What’s better than pound cake? A stuffed pound cake, that’s what. A rich, cookies-and-cream filling takes a prepared pound cake to the next level. For this recipe, check the supermarket bakery for a pound cake on the larger side; alternatively, if you go with a smaller loaf cake (like a Sara Lee brand pound cake), go ahead and grab two—you’ll have enough filling to go around. For a different spin, swap the Oreo cookies for chopped peanut butter cups or sliced fresh strawberries.

Nicole McLaughlin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
2 hrs 30 mins
Yield:
Serves 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Use a paring knife to cut a rectangle in top of pound cake, leaving a 3/4-inch border; scoop out the center of pound cake down to about 1 inch from the bottom. Reserve 2 tablespoons of the center cake crumbs for the topping, and remainder for snacking.

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  • Chop 10 of the cookies into 1/4- to 1/2-inch pieces; set aside. Finely crush remaining 2 cookies, and stir together with reserved cake crumbs for topping.  

  • Beat together cream cheese, butter, and salt with an electric mixer until smooth and fluffy, about 3 minutes. Gradually beat in powdered sugar. Fold in chopped cookies (don’t overmix so the cream cheese mixture doesn’t get too dark). Fill cut-out center with cream cheese mixture; sprinkle with crushed cookie and crumb topping. Chill 2 to 4 hours. Slice and serve.

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