Last Updated on January 2, 2023
Delicious and convenient, this pound cake from a cake mix with no pudding is moist and tender. It is an ideal dessert for your family and friends. Also, it is quick and easy to make. Every slice of this pound cake from a cake mix, no pudding is creamy, buttery, and packed with simple flavors. Trust me that every bite of it is rich and moist. You can even taste a hint of vanilla, butter, and eggs. It is indeed simple yet delectable.
In addition to that, pound cakes are supposed to be dense with a firm crumb structure. Likewise, you can also test it by picking up a slice and putting it on a plate. It is usually well done if you can break off the pieces with your fingers with ease. Also, it should be incredibly moist and buttery that have a bit of a velvety feel.
What You Will Need to Make this Pound Cake From Cake Mix – No Pudding
- 1 cup of butter
- 4pcs of large eggs
- 1 tsp of vanilla extract
- 1 tsp of lemon extract
- A box (18.25 ounces) of vanilla cake mix
- 1/2 cup of all-purpose flour
- 1/2 tsp of kosher salt
- ⅔ cup of low-fat milk
- 1 cup of sour cream
- Mixing bowl
- Measuring spoon
- Measuring cups
- Rubber spatula
- Hand or stand mixer
- Cake pan
- Parchment paper
- Cooling rack
Step-by-step Instructions to Make Pound Cake From Cake Mix
Before all else, preheat the oven to 350 degrees Fahrenheit. Then, line and grease the cake pan.
Next, place in a bowl the butter and sugar in, then cream using a hand or stand mixer fitted with a wire whisk attachment on medium-high speed for a minute until it is fluffy.
At low speed, gradually add the eggs one at a time, then drop in the vanilla and lemon extract using a rubber spatula.
Then, whisk together the milk and sour cream in a mixing bowl. In another bowl, whisk in the flour, salt, and cake mix.
Alternately beat in the dry and wet mixture into the batter until well incorporated.
Next, put the batter into the prepared cake dish and bake for 55 minutes or until a toothpick inserted comes out clean. Afterward, take the pan out of the oven, and cool in the pan for 10 minutes. After that, invert the pan to a wire rack.
Check out more baking tips:
Servings and Preparation Time on How to Make Pound Cake From Cake Mix No Pudding
Is Pound Cake Batter Supposed to be Lumpy?
When it comes to pound cake batter, it shouldn’t exactly be lumpy, but if it isn’t exactly completely smooth, there isn’t anything to worry about. I’ve found that pound cake batter is similar to that pancake batter; thick, but a little lumpy. If this is the case, you’re on track to making the perfect pound cake.
While it’s tempting to keep mixing until you have a completely smooth batter, you’re then at risk of overmixing your batter, and that will do more harm than good. If you are fearful that your cake batter is too thin, or not the right consistency, add a small amount of flour (a tablespoon) and mix until smooth. This will help the batter to come together once more.
Can You Use a Bundt Cake Recipe For Cupcakes?
Of course. It’s super easy to transform a Bundt cake recipe into one that’s suitable for cupcakes. Let’s take a look at this chocolate Bundt cake recipe that’s been turned into one suitable for making cupcakes.
For these cupcakes, you’ll need the following ingredients: 1 3/4 cups of all-purpose white flour, 1 cup of white sugar, 3/4 cup of cocoa powder, 1 1/2 teaspoons of baking soda, 1 1/2 teaspoons of baking powder, 1 teaspoon of salt, 1 1/4 cups of buttermilk, 1 cup of light brown sugar, 2 beaten large eggs, 1/4 cup of canola oil, 1 cup of strong, black coffee and 2 teaspoons of pure vanilla extract. For the frosting, you’ll need 1 cup of confectioners’ sugar, 1/2 teaspoon of vanilla extract, and 1-2 tablespoons of buttermilk.
- Now all you need to do is heat your oven to 350F and add some liners to your cupcake baking dish.
- Grab a bowl and add the flour, cocoa powder, baking powder, sugar, salt, and baking soda.
- Once mixed, add the buttermilk, vanilla, oil, eggs, and brown sugar.
- Mix for around 2 minutes on a medium speed.
- Now add the hot strong coffee and whisk it into the batter.
- Pour your batter into your liners (only around 3/4 full).
- Now place it in the center of your preheated oven for around 12-14 minutes.
- While the cakes are baking, you can prepare the frosting.
- Mix the sugar, vanilla, and buttermilk, until you have a thick icing, that’s easily spreadable.
