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Best Ever Shortcut Pound Cake

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Pound cake is always a hit when you serve it at a party or get-together. That's because it has an awesome texture and delicious taste that everyone loves. Now with this Best Ever Shortcut Pound Cake recipe, it's easier than ever to bake up a tasty pound cake. This is one of our favorite yellow cake mix recipes because you can barely tell the pound cake is made using a mix. That's always the tell-tale sign of a great cake mix recipe -- you can't even tell it's from a mix! Give this simple pound cake recipe a shot and get ready for your guests to gobble it up.

Cooking Time1 hr

Ingredients

  • vegetable oil spray
  • flour, for dusting the pan
  • 1 package (18.25 ounces) plain yellow cake mix
  • 1 package (3.4 ounces) vanilla instant pudding mix
  • 1 cup whole milk
  • 1 cup vegetable oil
  • 4 large eggs

Instructions

  1. Place rack in the center of the oven and preheat to 325 degrees F. Lightly mist a 10 inch tube pan or a 12 cup Bundt pan with the vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
     
  2. Place the cake mix, pudding mix, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides of the bowl down again if needed. The batter should look well blended.
     
  3. Pour the batter into the prepared pan, smoothing it out with a rubber spatula. Place the pan in the oven and bake until it is golden brown and springs back when lightly touched with your finger, about 58-60 minutes for a tube pan.
     
  4. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto another rack so that the cake is right side up. Allow to cool completely, about 30 minutes more.
     
  5. Add frosting if desired.

 

Note:

You can store the unfrosted cake covered in foil at room temperature for up to 4 days or in the refrigerator for up to 1 week.

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