Always Moist Pound Cake (Cake Mix Recipe)

It is very close to the old fashioned pound cakes, but doesn't take as long. Stays moist for several days, if it's not eaten before then.



  • 1 (18.25-ounce) box Duncan Hines all butter cake mix *
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 8 ounces (1 cup) sour cream
  • 1 teaspoon vanilla extract


All ingredients should be at room temperature. Preheat oven to 350 degrees F (175 degrees C). Combine cake mix, oil, sour cream and sugar. Add eggs one at a time until thoroughly mixed. Stir in vanilla. Spray (or grease) Bundt pan and sugar coat the inside of pan (this creates the crisp crust found on the old fashioned pound cakes). Pour batter into prepared pan and bake for approximately 45 minutes or until cake test is done.

Serves 12.

TIP: Instead of vanilla, experiment! I have used lemon or orange or raspberry. I'll try another flavor next time!

By Donna Rae from Elkhorn, Wi.

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October 18, 20061 found this helpful

I don't even cook cakes, normally, but I have just got to try this one! It sounds delicious. Thanks!


Bronze Post Medal for All Time! 146 Posts
May 4, 20100 found this helpful

Pound cake is considered a staple around here. Our DIL is a Pharmacy student, and all her college friends are studying to be pharmacists, doctors and nurses. We so often have the study groups here as we have the room. It's my pleasure to bake and sometimes even cook for these young people. For anyone with a sweet tooth, but not wanting to overdo with the extra calories of icing or frosting, there's no other dessert like pound cake. Besides, I tell myself that it's full of eggs which is a wonderfully rich source of protein.


Pound cake can be left as simple as it's made or dressed up for almost any occasion. Fresh or canned fruits, ice-cream, whipped cream, puddings, glaze or frosting. Left plain, it can be eaten anytime at all with hot or cold drinks. As many boxed cakes as I've baked with changing and adding to them all, I've never made a pound cake with one. This is going to be a first, and I'm looking forward to it. I like that sugar-crust tip too.

Thank you for sharing Donna Rae.

Julia in Boca Raton, FL

July 12, 20180 found this helpful

Too much oil...other recipes called for 1/2 cup, instead of the 3/4cup here. I thought it would make it more moist, but its almost greasy. Too rich! I also sprayed my bunt pan and sugared it as I had seen on a couple of sites.


Never tried that before, it's ok, but it did stick in several places! Won't be doing that again! Back to the original, from scratch, sour cream pound cake, you can't beat it!

October 22, 20180 found this helpful

I love this cake and make it often in Texas. I am now in Colorado. What should I change in the high altitude?

January 19, 20191 found this helpful

Save yourself the time. That 18oz cake mix is now 15 oz. I tried to make it and used all the measurements. Cake fell like a rock.

February 7, 20190 found this helpful

I am having the same problem with the cake falling. Wonder if adjustment to oil and sugar will solve this?

February 7, 20190 found this helpful

I have made this cake repeatedly in a bundt pan using Duncan Hines Butter Cake mix with all ingredients at room temp. My recipe calls for 3/4 cup sugar, but all else is the same. It consistently falls in the middle, but tastes good.


My oven temp is correct and I bake for 50 minutes without opening the oven door. If I use a Betty Crocker Butter Cake Mix it doesn't fall. I'm stumped.

February 8, 20190 found this helpful

This recipe calls for an 18 oz. cake mix. The latest Duncan Hines and Betty Crocker are 15.25 oz. The added oil, sugar, etc. needs to be adjusted because the cake falls using what is specified.

February 14, 20190 found this helpful

I tried this cake with a Duncan Hines butter golden mix and it fell. Had a good taste. Cooked it at 350 for 35 minutes then tested it. It was not done so I cooked it for 10 more minutes and it fell.

February 24, 20190 found this helpful

This recipe is great and saves time. All ovens aren't created equal. Some may cook quicker than others. To insure that your cake turns out perfectly, I suggest lightly grease and flour your pan(s) as cooking spray may cause the edge of your cake to be "crispy".


It takes an extra few minutes, but it's worth it, especially if your cake is for a special occasion.

July 1, 20190 found this helpful

what to do about putting strawberries in cake mix to make pound cake

July 20, 20190 found this helpful

This is a great easy-quick recipe; i added fresh blueberries & lemon zest.


Silver Post Medal for All Time! 267 Posts
July 24, 20190 found this helpful

Thanks for leaving feedback about this recipe and for the beautiful photo. It looks delicious. :)

February 2, 20200 found this helpful

No changes what so ever !


Recipe is a keeper

May 19, 20200 found this helpful

In the kitchen and just put the cake in the oven. Donna hope it works out.

February 2, 20210 found this helpful

I just made this for a second time because the first went so quickly. Worked well with both Golden and White cake mixes. The only thing I changed the second time was making it into a cinnamon swirl cake.


I took 1 cup of batter and added 3 Tbsp brown sugar, 2 Tbsp vanilla and 1 Tbsp of milk then swirled it through the plain batter in pan. Great recipe and a wonderful springboard for other flavours!


Silver Post Medal for All Time! 267 Posts
February 3, 20210 found this helpful

Thanks so much for sharing your experience. I love the idea of a cinnamon swirl.

November 4, 20210 found this helpful

I made the entire recipe and added peppermint extract instead of vanilla by mistake!! Now I Might add chocolate chips too! Lol! I will let you know how it turns out !

May 20, 20220 found this helpful

Great cake, good texture, moist, and cuts well. A win!


Silver Post Medal for All Time! 267 Posts
May 20, 20220 found this helpful

Thanks so much for sharing your experience with us. So glad it turned out well.


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