How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Paradiddle Pound Cake?

You need 10 ingredients. The key ingredients include: 1 box lemon pound supreme cake mix, 1 c. self-rising flour, 1 c. sugar, 1 box lemon instant pudding mix, and more.

Is Paradiddle Pound Cake suitable as baking & desserts?

Yes, Paradiddle Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Paradiddle Pound Cake?

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.

Paradiddle Pound Cake Recipe

Name: Paradiddle Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box lemon pound supreme cake mix; 1 c. self-rising flour; 1 c. sugar; 1 box lemon instant pudding mix; 5 eggs; 3/4 c. oil; 1 tsp. lemon extract flavoring; 1 1/3 c. milk; 1 box 10x powdered sugar; 1 stick margarine

Bake this irresistible Paradiddle Pound Cake at home. Made with lemon pound supreme cake mix, flour, sugar and lemon instant pudding. Easy step-by-step …

This Paradiddle Pound Cake relies on simple, everyday ingredients such as self-rising flour, sugar, eggs and oil. It comes together quickly and makes 4 servings, at about 1188 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Paradiddle Pound Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

1188

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

Paradiddle Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions