Cake Mix Pound Cake Recipe – Kitchen Favorite

Are you new to baking, or simply looking for a dessert that delivers incredible flavor without the fuss? You’ve come to the right place! This Cake Mix Pound Cake Recipe is your secret weapon for creating a moist, rich, and utterly delicious pound cake that tastes completely homemade. Forget complicated steps and intimidating ingredient lists; we’re embracing the magic of a boxed cake mix to craft a treat that will impress everyone. It’s one of the best easy baking recipes out there, perfect for busy weeknights, potlucks, or just a sweet craving. Get ready to master some fundamental baking tips for beginners as we transform simple ingredients into a show-stopping dessert. Let’s bake something wonderful together!

Ingredients You’ll Need

Gathering your ingredients before you start is a great baking habit for beginners! Here’s everything you’ll need for this incredibly moist pound cake and a simple glaze.

Ingredient	Quantity
Yellow or White Cake Mix (standard box)	1 (15.25 oz / 432g) box
Instant Vanilla Pudding Mix (small box)	1 (3.4 oz / 96g) box
Large Eggs	4
Vegetable Oil	1/2 cup
Water (or whole milk for richer taste)	1/2 cup
Sour Cream (full-fat recommended)	1/2 cup
Powdered Sugar (for glaze)	1 cup
Milk (for glaze, any kind)	2-3 tablespoons
Vanilla Extract (for glaze)	1/2 teaspoon
Flour or Baking Spray with Flour	For pan preparation

Step-by-Step Baking Instructions

Follow these detailed steps carefully for a perfect Cake Mix Pound Cake every time. We’ve included beginner-friendly tips to help you along the way!

1. Prepare Your Pan & Preheat Oven:

   First things first, let’s get ready! Preheat your oven to 325°F (160°C). This lower temperature is ideal for pound cakes, allowing them to bake through evenly without drying out or burning the edges.

   Next, prepare your baking pan. For a classic pound cake, a 10-12 cup bundt pan works beautifully. You can also use a 9×13 inch baking pan for a sheet cake style, or two 9×5 inch loaf pans. The key is to prevent sticking! Generously grease the inside of your chosen pan with butter, shortening, or non-stick baking spray (the kind that contains flour is excellent for this). If using butter or shortening, dust the pan with a light coating of all-purpose flour, tapping out any excess. This creates a non-stick barrier and ensures your beautiful cake slides out easily. Pro Tip for Beginners: Don’t skip this step! A well-greased and floured pan is crucial for preventing your cake from sticking, which can be super frustrating after all your hard work.

2. Combine Dry Ingredients:

   In a large mixing bowl, whisk together the entire box of cake mix and the entire box of instant vanilla pudding mix. Use a whisk to ensure there are no lumps and that both mixes are thoroughly combined. This step helps distribute the pudding mix evenly throughout the batter, which is essential for that signature moist texture and extra flavor. Think of it as creating a custom super-mix!

3. Add Wet Ingredients:

   Now, it’s time to introduce the wet ingredients. Add the 4 large eggs, 1/2 cup vegetable oil, 1/2 cup water (or milk for a richer flavor), and 1/2 cup sour cream to the bowl with the dry mixture. Beginner’s Baking Tip: For the best results, try to use ingredients that are at room temperature, especially the eggs and sour cream. Room temperature ingredients emulsify better, meaning they blend together more smoothly, resulting in a more uniform and tender cake batter.

4. Mix the Batter:

   Using an electric mixer (handheld or stand mixer with the paddle attachment), start mixing on low speed until the dry ingredients are just moistened. Then, increase the speed to medium and beat for about 2-3 minutes. Scrape down the sides of the bowl with a spatula once or twice to ensure everything is incorporated. The goal is to mix until the batter is smooth and well combined, but do not overmix! Overmixing develops the gluten in the flour too much, which can lead to a tough, dry cake. A few small lumps are perfectly fine.

5. Pour and Bake:

   Pour your prepared cake batter evenly into your greased and floured pan. Use a spatula to gently smooth the top. Place the pan into your preheated 325°F (160°C) oven. The baking time will vary depending on your pan:

   • Bundt Pan (10-12 cup): 50-65 minutes
   • 9×13 inch Pan: 40-50 minutes
   • Two 9×5 inch Loaf Pans: 45-55 minutes

   Bake until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached, but no wet batter. Important for Beginners: Resist the urge to open the oven door frequently during baking, especially in the first 30-40 minutes, as this can cause the cake to fall in the center due to temperature fluctuations.

6. Cooling Process:

   Once baked, remove the cake from the oven. Let it cool in the pan on a wire rack for about 10-15 minutes. This cooling period is crucial because it allows the cake to firm up and pull away from the sides of the pan slightly, making it much easier to invert. After 10-15 minutes, carefully invert the cake onto the wire rack to cool completely. If you try to remove it too soon, it might break or stick. Allow it to cool for at least an hour, or until it’s cool to the touch, before glazing.

7. Prepare the Glaze (Optional but Recommended!):

   While the cake cools, you can whip up a simple glaze. In a small bowl, whisk together the 1 cup powdered sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Start with 2 tablespoons of milk and add more a tiny bit at a time until you reach your desired drizzling consistency. It should be thick enough to cling to the cake but thin enough to pour.

