25+ Irresistible Duncan Hines Pound Cake Recipes for Every Occasion!

If you’re a fan of pound cake, you’re in for a treat! Pound cake is a classic dessert known for its rich, buttery flavor and dense, moist texture.

With Duncan Hines cake mixes, you can create a wide variety of pound cakes with ease, combining traditional flavors with inventive twists.

Whether you’re hosting a special occasion, looking for a comforting dessert, or simply want to indulge in something sweet, our collection of over 25 Duncan Hines pound cake recipes will provide you with plenty of delicious options.

From fruity and nutty to decadent and spiced, these recipes are perfect for every taste and occasion.

Get ready to elevate your baking with these mouthwatering pound cake creations!

25+ Irresistible Duncan Hines Pound Cake Recipes for Every Occasion

From timeless classics to innovative flavor combinations, the 25+ Duncan Hines pound cake recipes featured in this article offer something for everyone.

Whether you’re craving the richness of a traditional vanilla pound cake or the tropical flair of a coconut cream version, these recipes are sure to impress.

With the convenience of Duncan Hines cake mixes, you can effortlessly bake up delightful pound cakes that are perfect for any occasion.

So gather your ingredients, preheat your oven, and get ready to enjoy the delectable results of these pound cake recipes.

Classic Duncan Hines Pound Cake

A traditional pound cake is a staple in many households, and this Classic Duncan Hines Pound Cake recipe takes the classic to a new level with the convenience of Duncan Hines cake mix. The result is a moist, tender cake with a rich vanilla flavor that’s perfect for any occasion. Whether served plain, with a dusting of powdered sugar, or topped with fresh fruit, this pound cake is sure to impress.

Ingredients:

• 1 box Duncan Hines Classic Vanilla Cake Mix
• 1 cup unsalted butter (room temperature)
• 4 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth and creamy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract.
5. Gradually add the Duncan Hines Vanilla Cake Mix, alternating with the sour cream, starting and ending with the cake mix. Mix until just combined.
6. Stir in the salt.
7. Pour the batter into the prepared bundt pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.

This Classic Duncan Hines Pound Cake is a simple yet elegant dessert that’s sure to become a favorite. The rich, buttery flavor and tender crumb make it a versatile choice that pairs well with a variety of toppings, from fresh berries to a drizzle of lemon glaze. Its ease of preparation and delicious results make it perfect for both everyday treats and special occasions.

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Lemon Glazed Duncan Hines Pound Cake

Add a zesty twist to your pound cake with this Lemon Glazed Duncan Hines Pound Cake recipe. The bright and tangy lemon flavor, combined with a sweet glaze, creates a refreshing dessert that’s perfect for spring and summer gatherings. This cake is easy to make and delivers a delightful citrus punch that complements the moist, buttery cake.

Ingredients:

• 1 box Duncan Hines Classic Vanilla Cake Mix
• 1 cup unsalted butter (room temperature)
• 4 large eggs
• 1 cup plain Greek yogurt
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract, lemon juice, and lemon zest.
5. Gradually add the Duncan Hines Vanilla Cake Mix, alternating with the Greek yogurt, starting and ending with the cake mix. Mix until just combined.
6. Stir in the salt.
7. Pour the batter into the prepared bundt pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
10. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

This Lemon Glazed Duncan Hines Pound Cake offers a delightful burst of citrus that’s both refreshing and satisfying. The tangy lemon glaze adds an extra layer of flavor that enhances the moist, buttery cake. It’s a perfect dessert for sunny days and gatherings, offering a bright and inviting taste that will leave your guests wanting more.

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Chocolate Chip Duncan Hines Pound Cake

For a decadent twist on a classic pound cake, try this Chocolate Chip Duncan Hines Pound Cake recipe. Studded with chocolate chips and featuring a rich, buttery flavor, this cake is a chocolate lover’s dream. It’s easy to make and perfect for those who enjoy a sweet, chocolatey treat with their afternoon coffee or as a dessert for special occasions.

