Simple Pound Cake Recipe: Box Cake Mix Turned Homemade

If you love the ease and convenience of a boxed cake mix but want a denser, richer cake like a pound cake, you can easily transform it with a few simple tweaks. Pound cake is traditionally made with equal parts butter, sugar, eggs, and flour, and it’s known for its dense, moist texture. By adding a few ingredients and adjusting the method, you can make your boxed cake mix taste like a homemade pound cake.

Here’s how to do it!

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Ingredients You’ll Need

Start with your favorite box cake mix (preferably a vanilla or butter flavor), and you’ll need a few additional ingredients to get that dense, moist pound cake texture.

• 1 box cake mix (vanilla, butter, or yellow flavor works best)

• 1/2 cup unsalted butter (softened)

• 1/2 cup vegetable oil (for extra moisture)

• 4 large eggs

• 1 cup sour cream (for richness and moisture)

• 1/4 cup milk or heavy cream (to adjust batter consistency)

• 1 teaspoon vanilla extract (for flavor)

• 1/4 teaspoon almond extract (optional, for extra flavor)

Optional:

• 1/2 cup flour (to make the cake more dense, if desired)

• 1/2 cup sugar (you can add an additional 1/4 cup sugar for a sweeter, more traditional pound cake flavor)

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Step-by-Step Instructions: How to Turn a Box Cake Mix into Pound Cake

With a few simple adjustments, you can turn any box cake mix into a delicious, dense pound cake.

Step 1: Preheat the Oven

Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan (or 10-inch Bundt pan) to prevent the cake from sticking.

Step 2: Prepare the Cake Mix

In a large mixing bowl, combine the box cake mix with the following:

• 1/2 cup softened butter

• 1/2 cup vegetable oil

Using an electric mixer, mix these ingredients together on medium speed until smooth. The oil adds moisture, while the butter helps the cake get that dense, pound cake-like texture.

Step 3: Add the Eggs and Dairy

Add 4 large eggs one at a time, mixing well after each addition.

Then, add 1 cup sour cream, 1/4 cup milk or heavy cream, and 1 teaspoon vanilla extract. The sour cream helps to make the cake more moist and adds richness, while the milk (or heavy cream) helps adjust the consistency.

If you’re using almond extract for extra flavor, you can add 1/4 teaspoon almond extract at this stage as well.

Step 4: Mix Until Smooth

Use your mixer to blend all of the ingredients together for about 2-3 minutes, until smooth. If the batter seems too thick, add a little more milk or heavy cream to get it to a slightly pourable consistency (but still thick).

Step 5: Optional Step – Add Extra Flour or Sugar

If you want a cake that’s even denser (more like a traditional pound cake), you can add 1/2 cup of flour to the batter. You can also add an extra 1/4 cup of sugar if you like a sweeter, more traditional pound cake.

Step 6: Pour and Bake

Pour the batter into your prepared loaf or Bundt pan. Use a spatula to spread the batter evenly.

Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If you’re using a Bundt pan, it may take a few extra minutes, so check after 60 minutes.

Step 7: Cool and Serve

Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

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Tips, Variations, and Substitutions

Tips for Perfect Pound Cake:

• Do Not Overmix: While it’s tempting to mix everything well, overmixing can cause the cake to be too dense or heavy. Mix just until the ingredients are combined.

• Room Temperature Ingredients: Make sure the butter and eggs are at room temperature before mixing. This helps them combine better and prevents a lumpy batter.

• Check the Cake Early: Start checking the cake around the 50-minute mark. Oven temperatures vary, and you don’t want to overbake it. If the top of the cake starts to brown too quickly, loosely cover it with foil.

Variations:

• Lemon Pound Cake: Add 1 tablespoon lemon zest and 2 tablespoons lemon juice for a refreshing lemon-flavored pound cake.

• Cinnamon Swirl: Add a cinnamon-sugar swirl to the batter for an extra touch of flavor. Mix 2 tablespoons sugar with 1 tablespoon cinnamon and swirl it into the batter before baking.

• Chocolate Pound Cake: Add 1/2 cup cocoa powder and 1/2 cup hot water to make a chocolate version of this cake.

Substitutions:

• Dairy-Free: Use dairy-free butter and sour cream, and swap the milk for almond or oat milk to make it dairy-free.

• Gluten-Free: Use a gluten-free cake mix and substitute the flour with a gluten-free flour blend.

• Egg-Free: You can use an egg replacer or make your own using flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg) to replace the eggs.

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Serving Ideas & When to Make It

When to Serve:

• Holiday Gatherings: This cake is perfect for any holiday dessert table.

• Afternoon Tea: Serve it with tea for a light, sweet treat.

• Birthdays and Special Occasions: It’s an easy yet elegant dessert that looks impressive but doesn’t require a lot of effort.

What to Serve With It:

• Whipped Cream: A dollop of whipped cream on top is a perfect complement to the rich, dense pound cake.

• Berries: Serve with fresh berries like strawberries, raspberries, or blueberries for added freshness and color.

• Ice Cream: Vanilla or chocolate ice cream pairs wonderfully with this moist cake.

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Nutritional Information (Approximate per Slice)

• Calories: 250–300 (depending on the size of the slice and cake mix used)

• Fat: 14–18g (from butter, oil, and eggs)

• Carbs: 30–35g (from sugar and cake mix)

• Protein: 3–4g (from eggs and flour)

• Fiber: 1–2g (from flour and sour cream)

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Frequently Asked Questions (FAQ)

1. Can I make this cake ahead of time?

Yes! This cake can be baked a day or two ahead of time. Just store it in an airtight container at room temperature. The flavors may even improve the next day.

2. Can I freeze this cake?

Yes! You can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge and serve at room temperature.

3. Can I make this cake in a Bundt pan?

Yes, this cake works great in a Bundt pan. Just make sure to adjust the baking time, as it might take a little longer (up to 70 minutes). Check the cake with a toothpick to make sure it’s done.

4. What if I don’t have cake mix?

You can make this from scratch using flour, sugar, baking powder, and other basic cake ingredients, but the box mix saves time and gives the cake a light, fluffy texture.

5. Can I use a different flavor of cake mix?

Yes, you can use chocolate, lemon, or any other flavor of cake mix. Just make sure to follow the same technique to ensure it turns out as a dense pound cake.

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