- Remove cakes from oven and leave to cool to room temperature.
- Drizzle with icing.
- Serve and enjoy!
Can You Cut a Pound Cake Recipe in Half?
You absolutely can! And for the ingredients, you’ll simply just divide them by two for the measurements you need. As for the baking temperature, this should be the same regardless. However, the one thing that’ll need to change is the bake time. As a general rule, you should take around 20% off the original bake time and see how it is from there. For example, if your pound cake recipe is supposed to be in the oven for 40 minutes, if you’ve halved the recipe, try baking it for around 32 minutes and then check it.
Is Bundt Cake Batter Supposed to be Thick?
It all depends on the recipe you’re following. Some Bundt cake batters will be thick, while others will be slightly looser. It’s not typically something to worry about if it seems thicker than a traditional cake batter would.
How to Make a Box Pound Cake Taste Homemade?
If you’re making a pound cake from a cake box mix, you may be looking for ways to make it seem more homemade. If so, here are a few of my top tips. The first is to add flavorings; whether that be vanilla or almond extract, or even the zest of lemon; it can really elevate the level of flavor in your boxed cake mix. If you’re looking for a moist cake, you can try adding an extra egg, using milk instead of water, and even adding a packet of vanilla instant pudding mix. And finally, you could also try adding textures to the pound cake, such as chocolate chips or nuts.
Is Pudding Cake the Same as Pound Cake?
Absolutely not. A pound cake is dense and dry, whereas a pudding cake is typically light, airy, and covered in sauce. While both are absolutely delicious, they are certainly not the same cake.
Tips and Tricks on How to Make Butter Pound Cake From Cake Mix
Generally, cake mixes are available at your local supermarkets and convenience stores. So, it is best to avoid using a cake mix that has added pudding mix. The cake mix’s pudding mix makes the cake too moist, so it hardly rises in the middle.
Also, sour cream is the essential ingredient that gives out the texture and moisture of the cake. So, ensure to follow the step-by-step instructions at the back of the cake mix box. Moreover, I highly suggest that you should know how your oven operates. Since following the temperature on this recipe or what is indicated on the cake mix box would usually vary.
Additionally, store the pound cake in an airproof container. Doing this will allow it to last for three days. Likewise, you can wrap it with cling wrap and aluminum foil. Afterward, freeze for approximately six months. After that, make sure to thaw the pound cake before unwrapping it on the counter.
Moreover, make sure to flip the pound cake into the cake pan if you stored it overnight before slicing it. In addition to that, take it away from the cake pan. Doing this ensures that it does not stick. However, be cautious when flipping the pound cake back in. After that, cover it correctly.
When using the one-bowl method, you want to ensure all the ingredients are at room temperature. In addition to that, keep in mind that you should follow the mixing instructions as indicated. Doing this kind of method starts by mixing all the dry ingredients—afterward, the room temp butter. Then, the wet ingredients are beaten into the cake batter. For this reason, this method lessens the flour’s gluten formation. Hence, it results in a tender and delicate crumb but, most importantly, a densely textured cake.
Pound Cake From Cake Mix – No Pudding Recipe
- Measuring spoon
- Measuring cups
- Cake pan
- Parchment paper
- Cooling Rack
- Before all else, preheat the oven to 350 degrees Fahrenheit. Then, line and grease the cake pan.
- Next, place in a bowl the butter and sugar, then cream using a hand or stand mixer fitted with a wire whisk attachment on medium-high speed for a minute until it is fluffy.
- At low speed, gradually add the eggs one at a time, then drop in the vanilla and lemon extract using a rubber spatula.
- Then, whisk together the milk and sour cream in a mixing bowl. In another bowl, whisk in the flour, salt, and cake mix.
- Alternately beat in the dry and wet mixture into the batter until well incorporated.
- Next, put the batter into the prepared cake dish and bake for 55 minutes or until a toothpick inserted comes out clean. Afterward, take the pan out of the oven, cool in the pan for 10 minutes. After that, invert the pan to a wire rack.
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Zarah is an experienced pastry chef whose creations have delighted countless customers. With a passion for baking, Zarah has developed a unique style that combines classic techniques with modern flavors. Her desserts are consistently crafted with the finest ingredients, and her attention to detail is evident in the stunning and delectable results. Zarah has a wealth of experience in the pastry kitchen, and loves to share her knowledge with others. Whether it is teaching a class or creating a custom cake for a special occasion, Zarah is committed to making sure every customer is satisfied.