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Slice of brown sugar pound cake from a mix, topped with brown sugar icing, served on a white plate.

Brown Sugar Pound Cake (From a Mix)

Chrysti Benner
No one will ever believe this brown sugar pound cake is made with a doctored-up cake mix! Moist and tender, with just the right amount of sweetness, it's a lovely and delicious dessert that's super easy to make.
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Prep Time 10 minutes
Cook Time 1 hour
Course Cakes, Dessert
Cuisine American
Servings 12 Servings
Calories 522 kcal

Equipment

Ingredients
  

For the Cake:

  • 1 cup unsalted butter (softened)
  • 8 ounces cream cheese (softened)
  • 1 cup brown sugar (packed)
  • 4 eggs (at room temperature)
  • 2 teaspoons vanilla extract
  • 13.25 ounce yellow cake mix (can also use 15.25-ounce size)
  • 1 cup all-purpose flour
  • 1/2 cup water

For the Glaze:

  • 2 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 2-3 tablespoons milk
  • 1 cup powdered sugar

Instructions
 

For the Cake:

  • Preheat oven to 325F and spray a 12-cup bundt pan with baking spray, such as Baker's Joy (or grease and flour the pan). Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a large electric hand mixer), beat together butter and cream cheese until smooth.
  • Add in brown sugar, beating until well-combined.
  • Add eggs, one at a time, mixing well after each addition, followed by the vanilla extract.
  • With the mixer on low speed, add in the cake mix and flour. Mix on low speed to incorporate, then add the water and mix just until combined.
  • Spread the batter in the prepared bundt pan, then bake in preheated oven for 60-65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Let the cake cool in the pan for about 15 minutes, then run a knife along the edge of the cake to ensure it's loosened from the pan. Invert the cake onto a serving plate and let cool completely.

For the Glaze:

  • Once the cake is cooled, prepare the glaze by combining butter and brown sugar in a small saucepan over medium heat. Stirring frequently, bring it to a low boil and cook until the butter is melted and the sugar is dissolved (this will likely only take a couple of minutes, since it's a small amount).
  • Remove pan from heat. Carefully stir in 2 tablespoons of milk, mixing to incorporate.
  • Using an electric mixer, beat powdered sugar into the liquid mixture until it's nice and smooth. If it seems thick, add another tablespoon of milk and mix to combine. You want it to be thin enough to spoon it over the cake, but not so thin that it just runs right off the cake.
  • Working quickly while the icing is still warm, spoon it over the cooled cake. Let the icing cool and harden for about 15 minutes, then slice and serve.

Notes

  • Cake can be covered and stored at room temperature for up to 3-4 days.
  • If you want to skip the icing, you can dust the top of the cake with powdered sugar instead. However, I highly recommend using the icing, as it really pairs well with the flavor of the cake and adds more of that brown sugar flavor.

Nutrition

Serving: 1sliceCalories: 522kcalCarbohydrates: 68gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 120mgSodium: 319mgPotassium: 112mgFiber: 1gSugar: 47gVitamin A: 868IUCalcium: 122mgIron: 2mg
Keyword brown sugar glaze for pound cake, brown sugar pound cake, brown sugar pound cake from a mix, brown sugar pound cake with brown sugar icing, cake mix brown sugar pound cake, easy brown sugar pound cake
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