Cake Mix...Chocolate Almond Pound Cake

 A chocolate Almond Pound Cake made from a cake mix is quite good. Cake mixes make very good pound cakes and do not require you to keep much on hand except the mix, egg and oil. 
 This recipe from Duncan Hines calls for chocolate chips but I feel that it is chocolate enough so do not chose to add the chips to the batter. Do feel free to add them if your family members are chocolate lovers. 
I also don’t use the frosting mix it calls for. Frosting to drizzle on a cake, is easily made. About cup of powdered sugar and add a small amount of milk and flavoring at a time, till it is a good consistency to drizzle. I used some Amaretto Liquor I had on hand to add the almond flavoring to the icing. Almond extract will work also. Do use the frosting mix or canned frosting thinned down if that is what you have on hand. I just never buy it, so this is the easy way for me to make it.   This makes a very good pound cake texture, looks good and slices well. You can dress it up with what ever you like on your cake or try using orange flavoring or maybe mint in the frosting.
  The recipe also suggests baking it in 2 loaf pans. Good for smaller sizes, use one and freeze one. Either way, good eating with a minimum of fussing.
Chocolate Almond Pound Cake
1 ¼ cups, chopped almonds divided
1 package Duncan Hines Devils Food Cake Mix
1 package (4 serving size) instant pudding and pie filling
4 eggs
1 cup dairy sour cream
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup semi-sweet mini chocolate chips
½ cup Duncan Hines Vanilla (or flavor of your choice) Frosting

  Preheat oven to 350°F. Grease and flour 10-in. Bundt pan. Spread almonds evenly on baking sheet. Toast in 350° oven for 8 to 10 minutes or until fragrant. Cool nuts completely. Arrange ¼ cup almonds evenly in pan.
  Combine cake mix, pudding mix, eggs, sour cream, oil and vanilla extract in large bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in chocolate chips if using and remaining 1 cup toasted almonds. Pour into pan. (batter will be stiff). Bake at 350°F for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
  If using frosting mix, place frosting in microwave bowl and microwave at HIGH for 15 to 20 seconds. Stir until smooth. Drizzle over cake.
  TIP: You may also bake in two greased and floured 9x5x3 inch loaf pans. Do not sprinkle almonds in bottom of pans. Prepare batter as above. Pour into pans and sprinkle 2 tablespoons of reserved almonds on top of batter in each pan. Bake at 350° from 45 to 50 minutes. Cool 25 minutes before removing from pans.



  1. Sounds good! What flavor pudding did you use?

    1. I have used both chocolate and vanilla. We like the vanilla better as it isn't quite as chocolate tasting but really any flavor you want to use will work.

  2. Replies
    1. It is, I have made it in pans without the frosting and sliced it for a base for deserts and ice cream.


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