Best 6 Box Cake Moist Pound Cake Recipes

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In the realm of baking, few treats can rival the classic pound cake, known for its dense, buttery crumb and rich flavor. Whether you're a seasoned baker or just starting out, achieving a moist and delectable pound cake can be a culinary quest. This article aims to guide you through the intricacies of creating the perfect pound cake, using the convenience of a box cake mix as a foundation. With our carefully curated tips and tricks, you'll discover how to elevate a simple box cake mix into an extraordinary pound cake that will tantalize your taste buds and leave you craving more.

Here are our top 6 tried and tested recipes!

CLASSIC POUND CAKE RECIPE



Classic Pound Cake Recipe image

A homemade pound cake is an easy dessert that uses just a few pantry staples!

Provided by Holly Nilsson

Categories     Dessert

Time 1h20m

Number Of Ingredients 6

1 cup butter (softened)
1 cup sugar
1 teaspoon vanilla
4 eggs (room temperature)
1 ⅔ cups flour
¼ teaspoon salt

Steps:

  • Preheat oven to 325°F. Grease an 8x4 loaf pan.
  • Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine.
  • Combine flour and salt. Add flour mixture a little bit at a time, beating just until combined.
  • Pour batter into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.
  • Cool completely.

Nutrition Facts : Calories 285 kcal, Carbohydrate 30 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 95 mg, Sodium 205 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

SUPER-MOIST CAKE MIX LEMON POUND CAKE



Super-Moist Cake Mix Lemon Pound Cake image

I came upon this recipe with the help of Duncan Hines, as this was on the side of the box. I changed it up some and it's to die for! If you like lemon, you'll love this pound cake!

Provided by BeanPole

Categories     Dessert

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 7

1 Duncan Hines lemon supreme cake mix
1 lemon flavor instant pudding and pie filling (3.4 oz.)
4 large eggs
1 cup water
1/3 cup oil
1 cream cheese frosting (store-bought in jar)
2 teaspoons lemon extract

Steps:

  • Preheat oven to 350°F and grease bundt pan.
  • Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
  • Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
  • For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.

BUTTERMILK POUND CAKE



Buttermilk Pound Cake image

Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped-once people taste it, they won't go back to their other recipes with buttermilk. -Gracie Hanchey, De Ridder, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 20 servings.

Number Of Ingredients 8

1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 285 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 134mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

THE BEST AND RICHEST POUND CAKE FROM A MIX



The Best and Richest Pound Cake from a Mix image

This quick and easy pound cake starts with a yellow cake mix and then adds some key ingredients to make it very rich tasting.

Provided by Marie

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

8 tablespoons butter, at room temperature
1/2 cup vegetable oil
1 cup sugar
5 large eggs
1 (18 1/4 ounce) package yellow cake mix
1 cup flour
1 (8 ounce) container sour cream, at room temperature
1 cup evaporated milk
1 tablespoon vanilla

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350°.
  • Lightly grease a 10-inch tube pan with vegetable shortening, then dust it with flour.
  • Place the butter and oil in a large mixing bowl and beat with an electric mixer on medium-low speed until creamy, 1 minute.
  • Add the sugar and beat until creamy, 1 to 2 minutes longer.
  • Add the eggs, one at a time, beating each until the yolks of the eggs have just been incorporated.
  • Add cake mix, 1 cup of flour, sour cream, evaporated milk, and vanilla.
  • Increase the mixer speed to medium and beat until the batter is thick and well blended, 1 1/2 to 2 minutes longer, scraping down the side of the bowl if necessary.
  • Pour the batter into the prepared tube pan, and bake the cake until it is golden brown and springs back when lightly pressed with a finger, 60 to 65 minutes.
  • Remove the tube pan from the oven and place it on a wire rack to cool for 20 minutes.
  • Run a dinner knife around the edge of the cake, shake it gently to loosen it, and invert onto a rack, then invert it again onto another rack so that the cake is right side up.
  • Allow the cake to cool completely, 20 minutes longer.

Nutrition Facts : Calories 541.4, Fat 29.7, SaturatedFat 11, Cholesterol 124.2, Sodium 400.1, Carbohydrate 61.5, Fiber 0.8, Sugar 35.7, Protein 7.7

HOW TO TURN A BOX CAKE MIX INTO A POUND CAKE



How To Turn A Box Cake Mix Into A Pound Cake image

How to turn a box cake mix into a pound cake? It might be taboo for some bakers to use store-bought cake box mixes but let's be real about it. Store-bought cake box mix is made for convenience, especially for beginner bakers or those who do not have time. With a few tricks and tips from this recipe, you can make it taste like a pound cake made from scratch.

Provided by cakedecorist.com

Categories     Dessert

Number Of Ingredients 10

1/2 cup of butter
A cup of granulated sugar
1 tsp of vanilla
A box of yellow cake mix
3 pcs of eggs
A cup of sour cream
1/2 tsp of salt
1 1/2 cup of milk
1 tsp of lemon extract
A cup of all-purpose flour

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Then, grease the bundt pan.
  • Using a stand mixer fitted with a wire whisk attachment, cream the bowl's butter and sugar at medium-high speed until combined and fluffy.
  • At medium speed, gradually add the eggs one at a time, then stir in the vanilla and lemon extract. Add in the milk and sour cream.
  • Add the cake mix and flour and beat until it is well incorporated. Pour the batter into the bundt pan.
  • Put the bundt pan in the preheated oven and bake for 55 minutes. Take the pan out of the conventional oven and cool in the pan for 10 minutes; invert pan to a wire rack.

MOIST CREAM CHEESE POUND CAKE



Moist Cream Cheese Pound Cake image

Warm a slice of this cream cheese pound cake in the microwave for about 25 seconds. Then serve it with a scoop of butter pecan ice cream, fresh fruit or alone. -Betty Smith, Evans, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 7

1-1/2 cups butter, softened
3 cups sugar
1 package (8 ounces) cream cheese, softened
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
Optional: whipped cream, confectioners' sugar and assorted fresh fruit

Steps:

  • Preheat oven to 325°. Grease and flour a 10-in. tube pan. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture. Transfer to prepare pan. Bake until a toothpick inserted in center comes out clean, 80-90 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Serve with desired toppings.

Nutrition Facts : Calories 461 calories, Fat 24g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 224mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

Tips:

  • Use cake flour: Cake flour is a finer, softer flour that produces a more tender and moist cake. If you don't have cake flour, you can make your own by whisking together 1 cup all-purpose flour and 2 tablespoons cornstarch.
  • Cream the butter and sugar together until light and fluffy: This step helps to incorporate air into the batter, which makes the cake lighter and more fluffy. Be sure to cream the butter and sugar together for at least 2 minutes.
  • Add the eggs one at a time, beating well after each addition: This helps to prevent the batter from curdling.
  • Do not overmix the batter: Overmixing the batter can make the cake tough. Mix the batter just until the ingredients are combined.
  • Bake the cake at the correct temperature and for the correct amount of time: Check the recipe carefully for the correct temperature and baking time. Overbaking the cake will make it dry and crumbly.
  • Let the cake cool completely before frosting it: This helps to prevent the frosting from melting.

Conclusion:

Box cake mixes are a convenient and easy way to make a delicious cake. However, by following a few simple tips, you can make a box cake mix taste even better. With a little care and attention, you can create a moist, fluffy, and flavorful cake that your family and friends will love.

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