Pound Cake from Cake Mix
Easy pound cake from cake mix that’s soft, buttery, and full of homemade flavor with simple baking tips.
Servings 16 servings
Calories 36kcal
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 9x5" 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
Baking times
- Bundt pan: 45–50 minutes
- Loaf pan: 50–60 minutes
Nutrition
Calories: 36kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 34mg | Potassium: 39mg | Fiber: 0.002g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 0.001mg | Calcium: 24mg | Iron: 0.2mg
