Description
A budget-friendly, incredibly moist pound cake made with just four simple pantry staples: cake mix, instant pudding, eggs, and oil. This forgiving recipe yields a dense, sweet treat that stays fresh for days.
Ingredients
Scale
- 15.25 oz box Yellow Cake Mix
- 3.4 oz box Instant Vanilla Pudding Mix
- 4 large Eggs
- 1 cup Vegetable Oil
- 1 cup Water
- Powdered Sugar (optional, for dusting)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×5 inch loaf pan thoroughly with cooking spray or butter.
- In a large bowl, whisk together the yellow cake mix and instant pudding mix.
- Add the eggs and vegetable oil to the dry ingredients. Mix on low speed until combined.
- Gradually pour in the water while mixing on medium speed until the batter is smooth and glossy. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently to release air bubbles.
- Bake for 50-60 minutes. Do not open the oven door for the first 40 minutes. Check for doneness with a toothpick inserted into the center.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Notes
Do not overmix the batter to avoid a tough texture. Room temperature eggs mix better. If the cake browns too quickly, cover it with foil. The cake stays moist for up to 3 days at room temperature or can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
Keywords: pound cake, budget recipe, pantry hack, moist cake, easy dessert, cake mix hack, instant pudding cake, cheap baking