This cake is so rich, moist, and customizable, it might become your go-to dessert for every occasion.
Can you make a pound cake without a boxed cake mix? I bet you can. But when you add a cake mix to the traditional pound cake ingredients—butter, eggs, sugar, and flour—you get even more flavor and the most marvelous texture that makes it even better than its original namesake.
Designed to make cake baking easier but still look and taste homemade, the boxed cake mix became really popular in America after World War II. But the very first one was supposedly invented by John D. Duff of Duff and Sons, a Pittsburgh-based molasses company. Mr. Duff was trying to find a good way to make use of the company’s surplus molasses, so he dehydrated it and then mixed it with flour, sugar, and dried egg. The only thing left to do was add water, and voilà: a gingerbread cake! After the war, companies well-known to us now, like Betty Crocker, Pillsbury, and Duncan Hines, all began to manufacture cake mixes.
I think it’s safe to say that pound cake from cake mix is definitely a homemade cake. After all, we’re adding the cake mix to a bunch of fresh ingredients, each of which increases the depth of flavor that makes this cake so irresistible. You’ll start in the traditional cake-making way by creaming your butter and sugar, then adding the eggs (one at a time), followed by the other wet ingredients (including thick Greek yogurt for a beautiful tang). Finally, you’ll mix flour with the cake mix, which helps create this lovely cake’s wonderful crumb.
What’s In Boxed Cake Mix?
Good question! And here’s the simple answer: Boxed cake mix contains pre-measured ingredients such as flour and sugar, some kind of leavening agent (baking powder and/or baking soda to help the cake rise), and some kind of oil. There are other things in there, too, that help with texture, moisture, etc. In the yellow cake mix on our ingredient list for pound cake from cake mix, there’s probably some yellow coloring to help it achieve its golden shade.
FAQs & Tips
How Do I Store Leftovers?
Cooled pound cake from cake mix, tightly wrapped in plastic wrap, will last at room temperature for up to 3 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.
Is There A Chocolate Version Of This Cake?
You can make one just by using a chocolate instead of yellow cake mix. Some people also like to add a box of instant chocolate pudding mix for even more fudgy goodness.
What If I Don’t Have A Bundt Pan?
No problem! You can make pound cake from cake mix in a loaf pan or, for a really fun presentation, make minis in your cupcake pan.
Serving Suggestions
Although I guarantee you will love the cake just as it is, you can also make this Sugar Cookie Glaze to drizzle on top. Then whip up some Iced Cappuccino or a warm Vanilla Spice Latte and enjoy.
With its classic vanilla flavor, pound cake from cake mix can be a blank canvas for many other fabulous desserts, especially ones that feature fruit. In the warm months, I love to drizzle slices with Blueberry Sauce, add a few spoonfuls of Roasted Summer Berries, and top it all off with this gorgeous Chantilly Cream. Another delicious way to use this cake is to spread Lemon Curd on each slice and then top them with Strawberry Whipped Cream. And speaking of strawberries, if you have some fresh ones perfectly ready to eat, use slices of pound cake from cake mix underneath a big helping of Fresas Con Crema.
Even though fruit, pound cake, and whipped cream are a classic combination, you won’t go wrong serving the cake with Vanilla Ice Cream and Sea Salt And Vanilla Bean Caramel Sauce, or Cookies And Cream Ice Cream and Chocolate Sauce, or any combination of ice cream and dessert sauce you can think of. Pound cake from cake mix does them all proud!
Pound Cake From Cake Mix
Ingredients
- 4 ounces unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 1 cup Greek yogurt
- 1 box 15.25 ounces yellow cake mix
- 1 cup all-purpose flour
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, cream together the softened butter and the sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, milk, and Greek yogurt.
- Add the yellow cake mix and flour to the creamed mixture. Mix until well combined, ensuring there are no lumps.
- Grease and flour a 10-inch Bundt pan. Pour the batter into the prepared Bundt pan. Smooth the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If needed, cover the cake during the last 20 minutes of baking to prevent over-browning.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Serve as desired.
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