Duncan Hines Pound Cake Recipe

Copycat Duncan Hines Boxed Cake Mix

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 ;-)

READY IN: 40mins

SERVES: 12

2

large eggs (or extra large)
¹⁄₂

teaspoon almond extract

NUTRITION INFO

Serving Size: 1 (80) g

Servings Per Recipe: 12

AMT. PER SERVING % DAILY VALUE

Calories: 254.6

Calories from Fat 87 g 34 %

Total Fat 9.7 g 14 %

Saturated Fat 2.5 g 12 %

Cholesterol 31.8 mg 10 %

Sodium 187.3 mg 7 %

Total Carbohydrate 37.9 g 12 %

Dietary Fiber 0.6 g 2 %

Sugars 22 g 87 %

Protein 3.9 g 7 %

DIRECTIONS

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!).