Cake Mix Pound Cake
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Pound Cake from Cake Mix is a simple way to make a moist, rich dessert with a soft crumb and great flavor. Adding a few additional ingredients saves time while still tasting homemade.
Estimated reading time: 7 minutes
Cake Mix Pound Cake
Why get excited about a basic pound cake? It’s easy to make and gets excellent reviews. Plus, you can serve it in so many different ways. You can serve it plain, dusted with powdered sugar, or topped with fruit and whipped cream.
Key Takeaways
- Cake mix pound cake is an easy recipe that results in a moist, flavorful dessert with a soft crumb.
- You can customize it with various flavors, toppings, or mix-ins to suit any occasion.
- Using a cake mix saves time, but adding ingredients like eggs,
butter , and milk enhances taste and texture. - Follow key tips like using room temperature ingredients and avoiding overmixing for the best results.
- The cake stays fresh for about four days at room temperature and can be frozen for up to two months.
Cake Mix
A 15.25-ounce of cake mix is an excellent start for an easy pound cake. You can use yellow or white cake mix. Note, the egg yolks will tint the white mix a light yellow. Also, choose a mix that does not already include pudding. You’ll be adding instant pudding.
Additional Ingredients
4 large eggs (extra eggs create a denser texture)
½ cup melted unsalted
½ cup milk (whole milk gives the best flavor and moisture)
½ cup sour cream (adds softness and a light tang)
1 teaspoon vanilla extract (boosts flavor)
Optional Flavor Ideas
You can make your cake unique by adding mix-ins. Try some of these:
• 1–2 tablespoons lemon, orange, or lime zest
• ¾ cup mini chocolate chips
• ½ cup chopped nuts
• ½ teaspoon almond or coconut extract (replace half of the vanilla)
• 1 cup fresh berries lightly dusted with flour
You can also make cookies starting with a mix. Try these Cake Mix Cookies.
Why you’ll ❤️ this recipe.
🥣It’s simple and uses basic ingredients
🧈 Has a soft, buttery texture
🍓 Easy to customize with flavors or toppings
🎄Great for gatherings or holidays
🍰 Tastes homemade with less work
Cake Mix Pound Cake: How to Make
Time needed: 40 minutes
- Get Ready to Bake
Set your oven to 350°F (175°C). Grease a bundt pan with
butter or shortening and dust it lightly with flour. For loaf cakes, line two 9×5-inch pans with parchment paper and grease any exposed sides. Let your eggs and sour cream sit out for about 30 minutes so they reach room temperature before mixing. - Make the Batter
In a large bowl, mix together the cake mix, eggs, melted
butter , milk, sour cream, and vanilla extract. Beat on low speed for about 30 seconds to blend, then switch to medium speed for 2 minutes until the batter becomes smooth and slightly thick. If you’re adding mix-ins like chips or nuts, fold them in gently with a spatula after mixing. - Pour and Bake
Spoon the batter into the prepared pan, filling it about two-thirds full. Tap the pan on the counter a few times to remove any air pockets. Bake at 325F in a Bundt pan for 45–50 minutes or a Loaf pan for 50–60 minutes. Bake 45–55 minutes for a bundt pan or 35–45 minutes for loaf pans. The cake is ready when a toothpick inserted in the center comes out clean or with just a few crumbs.
- Cool and Finish
Let the cake rest in the pan for 15 minutes before carefully turning it out onto a wire rack. Cool completely for 1–2 hours. Once cooled, you can add a simple topping such as:
• A light dusting of powdered sugar
• A drizzle of glaze made with powdered sugar and milk or citrus juice
• Fresh fruit and whipped cream for serving
• A brush of flavored syrup while the cake is still warm to add moisture and flavor
Cooking tips and substitutions
Use a
For better baking, grease and flour your pan well to keep the cake from sticking.
Bake it on the center rack and check for doneness with a toothpick near the end of the bake time.
Use room temperature ingredients.
You can swap sour cream for plain Greek yogurt.
If you want a lighter texture, add a small amount of milk or cream to the batter.
To change the flavor, add lemon extract, almond extract, or even a spoonful of instant pudding mix.
If the top browns too fast, you can loosely cover it with foil near the end of baking.
Let it cool in the pan for a few minutes before turning it out to avoid breaking the cake.
Tips for Perfect Pound Cake Every Time
Room Temperature Ingredients
Cold ingredients can cause the batter to mix unevenly and create lumps. Let the eggs and buttermilk sit out for about 30 minutes before using them. If you’re in a hurry, you can place the eggs in a bowl of warm (not hot) water for around 5 to 10 minutes to take the chill off.
Don’t Overmix
It’s important to mix the batter until everything is smooth and blended, but stop once it looks even. Beating it too long adds excess air, which can make the cake rise too high and then collapse in the oven. Aim for a smooth, thick batter without overworking it.
Proper Pan Use
Pound cakes bake best in loaf or bundt pans because these pans help thick batter cook evenly. Grease the pan well and fill it only about two-thirds full so the cake has room to rise without spilling over. Using the correct pan size helps ensure a golden crust and soft center.
Check for Doneness Properly
To see if the cake is cooked, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs (not raw), it’s ready. Begin testing about five minutes before the recommended bake time ends to prevent the cake from drying out.
Frequently asked questions
It keeps well at room temperature for about four days when covered.
Yes, wrap it tightly and freeze for up to two months. Thaw at room temperature before serving.
Yes, but adjust the baking time since smaller pans may bake faster.
Conclusion
Pound Cake from Cake Mix is a simple and versatile recipe. It’s great for both everyday desserts and special occasions. Plus, it’s easy enough for any baker to make.
Related recipes
Pound Cake from Cake Mix
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Ingredients
- 1 15.25-ounce box cake mix yellow, butter, or whinte
- 1 3.4-ounce box instant pudding vanilla
- 4 large eggs room temperature
- ½ cup butter salted or unsalted, melted and cooled
- 1 cup + 3 tablespoons buttermilk
- 2 tablespoons granulated sugar
- 1 tablespoon almond extract or vanilla
Instructions
- Preheat oven to 350°F. Grease and flour a bundt pan or 9×5" loaf pan.
- In the bowl of your electric mixer, combine cake mix and pudding mix.
- Add eggs, melted and cooled butter, buttermilk, and vanilla. Beat on low for 30 seconds. Stop the mixer and scrape the sides and bottom of the bowl. Turn the speed to medium speed and beat for 2 minutes. The batter should be thick and creamy now. Stop the mixer and scrape the sides and bottom of the bowl. Mix on low just until everything is incorporated.
- Stop the mixer and pour into your prepared pan. Smooth the top.
- Bake at 350℉. Check with a wooden pick or cake thermometer beginning at 45 minutes – see notes below for more baking times. When the cake is done, remove and cool completely on a wire rack.
- We like to use the same lemon sauce we use on our Old Fashioned Blue Ribbon Pound Cake.
- Or finish with a cream cheese glaze
Notes
- Bundt pan: 45–50 minutes
- Loaf pan: 50–60 minutes
Nutrition
Hello, Paula. This sounds and looks yummy! One question, though: sour cream and melted butter are mentioned in the instructions but not listed in the ingredients. Help!
Oh goodness, I don’t know what happened there. I fixed the recipe. Thank you so much for alerting me to me error, Cheryl. Happy New Year!