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Pound Cake from Cake Mix Recipe

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★★★★★

4.9 from 88 reviews

This Pound Cake from Cake Mix is a rich and moist dessert that combines the convenience of a boxed yellow cake mix with classic pound cake ingredients like butter, eggs, and sour cream. Perfectly baked in a bundt pan, this cake boasts a tender crumb and buttery flavor, making it an ideal treat for any occasion.

Ingredients

Scale

Butter and Sugar

  • ½ cup butter, softened
  • 1 cup sugar

Wet Ingredients

  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 cup sour cream
  • ½ cup milk

Dry Ingredients

  • 1 cup flour
  • 1 box (15.25 oz) yellow cake mix

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking, then set it aside while you prepare the batter.
  2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar until the mixture is light and fluffy. Scrape down the sides of the bowl to incorporate all butter evenly.
  3. Add Eggs: Add the eggs one at a time to the creamed mixture, mixing on low speed after each addition to ensure they are well incorporated without overmixing.
  4. Mix in Vanilla Extract: Add the vanilla extract to the batter and mix briefly to blend the flavor.
  5. Add Sour Cream and Milk: Pour in the sour cream and milk, mixing until the batter is smooth and combined.
  6. Combine Dry Ingredients: Add the flour and the entire box of yellow cake mix to the wet ingredients. Mix until a smooth and consistent batter forms, ensuring all dry ingredients are fully incorporated.
  7. Pour Batter into Pan: Transfer the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
  8. Bake the Cake: Bake the cake in the preheated oven for about 70 minutes. After 40 minutes, check on the cake’s top. If it is browning too quickly, loosely cover the pan with aluminum foil to prevent overbrowning, then continue baking until a toothpick inserted in the center comes out clean.
  9. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Afterward, carefully invert the cake onto a wire rack or serving tray to cool completely before slicing and serving.

Notes

  • Ensure all butter is softened to room temperature for easier creaming.
  • Sour cream adds moisture and richness to the cake, giving it a tender crumb.
  • If you don’t have a bundt pan, a 9×5 inch loaf pan can be used, but adjust baking time accordingly (about 55-60 minutes).
  • Covering the cake with foil mid-baking prevents the crust from becoming too dark while the inside finishes cooking.
  • For added flavor, consider adding ½ teaspoon of almond extract along with vanilla.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Pound Cake, Cake Mix, Bundt Cake, Moist Cake, Easy Cake Recipe, Yellow Cake Mix, Classic Dessert

Find it online: https://nataliereeve.com/pound-cake-from-cake-mix-recipe/