Italian Pound Cake Recipe - The Girl Who Ate Everything (2024)

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posted by Christy Denneyon Jul 29, 202012 comments »

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Italian Pound Cake starting with a cake mix and doctored until it’s delicious! This is so moist and such an easy dessert! With just a few small additions you can have a magical cake!

ITALIAN POUND CAKE

(Originally posted 2009)

This is a recipe from my friend Kendee that I’ve had for years. I have known Kendee since I was a kid and she was making good food back then too. You know those friends that everything they make is always amazing. Everything she touches turns to gold. She has her own recipe blog called Pimp my Dinner.

It was so good that when I told John I made it he laughed and said, “Ya, you made it” while making quotation marks with his fingers. He thought I bought it and was trying to pull it off as my own. It’s pretty much heaven. So moist and full of flavor. You will not be disappointed.

POUND CAKE FROM CAKE MIX

I know it might sound like cheating making a pound cake from a cake mix but I promise no one will know!

OTHER CAKE RECIPES:

Chocolate Eclair Cake
Pumpkin Cake
Lemon Sheet Cake
Pumpkin Earthquake Cake
White Texas Sheet Cake
Moist Carrot Cake
Strawberries and Cream Cake

Italian Pound Cake

5 from 3 votes

This Italian pound cake is so good, my husband thought it was store bought.

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Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Servings: 16 servings

Ingredients

1 yellow cake mix
3 eggs
1/2 cup of water
1/2 cup sugar
3/4 cup oil
1 cup sour cream
1 (3.5 ounce) small Instant vanilla pudding mix
1 (12 ounce) package white chocolate chips

Instructions

Preheat oven to 350 degrees. Mix everything together except the white chocolate chips. Fold in the chips. REALLY grease and flour your bundt pan. A non-stick pan is essential here. Bake for 50-55 minutes. Cool for 15 minutes and remove from pan. You can serve it plain or warm with strawberries and whipped cream.

Notes

Source: Pimp My Dinner

Cuisine: Italian

Course: Dessert

Author: Christy Denney

All Desserts All Recipes Cakes Desserts Italian

published on Jul 29, 2020

12 comments Leave a comment »

Italian Pound Cake Recipe - The Girl Who Ate Everything (5)

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12 comments on “Italian Pound Cake”

Linda Brighton — Mon, 07 Sep 2020 @ 00:21:32 EDT Reply
Followed recipe step by step, ingredients and directions,it sounded so good
It came out of the pan while cookingall over my oven . It seemed to raise and then fall. I prepared the pan as directed with extra spray and flour.
The sides did not stick but the top did and many morsels were just there falling in the batter to the bottom of pan which is top of cake .
Maybe they make mixes different today you said you have been making it for years
It tasted good but would not serve it for company.
My salad turned out good ,
- Christy Denney — Wed, 07 Oct 2020 @ 02:45:24 EDT Reply
  Sorry Linda! Not sure what happened.
Penny — Sat, 01 Aug 2020 @ 20:48:49 EDT Reply
Instant vs regular pudding could be the difference but also white cake mix vs yellow have different thicknesses. Generally white is thinner.
Holly Lanther — Mon, 13 Jun 2016 @ 20:15:44 EDT Reply
Hi Christy
I, too, had a sticky, greasy mess for a cake even after cooking for a longer period. I am wondering if the issue could associated with the type of pudding mix and/or the amount of white chocolate chips. I used a regular pudding mix instead of instant. I also used a 8 oz bag of white chocolate.
Any comments?
- Christy Denney — Mon, 13 Jun 2016 @ 23:46:35 EDT Reply
  Ooh yes. You cannot use regular. You must use instant.
Julia — Tue, 01 Sep 2015 @ 16:52:48 EDT Reply
I’ve made this before, but my recipe is a chocolate version, chocolate cake mix, chocolate pudding, and choc chips but still has the sour cream. It’s one of my favorite cakes. I like the denseness.
brenda — Mon, 24 Aug 2015 @ 10:16:24 EDT Reply
I made this and it was fabulous turned out perfect
Shawnee — Thu, 12 Apr 2012 @ 01:22:53 EDT Reply
Mine also turned out a horrible, greasy mess and stuck to the pan. I followed the directions exactly too except for cooking it longer. I’m not sure what happened. Although it didn’t turn out how it was supposed to it was still pretty good with strawberries and whip cream on top.
Amie — Mon, 09 Apr 2012 @ 15:19:06 EDT Reply
I made this to go with Strawberries and whipped cream for an Easter dessert and it was a HUGE hit! My family was in love and my aunt and uncle insisted I hide half of it in the cabinet so it wouldn’t get eaten up so fast! It’s so perfect on it’s own, it’s easy not to miss any toppings!
The adventures of Melanie and Reed Walker — Wed, 12 Oct 2011 @ 19:51:59 EDT Reply
Yummy with a capital Y! This is an awesome recipe. I made a little strawberry sauce and put it on the bottom of the plate, added a generous slice of the cake and a spray of whipped cream….Heaven!!
Christy {The Girl Who Ate Everything} — Tue, 12 Oct 2010 @ 02:04:41 EDT Reply
@Juawice,
Oh no! I’m so sorry. I’m not sure what happened. The only thing I can think of is to cook it longer. It shouldn’t be falling apart on you.
Christy
Juawice — Tue, 12 Oct 2010 @ 00:45:57 EDT Reply
This italian pound cake was a horrible, greasy,mess. It stuck to the pan, even though I took care to make sure I put extra flour and shortening to coat the pan. It was awfully greasy and collapsed on itself. Followed the directions exactly.