Reviewed: Oct. 6, 2009

I have made this a few times it's a hit in my house and doesn't last more than a day !!! I made it with white cake mix and split the batter into two pans one with chocolate chips inside and the other with fruit both were delicious ... Easy to play around with the flavors... All in all easy,yummy, and the family loves it infact the hubby said it's the best cake I ever made and that's a huge compliment as he usually does not like my cake thanks for the recipe its enjoyed by our family :-)

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sillasmiles

Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

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Reviewed: Sep. 8, 2009

This was a hit! Light, fluffy, & moist came out perfect.

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kay104kay

Cooking Level: Expert

Home Town: Miami, Florida, USA

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Reviewed: Sep. 2, 2009

Hmmm.... the cake got such good reviews, it confuses me that the one I made with this recipe didn't taste very good. It was easy to make, baked really well, looks really good, but tastes like eggs and oil.

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MultitaskingMamma

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Reviewed: Aug. 11, 2009

Very good cake. Nice and moist. Doesn't stay long in this house once its made. Also tried White cake with Chocolate pudding. Just as good.

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Maxie

Cooking Level: Intermediate

Living In: Jerome, Michigan, USA

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Reviewed: Jul. 17, 2009

Flavorful cake, great texture. Substiteded 2 tsp. vanilla for the butter flavoring. Cake looked beautiful when it came out of the oven, The cake fell a bit & then I baked another cake & placed it on top of the 1st cake. I iced it w/ the Magnolia's recipe for vanilla buttercream frosting,

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Marilyn

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Reviewed: Jun. 15, 2009

I've been looking for a poundcake recipe made from a modified cake mix...this is it. Easy to make. Pulling this out of the freezer and cutting the cake to my shape made me feel so 'professional'. Filling used was fresh sliced strawberries and 1/2 can of lemon meringue pie filling. Used a buttercream frosting. Hit of the party. Looked good and tasted great.

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SWMETZ

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Reviewed: Jun. 10, 2009

Very good cake but not the same density as real pound cake. I will make this one again but continue my search for a good pound cake recipe.

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Hummel97

Cooking Level: Intermediate

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Reviewed: May 30, 2009

Good, easy to frost.

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kareno

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: May 5, 2009

This cake is fantastic! If you are looking for a traditional heavy pound cake this might not be the recipe for you. However, this cake does have a substantial texture to hold up to the liquid from fruit toppings without getting soggy. I made mine in a Bundt pan (40 minutes bake time) and served it with strawberries. I plan to try it this weekend in a petit fours recipe from Family Fun magazine. Thanks for a delicious recipe.

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fishermomma

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Reviewed: Feb. 21, 2009

I used this to make a layer cake that I covered with buttercream & then fondant. It was a nice dense base for the fondant and tasted so delicious. I used a chocolate cake mix and french vanilla pudding-just what I had in my pantry. Omitted the butter flavor & used 2 tsp. vanilla instead. Everyone raved about the cake. EDIT: Also made 3 different flavors of cupcakes: vanilla, lemon & chocolate. Use ice cream scoop to place in liners as it is very thick. So good with Best Buttercream Frosting (from allrecipes, of course):)

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Sweet Apron

Cooking Level: Expert

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Reviewed: Feb. 15, 2009

This was just a little bland for me.

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Sara

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Reviewed: Jan. 6, 2009

i made this for my son's 3rd birthday, i used funfetti mix and it was so yummy, very moist and held up well under the fondant.

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morrill4

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Reviewed: Jun. 28, 2008

A disappointment, doesn't have that true pound cake texture.

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depewgram

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Reviewed: Jun. 15, 2008

I changed up the recipe a bit and it turned out fabulous. I used butter cake mix, instead of the yellow. I then only added 2/3 oil & 2/3 water. I did add 1 stick of real butter. The cake turned out like a cross between cake and pound cake. I served it as a base to my version of strawberry shortcake. I used all sorts of different frozen fruits, mixed together in a bowl w/Splenda most of the day. It made it's own "syrup" which of course the cake soaked right up. The dessert was great. We had people over for dinner and everyone loved it. I will make this recipe again whether I'm in a pinch or not. It was good.

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mariew

Cooking Level: Expert

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Reviewed: Jun. 7, 2008

I needed a pound cake for a strawberry trifle that I was making. After viewing many, many on this site I decided on this one. So glad I did! It was excellent - moist but firm and people were going back for seconds of the trifle. Thank you.

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PHYLLIS2973

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: Feb. 1, 2008

Incredible recipe! I used white cake mix and white chocolate instant pudding and 3 tablespoons melted butter. Perfect for a firm cake to decorate. Trust me! Use this recipe!!

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jo jo

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Reviewed: Dec. 7, 2007

This pound cake looks and tastes great! I added about 1/3 cup ground almonds and 2 tablespoons of fresh squeezed orange juice, and omitted the butter flavoring. It was delicious. I cooked mine in three mini loaf pans.

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Easy Does It Baker

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Reviewed: Oct. 2, 2007

The taste is very good, but the appearance was slightly laking. It sank in the middle. This recipe works well with any flavor cake mix. I like to you it as the base for my Luau Cake. Delicious!!!!

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MaryLizBeth

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Alabaster, Alabama, USA

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Reviewed: Oct. 1, 2007

I made this for a birthday cake. Every loved it and couldnt beleive it was a box cake mix. I did two layers, the first layer i did a yellow cake mix with vanilla pudding and the top layer i made it with chocolate cake mix and chocolate instant pudding. Both layers really held the fondant on nicely and was not crumbly at all....it cut very nicely. I was also able to make the cakes 4 days earlier and just froze them...they unthawed quickly. thanks for the recipe!

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kater1212

Cooking Level: Intermediate

Home Town: Richland, Washington, USA

Living In: Pasco, Washington, USA

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Reviewed: Aug. 12, 2007

Thank you for a great recipe...My husband loves this cake ...maybe next time instead of oil I will try real butter ...my husband's sugestion, I really trust his taste , it is his favorite and now it is mine too:) have fun and God bless You

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