Pistachio and White Chocolate Pound Cake Recipe

Name: Pistachio and White Chocolate Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened; 1/2 cup plus 2 Tbsp. butter, softened, divided; 1-1/4 cups sugar; 2 tsp. ground cinnamon, divided; 1/2 tsp. vanilla; 3 eggs; 1-1/2 cups flour; 3 oz. chopped Baker's White Chocolate; 1/2 cup chopped pistachios, divided; 1/4 cup honey

Servings: persons

1
Heat oven to 325 degrees F.
2
Line 8-inch square pan with parchment; spray with cooking spray.
3
Beat cream cheese and 1/2 cup butter in large bowl with mixer until blended.
4
Add sugar; beat until light and fluffy.
5
Blend in 1 tsp.
6
cinnamon and vanilla.
7
Add eggs, 1 at a time, beating well after each addition.
8
Gradually beat in flour until blended; stir in chocolate and 1/4 cup nuts.
9
Pour into prepared pan.
10
Bake 35 min.
11
or until toothpick inserted in centre comes out clean.
12
Meanwhile, microwave remaining butter, cinnamon and honey in microwaveable bowl on HIGH 1 min.
13
or until butter is melted and mixture is well blended, stirring after 30 sec.
14
Use skewer or fork to poke holes, in 1-inch intervals, in top of hot cake, being careful to not poke holes all the way through cake.
15
Brush butter mixture over cake; sprinkle with remaining nuts.
16
Cool cake in pan 30 min.
17
Transfer cake from prepared pan to wire rack; cool completely.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened, 1/2 cup plus 2 Tbsp. butter, softened, divided, 1-1/4 cups sugar, 2 tsp. ground cinnamon, divided, and more.

Yes, Pistachio and White Chocolate Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pistachio and White Chocolate Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions