< Back to all recipes

Cakes

Yellow Pound Cake

Yellow Pound Cake

Recipe shared by:Duncan Hines

Yellow Pound Cake is the best cake for active imaginations. Top Duncan Hines® Classic Yellow Cake Mix with a glaze and share with everyone!

  • Hands-on Time: 10 Minutes
  • Total Time: 100 Minutes
  • Servings: 12 Slices
  • Difficulty: EASY

Ingredients

  • Cake:
  • 1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
  • 1 (3.4 oz) pkg vanilla instant pudding and pie filling
  • 4 large eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • Glaze:
  • 1/2 cup Duncan Hines® Creamy Home-Style Frosting, favorite flavor

Baking Instructions

  • Cool cake on wire rack 25 minutes. Remove cake from pan and cool completely.
  • Preheat oven to 350ºF. Grease and flour 10-inch Bundt® or tube pan.
  • Combine cake mix, pudding mix, eggs, water and oil in large bowl.
  • Beat with an electric mixer at medium speed for 2 minutes. Pour into prepared pan.
  • Bake 50 minutes or until toothpick inserted in center comes out clean.

Tips & Inspirations

For a simple dulce de leche, submerge an unopened can of sweetened condensed milk in boiling water, simmer for 3 hours (less, if you want it a thinner consistency) and cool.

Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

Use an egg slicer to quickly slice strawberries. Freshly sliced strawberries are the perfect topping to Angel Food cake!

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.

Variety is the spice of life, so try different toppings on your cakes. We used spice cake with dulce de leche, fig preserves, powdered sugar, marmalade and ginger preserve, apricot jelly and honey.

Clean caramel from a pot by filling it with water and letting it simmer on the stove—the warm water will wash it away.

Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

By cooking in sheets the layers you can create simple and professional result. Eating a cake prepared in this way provides a moist multi layered experience allowing for many opportunities for creative flavor changes.
Try making a cake with two or three compatible layers for greater variety.

For additional texture, fold in 1/2 cup chopped walnuts to prepared cake batter before pouring into pan.

Use a non-flexible thin knife when cutting cake around curved stencils for a professional look.

Other Recipes

Join

The Baker's Club

There are lots of sweet reasons to!
  • Exclusive content like recipes,
    hacks and inspiration
  • Large community of bakers
  • New product news, coupons
    and samples
Sign Up
angle-downarrow-leftarrow-rightcartfbiginstagrampause2pinterestplayribbonsearchtaglinetwittervolume-highvolume-mute