Easy Red Velvet Pound Cake

Name: Easy Red Velvet Pound Cake
Prep time: 10 min
Total time: 1 h
Yield: 12
Ingredients: 1 box (15.25 oz) Betty Crocker™ Super Moist™ red velvet cake mix; 1/3 cup all-purpose flour; 1 box (3.4 oz) chocolate pudding mix; 1 cup sour cream; 1/2 cup vegetable oil; 1/2 cup water; 4 large eggs; 8 oz cream cheese, softened; 2 2/3 cups powdered sugar; 1 teaspoon pure vanilla extract; 2 tablespoons milk

18 Ratings

1 Comments

Prep 10 min
Total 60 min
Servings 12

When you have one good thing (red velvet cake) and another good thing (pound cake), why not combine them and make a great thing? That’s the route we took with this impressive dessert that proves that two is really better than one, especially when it comes to red velvet pound cake. To top it off, the homemade cream cheese icing really takes the cake—sorry, we couldn’t resist. MORE+ LESS-

By Hungry Happenings

Updated November 5, 2018

Ingredients

Red Velvet Pound Cake:

box (15.25 oz) Betty Crocker™ Super Moist™ red velvet cake mix

1/3

cup all-purpose flour

box (3.4 oz) chocolate pudding mix

cup sour cream

1/2

cup vegetable oil

1/2

cup water

large eggs

Cream Cheese Icing:

oz cream cheese, softened

2 2/3

cups powdered sugar

teaspoon pure vanilla extract

tablespoons milk

Steps

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1

Preheat oven to 350°F. Spray a fluted tube cake pan with non-stick baking spray with flour.
2

Stir the cake mix, flour and pudding mix together in a mixing bowl. Add the sour cream, oil, water and eggs. Using an electric mixer, beat on low speed for 15 seconds. Increase speed to medium and beat for 2 minutes.
3

Pour batter into pan. Bake for 38-44 minutes until a wooden skewer inserted into the center of the cake comes out clean.
4

Allow to cool in pan for 10 minutes. Turn the cake out onto a wire rack and cool completely.
5

Beat cream cheese until light and fluffy. Sift the powdered sugar over the cream cheese, then add vanilla extract and milk and beat until smooth and creamy.
6

Pour into a disposable pastry bag and pipe icing over top of the pound cake.

Expert Tips

If you don’t have disposable pastry bags, pour icing in a gallon-sized food storage bag and seal. Cut a small piece off one of the corners of the bag and use to pipe your icing.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 200

% Daily Value

Total Fat: 23g; 35%
Saturated Fat 9g 44% Trans Fat 0g
Cholesterol: 95mg; 31%
Sodium: 520mg; 21%
Potassium: 160mg; 5%
Total Carbohydrate: 67g; 22%
Dietary Fiber 0g 0% Sugars 48g
Protein: 6g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 8%; 8%

Exchanges:

2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choice

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Pound cake. You’ve made it. You’ve ate it. Now what exactly is it? The original pound cake recipe dates back to the 1700s and the name comes from the ingredients. Classic recipes call for a pound of flour, a pound of sugar, a pound of butter and a pound of eggs, but variations on the recipe often cut the ingredients in half to make the cake a little less dense. This red velvet pound cake deviates from the classic in the fact that it calls for cake mix which significantly cuts down on the amount of flour needed. However, it still offers the pound cake likeness you’ve come to know and love. Whether you like your pound cakes dense and buttery or lighter and fluffy, you should try one of these pound cake recipes. If you want us to walk you through how to make a traditional pound cake, head on over here.