Reviewed: Jun. 25, 2007

Delicious and moist! I could not stop eating samples! I used Golden Yellow Butter cake mix and used 2 tbsp. of real melted butter instead of the extract. Also used Banana Cream pudding (because it's the only package I had). Baked in a a bundt pan for about 40 minutes in a convection oven at 350 degree. Not too much banana flavor and again, delicious!

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KRISTA

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Reviewed: Nov. 8, 2006

I can't make this too often because when I do, I can't stop eating it! Normally, I find pound cake too dry, but this is so wonderful and moist!

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LUCCAISORANGE

Cooking Level: Intermediate

Home Town: Cary, North Carolina, USA

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Reviewed: Nov. 5, 2006

Sorry, but this cake did not go over big in my house. In all fairness the cake came out good but it's just not the typical pound cake that we like. It was too spongy, where we like a more dense type pound cake.

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Nov. 3, 2006

Left out the butter extract and instead just melted two tablespoons of butter and added it. My mixture was very thick so I increased the water by 1/4 cup. This is a no-fail recipe and very easy to prepare.....Even easier to eat!

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 2, 2006

Absolutely love this recipe! I've made it for guests and friends, and get rave reviews every time. I'm nearly hesitant to part with my 'secret,' but it's just too good not to share. Thanks!

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Stephanie P

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Sep. 16, 2006

This is one of the best cakes I have ever had! Thank you for the recipe.

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SOUTHERNGIRL3

Cooking Level: Intermediate

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Reviewed: May 10, 2006

This is a very moist and wonderful cake to make for any occassion

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Denise

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Reviewed: Mar. 4, 2006

I add 3/4 cup of chocolate rice & orange extract instead of butter and it turn out great and delicious too. It was moist and soft sure will make again.

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Nana Sidek

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

Living In: Jurong West, West Region, Singapore

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Reviewed: Dec. 7, 2005

This cake is delicious. I followed another user's example by adding 1 T. poppy seeds and using 1 tsp of almond extract instead of the butter extract. I love this recipe. It has good flavor, despite the fact that you can still tell it's made from a box. It's so easy, too! Thank you for sharing, Tina!

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Caroline

Cooking Level: Intermediate

Living In: Collegeville, Pennsylvania, USA

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Reviewed: Aug. 23, 2005

This is delicious! I used French Vanilla cake mix (cuz that's what i had on hand) and almond extract instead of butter (again, cuz that's what i had on hand). Also, I took vanilla icing and added some almond extract and allspice to make an icing on top. It's sweet but very good, especially warm! yum Next time I will make sure to have the right ingredients and try it that way. Try it, you won't be disappointed!

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5 users found this review helpful

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valerie

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Reviewed: Jul. 30, 2005

I made this with the DH french vanilla cake mix and my family/friends loved it. It is firm enough to decorate and stays moist.

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3 users found this review helpful

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CAJUNDAISY

Cooking Level: Intermediate

Living In: Lake Charles, Louisiana, USA

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Reviewed: May 10, 2005

Cake had a good taste (very dense and moist) and had a great consistency for decorating. As it cooled, the tops flattened a little making the layers sit very evenly - I made a double layer round cake. My only complaint is that the edges were quite crispy and tough. I used high quality baking pans and was careful not to overbake the layers. Maybe the temperature was a little too high? Next time I'll try baking at a lower temp. There will be a next time!

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2005

This is the best pound cake! lt rises beautifully, and is as moist as can be. Be careful, I made it twice, and it was done in 35 minutes. I suggest setting your timer for 35 minutes. I also suggest Cream Cheese Frosting II on the cake, it is a fabulous topping.

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ANGELLAW

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Reviewed: Jan. 23, 2005

it was not a very "heavy" cake as i would expect from a pound cake, but it tasted good, although you could definitely tell it came from a mix. if you like processed "sara lee" type cakes, you'll like this recipe. the texture and taste improved the day after it was baked. it became more dense and pound cake like. though it was not what i was expecting, i will be making this recipe again.

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tianne

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 14, 2004

Tina...thank you. I made this over the Thanksgiving Holiday and it was a big success. Everyone who tasted it thought it was made from scratch. I took some liberties and addeed some other flavorings to it. I'm making it today for my husban and again for a bridal shower at work. Thanks it is a recipe I will use over and over again. P.S. This is the best Pound Cake I've ever made.

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RUTHERE145

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Reviewed: Dec. 11, 2004

I love this recipe! I have used it for wedding and baby shower cakes with sweet success. Any cake mix flavor works. It turns out very moist and heavy, great to decorate with. I highly recommend this to anyone!

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PTMARIE

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Reviewed: Nov. 24, 2004

good tasting cake, just sweet enough so that no icing is needed. Only one draw back, husband took a bite and could tell it was a box mix, but that did not stop him from eating it. :) A good cake to have on hand for passing around. Thank you for the recipe.

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ELAINE45

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Reviewed: Aug. 30, 2004

This cake is perfect! I have made it twice, once with French Vanilla cake and pudding and it was good with a fondant on top but the fondant made it way too sweet. It was better with White Cake and Vanilla pudding and replacing the butter extract with almond extract....tasted alot like an almond poppy seed muffin without the poppy seeds. I tripled the recipe and baked it in a half sheet cake pan...it is perfectly level and moist and dense and wonderful...used whipped cream frosting and BAM! Everyone loved it...freezes well and stays very nice in the fridge for several days.

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GOI40

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Reviewed: Aug. 13, 2004

My second review--my sister asked for me to make her wedding cake with this recipe. She's been raving about it to all her friends! I like to use Cheesecake-flavored pudding mix for any flavor of cake mix. It doesn't give it much cheesecake flavor, but makes the cake mix flavor much richer.

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lovingcooking

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2004

AWESOME!!!This cake is soooooooo yummy. Very moist and dense and oh soooooo good. I didn't have butter extract so I increased the vanilla extract to 2 teaspoons. I couldn't resist the cake I didn't even wait till it cooled off... hee hee....This is definetly a keeper and even my picky 14 month old daughter loved it....

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CAROLLEE1

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Anchorage, Alaska, USA

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Grandmother's Pound Cake I

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