8. Glaze and Serve:

   Once your pound cake is completely cool, drizzle the glaze evenly over the top. You can use a spoon or a small whisk for this. Let the glaze set for a few minutes before slicing and serving. Enjoy your incredibly delicious and easy **Cake Mix Pound Cake Recipe**!

Tips & Tricks for Pound Cake Perfection

Even with an easy recipe, a few extra tips can elevate your baking experience and results!

• Room Temperature is Key: As mentioned in the steps, ensuring your eggs and sour cream are at room temperature truly makes a difference. They incorporate more smoothly into the batter, leading to a more consistent and tender crumb. Plan ahead and take them out of the fridge about 30-60 minutes before you start baking.
• Don’t Overmix the Batter: This is arguably the most important rule for tender cakes. Once you add the wet ingredients to the dry, mix only until everything is just combined and smooth. Overmixing develops gluten, which can make your pound cake tough and chewy instead of soft and moist.
• Proper Pan Preparation: Never underestimate the power of a well-greased and floured pan. Even non-stick pans benefit from this extra step, especially for bundt cakes with intricate designs. This ensures a clean release and a beautiful cake every time.
• Cooling Patience: Resist the urge to unmold your cake too soon. The initial cooling period in the pan allows the cake to firm up and pull away from the sides. Rushing this step can lead to your cake sticking or breaking apart.
• Flavor Variations: Don’t be afraid to experiment! Use a lemon cake mix with lemon pudding for a citrusy pound cake, or a chocolate cake mix with chocolate pudding for a decadent treat. You can also add a teaspoon of almond extract to the batter for a subtle nutty flavor, or fold in a cup of mini chocolate chips or fresh berries before baking.
• Storage: Store your pound cake in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze individual slices or the whole cake (unglazed is best) wrapped tightly in plastic wrap and then foil for up to 2-3 months. Thaw at room temperature before serving.

Essential Baking Tools

Having the right tools makes baking a joy! Here are some essentials you’ll need for this recipe, with convenient links:

• Mixing Bowl
• Whisk
• Baking Pan (Bundt, 9×13, or loaf pans)
• Measuring Cups
• Spatula
• Electric Mixer (handheld or stand mixer)
• Wire Rack (for cooling)

Nutrition Information (Approximate per serving)

This information is an estimate based on standard ingredients and a cake divided into 12 servings. Actual values may vary based on specific brands and modifications.

Nutrient	Amount
Calories	~380-450 kcal
Carbohydrates	~55-65 g
Protein	~5-7 g
Fat	~18-25 g
Fiber	~1 g
Sugar	~35-45 g

Frequently Asked Questions (FAQs)

Can I use a different flavor of cake mix or pudding mix?

Absolutely! This recipe is incredibly versatile. Feel free to experiment with different cake mix flavors (like lemon, chocolate, or spice cake) and pair them with complementary pudding mixes (e.g., chocolate pudding with chocolate cake mix, or lemon pudding with vanilla cake mix). Just ensure you’re using instant pudding mix, not cook-and-serve.

What if I don’t have sour cream? Can I substitute it?

Sour cream adds incredible moisture and a tender crumb, but if you don’t have it, you can substitute with plain full-fat Greek yogurt for a similar effect. If neither is available, you can use an equal amount of whole milk, but the cake might be slightly less dense and moist. The original recipe on the cake mix box usually calls for just water or milk, so it will still work, just with a slightly different texture.

How do I know when my pound cake is fully baked?

The best way to check for doneness is to insert a wooden skewer or toothpick into the very center of the cake. If it comes out clean or with only a few moist crumbs attached, your cake is ready! If there’s wet batter, continue baking for another 5-10 minutes and re-test. The top should also be golden brown and spring back when lightly touched.

My cake stuck to the pan! What went wrong?

The most common culprit for a stuck cake is inadequate pan preparation. Ensure you generously grease your pan with shortening, butter, or baking spray with flour, and then dust it thoroughly with flour (tapping out the excess). Also, make sure you allow the cake to cool in the pan for the recommended 10-15 minutes before attempting to invert it onto a wire rack. This cooling time allows the cake to firm up and release from the pan naturally.

Can I freeze this Cake Mix Pound Cake?

Yes, this pound cake freezes beautifully! For best results, allow the cake to cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. You can freeze it whole or in individual slices. It will stay fresh in the freezer for up to 2-3 months. Thaw at room temperature before serving, and add the glaze once thawed if you froze it unglazed.

Conclusion

And there you have it! A wonderfully moist, tender, and utterly delicious Cake Mix Pound Cake Recipe that proves baking can be both simple and incredibly rewarding. Whether you’re a complete novice or a seasoned baker looking for an easy win, this recipe is designed to bring joy to your kitchen and smiles to those who taste it.

Don’t be afraid to make it your own with different flavors or additions. The best part about baking is the creativity and the delicious results! So go ahead, preheat that oven, and get ready to impress yourself and your loved ones. We can’t wait to hear how your pound cake turns out. Happy baking!