This Almond Pound Cake has a silky smooth texture and buttery rich flavor. Create a sensation with Duncan Hines Classic White Cake Mix, fresh fruit garnishes, or confectioners' sugar.
- 1 pkg Duncan Hines® Moist Deluxe® Classic White Cake Mix
- 1 (3.4 oz) pkg vanilla instant pudding and pie filling
- 4 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp almond extract
- 3/4 cup sliced almonds
- confectioners' sugar, for garnish
- Preheat oven to 350ºF. Grease and flour 10-inch Bundt® Pan.
- Combine cake mix, pudding mix, eggs, water, oil and almond extract in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in almonds. Pour into pan.
- Bake at 350°F for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely. Dust with Confectioners' sugar.
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HAWGY1 (1 discussion) on Feb 9, 2012 at 04:30 PM
This is a very good & easy recipe. I used the Duncan Hines Amazing Glaze to top this cake. I have used a variation of this recipe to make a lemon-blueberry bundt cake. You use a lemon flavored cake mix, lemon juice & zest with fresh bluberries when they are in season. A wonderful tasting & easy to make dessert.
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Tn.Charlot (5 discussions) on Dec 29, 2011 at 06:44 PM
I made this last week, so know this recipe is a keeper. I'll try the glaze suggestions next time although it needs nothing as it is.
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ballin4nikki (1 discussion) on Nov 22, 2011 at 04:28 PM
AMAZING recipe. I also followed the recipe as is for the cake. I topped it with a vanilla almond glaze (confectioners sugar, evaporated milk, melted butter, vanilla extract, & almond extract), and toasted almonds for garnish. All my coworkers RAVED about how gorgeous it looked, and tasted. I even received several requests for future events. This will definitely be a keeper for me!
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oldgirl (1 discussion) on Nov 13, 2011 at 02:22 PM
This was awesome.... I followed the recipe for the cake but made an Almond sryup, with some almond liquier, sugar, butter, water and brought it to a boil and cooked for a couple of mins... poured it over the hot cake in the pan and it was to die for... I will be making this one again....Even better the next day!!!!!
Comment by: norshere (no discussions) on Dec 2, 2011 at 06:03 AM
How did you make the almond syrup. I have one that calls for 1 cup water, 1 cup sugar, and 2 sticks of butter. I thought that was a bit much butter. Be interested in knowing yours. thanks
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lakegirl17 (2 discussions) on Oct 7, 2011 at 09:18 PM
Awesome...doubled the almond extract...almond glaze on top with toasted almonds. RAVE REVIEWS
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alwjw (1 discussion) on Oct 1, 2011 at 03:59 PM
I have baked 3 of these and I leave out the almond extract and put about a 1/2 tsp. vanilla in it and it is just awesome, this is the cake for our family now can't wait to bake another one and try the almond pste.Thanks
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suefalls (2 discussions) on Aug 9, 2011 at 04:37 PM
I want to add instant pudding mix (sm box) to the Banana Cake Mix. Do I need to change any of the amts of the other ingredients when I do this? will the baking time be the same?
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sayharley (1 discussion) on Jul 28, 2011 at 06:04 PM
Very good. My whole family loved it. It was actually better the next day. Go ahead and bake it for friends, church family, or afternoon brunch there won't be any left.
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agless (63 discussions) on Jun 5, 2011 at 07:37 PM
Sounds yummy, love almond flavor and pound cakes.
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gingerkrantz (1 discussion) on May 13, 2011 at 08:04 PM
Absolutely LOVE this cake! It's super easy but better yet, it's one of the most moist and light cakes I've ever made. I add slightly more almond extract as my family is crazy about almond.
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Allons97 (1 discussion) on Apr 23, 2011 at 06:19 PM
I made this cake minus the almonds to go into an English Trifle. I added almonds to the top of the dessert. So wonderful with all the fresh fruit and custard...... Made it super special
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kdherrmann (1 discussion) on Mar 20, 2011 at 01:34 PM
I made this cake for church coffee hour this morning. It was very good!!!
Comment by: bevdriggs (5 discussions) on Aug 5, 2011 at 02:04 AM
when u baked the cupcake.. what temp & how long? did they have the same density as a pund cake? i am DYIING to make these!
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kjwillard (1 discussion) on Feb 5, 2011 at 09:55 AM
Can you make this is a 9 x 13 pan if so for how long?
Comment by: podec (2 discussions) on Feb 20, 2011 at 02:08 PM
Since this recipe says 40-45 for a Bundt pan & the cake box says 43-48 for a Bundt, you could just follow the timing for a 13x9 & bake 32-35 min as the box states. I'd give it the toothpick test at 30 min & then just add a couple minutes at a time if it's not done at 30 min.
Might not have the same density or crumb if baked in a shallow pan though.
Might not have the same density or crumb if baked in a shallow pan though.
