Name: Vanilla Pudding Pound Cake
Prep time: 15 min
Cook time: 60 min
Ingredients: 1 cup unsalted butter (softened); 1 ¾ cups granulated sugar; 4 large eggs; 3.4- ounces instant vanilla pudding mix (just the dry mix); 2 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 2 teaspoons vanilla extract; ¾ cup whole milk; 1-1 1/2 cups powdered sugar; 2-3 tablespoons milk; ½ teaspoon vanilla extract

A pound cake made with pudding mix stays incredibly moist and flavorful, so it’s a great make-ahead dessert for special occasions and gatherings.

This southern vanilla pudding pound cake recipe is rich, buttery, and has a soft, tender crumb that practically melts in your mouth. It’s easy to dress up with fresh fruit, whipped cream or your favorite ice cream.

slice of vanilla pudding pound cake served on a white plate with fresh berries.

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If you’re looking for an easy way to use up fresh summer berries, this vanilla pudding pound cake recipe is a great place to start.

It’s simple, homemade, and has a soft, rich texture that pairs really well with fruit.

This southern vanilla pudding pound cake is something I like to serve on warm evenings–it’s sweet but not too sweet, which makes it nice for a light summer dessert.

The pudding mix gives it a soft crumb and a little extra moisture without making it heavy.

I usually top it with sliced strawberries or blueberries, but it’s also good enough to stand on its own. It keeps well, too, so it’s easy to make ahead and enjoy over a few days.

Whether it’s for a potluck or just something sweet to have around the house, this is one of those easy, reliable pound cake recipes that fits just about any occasion.

Don’t have time to make a cake from scratch? Try this easy recipe for vanilla pudding cake from a mix instead!

pound cake made with vanilla pudding served on a marble plate. A slice has been removed from the cake.

How to Serve Vanilla Pound Cake Made with Pudding Mix

One of the best things about a pound cake made with pudding mix is how versatile it is, especially in the summer.

Fresh berries like strawberries and blueberries are always a favorite, but there are plenty of other ways to enjoy it.

Try topping slices with grilled peaches or a spoonful of lemon curd for something a little different.

A scoop of vanilla ice cream or peach sorbet adds a cool and creamy contrast on hot days.

You can even cut the cake into cubes and layer it with whipped cream and fruit for an easy trifle.

No matter how you serve it, this cake is a great base for all kinds of fresh, summery toppings.

More Delicious Cake Recipes:

overhead view of a slice of pudding pound cake on a white plate, with the remainder of the cake next to it. Fresh berries are scattered around.

How to Make Vanilla Pudding Pound Cake

It’s really easy to make this classic dessert.

Ingredients You’ll Need

For the Cake:

Unsalted Butter
Granulated Sugar
Large Eggs
Instant Vanilla Pudding Mix
All-Purpose Flour
Baking Powder
Salt
Vanilla Extract
Whole Milk

For the Vanilla Glaze (Optional):

Powdered Sugar
Milk
Vanilla Extract

a slice of southern pudding pound cake is being lifted from the cake with a cake server.

How to Make It:

Find the full printable recipe available below

Combine the wet ingredients. First, you’ll beat the softened butter and sugar on medium-high speed for 3–5 minutes until light and fluffy.

Add eggs one at a time, beating well after each. Scrape down the sides of the bowl as needed.

two photos; one shows butter and sugar in a mixing bowl; the other shows those creamed together and an egg added.

Add the pudding mix. Next, you’ll mix in the dry vanilla pudding mix and vanilla extract until fully incorporated.

two photos; one shows pudding mix and vanilla extract added to the batter; the other shows the dry ingredients mixed into the batter.

Finish the batter. Next you’ll whisk together the flour, baking powder, and salt.

Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with flour.

Mix until just combined—don’t overmix or the cake can turn out tough.

two photos; one shows milk added to batter; the other shows the milk mixed into the finished batter.

Bake the cake. Next, you’ll pour the batter into your prepared bundt pan and smooth the top.

Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 10-15 minutes, then run a knife along the outside edge of the cake to ensure it’s loosened from the pan.

Invert the cake onto a serving plate to cool completely.

two photos; one shows vanilla pudding pound cake batter spread in a bundt pan; the other shows the cake after being baked.

Prepare the glaze. Last, you’ll whisk together the powdered sugar, milk, and vanilla extract until smooth.

Drizzle over the cooled cake.

two photos; one shows powdered sugar and vanilla extract in a glass mixing bowl; the other shows those whisked with milk to create a glaze.

Notes and Adaptations

For the best texture, be careful not to overmix the batter.
Let the cake cool completely before glazing to keep your drizzle clean and set.
Feel free to use French vanilla or white chocolate pudding instead of regular vanilla–just use the same amount (one 3.4 oz box).
Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. You can also freeze individual slices for up to 2 months.
Make cupcakes or loaf cakes if desired! Bake cupcakes for about 18–22 minutes or a loaf cake for about 50–60 minutes—always test for doneness with a toothpick.