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This Pound Cake recipe has always been a part of my family since I was a little kid! This was my Grandma’s recipe. I am so grateful to her for giving it to me because now, I get to share it with you as well! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Feel free to add more ingredients if you prefer. I am sure that you can do a lot to make this very simple recipe even better! Have a blessed day, friends, and I hope you are all well today. Enjoy!



  • 1 box Duncan Hines butter recipe cake mix
  • 1 cupcake flour
  • 1 cup sugar
  • 1 cup sour cream, room temperature
  • 1 stick butter, room temperature
  • 5 Eggs, room temperature
  • 1/4 cup oil
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavouring
  • 1 teaspoon almond extract

Pineapple cream cheese Pound Cake


Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: With Baker’s Joy, generously grease a tube bundt pan.

Step 3: Combine the cake ingredients (cake mix, cake flour, sugar, sour cream, butter, eggs, oil, water, vanilla extract, butter flavouring, and almond extract) until smooth, making sure not to overmix.

Step 4: Into the prepared pan, pour the batter and place in the preheated oven. Bake for about 55 to 65 minutes until a fork or toothpick inserted in the centre of the cake comes out clean. Remove from the oven and let the cake cool for at least 10 to 15 minutes before inverting to a serving dish.

Step 5: In the meantime, whisk the powdered sugar and lemon juice to your desired texture. Since it is only a glaze, the consistency should be like thick nectar.

Step 6: A little at a time, pour the glaze over the cake and spread using the back of a spoon. This way the glaze will soak into the still-warm cake.

Step 7: Slice and serve warm or room temperature. Enjoy!

Good New Orleans Creole Gumbo

By KhaliL

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