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Slice of chocolate pound cake made from cake mix served on a white plate with fresh raspberries and whipped cream.

Chocolate Pound Cake (From a Mix)

Chrysti Benner
This is the easiest chocolate pound cake recipe, thanks to a doctored-up cake mix. It's velvety soft and can be served on its own or dressed up with a glaze or berries and cream.
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Prep Time 10 minutes
Cook Time 1 hour
Course Dessert, Desserts
Cuisine American
Servings 16 Servings
Calories 356 kcal

Equipment

Ingredients
  

  • 8 ounces cream cheese (softened)
  • 1 cup butter (two sticks, softened)
  • 1 cup sugar
  • 4 eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 15.25 ounces Devil's food cake mix
  • 1/4 cup cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 cup warm water
  • powered sugar (optional, for dusting top of cake)

Instructions
 

  • Preheat oven to 325F and spray a 12-cup bundt pan with baking spray (such as Baker's Joy). Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), beat together cream cheese and butter until smooth.
  • Add the sugar to the mixture and mix until well-combined.
  • Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  • Add vanilla extract and mix to incorporate.
  • Add the cake mix, cocoa powder, and flour to the bowl. With the mixer on low speed, mix just until the dry ingredients are incorporated. Scrape down the sides of the bowl.
  • With the mixer on low speed, add the warm water and mix until combined.
  • Pour batter into prepared bundt pan. 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 10 minutes, then run a knife along the edge of the cake to ensure it's separated from the pan. Invert the cake onto a serving plate and allow to cool completely. If desired, dust with powdered sugar before serving.

Notes

  • I most often serve this cake with berries and whipped cream, or with a scoop of vanilla ice cream and drizzle of hot fudge sauce. If you prefer a chocolate glaze for the cake, use the glaze recipe from my triple chocolate bundt cake recipe.
  • Store cake covered at room temperature for up to 3-5 days.

Nutrition

Serving: 1gCalories: 356kcalCarbohydrates: 38gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 86mgSodium: 375mgPotassium: 154mgFiber: 1gSugar: 23gVitamin A: 605IUCalcium: 67mgIron: 2mg
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