How to Turn a Boxed Cake Mix into a Pound Cake

If you're looking for an easy way to turn a simple box of cake mix into a thick, delicious pound cake, this is the post for you! In this post you'll get all of the tips you need to create delicious pound cakes from an ordinary box of cake mix.

What is Pound Cake?

Pound cake is a classic dessert known for its dense, buttery texture and rich flavor. Traditionally, it’s made with four primary ingredients: a pound each of butter, sugar, eggs, and flour.

I've got an amazing homemade (from scratch) pound cake that my sister-in-law passed my way a couple years ago that also incorporates another delicious ingredient--whipping cream. (Yum!)

She got this special recipe from her grandmother, lovingly known as "Moggie." Moggie's pound cake has a place in our hearts and on this blog. I'm so proud to share it.

But, Sometimes?

Well, sometimes you're in a hurry and you want to make that cake with what you have on hand. And since this site is all about doctoring cake mixes, that's a mighty good place to start!

Pound cakes are loved by folks of all ages. And I can see why! This indulgent treat is often served with fresh fruit, whipped cream, or a dusting of powdered sugar. (I'll take all of the above, please!)

If you whip out a pound cake, your guests will swoon, especially if you add all of those luscious topping.

Pound Cake. . .From a Boxed Mix?

In today’s busy world, I often turn to doctored cake mixes for a shortcut to that classic pound cake texture and flavor. As we have established in several hundred recipes on this blog, boxed cake mixes are incredibly versatile and can serve as a fantastic base for creating customized desserts. It's what I love to do here at Out of the Box Baking.

With a few simple additions, you can elevate a standard boxed mix into something truly special. Using a doctored cake mix is not only convenient but also allows you to experiment with flavors and textures while still achieving consistent results. It’s my go-to method for combining convenience with creativity in the kitchen.

Turn an Ordinary Cake into a Pound Cake

If you want to turn a boxed cake mix into a pound cake, the key is to adjust the ingredients to create a thicker, richer batter. I don't know about you, but sometimes I find cake mixes a little runny. That will never do in a pound cake!

Start by reducing the liquid slightly and adding ingredients that will enhance the density and flavor of the cake. If the mix calls for a cup of water, start with ⅔ cup milk. Or heavy cream. (I prefer cream, as it adds more fat to the mix.)

Let's Start with a Basic Pound Cake Recipe (Doctored Cake Mix)

I'll offer a lot of suggestions below, but here's a basic pound cake recipe that starts with a box of yellow (or white) cake mix:

Ingredients:

• 1 box yellow or white cake mix
• 1 (3.4 oz) box instant vanilla pudding mix
• 4 large eggs (room temp is best)
• 1 cup sour cream
• ½ cup butter, melted and cooled slightly
• ¼ cup milk
• 1 teaspoon vanilla extract

Note: Greek yogurt or full-fat mayo will do in a pinch if you don't have sour cream. So will heavy whipping cream, but you probably won't need as much. Also, I only had white cake mix on hand when I made this recipe and it turned out just fine. Golden Butter would be a great option, as well. If you find that your batter is too thick to work with you can add a couple tablespoons more milk.

Optional add-ins: ½ teaspoon almond extract, 1 cup mini chocolate chips, or 1 tablespoon lemon zest for flavor variation

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🔧 Instructions:

1. Preheat oven to 350°F. Grease and flour a bundt pan or 9x5" loaf pan.
2. In a large mixing bowl, combine cake mix and pudding mix.
3. Add eggs, sour cream, melted butter, milk, and vanilla.
4. Beat on low for 30 seconds, then increase to medium speed and beat for 2–3 minutes, until batter is thick and creamy.
5. Transfer your thick batter to a prepared pan and smooth the top.
6. Bake:
   • Bundt pan: 45–50 minutes
   • Loaf pan: 50–60 minutes
   • Check with a toothpick at 45 minutes. It should come out with just a few moist crumbs.
7. Cool in pan for 10–15 minutes, then remove and cool completely on a wire rack.

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🍋 Optional Glaze:

Mix 1 cup powdered sugar + 1–2 tablespoon milk or lemon juice + ½ teaspoon vanilla. Drizzle over cooled cake.

Lemon Pound Cake

Want to make a lemon pound cake but you've only got a box of white cake mix? No problem! Instead of following the box instructions, try this:

• 1 box white cake mix
• 1 (3.4 oz) box instant lemon pudding
• 4 eggs
• 1 cup sour cream
• ½ cup melted butter (cooled)
• ¼ cup lemon juice
• Zest of one lemon

Combine ingredients and bake at 350 in a bundt pan, same as the recipe above.

I made a homemade Lemon Pound Cake recently and the outcome was divine, especially when paired with my Luscious Lemon Curd (which I make from scratch).

Replacing the water with lemon juice and lemon zest will add richness and a slight tangy flavor, perfect for a lemon pound cake.

Other Ways to Doctor Up a Box Cake Mix

I've got a full post of ideas for doctoring cake mixes, but for the sake of this post we'll stick to pound cake ideas. One fun idea is to swirl in a few tablespoons of jam for a fruity twist. (You can add the jam directly to the batter or spoon it in after you have added the first half of the batter.)

