The Best and Richest Pound Cake from a Mix
Transform a simple box of yellow cake mix into a decadent masterpiece with *The Best and Richest Pound Cake from a Mix*! This foolproof recipe combines pantry staples like instant vanilla pudding mix, sour cream, and melted butter to create a luscious, velvety cake with unparalleled richness and moisture. The addition of vanilla extract and a crisp sugar-coated crust elevates each bite, while the optional dusting of powdered sugar lends a touch of elegance. Perfectly baked in a bundt pan, this pound cake is a stunning dessert centerpiece that’s ready in just 15 minutes of prep time. Whether you’re serving it at a family gathering or enjoying a slice with your afternoon coffee, this recipe guarantees bakery-level results every time. Don’t forget—leftovers can be stored for up to a week, ensuring indulgence long after baking.
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Recipe Information
Ingredients
- 1 box (15.25 oz) Yellow cake mix
- 1 box (3.4 oz) Instant vanilla pudding mix
- 4 large Eggs
- 1 cup Whole milk
- 0.5 cup Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.5 cup Sour cream
- 2 tablespoons Granulated sugar (optional, for greasing the pan)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a standard 10-cup bundt pan with butter or nonstick cooking spray. If desired, sprinkle 2 tablespoons of granulated sugar into the pan to coat the surface for a slightly crispy crust.
In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix. Whisk together to ensure they are evenly distributed.
Add the eggs, whole milk, melted butter, vanilla extract, and sour cream to the bowl. Mix with an electric hand mixer or stand mixer on medium speed until the batter is smooth and creamy, about 2-3 minutes.
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula if necessary.
Bake the cake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert it onto a wire rack or serving plate to cool completely.
Once cooled, dust the top of the pound cake with powdered sugar if desired. Slice and serve.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.1 g | 242% | |
| Saturated Fat | 95.5 g | 478% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 3830 mg | 167% | |
| Total Carbohydrate | 489.8 g | 178% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 317.5 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1023 mg | 79% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1108 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
