HOW TO TURN A BOX CAKE MIX INTO A POUND CAKE
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
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.
NO FAIL POUND CAKE
This is one of the best pound cakes I've ever tasted. It's simple to make, starting with a store bought mix. I often take one to work where it quickly disappears. I also use this recipe at Christmas time to make 6 small loaves for gifts, which take about 15 minutes less.
Provided by patsy
Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in water and sour cream. Beat in the cake mix and flour. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 44.4 g, Cholesterol 57 mg, Fat 13.5 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.4 g, Sodium 274 mg, Sugar 26.6 g
THE BEST AND RICHEST POUND CAKE FROM A MIX
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
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
LEMON POUND CAKE
Add a splash of sunshine to any spring brunch or dessert spread with this bright lemon pound cake. Yellow cake mix is combined with cream cheese and grated lemon peel for a pound cake that's rich in flavor and bursting with refreshing citrus notes. With just six simple ingredients and only 15 minutes of prep time, you can whip up this lemon pound cake recipe when you want to bake something homemade, but don't have all day to do it.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.
- In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.
Nutrition Facts : Calories 200, Carbohydrate 34 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 310 mg, Sugar 19 g, TransFat 0 g
SOUR CREAM POUND CAKE
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
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12 BEST POUND CAKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 4 mins
- Basic Vanilla Pound Cake. For the best basic pound cake, start with all of your ingredients at room temperature, and follow the directions to the letter.
- Sour Cream Pound Cake. Tangy sour cream gives this pound cake a nice richness, and a sweet vanilla glaze contrasts nicely with the cake. Beaten egg whites keep the batter from getting too leaden, but don't overbeat the batter, or you'll deflate the air bubbles.
- Lemon Lavender Pound Cake. For a delicate, floral cake, try this one that uses fresh lemon juice, lemon zest, and dried lavender flowers for its unique flavor.
- Sweet Potato Pound Cake. Mashed sweet potato adds an earthy sweetness to this autumnal pound cake that makes a great alternative to pumpkin or sweet potato pie.
- Chocolate Pound Cake. Dutch-Process cocoa gives this simple chocolate pound cake a deep brown color and lots of chocolatey flavor. It bakes up in a tube or bundt pan, so it travels well.
- Pineapple Pound Cake. With crushed pineapple and juice in the batter and more crushed fruit in the topping, this pound cake brings tons of tropical flavor.
- Pumpkin Pound Cake with Maple Pecan Glaze. Add this pumpkin pound cake to your holiday dessert rotation, or whip it up anytime you want an easy dessert that tastes and looks like a special occasion.
- Peach Cobbler Pound Cake. When you can't decide between peach cobbler and pound cake, solve that problem with this hybrid treat. Stew fresh peaches into a flavor-packed chunky paste that imbues it with the taste of Southern summer then decorate the top with fresh slices for a pretty presentation.
- Lemony Pound Cake. Brushing this super citrus-forward lemon pound cake with a fresh lemon and sugar sauce while it's still warm gives it a moist, lemon grove sweetness.
- Chocolate Pumpkin Pound Cake. Chocolate and pumpkin may sound like an unlikely combination, but the squash gives this pound cake a moist texture and earthy richness without adding a ton of flavor itself.
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