Few desserts rival the intense, chocolatey decadence of a Duncan Hines Devil’s Food Pound Cake. This cake blends the velvety flavor of devil’s food with the dense, indulgent texture of a pound cake — resulting in a dessert that’s as perfect for celebrations as it is for weeknight treats.
Thanks to the ease of duncan hines devil’s food pound cake Mix, you don’t need to be a pastry chef to make a showstopping chocolate pound cake. What’s more, this crowd-pleasing recipe is incredibly versatile, allowing for a variety of delicious variations, toppings, and customizations.
Did you know the concept of Devil’s Food Cake dates back to the early 1900s as a darker, richer version of chocolate cake? According to the Britannica entry, it’s historically characterized by its use of unsweetened cocoa and baking soda, giving it a reddish hue and light, airy crumb. But in this twist, we take that bold flavor and densify it into pound cake perfection.
Not convinced a boxed mix can create bakery-level results? Take a look at Sally’s Baking Addiction’s tips on upgrading store-bought cake mixes — they’ll change how you bake forever.
Table of Contents
What Is Duncan Hines Devil’s Food Pound Cake?
Duncan Hines Devil’s Food Pound Cake is a fusion dessert: it combines the soft crumb of devil’s food cake with the thick, buttery richness of a traditional pound cake. This hybrid is made using:
- A boxed Duncan Hines Devil’s Food Cake Mix
- Add-ins like pudding mix and sour cream for moisture
- Custom ingredients that enrich texture and taste
This cake is dense enough to slice cleanly, rich enough to eat plain, and delicious enough to stand on its own without frosting — though we’ll show you some amazing topping ideas, too.
Ingredients & Tools You’ll Need
To get the perfect chocolate pound cake, gather the following:
Essential Ingredients
- 1 box Duncan Hines Devil’s Food Cake Mix
- 1 small box (3.9 oz) instant chocolate pudding mix
- 4 large eggs
- 1 cup sour cream
- ½ cup vegetable oil or melted butter
- ½ cup whole milk or brewed coffee
- 1 teaspoon pure vanilla extract
- Optional: ¾ cup chocolate chips, nuts, or cookie chunks
Recommended Tools
- 10–12 cup Bundt pan or 9×5-inch loaf pans
- Hand or stand mixer
- Large mixing bowl
- Cooling rack
- Rubber spatula
Tip: Brewed coffee enhances the depth of chocolate without adding coffee flavor.
Step-by-Step Instructions
1. Prepare the Pan
- Preheat oven to 350°F (175°C)
- Grease and flour the Bundt pan thoroughly, ensuring no spots are missed
2. Combine Dry Ingredients
- In a large bowl, mix together:
- Cake mix
- Pudding mix
3. Mix Wet Ingredients
- Add in:
- Eggs
- Oil
- Sour cream
- Milk or coffee
- Vanilla extract
- Beat on low for 30 seconds, then on medium for 2 minutes
4. Add Optional Mix-ins
- Gently fold in chocolate chips or other add-ins
5. Bake
- Pour batter into the prepared pan
- Bake for 50–60 minutes or until a toothpick comes out with a few moist crumbs
- Let the cake cool in the pan for 15 minutes before turning out onto a wire rack
Common Mistakes and How to Fix Them
- Dry Cake: Avoid overbaking and use full-fat sour cream
- Cake Sticking: Use baking spray with flour or grease and flour every inch of the pan
- Uneven Rise: Ensure oven is properly preheated and avoid opening the door early
- Soggy Center: Check for doneness and ensure accurate measuring of ingredients
Popular Variations
This base recipe is endlessly adaptable. Here are a few favorite twists:
- Mocha Variation: Use coffee in place of milk and top with espresso glaze
- Mint Chocolate: Add ½ teaspoon peppermint extract and drizzle with mint glaze
- Peanut Butter Swirl: Drop dollops of peanut butter on top of the batter and swirl before baking
- Chocolate-Orange: Add orange zest and a splash of orange extract
If you’re in the mood to explore fruity dessert hybrids, this Strawberry Cheesecake Bread is another delicious, bakery-style treat that combines the richness of cheesecake with quick bread simplicity.
