Boysenberry Pound Cake Recipe – a delicious recipe with Deluxe, vanilla instant pudding, eggs, Water, Crisco Oil, semi-sweet chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F. Grease and flour 10-inch Bundt pan.
2
For cake, combine cake mix, pudding mix, Large eggs, water and oil in large bowl.
3
Beat at low speed with electric mixer till moistened.
4
Beat at medium speed for 2 min.
5
Stir in chocolate chips.
6
Pour into pan.
7
Bake at 350 degrees F for 55 or possibly 60 min or possibly till toothpick inserted in center comes out clean.
8
Cold in pan 25 min.
9
Invert onto cooling rack.
10
cold completely.
11
For glaze, place frosting in 1-c. glass measuring c.. Microwave at HIGH
12
(100% power) for 10 to 15 seconds.
13
Stir till smooth.
14
Drizzle over top of cooled cake.
15
Tip: Store leftover chocolate buttercream frosting covered in refrigerator.
16
Spread frosting between graham crackers for a quick snack.
938
kcal
Calories
61
g
Fat
64
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pkt Duncan Hines Moist Deluxe Boysenberry Cake Mix, 1 pkt (4-serving size) vanilla instant pudding and pie filling mix, 4 x Large eggs, 1 c. Water, and more.
Yes, Boysenberry Pound Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
