I have to admit, it is amazing how quickly your opinion of baked goods can change once you add a newborn baby to the kitchen equation. Just a few short months ago, I would have scoffed at the idea of using a boxed cake mix when asked to prepare strawberry shortcake for an office party. Yet, today I present to you my version of the Cake Mix Doctor’s pound cake recipe. The cake was surprisingly easy to put together and tasted good enough to change my perspective on baking with dressed up cake mixes. Now, I’m still a die hard scratch cake baker but will be more willing to use a cake mix in the future if needed.
This pound cake recipe is ridiculously easy to prepare and everyone at the part thought it was a homemade cake. It may have been a combination of the 4 eggs and vanilla pudding mix but this cake did not have the overly sweet and processed flavor I associate with most cake mixes. The final pound cake was light and full of air yet strong enough to support heaping piles of strawberries and whipped cream. Since there are only 8 people in my office, I decided to make giant pound cake cupcakes instead of the traditional tube pan. The cupcakes take only about 15 minutes to bake but if you want to make a tube pan the bake time will increase to 45-55 minutes.
The final verdict? This recipe is a keeper and will be made again in the future when there isn’t time to make a real pound cake from scratch.
Cake Mix Doctor Pound Cake
Active Prep Time: 10 minutes
Bake Time: 14-20 minutes minutes
Yield: 12 large cupcakes, 24 regular cupcakes or one 9-inch pound cake
Recipe inspired by:
The Cake Mix Doctor by Anne Byrn
Non-stick cooking spray
1 package (18.25 oz) plain yellow cake mix
1 package (3.4 oz) instant vanilla pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
Place oven rack in the center of the oven and preheat to 325° F. Lightly spray cupcake pan with non-stick spray. Set pan aside.
Place cake mix, pudding mix, milk, oil and eggs in a large mixing bowl. Using an electric mixer, mix on low speed for 1 minute. Use a rubber spatula to scrape down the sides of the bowl.
Increase mixer speed to medium and continue mixing for two more minutes. The batter should be thick and well blended. Scrape down sides of the bowl and pour batter into the prepared pan. Place pan in the oven and bake for 12-15 minutes (45-55 minutes is making pound cake in a tube pan), or until golden brown.
Remove cakes from pan and place on a wire rack until completely cool. Store this cake, unfrosted and covered with foil or plastic wrap for up to 5 days at room temperature or a week in the refrigerator.