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READY IN ABOUT 1¼ hrs

Black Walnut Pound Cake

Read Reviews (8)

"This is an old recipe my mother always fixed. I shortened it and it is a favorite of my family." — GLENDAPALMER

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Original recipe makes 1 - 9 inch tube pan Change Servings

1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant vanilla flavor pudding mix
4 eggs

1/3 cup vegetable oil
1 cup water
1 1/4 cups ground black walnuts

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Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
In a large bowl, mix together the cake mix, instant pudding, eggs, oil and water for 2 minutes using an electric mixer on medium speed. Stir in the ground walnuts. Pour into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool in the pan before inverting onto a plate to serve.

Kitchen-Friendly View

PREP 5 mins
COOK 1 hr
READY IN 1 hr 5 mins

Footnotes

Tip:
I always freeze my walnuts before grinding them in a food processor.

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Reviews More Reviews

Most Helpful Positive Review

Jan 15, 2006

Just made this for Sunday breakfast and it is absolutely scrumptious!! So tasty and moist, and best of all, easy. Will make it again and again.

—Bub-o

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Most Helpful Critical Review

Jun 19, 2007

Leaves a terrible after taste in your mouth. I'll give two stars cause it is moist. Maybe would be better with a different nut.

—dee

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8 Ratings

Apr 04, 2007

I have to admit I made it exactly as listed, except without the walnuts... I wanted a plain, vanilla pound cake to have with strawberries and ice cream. It was moist and wonderful and took the same amount of time to bake as the recipe said.

—Pam

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Dec 09, 2010

I made this cake for my family a couple of nights ago for dessert annd they loved it.It was so easy to make and so yummy.I added 1/2cup chopped walnuts and made a easy glaze to top it off,but its great with or without the glaze.I will be making this cake again.Thanks

—Trisha

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Sep 08, 2009

We love this cake. It is so moist. I usually put a glaze, but no need. It never lasts very long in the house and super easy to make. I use regular walnuts and add black walnut flavoring to the cake as well as the glaze.

—SukieSue

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Jun 18, 2010

I had some black walnuts so I decided to give this recipe a try, and……….wow! It came out so moist and tasty. I used the “Classic Vanilla Butter Cream Frosting” (from this site) which was a good combination. I will make this again.

—Kathy

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Jan 14, 2007

01/14/07 very good, its a keeper

—MARYPRUITT

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Feb 22, 2013

We have black walnut trees and I was always looking for away to use them. This is it! Even my kids that do not care for the taste of black walnuts liked this! The ones that like the taste of black walnuts loved it!

—Rossclan8

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Nutrition

Calories
368 kcal
18%

Carbohydrates
42 g
14%

Cholesterol
70 mg
24%

Fat
20.1 g
31%

Fiber
1.3 g
5%

Protein
7.1 g
14%

Sodium
421 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Black Walnut Pound Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 368
Calories from Fat: 181

% Daily Value *
Total Fat 20.1g 31 %
Saturated Fat 2.6g 13 %
Cholesterol 70mg 24 %
Sodium 421mg 17 %
Potassium 141mg 4 %
Total Carbohydrates 42g 14 %
Dietary Fiber 1.3g 5 %
Protein 7.1g 14 %
Sugars 29.4g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 13 %
Iron 13 %
Thiamin 14 %
Niacin 16 %
Vitamin B6 7 %
Magnesium 12 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.