Ingredients:

• 1 box Duncan Hines Classic Vanilla Cake Mix
• 1 cup unsalted butter (room temperature)
• 4 large eggs
• 1 cup sour cream
• 1 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract.
5. Gradually add the Duncan Hines Vanilla Cake Mix, alternating with the sour cream, starting and ending with the cake mix. Mix until just combined.
6. Stir in the chocolate chips and salt.
7. Pour the batter into the prepared bundt pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The Chocolate Chip Duncan Hines Pound Cake combines the rich, buttery texture of a classic pound cake with the indulgence of chocolate chips. Each bite delivers a satisfying burst of chocolate, making it a delightful treat for any chocolate enthusiast. Whether enjoyed on its own or with a scoop of vanilla ice cream, this cake is sure to be a hit at any gathering or simply as a special treat for yourself.

Almond Cream Duncan Hines Pound Cake

This Almond Cream Duncan Hines Pound Cake brings a subtle nutty flavor to the classic pound cake with the addition of almond extract and a rich creaminess. The result is a light, moist cake with a delicate almond aroma that’s perfect for afternoon tea or as a sophisticated dessert for special occasions. The almond cream glaze adds an extra touch of elegance.

Ingredients:

• 1 box Duncan Hines Classic Vanilla Cake Mix
• 1 cup unsalted butter (room temperature)
• 4 large eggs
• 1 cup sour cream
• 1 teaspoon almond extract
• 1/4 teaspoon salt

For the Almond Cream Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon almond extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the almond extract.
5. Gradually add the Duncan Hines Vanilla Cake Mix, alternating with the sour cream, starting and ending with the cake mix. Mix until just combined.
6. Stir in the salt.
7. Pour the batter into the prepared bundt pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
10. For the glaze, whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle over the cooled cake.

The Almond Cream Duncan Hines Pound Cake offers a delicate and refined flavor profile that pairs beautifully with a cup of tea or coffee. The almond extract adds a subtle nutty depth, while the almond cream glaze provides a sweet finishing touch. This cake is ideal for those who appreciate a sophisticated twist on a classic dessert and makes a charming addition to any gathering.

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Maple Pecan Duncan Hines Pound Cake

Infuse your pound cake with the warm flavors of maple and toasted pecans with this Maple Pecan Duncan Hines Pound Cake recipe. The rich maple syrup and crunchy pecans create a deliciously comforting dessert that’s perfect for autumn or holiday celebrations. The cake’s moist texture and nutty sweetness make it a standout treat.

Ingredients:

• 1 box Duncan Hines Classic Vanilla Cake Mix
• 1 cup unsalted butter (room temperature)
• 4 large eggs
• 1 cup sour cream
• 1/2 cup pure maple syrup
• 1/2 cup chopped pecans (toasted if desired)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Maple Glaze:

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract and maple syrup.
5. Gradually add the Duncan Hines Vanilla Cake Mix, alternating with the sour cream, starting and ending with the cake mix. Mix until just combined.
6. Stir in the chopped pecans and salt.
7. Pour the batter into the prepared bundt pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
10. For the glaze, whisk together the powdered sugar and maple syrup until smooth. Drizzle over the cooled cake.

This Maple Pecan Duncan Hines Pound Cake combines the comforting flavors of maple and pecans into a moist, flavorful dessert. The addition of maple syrup and toasted pecans creates a warm, nutty profile that’s perfect for cozy gatherings and festive occasions. The maple glaze adds a touch of sweetness that beautifully complements the cake, making it a memorable treat.

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Berry Swirl Duncan Hines Pound Cake

Brighten up your dessert table with this Berry Swirl Duncan Hines Pound Cake. Bursting with the flavors of mixed berries and a hint of lemon, this pound cake is a colorful and delicious twist on the classic. The berry swirl adds a visually appealing element and a burst of fruity flavor to the moist, buttery cake.

Ingredients:

• 1 box Duncan Hines Classic Vanilla Cake Mix
• 1 cup unsalted butter (room temperature)
• 4 large eggs
• 1 cup sour cream
• 1 cup mixed berries (fresh or frozen)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Berry Swirl:

• 1/2 cup mixed berries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens. Let cool.
3. In a large mixing bowl, cream the butter until smooth.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract and lemon juice.
6. Gradually add the Duncan Hines Vanilla Cake Mix, alternating with the sour cream, starting and ending with the cake mix. Mix until just combined.
7. Stir in the salt.
8. Pour half of the batter into the prepared bundt pan. Spoon half of the berry mixture over the batter, then top with the remaining batter. Swirl the remaining berry mixture into the top layer.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The Berry Swirl Duncan Hines Pound Cake offers a vibrant and fruity twist on the classic pound cake. The mixed berry swirl not only adds a burst of flavor but also creates a beautiful visual effect. This cake is perfect for spring and summer gatherings, providing a refreshing and delicious option that showcases the best of seasonal berries.