Chocolate Pound Cake

Use a chocolate cake mix as a base for a decadent chocolate pound cake. My chocolate pound cake with sour cream, which includes a small box of instant chocolate pudding, is a great example of how a boxed mix can be transformed into a bakery-style dessert.

Ingredients

• 1 box chocolate cake mix (15.25 ounce)
• 1 (3.4oz) box instant chocolate pudding mix
• 1 cup whole milk
• ¾ cup oil
• ½ cup sour cream
• 5 eggs
• ¾ cup mini chocolate chops (semi-sweet)
• 1 tablespoon flour

Chocolate Glaze

• 2 cups powdered sugar
• ¼ cup cocoa powder
• 1 - 2 tablespoons heavy cream

How to Make Chocolate Pound Cake

• Preheat oven to 325 degrees Fahrenheit. 
• Prepare a bundt pan with Baker’s Joy spray. 
• In a small bowl place flour and chocolate chips. Mix together until chips are lightly coated. 
• In a separate large mixing bowl place cake mix and dry boxed pudding. Whisk together. 
• Add milk, oil, sour cream, and eggs. 
• Stir until fully incorporated. 
• Add in the coated chocolate chips. Stir until mixed together. 
• Transfer batter to a prepared bundt pan. 
• Place in preheated oven and bake for 50 minutes or until a toothpick comes out clean. 
• Remove and place on a wire rack to cool. 
• After about 15 minutes turn the cake out onto the wire rack to finish cooling. 

Make the Glaze: 

• Combine powdered sugar and cocoa powder. Stir in the heavy cream until you get the consistency you like. 

Bring it together:

• Drizzle cake with chocolate glaze
• If you like, sprinkle a few more chocolate chips on top.
• Slice and serve. 

Store in airtight container. It will stay good at room temperature for 2 - 3 days. You can refrigerate it up to five days. You can even freeze this cake up to two months to eat later. Just allow it to thaw naturally before serving. 

More Pound Cake Flavor Profiles

Here are a few specific ideas to inspire you as you branch out into other flavor profiles!

Follow the links to get the full recipes:

• Berry Swirl Pound Cake: Mix 4 eggs, ½ cup sour cream, ¼ cup heavy cream, and a few tablespoons of your favorite berry jam into a white cake mix, along with some fresh berries. (Yum!)
• Vanilla Almond Pound Cake: Combine 4 eggs, 1 cup softened butter, ¼ cup milk or heavy cream, 1 teaspoon almond extract, and 1 teaspoon vanilla extract into a yellow cake mix. (Feel free to add a box of vanilla instant pudding. You might choose French vanilla for even more flavor.) Sour cream is a great option to replace the milk or heavy cream.
• German Chocolate Pound Cake: If you love a terrific German Chocolate cake but the idea of making one from scratch sounds overwhelming, do I have the perfect recipe for you! It incorporates a can of coconut pecan frosting.
• Coconut Pecan Pound Cake: If you’re a fan of pound cake, rich with coconut and pecans, but you don’t have the time to bake one from scratch, you’ve come to the right place. This bundt cake recipe will blow you away and it starts with a box of white cake mix. 
• Sweet Potato Pound Cake: Adding sweet potatoes or pumpkin is an easy way to turn a simple cake into pound cake. Yum!
• Orange Raspberry: I can't begin to tell you how delicious this one is, folks. You'll have to try it for yourself!
• Hawaiian Pound Cake? Yes, please! A few tropical ingredients turn a simple box of cake mix into a Hawaiian delight!
• Sourdough Discard: Did you know you can add discard to a boxed cake mix and you'll end up with a cake that's pound-cake like in appearance, taste, and texture? It's true!

The beauty of starting with a boxed mix approach is its flexibility. You can experiment with flavors, add-ins, and toppings to create a pound cake that suits your taste and occasion. Whether you’re hosting a gathering or simply craving a sweet treat, these ideas will help you turn an ordinary cake mix into an extraordinary dessert.

Questions People are Asking about Pound Cake

What is the texture of a pound cake?
Pound cake has a dense, moist, and tender crumb. Unlike lighter cakes, it’s substantial and holds its shape well when sliced.

How do I make a boxed cake mix taste homemade?
You can enhance a boxed cake mix by adding ingredients such as extra eggs, butter instead of oil, sour cream, pudding mix, or flavor extracts. These additions mimic the taste and texture of homemade cakes.

Why is my pound cake dry?
A pound cake can turn out dry if it’s overbaked or if there isn’t enough fat in the batter. To avoid this, check your cake regularly while baking and ensure you’re using ingredients like butter and sour cream to keep it moist.

What’s the best pan for baking pound cake?
A loaf pan or bundt pan is ideal for pound cake, as both allow for even baking and create a beautiful presentation. Make sure to grease and flour your pan to prevent sticking.

Can I freeze pound cake?
Yes, pound cake freezes well. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It can be stored for up to three months.

What toppings go well with pound cake?
Pound cake pairs beautifully with whipped cream, fresh berries, fruit compotes, chocolate ganache, or a simple glaze made from powdered sugar and milk.

That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.