Don't just say it, bake it.™

The Baker's Club

Learn More >>

Join Now Product Locator

Welcome back, !

Log Out Settings Product Locator
Join Now

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.

Enter Duncan Hines Baker's Club Welcome to Duncan Hines Baker's Club Baker's Club Join Baker's Club Logout Baker's Club Settings


Duncan Hines® Duncan Hines®


Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)


Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!


Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cakes Another Cakes Recipe »


Festive Spirit Pound Cake

Duncan Hines Recipe shared by:
| Follow this Baker

Fragrant toasted almonds, rich vanilla pudding, Duncan Hines Butter Golden Cake Mix and a charming Irish cream glaze. Why not create this Festive Spirit Pound Cake all year round?

  • Hands-On Time:2 Hours
  • Total Time:
  • Servings: Makes 12 to 16 servings.
  • Difficulty: Super Simple
  • Rating:


  • Cake:
  • 1 package Classic Butter Golden Cake Mix
  • ½ cup boiling water
  • 1 tbsp. instant coffee granules
  • ½ cup Irish Cream Liqueur
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • 1 (3.4 oz.) package vanilla instant pudding and pie filling
  • 4 large eggs
  • ½ cup (1 stick) butter or margarine
  • Irish Cream Glaze:
  • 1 tsp. instant coffee granules
  • 2 tbsp. boiling water
  • 1 tbsp. irish creme liqueur
  • ⅔ cup confectioner's sugar
  • ¼ to ½ cup slivered toasted almonds

Baking Instructions

  1. Preheat oven to 350°F. Grease and flour 10" Bundt pan.
  2. Combine water and coffee granules in small bowl; stir to dissolve. Cool. Add liqueur and extracts; set aside.
  3. Combine cake mix and pudding in large bowl. Add coffee mixture, eggs and margarine. Beat at medium speed for 4 minutes. Pour into prepared pan.
  4. Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool in pan 25 minutes. Remove cake from pan; cool on cooling rack 30 minutes.
  5. While cake is cooling, prepare glaze. In small bowl, dissolve coffee granules in boiling water. Add liqueur and sugar; stir until smooth. Brush cake with glaze; sprinkle with toasted almonds. Cool completely. Served with whipped cream if desired.

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe


No overbeating

No overbeating

Brownies and bar cookies should be beaten just enough to blend the ingredients well. Over-beating will cause them to rise too much, too fast with the result that they will fall and crack as they cool.

Prevent Carry-Over Cooking

Prevent Carry-Over Cooking

To keep chewy cookies from over baking always remove the cookies from the baking pan as soon as possible to prevent continued cooking from the heat of the pan. This is called “carry over cooking”. Duncan Hines says “use your baking parchment sheets or non-stick foil as a trick to remove all the cookies at once”. Carefully pick up the paper or non-stick foil from opposite corners; bottom left and top right. Lift and transfer to a flat surface. Lifting from opposite corners will prevent the paper from folding in the middle which would cause the cookies to fall off of the paper.

Keep Exploring

Back to Top