Vanilla Pudding Pound Cake
A moist, rich pound cake made easy with vanilla instant pudding mix—baked in a beautiful Bundt pan and finished with a sweet vanilla glaze.
Ingredients
For the Cake:
- 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
For the Vanilla Glaze (Optional):
- 1-1 1/2 cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F. Generously grease and flour a 10- or 12-cup bundt pan, or use a baking spray with flour (such as Baker's Joy)..
- In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with an electric hand mixer), 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.
- Mix in the dry vanilla pudding mix and vanilla extract until fully incorporated.
- In a separate bowl, 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.
- 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.
- Cool in the pan for 15 minutes, then carefully run a knife along the edge of the cake to ensure it's loosened from the pan. Then turn out onto a wire rack to cool completely.
- Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
Notes
- 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.
Nutrition
Serving: 1gCalories: 334kcalCarbohydrates: 54gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 145mgPotassium: 47mgFiber: 1gSugar: 38gVitamin A: 376IUCalcium: 38mgIron: 1mg
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