Handwritten recipe card for Pound Cake
by: salvagedrecipes

Easy Golden Pound Cake with Vanilla Pudding Mix

Pound Cake
Golden Pound Cake is a nostalgic American dessert that showcases the creativity of mid-20th-century home bakers who loved convenient yet indulgent recipes. This particular version uses Duncan Hines Yellow Deluxe Cake Mix and instant vanilla pudding mix, creating a cake that is moist, tender, and reliably delicious every time. Its golden color and fine crumb make it a versatile centerpiece for gatherings, whether served plain, topped with fresh berries, or drizzled with a simple glaze. Beloved for its consistency and ease, this cake remains a comforting reminder of family celebrations and Sunday suppers.
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Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 25 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 16
Calories 290 kcal

Ingredients
  

  • 1 pkg Yellow Deluxe Cake Mix (Duncan Hines )
  • 1 pkg vanilla instant pudding mix
  • ½ cup Crisco oil (or other neutral vegetable oil)
  • 1 cup water
  • 4 eggs

For the Glaze:

  • 1 cup confectioners’ sugar
  • 2 tbsp milk ( or 2 tbsp lemon juice)

Instructions
 

Step 1: Mix Ingredients

  • Blend cake mix, pudding mix, oil, water, and eggs in a large bowl until combined.

Step 2: Beat Batter

  • Beat mixture at medium speed for 2 minutes.

Step 3: Bake

  • Pour batter into a greased and floured 10-inch tube pan.
  • Bake at 350°F (175°C) for 45–55 minutes, until the center springs back when lightly touched.

Step 4: Cool

  • Allow cake to cool upright for 25 minutes.
  • Remove from pan.

Step 5: Prepare Glaze

  • Blend confectioners’ sugar with either milk or lemon juice.

Step 6: Finish

  • Drizzle glaze over cooled cake before serving.

Tips

  • Use a 10-inch tube pan as written for best results.
  • Ensure the cake is done when the center springs back when touched lightly.
  • Add lemon zest or vanilla to intensify flavor.
  • Substitute lemon juice instead of milk in glaze for a tangy finish (written on card).
  • Allow cake to cool right side up for 25 minutes before removing, exactly as written.
  • Dust the finished cake with powdered sugar in addition to glaze for extra sweetness.
  • For richer flavor, replace water with milk (variation, not altering original recipe base).
  • Slice with a serrated knife to prevent crumbling.

Nutrition

Calories: 290kcalCarbohydrates: 42gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 300mgPotassium: 80mgSugar: 28gVitamin A: 50IUVitamin C: 0.5mgCalcium: 40mgIron: 1mg
Keyword bundt cake, classic cake, easy dessert, family recipe, glaze icing, pound cake, vintage baking, yellow cake mix
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