Duncan Hines Almond Pound Cake Recipe Cake Mix

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DUNCAN HINES ALMOND POUND CAKE



Duncan Hines Almond Pound Cake image

Their recipe uses the Moist White Cake mix so it is easy to put together. Comments on their site said that the 1 tablespoon of almond extract called for was too much, so I adjusted to 1 1/2 teaspoons. Serve with berries for a spring treat.

Provided by Bren in LR

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8

1 (15 1/4 ounce) package duncan hines classic white moist cake mix
1 (3 1/2 ounce) vanilla instant pudding mix
4 large eggs
1 cup water
1/3 cup vegetable oil
1 1/2 teaspoons almond extract
3/4 cup sliced almonds
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine cake mix, pudding mix, eggs, water, oil and almond extract.
  • Beat at low speed with electric mixer until moistened.
  • Beat at medium speed for 2 minutes.
  • Stir in almonds with a spoon.
  • Pour into a greased and floured 10-inch Bundt pan.
  • Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
  • Remove from oven and cool in pan for 25 minutes.
  • Invert onto cooling rack. Cool completely.
  • Dust with confectioners' sugar.

Nutrition Facts : Calories 302.9, Fat 14.5, SaturatedFat 2.1, Cholesterol 62, Sodium 384.5, Carbohydrate 38.8, Fiber 1, Sugar 29.1, Protein 5

DUNCAN HINES ALMOND POUND CAKE



Duncan Hines Almond Pound Cake image

Provided by Mary Rose

Categories     Dessert

Time 50m

Number Of Ingredients 8

1 pkg Duncan Hines (White cake mix)
1 pkg Vanilla Instant Pudding and Pie Filling ((3.4 oz))
4 Eggs (Large)
1 cup Water
1/3 cup Vegetable Oil
1 tbsp Almond Extract
3/4 cup Almonds (Finely chopped)
Icing Sugar (To garnish)

Steps:

  • Preheat the oven to 350ºF.
  • In a large bowl, add together cake mix, eggs, pudding mix, water, oil, and almond extract.
  • Beat at low speed with an electric mixer until moistened.
  • Beat at medium speed for 2 minutes.
  • Using a spoon, pour in the almonds.
  • Pour into the floured 10-inch Bundt pan.
  • Bake at 350°F for 40 to 45 minutes. You could also insert a toothpick in the center, if it comes out clean then it is ready.
  • Cool in pan for 25 minutes.
  • Turn it into the cooling rack. Cool completely.
  • Garnish with icing sugar.

Nutrition Facts : Calories 209 kcal, ServingSize 1 serving

COPYCAT DUNCAN HINES BOXED CAKE MIX



Copycat Duncan Hines Boxed Cake Mix image

This cake tastes like a boxed white cake mix only better, it has never failed me yet, it is a recipe that I use over and over again for the *perfect* white cake, and so easy to make too! really anything can be addded to this cake, tiny chocolate chips, nuts, dried fruit, add in some food colouring for a pastel coloured cake with matching frosting, this makes a wonderful birthday cake!--------- * NOTE* as one reviewer stated they omitted the salt, omitting the salt will change the texture of this cake completely, so please do *not* omit, using butter-flavor Crisco is acceptable but will alter the taste somewhat but not the texture ;-)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 1 (13x9-in) cake, 12 serving(s)

Number Of Ingredients 9

1 1/4 cups sugar
1/2 cup Crisco shortening (white only)
2 large eggs (or extra large)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla
1/2 teaspoon almond extract

Steps:

  • Set oven to 350 degrees.
  • Set oven rack to second-lowest position.
  • Grease a 13 x 9-inch baking pan, and line bottom of pan with parchment paper.
  • In a medium or large bowl, with an electric mixer, cream the sugar and shortening until no granules remain (about 4 minutes).
  • Add in eggs and almond extract (if using); beat very well for 5 minutes on high speed.
  • In a small bowl sift together flour, baking soda and salt.
  • Add to the creamed mixture along with the buttermilk; mix well until blended (about 2-3 minutes).
  • Transfer to a prepared baking pan.
  • Bake on second-lowest oven rack for 30-35 minutes (check for doneness after 25 minutes, this cake bakes fast!).

Nutrition Facts : Calories 254.6, Fat 9.7, SaturatedFat 2.5, Cholesterol 31.8, Sodium 187.3, Carbohydrate 37.9, Fiber 0.6, Sugar 22, Protein 3.9

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