This Almond Pound Cake has a silky smooth texture and buttery rich flavor. Create a sensation with Duncan Hines Classic White Cake Mix, fresh fruit garnishes, or confectioners' sugar.
- 1 pkg Duncan Hines® Moist Deluxe® Classic White Cake Mix
- 1 (3.4 oz) pkg vanilla instant pudding and pie filling
- 4 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp almond extract
- 3/4 cup sliced almonds
- confectioners' sugar, for garnish
- Preheat oven to 350ºF. Grease and flour 10-inch Bundt® Pan.
- Combine cake mix, pudding mix, eggs, water, oil and almond extract in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in almonds. Pour into pan.
- Bake at 350°F for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely. Dust with Confectioners' sugar.
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Linda.Glanemann.Jones (1 discussion) on May 17, 2013 at 01:36 PM
trying to us duncan hines classic white cake into a more shortbread cake for strawbeery short cake
Comment by: Linda.Glanemann.Jones (1 discussion) on May 17, 2013 at 01:37 PM
sorry wanted to ad i did see you can and instant pudding , but have none of that :0
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redcloverstar (1 discussion) on Jan 28, 2013 at 10:28 PM
Would like to use this recipe for my son's birthday cake. What do you think about baking 2 9-inch layers and putting apricot jam between?
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cateigo (2 discussions) on Dec 24, 2012 at 12:23 AM
Made this cake today with several others. I used extra almond extract because I love the almond flavor. It was amazing! Family loved it. Super easy to make and tastes great!
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Marie28 (1 discussion) on Apr 30, 2012 at 11:30 AM
I'm a good baker and like the Duncan Hines products, always benefitted from the recipes on the spine of the box which have now been removed, which it can be put back. Thanks
Comment by: Marma (no discussions) on May 8, 2012 at 06:49 PM
I agree I miss the different recipes on the spine of the box also!
Comment by: MegB (no discussions) on May 11, 2012 at 09:56 AM
Reinstating the recipes on the box is a great way to encourage us, as home bakers, to try new things for our families and use some of the new products Duncan Hines comes out with as incorporated into the recipe.
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floridabaker (1 discussion) on Apr 5, 2012 at 06:53 PM
I want to make a Spice Pound Cake but don't know which instant pudding I should use? Vanilla maybe? Then what kind of frosting for the glaze? Thanks for your help!
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laurars515 (1 discussion) on Apr 1, 2012 at 01:01 AM
People love this... with a simple scalded milk, powdered sugar, and a tad of almond extract glaze? Beautiful thing! :)
Comment by: MegB (no discussions) on May 11, 2012 at 09:58 AM
I think I'll try that on my Almond Pound cake. Sounds yummy!
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HAWGY1 (2 discussions) on Feb 9, 2012 at 04:30 PM
This is a very good & easy recipe. I used the Duncan Hines Amazing Glaze to top this cake. I have used a variation of this recipe to make a lemon-blueberry bundt cake. You use a lemon flavored cake mix, lemon juice & zest with fresh bluberries when they are in season. A wonderful tasting & easy to make dessert.
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Tn.Charlot (5 discussions) on Dec 29, 2011 at 06:44 PM
I made this last week, so know this recipe is a keeper. I'll try the glaze suggestions next time although it needs nothing as it is.
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ballin4nikki (1 discussion) on Nov 22, 2011 at 04:28 PM
AMAZING recipe. I also followed the recipe as is for the cake. I topped it with a vanilla almond glaze (confectioners sugar, evaporated milk, melted butter, vanilla extract, & almond extract), and toasted almonds for garnish. All my coworkers RAVED about how gorgeous it looked, and tasted. I even received several requests for future events. This will definitely be a keeper for me!
Comment by: MiriamI (no discussions) on Dec 23, 2012 at 09:19 PM
Your vanilla almond glaze sounds delicious and a perfect accompaniment to the cake. What are your exact measurements?
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oldgirl (1 discussion) on Nov 13, 2011 at 02:22 PM
This was awesome.... I followed the recipe for the cake but made an Almond sryup, with some almond liquier, sugar, butter, water and brought it to a boil and cooked for a couple of mins... poured it over the hot cake in the pan and it was to die for... I will be making this one again....Even better the next day!!!!!
Comment by: norshere (no discussions) on Dec 2, 2011 at 06:03 AM
How did you make the almond syrup. I have one that calls for 1 cup water, 1 cup sugar, and 2 sticks of butter. I thought that was a bit much butter. Be interested in knowing yours. thanks
Comment by: denisegauss (no discussions) on Mar 25, 2012 at 05:04 PM
can I please have the recipe for your almond syrup. Would like to try it thanks
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lakegirl17 (2 discussions) on Oct 7, 2011 at 09:18 PM
Awesome...doubled the almond extract...almond glaze on top with toasted almonds. RAVE REVIEWS
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alwjw (1 discussion) on Oct 1, 2011 at 03:59 PM
I have baked 3 of these and I leave out the almond extract and put about a 1/2 tsp. vanilla in it and it is just awesome, this is the cake for our family now can't wait to bake another one and try the almond pste.Thanks
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suefalls (2 discussions) on Aug 9, 2011 at 04:37 PM
I want to add instant pudding mix (sm box) to the Banana Cake Mix. Do I need to change any of the amts of the other ingredients when I do this? will the baking time be the same?
Comment by: jdsmith (no discussions) on Feb 14, 2012 at 01:58 PM
No, you can use any D,H. cake mix and add the pudding of your choice. My grandmother and great aunts also use jello in their cake mixes...esp. in the summer for strawberry, orange, etc.
I just made a pound/bundt cake using D.H. yellow cake mix, strawberry instant jello and an instant white choc. pudding jello. I added some food coloring and will add a choc. glaze for Valentines day. This is a very easy cake and you can make lots of combinations. I also use melted butter in place of the oil from time to time.
I just made a pound/bundt cake using D.H. yellow cake mix, strawberry instant jello and an instant white choc. pudding jello. I added some food coloring and will add a choc. glaze for Valentines day. This is a very easy cake and you can make lots of combinations. I also use melted butter in place of the oil from time to time.
No Rating
sayharley (1 discussion) on Jul 28, 2011 at 06:04 PM
Very good. My whole family loved it. It was actually better the next day. Go ahead and bake it for friends, church family, or afternoon brunch there won't be any left.