Coconut Cream Duncan Hines Pound Cake

For a tropical twist on the classic pound cake, try this Coconut Cream Duncan Hines Pound Cake. The addition of coconut milk and shredded coconut infuses the cake with a rich, creamy flavor and a delightful texture. This cake is perfect for those who love coconut and is ideal for summer gatherings or as a special treat.

Ingredients:

• 1 box Duncan Hines Classic Vanilla Cake Mix
• 1 cup unsalted butter (room temperature)
• 4 large eggs
• 1 cup coconut milk
• 1 cup shredded coconut
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Coconut Glaze:

• 1 cup powdered sugar
• 2 tablespoons coconut milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract.
5. Gradually add the Duncan Hines Vanilla Cake Mix, alternating with the coconut milk, starting and ending with the cake mix. Mix until just combined.
6. Stir in the shredded coconut and salt.
7. Pour the batter into the prepared bundt pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
10. For the glaze, whisk together the powdered sugar and coconut milk until smooth. Drizzle over the cooled cake.

The Coconut Cream Duncan Hines Pound Cake delivers a delightful tropical flavor with its creamy coconut milk and shredded coconut. The coconut glaze adds a sweet finishing touch, making this cake a perfect choice for those who enjoy a bit of island flair in their desserts. Its moist texture and rich coconut flavor make it a memorable treat for summer parties and casual gatherings.

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Peanut Butter Swirl Duncan Hines Pound Cake

Combine the rich, nutty flavor of peanut butter with the classic pound cake in this Peanut Butter Swirl Duncan Hines Pound Cake. The swirls of creamy peanut butter throughout the cake add an irresistible flavor and texture that peanut butter lovers will adore. This cake is perfect for an afternoon snack or as a decadent dessert.

Ingredients:

• 1 box Duncan Hines Classic Vanilla Cake Mix
• 1 cup unsalted butter (room temperature)
• 4 large eggs
• 1 cup sour cream
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract.
5. Gradually add the Duncan Hines Vanilla Cake Mix, alternating with the sour cream, starting and ending with the cake mix. Mix until just combined.
6. Stir in the salt.
7. Pour half of the batter into the prepared bundt pan.
8. Heat the peanut butter slightly in the microwave until it’s easier to swirl. Spoon dollops of peanut butter over the batter, then top with the remaining batter. Use a knife or skewer to swirl the peanut butter into the cake.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The Peanut Butter Swirl Duncan Hines Pound Cake is a deliciously rich dessert that combines the creamy, nutty goodness of peanut butter with the tender texture of pound cake. The peanut butter swirls add a decadent touch that makes this cake a standout choice for dessert. Whether enjoyed on its own or with a glass of milk, this cake is sure to be a hit with anyone who loves peanut butter.

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Pumpkin Spice Duncan Hines Pound Cake

Celebrate the flavors of fall with this Pumpkin Spice Duncan Hines Pound Cake. The addition of pumpkin puree and warm spices creates a moist and flavorful cake that’s perfect for autumn. This cake pairs wonderfully with a cup of coffee or tea and is an excellent choice for holiday gatherings or a cozy afternoon treat.

Ingredients:

• 1 box Duncan Hines Classic Vanilla Cake Mix
• 1 cup unsalted butter (room temperature)
• 4 large eggs
• 1 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Cream Cheese Glaze:

• 1/2 cup cream cheese (softened)
• 1 cup powdered sugar
• 2 tablespoons milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract and pumpkin puree.
5. Gradually add the Duncan Hines Vanilla Cake Mix, pumpkin pie spice, and salt. Mix until just combined.
6. Pour the batter into the prepared bundt pan and spread it evenly.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, beat together the cream cheese, powdered sugar, and milk until smooth. Drizzle over the cooled cake.

The Pumpkin Spice Duncan Hines Pound Cake captures the essence of fall with its warm spices and pumpkin flavor. The cream cheese glaze adds a creamy sweetness that complements the moist, spiced cake. This cake is ideal for autumn celebrations and cozy gatherings, offering a comforting and festive treat that will delight family and friends.

