Recipe by Donna Casteel
"A delicious, moist and easy cake that tastes like you spent lots of time making it!!"
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1 (18.25 ounce) package
yellow cake mix
1 (8 ounce) container
I have made this cake many, many times. It always comes out to rave reviews! It has quickly become a family favorite!
Help! My cake fell, and tasted like solid grease. Are you sure it takes 1 cup of oil? I thought that seemed like a lot. The outside of the cake is beautiful, but the inside is pure grease....Judging by the other reviews, I must have done something wrong..
Very moist cake with a light lemon flavor. I made it in a 13X9 pan & baked it about 35 mins. It is so tasty, it didn't even need frosting! A keeper.
this has got to be the best cake recipe I have tried anywhere. It was super moist and came out beautiful and cut like a dream. I couldnt believe how great tasting it was. Usually I find pound cakes a bit dry or have to much butter taste--this didnt. I made the following substitutions: I used orange extract (we were out of lemon) in the following measures: 1 tablespoon and another 1 teaspoon of orange flavor extract, and one tsp.of almond extract and 1tsp of butter extract. I used a french vanilla cake mix-we had it on hand. I used half regular sour cream and half fat free-because both were leftover and I didn't have anything else on hand. I made sure I did not use a pudding mix cake mix or a butter recipe cake mix -sometimes these can come out oily and don't rise when you use substitutions (at least that has been my luck anyway).
As another reviewer did, I used what I had on hand...French Vanilla cake mix and almond extract. The cake had a good flavor to it, but to me it wasn't as moist and dense as a pound cake should be. The texture was closer to an angel food cake. Still good taste and easy to make.
Great cake! I left out the lemon extract and made two 9 inch rounds. They came out wonderful and I halved each round for a four layer cake, filled with cool whip mixed with vanilla pudding mix and fresh strawberries and blueberries, topped with blueberries and raspberries to make a flag cake for the 4th of July.
This was absolutely delicious! I used it for strawberry shortcake, and when we ran out of strawberries, I put an icing of just whipped topping! DEElicious! Great easy recipe!!
Not sure what happened, followed the directions to a "T" and the cake fell in the middle. The only thing different is I cooked it in a convection oven.
* Percent Daily Values are based on a 2,000 calorie diet.
Donna's Pound Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 223
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