Gluten Free Pound Cake Recipe

Name: Gluten Free Pound Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: 1 (15.25 ounce) package yellow cake mix; 1 (3.4 ounce) package instant vanilla pudding mix; 5 large eggs; 1 cup water; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1 (16 ounce) container vanilla frosting; 1 cup butter, softened; 2 cups granulated sugar; 3 cups gluten-free all-purpose flour blend (with xanthan gum); 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup milk; 2 cups powdered sugar; 1/4 cup lemon juice

This incredibly moist and delicious gluten-free pound cake is a game-changer! Perfect for any occasion, from casual weeknight desserts to elegant church gatherings, this recipe is quick, easy, and adaptable to your cravings. Our go-to version uses yellow cake mix, chocolate pudding mix, and chocolate icing, but feel free to experiment with banana pudding mix and mini chocolate chips for a delightful twist! A guaranteed crowd-pleaser, especially for those with dietary restrictions. This recipe is easy enough for kids to help with, making it a fun family activity.

Prep Time 15 mins

Cook Time 60 mins

Calories 418.6 kcal

Protein 6g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gluten Free Pound Cake

1 (15.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
5 large eggs
1 cup water
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 (16 ounce) container vanilla frosting
1 cup butter, softened
2 cups granulated sugar
3 cups gluten-free all-purpose flour blend (with xanthan gum)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 cups powdered sugar
1/4 cup lemon juice

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How to Make Gluten Free Pound Cake

Preheat oven to 325°F (160°C). Grease and flour a fluted bundt cake pan generously.
In a large bowl, combine the dry cake mix and pudding mix. Mix well with a fork.
Add the eggs, oil, and water. Mix until just combined.
Beat on medium speed for 2 minutes using an electric mixer.
Pour batter into the prepared bundt pan.
Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes.
Invert the cake onto a serving plate.
Microwave the frosting in 30-second intervals, stirring after each, until smooth and pourable.
Drizzle the melted frosting over the cooled cake.
Serve warm or at room temperature. Enjoy!