Brown Butter Duncan Hines Pound Cake

Elevate your pound cake with the rich, nutty flavor of brown butter in this Brown Butter Duncan Hines Pound Cake. The deep, caramelized notes of brown butter add a sophisticated twist to the classic recipe, creating a moist, flavorful cake that pairs wonderfully with coffee or tea. This cake is perfect for those who appreciate a touch of elegance in their desserts.

Ingredients:

• 1 box Duncan Hines Classic Vanilla Cake Mix
• 1 cup unsalted butter (plus 2 tablespoons for browning)
• 4 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a small saucepan, melt 2 tablespoons of butter over medium heat. Continue cooking, stirring constantly, until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool.
3. In a large mixing bowl, cream the remaining butter until smooth.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the cooled brown butter and vanilla extract.
6. Gradually add the Duncan Hines Vanilla Cake Mix and sour cream, starting and ending with the cake mix. Mix until just combined.
7. Stir in the salt.
8. Pour the batter into the prepared bundt pan and spread it evenly.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The Brown Butter Duncan Hines Pound Cake offers a rich, nutty flavor that enhances the classic pound cake with a touch of sophistication. The deep, caramel notes from the brown butter create a unique and delightful dessert that’s perfect for special occasions or a refined everyday treat. Its moist texture and complex flavor make it a standout choice for those who appreciate gourmet touches in their baked goods.

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Caramel Apple Duncan Hines Pound Cake

This Caramel Apple Duncan Hines Pound Cake combines the flavors of sweet caramel and tart apples for a comforting and delicious treat. The apples add a pleasant texture and fruity flavor, while the caramel glaze adds a rich, buttery sweetness. This cake is ideal for autumn gatherings and pairs wonderfully with a scoop of vanilla ice cream.

Ingredients:

• 1 box Duncan Hines Classic Vanilla Cake Mix
• 1 cup unsalted butter (room temperature)
• 4 large eggs
• 1 cup sour cream
• 1 cup finely chopped apples (peeled and cored)
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Caramel Glaze:

• 1/2 cup caramel sauce
• 1/4 cup heavy cream

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract and cinnamon.
5. Gradually add the Duncan Hines Vanilla Cake Mix and sour cream, starting and ending with the cake mix. Mix until just combined.
6. Fold in the chopped apples and salt.
7. Pour the batter into the prepared bundt pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
10. For the caramel glaze, heat the caramel sauce and heavy cream in a saucepan until smooth and combined. Drizzle over the cooled cake.

The Caramel Apple Duncan Hines Pound Cake combines the best of autumn flavors with its sweet caramel and tart apples. The moist cake and rich caramel glaze create a comforting and indulgent dessert that’s perfect for fall gatherings or a special treat. This cake pairs wonderfully with a warm cup of tea or coffee and is sure to be a hit with family and friends.

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Orange Creamsicle Duncan Hines Pound Cake

Bring a taste of summer to your dessert table with this Orange Creamsicle Duncan Hines Pound Cake. The vibrant orange flavor combined with creamy vanilla gives the cake a refreshing twist reminiscent of the classic creamsicle treat. It’s a delightful way to enjoy citrus flavors in a moist and tender pound cake.

Ingredients:

• 1 box Duncan Hines Classic Vanilla Cake Mix
• 1 cup unsalted butter (room temperature)
• 4 large eggs
• 1 cup sour cream
• 1/2 cup fresh orange juice
• 2 tablespoons orange zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Orange Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh orange juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract, orange juice, and orange zest.
5. Gradually add the Duncan Hines Vanilla Cake Mix and sour cream, starting and ending with the cake mix. Mix until just combined.
6. Stir in the salt.
7. Pour the batter into the prepared bundt pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
10. For the glaze, whisk together the powdered sugar and orange juice until smooth. Drizzle over the cooled cake.

The Orange Creamsicle Duncan Hines Pound Cake is a refreshing and flavorful dessert that brings a burst of citrus to the classic pound cake. The combination of orange juice and zest, along with the creamy vanilla flavor, creates a deliciously light and vibrant cake. Perfect for summer celebrations or as a sweet treat any time of year, this cake is sure to delight with its bright, fruity flavor and tender crumb.

Note: More recipes are coming soon!