip in one confident motion. Lift off the pan. Let the cake cool until just slightly warm or all the way to room temperature before slicing so you can see that dense, moist crumb when you cut into it.

Slice thick pieces with a sharp knife, wiping the blade between cuts if it gets sticky. Serve as is, or dress it up with berries, whipped cream, or ice cream. Store leftover slices tightly wrapped or in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

For picky eaters, keep the cake plain and let everyone top their own slice at the table—set out small bowls of chocolate chips, sliced strawberries, or a can of whipped cream so kids can customize. If your family loves a little extra sweetness, dust the cooled cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and a splash of milk or cream (this would technically add more ingredients, so think of it as an optional topping rather than part of the core 3-ingredient recipe). To change up the flavor while still using the same base, try swapping the yellow cake mix for a butter or French vanilla cake mix for a slightly different twist. For a more “southern supper” feel, serve slices alongside macerated peaches or a spoonful of homemade jam. If you need to make this ahead for a busy Sunday, bake the cake a day in advance, cool completely, then wrap tightly in plastic wrap and foil. The texture actually improves a bit by the next day, becoming even more moist and dense. You can also freeze the whole cake or individual slices (well wrapped) for up to 2 months; thaw in the fridge overnight, then bring to room temperature before serving. Food safety tips: Make sure the cream cheese and butter stay refrigerated until a couple of hours before baking; they should be softened but not left out all day. Use cream cheese that is within its expiration date and has been stored properly. Because this cake is rich and contains dairy, don’t leave it out at room temperature for more than about 2 hours when serving, especially in a warm kitchen—after that, cover and refrigerate leftovers. When reheating individual slices (in the microwave or a low oven), warm them just until slightly soft and never to the point of melting or scorching, which can affect both texture and flavor.