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.

Recipe by Well Done


Read the full recipe after the video.

Recipe Summary test

20 mins
2 hrs 30 mins
Serves 10


Ingredient Checklist


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.

  • 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.