Easy Pound Cake With Cake Mix

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This easy pound cake with cake mix recipe will be your go to anytime you want a quick and delicious classic dessert. 

It’s a rich, fluffy, and moist cake with that homemade bakery taste using Duncan Hines cake mix. Similar to an old fashioned whipping cream pound cake. 

I’ll show you step by step how easy is to make for any holiday, birthday or Sunday dinner.

Jump to:

• How To Make Pound Cake With Cake Mix
• Cake Pans
• Tips and Additions  
• Step By Step Directions and Photos
• Easy Pound Cake With Cake Mix

How To Make Pound Cake With Cake Mix

This pound cake recipe has only 3 ingredients. Store bought box cake mix, heavy whipping cream, and eggs.

Check out this delicious Strawberry Crunch Pound Cake or Carrot Pound Cake. 

Cake Mix Options

You’ll first start by choosing a store bought cake mix. Pick your favorite brand and flavor. I used Duncan Hines Golden Butter Flavor.

Traditional Butter Flavors - Any Classic Yellow or Butter. 

Popular Flavors - Strawberry, Pineapple, Spice, Red Velvet, Chocolate, Coconut, Lemon, Banana Pudding, Marble, Orange, or Butter Pecan.

Fun Flavor with Mix In’s - Oreo, Cherry Chip, Funfetti, Cinnamon Toast Crunch and Fruity Pebbles. 

Heavy Whipping Cream

The secret ingredient to an extra delicious moist cake is heavy whipping cream. In a standard boxed cake mix, you’ll add oil or butter and water. 

We are swapping both ingredients for cream, which makes the batter nice and thick, it’s a game changer. 

Whole Eggs 

For a cake with great structure eggs are needed, they also add extra moisture and richness. 

If you are wanting an eggless pound cake, mix together 2 cups of heavy whipping cream and the cake mix. The baked cake will be thinner or sink and not have that traditional structure, but it will taste so good. 

Cake Pans

A typical boxed cake mix makes about 5-6 cups of batter, which leaves many options for baking pans. 

• Standard Cake Pan - 8’’- 9’’
• Sheet Pan - 9x13
• Traditional Bundt or Flutter Pan - About 10-12 cups
• Loaf Pan - Might need to 2 or muffin for extra batter
• Muffin or Cupcake Pan

If you are not using parchment paper or cake liners, I recommend using homemade cake release paste or a non-stick flutted or bundt pan.

Homemade Cake Release Paste 

When using any cake, bundt or flutted pan especially with an intricate design, this homemade cake release paste will be your go to.

This paste is made with vegetable oil, butter, and flour. Mixed into a thickened paste that can be easily brushed onto the pans. Try not to make it too thick, you'll want a thin layer, too much paste will make clumps after baking it.

When the cake has baked and is fully cooled it forms a nice brown crust and can be easily released from the pan.

Shelf-Stable Option

If you are wanting to make extra paste that is shelf-stable substitute vegetable shortening for the butter. 

Pour in an airtight container or jar and it can last up to two months when stored in a cool dry pantry.

Tips and Additions  

Let the cake fully cool before turning it out onto a cooling rack or serving stand. 

Follow the mixing directions on the cake mix box. Mine said mix for 4 minutes using a hand mixer at medium speed. 

Add In extra flavor warm spices like cinnamon, nutmeg, ginger. Flavored extracts including lemon, almond, and vanilla. Fresh orange, lime, or lemon juice and zest.

Mix in to the batter sprinkles, mini chocolate chips, or toasted chopped nuts for even more flavor.

Top the cooled cake with powdered sugar, icing glaze, or thick frosting.

Serve a slice with whipped cream, ice cream, fresh fruit, caramel or chocolate sauce. 

Try these delicious topping recipes - Evaporated Milk Whipped Cream , 2 Ingredients Dessert Toppings With Condensed Milk, or Caramel Sauce In The Microwave. 

Leftovers and Storage

Pound cake without a perishable frosting or filing can be stored at room temperature in an airtight container for 3-4 days.

Cut slices or the uncut cake can be wrapped in plastic wrap or parchment paper and stored in a zipper bag in the freezer for up to 3 months. 

Step By Step Directions and Photos

Make Homemade Cake Release Paste (Optional)

1. Grab the ingredients and prep them.

2. In a small mixing bowl add the melted butter, vegetable oil, and flour.

3. Mix into a thin-medium paste. Add extra flour if needed.

3. Grab your cake pan of choice.

4. With a silicone brush spread the paste onto cake pan (a thin layer is best) and set aside. Too thick in areas after baking will be clumpy, thinner is better.

Make Pound Cake Batter

1. Grab the ingredients and prep them. Preheat oven to 325 degrees Fahrenheit.

2. You'll also need a large mixing bowl and hand mixer.

3. To the bowl add the cake mix and eggs.

4. Top with the heavy whipping cream.

5. With a hand mixer on medium speed mix for about 4 minutes.

6. The batter will be nice and thick.

7. Grab the prepared baking pan. If you prefer not to use the cake release paste, line your baking pan with parchment, grease with butter, or spray with butter spray, similar to pam.

8. Add the cake batter in an even layer. Place into the oven.

9. Bake for about 65-70 minutes until fully baked and golden brown. Test with a toothpick, when it's removed it should come out clean with a slight crumb.

10. Remove from the oven and let cool. Then invert onto a cooling rack to fully cool and onto a serving platter or stand.

11. Top with powdered sugar and fresh fruit. Enjoy.