Glazes and Toppings
Chocolate Ganache
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Heat cream, pour over chocolate, let sit 5 minutes, and whisk smooth
Cream Cheese Glaze
- 4 oz cream cheese
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla
- Whisk until pourable and drizzle over cooled cake
Simple Dusting
- Dust cooled cake with powdered sugar
- Serve with fresh fruit or whipped cream
Storage and Freezing
Room Temperature
- Store in an airtight container up to 3 days
Refrigerator
- Keeps well for up to 6 days; allow to come to room temperature before serving
Freezer
- Wrap slices in plastic wrap and foil
- Freeze up to 3 months; thaw overnight in the fridge
Nutrition Facts (Per Slice – Approx. 1/12 Cake)
| Nutrient | Amount |
|---|---|
| Calories | ~380 |
| Fat | ~20g |
| Carbohydrates | ~38g |
| Sugar | ~26g |
| Protein | ~4g |
Note: These values may vary depending on glaze or mix-ins used.
Real Baker Reviews and Tips
Bakers across social media and food blogs praise this recipe for its:
- Moist texture
- Ease and consistency
- Customizability
Popular add-ins include:
- Andes mints
- Crushed Oreos
- Mini marshmallows
Some bakers replace the oil with melted butter or use Greek yogurt instead of sour cream for a different texture.
Frequently Asked Questions
Can I use this mix to make cupcakes or a layer cake?
Yes, but adjust baking times accordingly. Cupcakes typically bake for 18–22 minutes.
Is duncan hines devil’s food pound cake Mix still available?
Yes, it is widely available in grocery stores and online retailers.
Why is it called “Devil’s Food”?
It refers to the cake’s deep, intense chocolate flavor—considered the opposite of light, angelic cakes like Angel Food.
Can I make this cake dairy-free?
Yes. Use plant-based sour cream and almond or oat milk. Texture may vary slightly.
Can I skip the pudding mix?
You can, but the pudding contributes to the dense, moist pound cake texture. Without it, the cake will be lighter.
Conclusion
A Duncan Hines Devil’s Food Pound Cake is the ultimate example of how a simple boxed mix can be transformed into a rich, decadent dessert that feels entirely homemade. With just a few pantry staples and baking tips, you can create a crowd-pleasing cake that’s perfect for birthdays, holidays, potlucks, or a comforting night in.
Whether you keep it classic or customize it with swirls, chips, or glazes, this recipe offers unmatched flexibility without compromising on flavor or texture. The moist crumb, deep chocolate notes, and pound cake density make it a go-to for beginner and experienced bakers alike.
So next time you reach for a cake mix, don’t settle for ordinary. Use this guide to turn your Duncan Hines Devil’s Food Cake Mix into a bakery-worthy masterpiece that’s as impressive to serve as it is easy to make.
Duncan Hines Devil’s Food Pound Cake
Ingredients
1 box Duncan Hines Devil’s Food Cake Mix
1 (3.9 oz) box instant chocolate pudding mix
4 large eggs
1 cup sour cream (full fat)
½ cup vegetable oil (or melted butter)
½ cup whole milk (or brewed coffee for deeper flavor)
1 teaspoon vanilla extract
Optional: ¾ cup chocolate chips or chopped nuts
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan.
- In a large bowl, combine the cake mix and pudding mix.
- Add eggs, sour cream, oil, milk (or coffee), and vanilla.
- Beat on low speed for 30 seconds, then on medium for 2 minutes until smooth.
- Fold in chocolate chips or optional mix-ins if using.
- Pour the batter evenly into the prepared pan.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
- Serve plain, dusted with powdered sugar, or drizzled with ganache or glaze.
Notes
- For a mocha twist, replace the milk with brewed espresso.
- Use full-fat sour cream for optimal texture.
- You can substitute plain Greek yogurt for sour cream, though texture may be slightly denser.
- Store at room temperature for up to 3 days or freeze for up to 3 months.
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