Duncan Hines Devil’s Food Pound Cake
This ultra-moist Duncan Hines Devil’s Food Pound Cake combines the rich flavor of devil’s food chocolate with the dense, tender crumb of a classic pound cake. Enhanced with pudding mix, sour cream, and simple pantry ingredients, it’s a bakery-style dessert you can make at home in under an hour.
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.